These Mini Bundt Cakes are the perfect combination of chocolate, caramel, and coconut. Moist, delicious, and perfectly rich!
Preheat oven to 350 degrees. Generously spray mini bundt pan with nonstick cooking spray.
Melt chocolate in a microwave safe bowl for 10 second increments, stirring in between, until smooth. Set aside.
Sift flour, cocoa powder, baking powder and soda, and salt into a bowl.
In the bowl of your mixer, beat melted butter and sugar on medium high speed for 2 minutes.
Add egg and vanilla and beat for an additional 2 minutes.
Stir in buttermilk and flour mixture until just combined.
Spoon batter into bundt pan and fill 2/3 of the way full.
Bake bundt cakes for 10-17 minutes (10-12 minutes for a small bundt pan and 15-17 minutes for larger mini bundt cakes) or until a knife is inserted and comes out clean.
Cool for 5 minutes in the pan, then invert cakes onto a cooling rack to cool completely.
Once cool, heat caramel sauce and hot fudge in a microwave safe bowl for 30 seconds.
Dip cakes into the warm caramel sauce, the sprinkle with a generous amount of toasted coconut.
Drizzle cake with hot fudge sauce.
Repeat with the rest of the cakes.
Makes 8-10 mini bundt cakes.