Preheat your oven to 375°F. Brew 1 ½ cups of coffee. While that’s brewing, get your bundt pan ready—grease it with butter or cooking spray, then dust it with cocoa powder. Make sure you coat it well so the mini bundt cakes pop out easily!

Melt the butter in a microwave-safe bowl—about 20 seconds should do it. Stir in the hot coffee and cocoa powder using a whisk until smooth. Add the sugar and whisk again until it dissolves. Pour the mixture into a large bowl and let it cool for about 5 minutes.

In the meantime, mix the flour, baking soda, and salt in one bowl. In another bowl, whisk together the eggs and vanilla.

Whisk the eggs into the chocolate mix, then gradually add the flour mixture while continuing to whisk. You’ll end up with a batter that’s like a slightly thick soup.

Pour the batter into the mini bundt pan wells and bake for 20–25 minutes, or until a toothpick comes out clean.

Take the bundt pan out of the oven and let the cakes cool for 20–30 minutes. Once they’ve cooled, gently run a butter knife or fork around the edges of each cake to loosen them. For an easy release, place a wire rack against the pan, flip it over, and the mini bundt cakes should just pop right out!

Put the chopped chocolate in a medium bowl. In a small saucepan over medium-low heat, warm the heavy cream and vanilla until tiny bubbles form around the edges, then let it sit for a minute. Pour the hot cream over the chocolate, and gently whisk until smooth and glossy.

Drizzle the ganache over the cooled bundt cakes, top with fresh berries, and dust with powdered sugar. Serve right away and enjoy!