• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Polka Dotter

Baking a bit of beauty into every day

  • Home
  • About
  • Recipe Index
  • Food Photography and Styling
  • FAQ
  • Contact

Chocolate Peppermint Mini Bundt Cakes

December 17, 2018 by Salma Leave a Comment

Chocolate Peppermint Mini Bundt Cakes | The Polka Dotter
These festive chocolate mini bundt cakes are infused with peppermint, drizzled with dark chocolate ganache and sprinkled with crushed candy cane, and make for the perfect dessert after a hearty meal, as crisp cool peppermint lingers gently on the tongue. This classic combination has stood the test of time for a reason, and will be sure to satisfy all your chocolate peppermint cravings this holiday season.

Chocolate Peppermint Mini Bundt Cakes | The Polka DotterChocolate Peppermint Mini Bundt Cakes | The Polka DotterChocolate Peppermint Mini Bundt Cakes | The Polka Dotter
Baking Notes
Bundt cakes are stunning with their intricate designs, but they can sometimes be a little difficult to extract from the pan. On this occasion, I used a silicone pan to facilitate easy release, as I found this particular recipe had a tendency to stick rather stubbornly in my metal pan. I would highly recommend using a silicone mini bundt for this recipe to ensure the cakes release easily.

Additional bundt cakes tips include: (1) Use a good quality pan, (2) Reserve greasing the pan until just before pouring the batter in it, (3) Grease the pan very generously in every crevice with a cooking spray or oil, (4) Sift a little flour over the oiled pan, then tap off the excess, (5) Be mindful of how long the cakes rest in the pan before turning out – if left for too long or not long enough, they can stick, with 10-15 minutes usually being ideal and (6) If cakes are stuck to the pan, placing the entire pan (open side up) in a tray of boiling water for 1-2 minutes expands the metal pan, allowing easier release of the cake.

This recipe yields 8-10 mini bundt cakes depending on the size of your pan. I found it made 9 mini cakes sized 8cm x 4cm each in my pan, but your total bundt cake number may vary.

Chocolate Peppermint Mini Bundt Cakes | The Polka Dotter
Chocolate Peppermint Mini Bundt Cakes | The Polka Dotter

Print

Chocolate Peppermint Mini Bundt Cakes

Chocolate Peppermint Mini Bundt Cakes | The Polka Dotter

Christmas baking dreams are a reality with these festive chocolate bundt cakes, infused with peppermint & covered in chocolate ganache & crushed candy canes.

Ingredients

Scale

Chocolate Peppermint Mini Bundt Cakes

  • 165g unsalted butter
  • 100g dark chocolate
  • 290g caster sugar
  • 1 tbsp instant coffee granules
  • 170ml (2/3 cup) boiling water
  • ½ – 1 tsp peppermint essence
  • 1 tsp vanilla paste
  • 180g plain flour
  • ¾ tsp baking powder
  • 2 tbsp dutch process cocoa powder
  • ¼ tsp fine sea salt
  • 1 large egg, at room temperature, lightly beaten
  • 4–5 candy canes, to decorate

Dark Chocolate Ganache

  • 200g dark chocolate
  • 170ml (2/3 cup) pure cream

Instructions

Chocolate Peppermint Mini Bundt Cakes

  1. Preheat oven to 170°C (150°C fan-forced) and set aside a mini bundt pan.
  2. Melt butter, dark chocolate and sugar in a medium saucepan over low-medium heat until smooth.
  3. Dissolve coffee in boiling water, then add to melted chocolate mixture along with vanilla and peppermint, stirring until smooth, then remove from heat and allow to cool 15 minutes.
  4. Sift together flour, baking powder, cocoa powder and salt in a bowl, then gently whisk into chocolate mixture, then egg, until smooth.
  5. Grease mini bundt pan with oil or melted butter, ensuring all the crevices of the pan are well greased, then dust with sifted flour. Invert pan over the sink and tap gently to remove excess flour.
  6. Divide batter evenly between mini bundt pan holes, and bake for 30 minutes or until a skewer inserted comes out clean.
  7. Allow cakes to cool for 10-15 minutes in the pan, then turn out onto a wire rack and allow to cool completely.
  8. Place candy canes In a small ziplock bag, zipped up and shatter using the flat side of a mallet. Reserve for sprinkling on the cakes.

Dark Chocolate Ganache

  1. Melt chocolate and cream on low-medium heat in a small saucepan until smooth. The glaze is best to drizzle when quite warm and liquid, dripping more evenly over the bundt shapes.

To serve

  1. Place mini bundts in a serving plate, drizzle with dark chocolate ganache and sprinkle with crushed peppermint candy canes.

Enjoy!

Notes

Makes 8-10 mini bundt cakes

Did you make this recipe?

Tag @thepolkadotter on Instagram and hashtag it #polkadotbakes

Chocolate Peppermint Mini Bundt Cakes | The Polka Dotter
You may also like:
Dark Chocolate Peppermint Brownie Cake
White Chocolate, Raspberry and Coconut Cake
Chocolate Mandarin Rosemary Bundt Cakes

Filed Under: Cupcakes, Mini Cakes & Brownies Tagged With: Bundt, Chocolate, Peppermint

Previous Post: « Gingerbread Cookie Sandwiches + Salted Caramel
Next Post: Fig & Blackberry Mini Pavlovas + Pomegranate Spiced Syrup »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Welcome!

Salma Sabdia | Food Photography

Hi, I’m Salma, and I love creating beautiful images and sweet treats. If you’re looking for a little baking inspiration, you’ve come to the right place.

SaveSave

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest

Instagram

What’s your favourite thing to bake in autumn? I What’s your favourite thing to bake in autumn? I think I’ve found a new love this season in this Honey Ricotta Cheesecake + Brûlée’d Figs. Shot recently for @harrisfarmmarkets. So simple yet so divine, it’s the kinda thing that will have you raiding the fridge late at night Nigella style 😆 recipe up on the blog
Farewell to March with these fig and blackberry ca Farewell to March with these fig and blackberry cake vibes 💕
Can’t believe the deluge of rain over the last f Can’t believe the deluge of rain over the last few days! Hope all of you living across Australia’s east coast are staying safe in this weather, it’s been heartbreaking seeing the flooding 💕 this image is from my most recent shoot for @harrisfarmmarkets a few weeks ago, when the days were a little warmer and best spent outdoors sipping on these little Blackberry Rose & Lime Mocktails 😌
That Persian Love Pavlova 💕 Valentine’s Day m That Persian Love Pavlova 💕 Valentine’s Day may well be over but don’t worry, this gorgeous rosewater pav topped with cardamom cream, fresh figs, Turkish delight and slivered pistachios will be hanging around for a while. Recipe up on the blog ☺️
Sending you all a little love today 💕 Sending you all a little love today 💕
If you’re still looking for something special to If you’re still looking for something special to make this weekend, look no further than this Persian Love Pavlova 💕 inspired by the Persian Love Cake, this pretty pav is flavoured with rosewater, covered in cardamom cream and topped with fresh juicy figs, jewels of Turkish delight and a smattering of slivered pistachios. Created for @harrisfarmmarkets and recipe up on the blog now ☺️
Thanks for all the love on my last post! Looks lik Thanks for all the love on my last post! Looks like I’ll have to start sharing a few more baking videos 😊️ Speaking of love, I’ve got the perfect Valentine’s Day recipe coming up for you tomorrow. And yes, it involves these gorgeous figs 😍
How is it February already?! A little throwback to How is it February already?! A little throwback to the first recipe I created for @harrisfarmmarkets last year, and still one of my favourites. Because who doesn’t love chocolate and raspberries? 😍
Farewell 2020. You have challenged us in so many w Farewell 2020. You have challenged us in so many ways, and brought so much grief, heartbreak and loneliness. Yet you have also ironically united the human race, and helped us learn the meaning of gratitude. And on a personal note, you delighted us with the arrival of our sweet little baby, the ultimate silver lining of one of the stormiest years. Welcome 2021, may you be a year of sunshine and rainbows 💕
Follow @thepolkadotter on Instagram

Latest Blog Posts

Honey Ricotta Cheesecake with Bruleed Figs | The Polka Dotter
Blackberry Rose & Lime Mocktails | The Polka Dotter
Persian Love Pavlova | The Polka Dotter
Gingerbread Mini Bundt Cakes + Lemon Glaze | The Polka Dotter
Mango & Macadamia Mini Ice Cream Cakes | The Polka Dotter
Mango & Passionfruit Curd Mini Pavlovas | The Polka Dotter
Chai Poached Pears + Salted Caramel | The Polka Dotter
Roasted Strawberry, Lime & White Chocolate Layer Cake | The Polka Dotter
Blood Orange & Ginger Syrup Cake {gluten-free} | The Polka Dotter

Copyright © 2022 · Foodie Pro & The Genesis Framework

We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.Ok