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Homemade Mini Chocolate Bundt Cake Sundaes with Homemade Hot Fudge Sauce photo
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Mini Chocolate Bundt Cake Sundaes with Homemade Hot Fudge Sauce

Indulge in these delightful Mini Chocolate Bundt Cake Sundaes topped with rich homemade hot fudge sauce!
Prep Time20 minutes
Cook Time18 minutes
Total Time38 minutes
Servings: 4 servings

Ingredients

For the Cake:

  • 1 cup white sugar
  • 3/4 cup all-purpose flour
  • 2 tablespoons all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 2 tablespoons unsweetened cocoa powder
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 large egg
  • 1/2 cup milk
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1/2 cup boiling water

For the Hot Fudge Sauce:

  • 1 can sweetened condensed milk (14 ounce)
  • 4 squares semisweet chocolate (1 ounce each)
  • 2 tablespoons butter (no substitutes)
  • 1 teaspoon vanilla extract (for sauce)

Instructions

Instructions

  • Step 1: Preheat your oven to 350°F (175°C). This step is crucial for achieving that perfect rise for your mini bundt cakes.
  • Step 2: Grease your mini bundt cake pan with non-stick spray or butter to ensure easy removal after baking.
  • Step 3: In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and sugar until well combined.
  • Step 4: In another bowl, combine the egg, milk, vegetable oil, and vanilla extract. Whisk until smooth.
  • Step 5: Pour the wet ingredients into the dry ingredients and mix until just combined. Then, add the boiling water to the batter and stir gently.
  • Step 6: Pour the batter into the prepared mini bundt pan, filling each mold about two-thirds full. Bake for 15-18 minutes or until a toothpick comes out clean.
  • Step 7: Remove the pan from the oven and let it cool for about 10 minutes before inverting onto a wire rack to cool completely.
  • Step 8: In a microwave-safe bowl, combine the condensed milk, chocolate, butter, and vanilla extract. Heat in the microwave until melted and smooth.
  • Step 9: To assemble, place a mini chocolate bundt cake on a plate, top with ice cream, and drizzle with hot fudge sauce.

Equipment

  • Mini bundt cake pan
  • Mixing bowls
  • Whisk
  • Measuring cups and spoons
  • Microwave-safe Bowl

Notes

  • These cakes can be stored in an airtight container at room temperature for up to 3 days.
  • Hot fudge sauce can be refrigerated for up to a week; reheat before serving.
  • Frozen mini bundt cakes can last up to 3 months; thaw at room temperature before reheating.