Go Back
–+ servings
Print Recipe
5 from 13 votes

Chocolate Chambord Mini Bundt Cakes

A scrumptious chocoatey mini bundt infused with the flavor of Chambord.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Cakes and Cupcakes
Cuisine: American
Keyword: Bundt cake, Chocolate Cake, Chocolate Chambord Mini Bundt Cakes
Servings: 6 cakes
Calories: 485kcal
Author: Tara Noland

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: 1 | Calories: 485kcal | Carbohydrates: 68g | Protein: 6g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 457mg | Fiber: 3g | Sugar: 47g