Chocolate Choffy Petite Bundt Cakes

Chocolate Choffy Petite Bundt Cakes
Created by: Cooking with Ruthie
Oh. my. word!  They’ll totally hit that chocolate spot in a bit of a healthier way! YAY.
Ingredients for Chocolate Choffy Bundt Cakes:
  • 1/2 cup butter, softened
  • 4 oz Neufchatel cream cheese
  • 1 3/4 cup sugar
  • 2 eggs
  • 1 /2 cup light sour cream
  • 2 cup flour
  • 1/2 cup dutch process unsweetened cocoa powder
  • 1 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 1 cup strong brew Ivory Coast Choffy (8oz hot water and 4 Tbsp Choffy)
  • 1 tsp vanilla
Ingredients for Chocolate Ganache:
  • 1 1/2 cup semi-sweet chocolate chips
  • 1/2 cup heavy whipping cream


  1. Brew Choffy and set aside to cool.
  2. Preheat oven 350 degrees.
  3. Coat mini bundt pans or a full sized bundt pan with cooking spray; set aside.
  4. Cream butter and ‚Neufchatel cream cheese in mixer with beater attachment until smooth.
  5. Add sugar and mix 2-3 minutes until light and fluffy.
  6. Add eggs one at time, scraping bowl with each addition.
  7. Add sour cream; mix and turn off mixer.
  8. In a separate bowl combine flour, cocoa, baking soda, sea salt; stir to combine.
  9. Add dry ingredients all at once; mix on low until 80% combined.
  10. Add Choffy and vanilla; mix until incorporated but do not over mix.
  11. Divide into prepared pans.
  12. Bake for 20-25 minutes (40-45 for full sized) or until toothpick inserted in center removes clean.
  13. Cool on rack for 5-7 minutes, invert pans and gently tap bottom if needed to release cakes.
  14. Cool completely.
Instructions for Chocolate Ganache:
  1. Place chocolate chips in a small mixing bowl.
  2. Gently bring cream to a simmer.
  3. Pour over chocolate chips and allow to sit for 10 minutes.
  4. Stir until smooth.
  5. Drizzle over top of cakes and allow small amount cascade down sides.
  6. Divide evenly oven petite cakes or cover top of full sized cake.
  7. Serve and Enjoy!

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