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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

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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

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Tag @thepolkadotter on Instagram and hashtag it #polkadotbakes

Chocolate Peppermint Mini Bundt Cakes | The Polka Dotter
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Filed Under: Cupcakes, Mini Cakes & Brownies Tagged With: Bundt, Chocolate, Peppermint

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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.

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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 💕
Wishing everyone a beautiful day 💕 Wishing everyone a beautiful day 💕
I’ve been spending most of my days blissfully cu I’ve been spending most of my days blissfully cuddled up feeding a newborn lately so this festive season has been pretty light on the baking front, but I did manage to squeeze in one batch of our favourite gingerbread cookies this year. Most of them weren’t quite as delicate as the ones pictured here thanks to our little one. Instead we’ve had a batch shaped as dinosaurs, cars and planes, and drizzled with crazy coloured lemon royal icing and covered in sprinkles, but they tasted perfect. And even though it takes double the time baking with a small child, requires a LOT of patience, and a significant amount of gingerbread dough seems to suspiciously go missing every time I turn around, I really do love seeing the sparkle in their eyes and watching their skills develop and creativity blossom. What do you think, yay or nay to baking with kids?
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I had the pleasure of creating a couple more recip I had the pleasure of creating a couple more recipes for @harrisfarmmarkets before our little bub arrived this month. These Mango and Macadamia Mini Ice Cream Cakes were inspired by the iconic @weisicecream and have become one of my new favourite recipes. Mango lime sorbet is layered atop vanilla ice cream dotted with honey roasted macadamias and a hint of ginger, and finished off with a crisp nutty base and a sprinkling of coconut. Best of all - I was channeling all those time-poor mums when I made them, so even though they look impressive in all their sophisticated layered glory, they are a bit of a cheat’s dessert with no ice cream maker required!
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