These Mini Dark Chocolate Chambord Bundt Cakes are so rich and velvety you'll only need a few bites to satisfy your sweet tooth!

Watching your loved one in pain is one of the most helpless feelings in the world. The good news is that Jeff’s neck surgery was a success and he is on the road to recovery. It’s an uphill battle from this point forward. But the week has been absolutely exhausting. I can’t even express how touched I am by all of the support I have received both here and in emails. You all are amazing. This ordeal has been a reminder of how fragile we are and how lucky I am to have such an amazing husband. 

These Mini Dark Chocolate Chambord Bundt Cakes are so rich and velvety you'll only need a few bites to satisfy your sweet tooth!

I made these mini chocolate Chambord bundt cakes last week before everything got crazy. As usual, I made the recipe several times but this time it took me a bit longer to reach a point where I was completely happy with the results.

These Mini Dark Chocolate Chambord Bundt Cakes are so rich and velvety you'll only need a few bites to satisfy your sweet tooth!

On my first attempt I made a dark chocolate port wine sauce instead of using Chambord Liqueur. The sauce was amazing and the cake was delicious but they did not go together at all. I will share the port wine chocolate sauce soon. I think it would taste amazing with vanilla ice cream. Chambord is a black raspberry liqueur and has a more delicate flavor that pairs nicely with the cake without overwhelming it.

These Mini Dark Chocolate Chambord Bundt Cakes are so rich and velvety you'll only need a few bites to satisfy your sweet tooth!

I also reworked the cake recipe. It was delicious the first time but very light and spongy. While I love a light cake, it didn’t do a good job conforming to the bundt molds. The pretty lines weren’t as defined as I would have liked them to be. To fix this, I added melted dark chocolate to create more of a brownie consistency. There will still be a few air bubbles here and there but this version is more compact without being overly dense.

These Mini Dark Chocolate Chambord Bundt Cakes are so rich and velvety you'll only need a few bites to satisfy your sweet tooth!

Mini Dark Chocolate Chambord Bundt Cakes
Prep time
Cook time
Total time
Serves: 12 mini bundt cakes
For The Cake:
  • 3½ ounces cake flour
  • ¾ teaspoon baking powder
  • ½ teaspoon sea salt
  • 1 ounce unsweetened cocoa powder (I recommend Valrhona)
  • ½ cup half and half (or ¼ cup heavy cream + ¼ cup whole milk)
  • 1 tablespoon Chambord Liqueur
  • ½ tablespoon pure vanilla extract
  • 2 ounces unsweetened chocolate, melted (see note)
  • 3 ounces unsalted butter, room temperature
  • 7 ounces granulated sugar
  • 2 large eggs
For The Sauce:
  • 3 ounces bittersweet chocolate, chopped
  • 2 tablespoons heavy cream
  • 2 tablespoons Chambord Liqueur
prepare the cake:
  1. Preheat the oven to 350 degrees F. Place an oven rack in the middle position. Lightly grease a mini bundt pan (I prefer using baking spray with powder).
  2. Whisk together the flour, baking powder and salt in a medium bowl. Sift in the cocoa powder and whisk until the dry ingredients are evenly combined. In a separate small bowl, combine the half and half, Chambord and vanilla extract.
  3. In a stand mixer with the paddle attachment, cream the butter and sugar together on low speed for 5 minutes. Add the eggs, one at a time, allowing each egg to incorporate before adding the next. Scrape down the sides of the bowl. Add the melted chocolate. With the mixer still on low speed, swiftly alternate between adding the dry and liquid ingredients over the course of a minute. Scrape down the sides well, making sure to reach the bottom of the bowl. Turn the mixer on medium speed for 30 seconds.
  4. Distribute the batter evenly between the mini bundt molds.
  5. Bake until the a toothpick comes out of the center of one of the cakes, approximately 22 minutes. Allow the cakes to cool for ten minutes and then turn out onto a cooling rack. If the cake has risen above the top of the pan, use the underside of a baking sheet to gently press the cake into the molds before turning them out onto the racks. This will create a more dense cake.
prepare the sauce:
  1. Heat a medium saucepan with approximately 2-3 inches of water over high heat. Place a metal bowl on top of the saucepan and add the bittersweet chocolate, heavy cream and Chambord.
  2. As the water boils and turns to steam, gently stir the ingredients together as they melt. If it looks like the sauce is getting too hot, remove the saucepan from the heat and allow the sauce to continue melting over the residual steam.
  3. Serve over the chocolate cakes.
To melt the unsweetened chocolate for the cake, chop it and place in a small microwave safe bowl or cup. Microwave for 15-20 seconds at a time, stirring in between, until the chocolate is completely melted.


Tools I Used

Wilton Mini 12 Cavity Fluted Pan
Valrhona Chocolate Cocoa Powder
OXO Good Grips Stainless Steel Food Scale
KitchenAid Stand Mixer

More Cake Recipes

Savory Simple – Chocolate Espresso Layer Cake
Savory Simple – Cardamom Vanilla Bean Layer Cake
Savory Simple – Strawberry Swirl Dream Cake
The Beeroness – Epic Chocolate Stout Cake with Chocolate Bourbon Sour Cream Frosting
Pinch My Salt – Yellow Cake with Dark Chocolate Buttercream Frosting
Reclaiming Provincial – Apple Cider & Salted Caramel Crème Fraîche Coffee Cake

  • Sam

    Dark, decadent and delicious. Love!

  • Laura @ Family Spice

    Hang in there, my friend! You are handling stress the way I like to – with chocolate cake!

  • Julia@Vikalinka

    What a relief that the surgery was a success but I do hope you don’t bake only when stressed for our sake. :-) The cakes are pure beauty and it’s hard to go wrong with any liqueur but Chambord is one of my favourites. I love denser cakes too, good thing holidays and birthdays are coming up so I have an excuse to bake!

  • Bev @ Bev Cooks

    That. Is. Stunning.

    (glad the surgery went well!)

    • Jennifer Farley

      Thanks so much, Bev! Hope all is well with you :)

  • Erin K.

    I came on here to look up some recipes when I saw this post. Holy moly. I am 7 months pregnant and now I NEED to make this and eat it. Beautiful!

  • Amy @ What Jew Wanna Eat

    So glad Jeff is doing better!
    And that is one sexy cake!

  • Stephanie @ Girl Versus Dough

    I’m so glad to hear Jeff is on the mend! I can’t even imagine how difficult it’s been these past days. These beauties are the stuff of dreams… I need to make them!

  • Karen D

    So sorry for the personal stress. This recipe looks so beautiful! Decadent indulgence! Hope healing is good.

  • Jessica @ Jessiker Bakes

    I think I’m in heaven right now. These mini bundt cakes look so amazing…and I am a dark chocolate fanatic.

  • Averie @ Averie Cooks

    I am obsessed with Chambord. I won’t even tell you how much I drink. I just bought another bottle…TODAY! I buy it very often :) I love love the stuff and know I’d love this cake! pinned

    • Jennifer Farley

      Thanks Averie :) Hope all is well.

  • Laura (Tutti Dolci)

    So glad the surgery was a success! These beauties look like the perfect way to celebrate!

  • Tieghan

    So glad to hear Jeff is doing better!

    And this cake is simply gorgeous! You really know how to make damn good cake!

  • Chung-Ah | Damn Delicious

    Awww, I’m glad Jeff’s surgery went well! And this bundt cake – yes. I need this cake in my face right this second at midnight.

  • Norma | Allspice and Nutmeg

    So glad to hear Jeff is on his way to recovery. This cake looks so decadent, so lovely. My mouth is watering.

  • movita beaucoup

    I feel like I could fit a couple of those cakes in my pocket. You know… for emergencies.

  • Jennifer @ Peanut Butter and Peppers

    Oh I am so glad Jeff is recovering. I can only imagine how hard times are right now. Well at least you have cake and your cake looks just amazing!!! I would so devour all 12 cakes! :)

  • Alice // Hip Foodie Mom

    love this cake, Jen!! Beautiful!!! and so glad your husband’s neck surgery was a success and he is on the road to recovery!!! Hang in there . . and I bet he is so happy to have you there by his side!

  • Mackenzie {SusieFreakingHomemaker}

    I am so glad to hear he’s on the mend, and you are so right, the second they aren’t themselves you just wish everything would go back! And you are oh so thankful when it does! Still thinking of you guys!

    And these are beautiful bundt cakes my dear!

  • Eva

    I love the combination of chocolate and chambord, yummy!

  • Lisa P

    This looks delicious! Chocolate lovers unite! :)

  • Jan W.

    OMG! Dark chocolate AND Chambourd? I Love Chambourd. Thank you for this!

  • Anna @ Crunchy Creamy Sweet

    So glad Jeff is doing better. And these mini bundt cakes – gorgeous!

  • Karen Anderson

    Glad Jeff had the surgery and is doing better.

  • Rust

    This looks decadent and divine. Think I’ll make some for my birthday :)

    (someone has to!)

  • Abbie @ Needs Salt

    Oh my gosh, these look so amazing. I can’t even deal with it.
    All that chocolate.

  • Bianca @ Confessions of a Chocoholic

    Dark chocolate and chambord sounds like a perfect match. I’d love one of these cakes right now! Good to know your husband is on his way to recovery!

  • sandra

    I know what you mean – when my husband was getting through a kidney stone operation is was pure torture – not being able to take the pain away. I am glad yours is feeling better.

  • Mallory @ Because I Like Chocolate

    You must have made these just for me and my chocolate addiction. Thanks of the recipe!

  • Sophia @ NY Foodgasm

    This is stunning and sounds amazing! Love Chambord with chocolate! MMmmm!

  • Tara

    These look SO good! Adding to my must-try list :)

  • Valerie

    What handsome, debonair little bundt cakes! I need one (or four) in my life right now. :D

    I’m happy to hear the surgery was a success! Noting rejuvenates the soul like a long sigh of relief in knowing all will be well. xo

  • Valerie

    *edit* That last sentence should have said “Nothing…” not “Noting.”
    So much for being prolific. (I blame the rum.)

  • Two Red Bowls

    I didn’t get a chance to comment on this earlier this week, but not only are these cakes gorgeous and decadent (I love that you perfected the recipe for us before posting, that dedication is so admirable) but I am so happy to hear that your husband is on the road to recovery. There’s nothing harder than seeing a loved one in pain, just like you said — I can’t imagine your relief that he’s on the mend. Thank you for this post in the midst of a tough time for you!

  • Kathryn

    I’m so glad to hear that Jeff’s surgery went well; I hope you can start to relax and enjoy the holiday season a bit now xo

  • Lindsay @ Life, Love and Sugar

    I’m glad your husband is recovering well! This bundt cake looks absolutely decadent! OMG! Definitely pinned.

  • Rosanna

    I can’t resist Chambord and chocolate and these miniature bundt cakes look particularly enticing. Great photos! I want to eat one right now.

  • Culinary Cory

    Oh my! These little cuties look and sound amazing.

  • Kirsten@FarmFreshFeasts

    I hope Jeff’s road to recovery is as smooth as possible. It’s a very helpless feeling when your spouse is hurting, and though you’d wish surgery to make it instantly better for him, it takes time.
    Hang in there–though with trials of cake like this it should be . . . yummy.

  • Nutmeg Nanny

    Oh my, this looks divine! I bet it tastes just amazing :)

  • Reina

    These look amazing. I have tried the cake recipe twice with muddled results, however. First cakes fell (but were delicious). Second try boiled over while baking leaving cake batter residue all over the pan and bits of carmelized cake on a cookie sheet (also delicious). Any thoughts on what I’m doing incorrectly? I also noticed that you don’t really describe when to add the half n half chambord mixture; Perhaps this is my error. I added this after the melted chocolate.

    • Jennifer Farley

      Hi Reina, sorry you’re having difficulties! The half and half/Chambord mixture is the “liquid mixture” and the flour, etc is the “dry mixture.” The ingredients state “With the mixer still on low speed, swiftly alternate between adding the dry and liquid ingredients over the course of a minute.” You definitely want to follow this step to ensure the correct batter consistency (as opposed to adding the dry all at once at the end). If you made it the same way twice and got different results, you may want to check the date on your baking powder. Good luck!

  • Colleen (Souffle Bombay)

    Beautiful! I make so many things with Chambord -its truly one of my favorite ingredients! I adore your (pewter maybe??) plate!

  • Gina Guthrie

    These look AMAZING! I think I’d like to save this recipe for a sweet valentines day dessert.

  • Judy

    Raspberries and Chocolate are a favorite flavor combination. I’ll need to get myself a mini bundt pan.

  • Jackie Blades

    Another job well done. Excellent ingredients Exquisite taste