Dark Chocolate Mini Bundt Cakes with Spiced Ganache

INGREDIENTS

For the cake:

1 cup

unsalted butter

1/3 cup

natural unsweetened cocoa powder, Ghiradelli

1 tsp

kosher salt

1 cup

water

2 cups

all-purpose flour

pkg instant chocolate pudding, 4 oz, 113 g. - *optional but makes this cake beyond moist

1 3/4 cups

granulated sugar

1 1/2 tsp

baking soda

large eggs

1/2 cup

plain Greek yogurt or sour cream

1 tsp

pure vanilla extract

For the Spiced Chocolate Ganache:

16 oz

60% bittersweet chocolate chips, Ghiradelli

1 cup

heavy whipping cream

1 tsp

ground cinnamon

1 tsp

ground cayenne - aka your secret ingredient - TOTALLY OPTIONAL BUT REALLY DELISH

1 tsp

pure vanilla extract

Optional Garnish - Fresh pomegranate, crushed macarons & frozen cranberries