Peppermint Hot Chocolate Mini Bundt® Cake
Mini Bundt® Cake Maker
$24.99
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Ingredients
1½ tablespoons hot cocoa powder
½ cup whole milk, room temperature
1 cup all-purpose flour
¾ cup sugar
⅓ cup unsweetened natural cocoa powder
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
¼ cup vegetable oil
1 large egg, room temperature
1 teaspoon pure vanilla extract
1 teaspoon pure peppermint extract
½ cup hot water
For Chocolate Ganache Drip Glaze (optional):
¼ cup semi-sweet chocolate chips
¼ cup heavy whipping cream
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Instructions
Plug in the Mini Bundt® Maker and preheat for 10 minutes.
Whisk hot cocoa powder into whole milk and set aside. Place all dry ingredients into the bowl of a stand mixer (or hand mixer) and stir on low for 30 seconds to fully combine.
Add vegetable oil, eggs, vanilla, and hot cocoa mixture then stir on low until just combined.
Ensure that the hot water has been heated to a simmer then, with the mixer still on low, add the hot water in a slow stream. Turn the mixer to medium and beat until smooth, about two minutes. The batter will be very thin.
Grease Mini Bundt® Maker and Removal Tool with a light coating of cooking oil. Add batter until Maker is full, about 3 tablespoons. Bake for 4-5 minutes. To check for doneness, insert a toothpick. If cake is done, toothpick should come out clean.
Lift cake out using the Removal Tool. Allow to cool completely before glazing.
Ganache Glaze:
Place chocolate chips into a heat-resistant bowl (glass or metal). In a saucepan over medium-high heat, warm the heavy whipping cream until it just starts to simmer. Once simmering, pour the cream into the bowl of chocolate and let sit for about 30 seconds.
Whisk the mixture together until it’s uniform in consistency and there are no bits of chocolate left on the whisk. Allow to cool at room temperature for 10-20 minutes or until the ganache itself is room temperature or slightly above.
Once cool, drizzle or drip ganache over cake then garnish with crushed peppermint candies.
Serve and enjoy this fresh holiday treat that was mint to be!
