OK, I'll bite -- my favorite chocolate (or other)bundt cake recipes are from the Cake Doctor cook book. While I often make cakes from scratch, since I became a busy mother I'm not beyond doctoring up a Duncan Hines cake mix! One that is consistently good is chocolate, and uses a devil's food cake mix, sour cream & a box of pudding and chocolate chips with a choclate glaze -- although if they are not mini choc chips, I find they don't stay suspended in the batter. They would do fine in mini pans and I suspect they would freeze well too.

Somewhere in my files I have a recipe for a scratch chocolate orange bundt cake which is good, from Gourmet.

My all time favorite chocolate dessert is an easy hot chocolate souffle cake that is make ahead (1 day), and uses bittersweet chocolate. It was in Fine Cooking last holidays (2004) and it is a company staple at our house. It is not, however, made in mini bundt pans, but small ramekins. Let me know if you want any of the recipes!

I want all the recipes! 8-)

This is a killer chocolate recipe. You must love chocolate though!!

Chocolate Chocolate Soufflés (recipe courtesy of Emeril Lagasse)

Yield: 4 servings
2 teaspoons unsalted butter, softened
1/2 cup sugar
8 ounces semisweet chocolate, break up into chunks
4 large egg whites
3 large egg yolks
1/4 cup Grand Marnier
Confectioners' sugar, for dusting
Grand Marnier Chocolate Sauce
1 cup heavy cream
1 tablespoon butter
1/4 cup Grand Marnier
4 ounces semisweet chocolate, finely chopped

In a small saucepan, heat the cream and butter. Add the Grand Marnier. Whisk then bring to a boil. Remove from the heat and whisk in chocolate pieces until all the chocolate is incorporated. Serve with the souffle.

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Preheat oven to 400 degrees F.

Butter 4 individual ramekins and sprinkle with about 1 teaspoon sugar for each ramekin.

Melt the chocolate in the top of a double boiler set over simmering water, stirring occasionally until smooth. Remove from heat.

In a bowl beat the egg whites with 1/4 cup of the sugar until stiff and glossy.

Whisk the egg yolks into the melted chocolate 1 at a time, add the Grand Marnier, and whisk in the remaining 2 tablespoons sugar. Fold in the egg whites until thoroughly blended. Transfer mixture to ramekins and place on a baking sheet. Bake until puffed and somewhat firm, about 20 minutes.
Emeril recommends serving with the chocolate sauce, but I felt it was rich enough and very delicious without the sauce.

I love those little molds and make many little desserts w/ it now..None saved..but the photos I do:)