Double Chocolate Cream Filled Mini Bundt Cakes
Oh, chocolate enthusiasts, prepare to be enchanted! As the holiday season unfurls its magical tapestry of twinkling lights and joyful carols, Tennessee Fitness Spa presents an ode to all things chocolaty with its divine ‘Double Chocolate Cream Filled Mini Bundt Cakes’. This festive delight promises to wrap your taste buds in a blanket of pure ecstasy!
Every bite is a journey of flavors, beginning with the rich, moist cake infused with the deep notes of carob powder. But that’s merely the opening act. The showstopper is the heart of these mini wonders—the luxurious cream cheese filling, so velvety and sweet, perfectly balancing the intensity of the chocolate. That sweet cream cheese, laced with carob and vanilla, is the silent whisper of the holidays—warm, comforting, and familiar.
And as if this sensory treat wasn’t indulgent enough, there’s the carob syrup. Oh, the syrup! Dark, luscious, and with just the right hint of buttery goodness, it drapes over the mini bundts like a queen’s robe, making it a sight as tempting as its taste.
Now, imagine presenting these beauties on a frosty winter morning or a cozy holiday evening. Picture the faces lighting up around your festive table, the exclamations of delight as forks dive into the cake, revealing that creamy surprise inside. The Double Chocolate Cream Filled Mini Bundt Cake isn’t just a dessert; it’s an experience, a memory in the making.
Crafted with love by the talented Belinda Jones, these mini marvels are bound to leave a lasting impression on your holiday spread. They’re not just cakes; they’re little bites of the holiday spirit. So, why wait? Dive into this festive wonder and let your holiday season be filled with the sumptuous taste of double chocolate joy! 🍫🍰✨
This recipe was written and/or compiled by Belinda Jones, CHHC, NWLC, PFC.
Yield: 24 servings
1 Duncan Hines Angel food cake mix
2 tbsp carob powder
2 cups softened cream cheese
1 ½ tbsp carob powder
1 tsp vanilla extract
Sugar substitute, sweetened to taste
- Prepare cake mix for baking according to directions on pkg. Mix in the 2 tbsp of carob powder as you mix the cake mix. Once the mix is well mixed and begins to rise in a mixing bowl. Coat 2 mini bundt pans with nonstick pan coating. Divide the cake mix among each bundt well within the pans. Shake to remove air. Place in a preheated 350-degree oven and bake for about 20 minutes or until passes the toothpick test. Remove from pan and let cool while preparing filling.
- Combine in a mixing bowl; cream cheese, carob powder, sugar substitute, and vanilla. Mix well. The mixture should be rather thick. If thinning is desired use a small amount of milk.
- Place each mini bundt on a dessert dish. Using a pastry bag, Fill the center of the bundt with cheese filling. Then using a tiny star tip, decorate the plate around the bundt with 4 small cheese stars. Drizzle the entire dessert with carob syrup and enjoy.
½ cup Carob chips
2 tbsp milk
2 tbsp sugar substitute
1 tbsp vanilla
1 tsp butter
- Combine in a saucepan and let simmer until chips are melted and all are combined well.
(Please note that all nutrition information is just estimated. Values vary among brands, so we encourage you to calculate these independently for the most accurate results.)
Serving size: 1 Mini Bundt Cake