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!