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–+ servings

Chocolate Chambord Mini Bundt Cakes

Tara Noland
A scrumptious chocoatey mini bundt infused with the flavor of Chambord.
5 from 13 votes
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Cakes and Cupcakes
Cuisine American
Servings 6 cakes
Calories 485 kcal

Ingredients
 

  • 1 cup of sugar
  • 1/3 cup butter softened
  • 2 eggs
  • 1 cup flour
  • 1/2 cup cocoa powder
  • 3/4 tsp. baking soda
  • 3/4 tsp. baking powder
  • 1/4 tsp. salt
  • 1/4 cup + 2 Tbsp. half and half cream
  • 2 Tbsp. Chambord

Glaze

  • 1/2 cup semi-sweet chocolate
  • 2 Tbsp. butter
  • 1 Tbsp. light corn syrup
  • 1 Tbsp. Chambord
  • Raspberries for garnish

Instructions
 

  • Generously spray a six-hole mini bundt pan with cooking spray. Preheat oven to 350F.
  • Whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
  • In a standup mixer with a paddle attachment, cream butter and sugar together. Add eggs one at a time and mix well after each. Alternatively, add in the flour and Chambord and cream. Beat well.
  • Divide the batter evenly between the mini bundt molds. Bake for 22-25 min. or until a toothpick comes out clean and cakes are bouncing back when touched. Let the cakes cool in the pan and then turn out. They can be made a day ahead and stored in a tight container.
  • When ready to serve to make the glaze, this is enough glaze to lightly glaze each cake, if you would like extra glaze as shown in the pictures. Double the recipe.
  • Melt the butter in a small saucepan. Remove from heat and add in chocolate chips and stir to melt. Add the corn syrup and Chambord. Immediately pour over cakes. Decorate with fresh raspberries and serve.

Nutrition

Serving: 1Calories: 485kcalCarbohydrates: 68gProtein: 6gFat: 21gSaturated Fat: 12gPolyunsaturated Fat: 7gTrans Fat: 1gCholesterol: 101mgSodium: 457mgFiber: 3gSugar: 47g
Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.
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