Makes 6 mini cakes
A fun and delicious dessert for any holiday party, the drizzling of peppermint ganache and sprinkling of crushed candy canes makes these treats super festive.
1 cup granulated sugar
1 cup all-purpose flour
1/3 cup HERSHEY’S Cocoa
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 cup buttermilk or sour milk*
1/2 cup brewed coffee (strong black coffee)
1/4 cup vegetable oil
1/2 teaspoon peppermint extract (pure)
2 tablespoons candy canes, crushed (optional)
FOR THE CHOCOLATE PEPPERMINT GANACHE
1 cup HERSHEY’S SPECIAL DARK Mildly Sweet Chocolate Chips
6 tablespoons heavy whipping cream
1/4 teaspoon pure peppermint extract
1.Heat oven to 350 degrees. Grease and flour six mini fluted cake pans or six 6-ounce cups. (Nonstick cooking spray with flour may also be used).
2.In a large bowl, whisk together the sugar, flour, HERSHEY’S Cocoa, baking soda, baking powder, and salt. Add egg, buttermilk, coffee, oil, and peppermint extract. Beat with an electric mixer on medium speed for about two minutes; the batter will be thin. Fill prepared cake molds about 3/4 full with batter.
3.Bake in preheated oven for 16 to 20 minutes, or until wooden toothpick inserted in center comes out clean.
4.Cool on wire rack 5 minutes; remove from pans to wire racks. Cool completely.
FOR CHOCOLATE PEPPERMINT GANACHE
Place 1 cup HERSHEY’S SPECIAL DARK Baking Chips and 6 tablespoons heavy whipping cream in a microwave-safe bowl. Microwave at HIGH (100%) 30 seconds; stir. If necessary, microwave at HIGH an additional 10 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred. Stir in 1/4 teaspoon pure peppermint extract.
TO PREPARE BUNDT CAKES
Drizzle over cakes. Garnish with crushed candy canes, if desired.
Find this recipe and more holiday treats at hersheyland.com