Mini chocolate and cherry bundt cakes

Name: Mini chocolate and cherry bundt cakes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12 persons
Cuisine: World
Ingredients: 350 gram all-purpose flour; 1 sachet of baking powder (15 gram); 2 tablespoons cocoa powder; pinch of salt; 2 eggs; 125 gram white caster sugar; 130 gram dairy butter on room temperature; 100 gram dark chocolate; about 250 gram canned cherries + 4 tablespoons syrup from the jar/can (we've used homemade preserved cherries)

These mini chocolate and cherry bundt cakes are easy, they look amazing and cute and they don't need much time to create.

Mini chocolate and cherry bundt cakes ingredients

Recipe mini chocolate and cherry bundt cakes

Made by Véronique

Published at 2019-11-11, this recipe is for 12 persons and takes 30 minutes.

Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.

Updated at: 2025-07-19

Let's get started

Preparation time

10 minutes

Time cooking

20 minutes

Total time

30 minutes

Preparation - 10 minutes

Coat the mini bundt cakes pans with butter and pre-heat the oven to 190 degrees celsius or 375 degrees fahrenheit. Sieve and combine the flour, baking powder, cocoa powder and a pinch of salt.

Add a small layer of water to a pan small pan and put the bowl on top. Break the chocolate into pieces and add them to the bowl, slowly melt the chocolate.

Finishing the mini chocolate and cherry bundt cakes - 20 minutes

Combine eggs, sugar and butter in a standmixer until the mixture is smooth and fluffy. This will take a few minutes. Add the melted chocolate and use a silicone spatula to gradually add the flour mixture.

Then also add the cherry syrup and cherries and make sure the batter is smooth. Fill the pans for 3/4th with the batter, the easiest way to do this is using a piping-bag without nozzle.

Bake the mini cakes in the pre-heated oven for about 10 minutes, depending on your oven. Check with a wooden skewer, it if comes out clean the cakes are done.

Let them cool off a bit before you remove them from the pans. Dust with a bit of powdered sugar if you like, enjoy!