Mini Chocolate Bundt Cakes with Peppermint

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Mini Chocolate Peppermint Bundts

Mini Chocolate Bundt Cakes with Peppermint are light gluten-free chocolate sponges perfect for the festive season. Incredibly chocolately, infused with peppermint and crowned with a white chocolate peppermint ganache. For that final touch they are frosted with crushed candy canes. 

Close up of Mini Chocolate Bundt Cakes with Peppermint

Chocolate and peppermint are an unbeatable flavour combination and if you agree then you will love these mini chocolate bundt cakes.

Why are these the perfect little festive cakes?

  • So chocolatey – made with both cocoa powder and melted dark chocolate.
  • Peppermint is not only infused into the sponges but also in the white chocolate ganache poured over the top.
  • The dusting of crushed candy canes then completes these intensely chocolatey cakes with such brightness.
  • Very easy to make, bake and cool quickly so you can ice almost straightaway.

Overhead of Mini Chocolate Bundt Cakes on wooden boards surrounded by fairy lights

Which flours do we use?

These cakes are baked with gluten-free flours but you can swap them out for 210g plain white flour if you don’t need them to be gluten-free.

  • White rice flour – a brilliantly economical flour which is easy to get hold of and is light and neutral in taste.
  • Teff flour – a perfect flavour companion to the chocolate. The caramelly notes of the teff providing the ideal backdrop. 
  • Tapioca flour – A starchy flour which helps bind all the ingredients together and give the cakes a great structure.

Mini Chocolate Bundt Cakes on wooden boards surrounded by fairy lights

Why mini bundts?

If you need a quick Christmassy bake that look stunning then these mini bundt tins are a bit of a revelation. The cakes take all of 20 minutes to bake to perfection in these and they are beautifully non-stick so the bundts literally fall out when you tip them upside down.

It is such a quick cooling time too and with the ganache taking about 5 minutes to prepare they are such a simple treat to whip up.

So lovely to serve at a Christmas Party or maybe New Year if you are thinking that far ahead.

Mini Chocolate Bundt Cakes on wooden boards surrounded by fairy lights

 

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Close up of Mini Chocolate Bundt Cakes with Peppermint

Mini Chocolate Peppermint Bundts {gluten-free}

Mini Chocolate Peppermint Bundts are light gluten-free chocolate sponges infused with peppermint. Crowned with a white chocolate peppermint ganache and frosted with crushed candy canes.
Print Pin Rate
Course: Dessert
Cuisine: British
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 8 cakes
Calories: 667kcal

Ingredients

  • 110 g white rice flour
  • 80 g teff flour
  • 20 g tapioca flour
  • 50 g cocoa powder
  • ¾ teaspoon bicarbonate of soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 145 g unsalted butter
  • 120 g light brown sugar
  • 135 g caster sugar
  • 4 eggs
  • ¾ teaspoon peppermint extract
  • 70 g dark chocolate melted and cooled
  • 145 ml whole milk
  • 145 ml hot coffee (145ml boiling water with 3/4 teaspoon coffee powder mixed in)

Chocolate Peppermint Ganache

  • 200 g white chocolate chopped
  • 125 ml whipping cream
  • ½ teaspoon peppermint extract
  • 3 peppermint candy canes crushed

Instructions

  • Preheat the oven to 180°C/160°C fan/gas mark 4 and grease mini bundt tins.
  • Sift together the flours, cocoa, bicarbonate of soda, baking powder and salt. Set aside.
  • Whisk together the butter and the sugars for a few minutes until light and fluffy.
  • Add in the eggs one at a time, then the peppermint extract. At this point the mixture usually looks curdled but don’t worry it will come back together.
  • Pour in the melted chocolate and mix until completely combined.
  • Add the flour mixture alternately with the milk, adding the flour in three additions and the milk in two (begin and end with the flour), scrape down the sides of the bowls as needed.
  • Pour in the coffee and mix until just combined.
  • Pour into your prepared bundt tins and bake for 20 minutes.

Chocolate Peppermint Ganache

  • Place the white chocolate in a medium sized bowl and set aside.
  • Heat the whipping cream in a small saucepan, then just before it starts to boil remove from the heat.
  • Pour the whipping cream over the white chocolate and leave for 30 seconds for the chocolate to melt. Mix together until the chocolate has completely melted into the cream. Add the peppermint. You need the ganache to be nice and thick so it is barely pourable. If it’s too runny then place in the freezer for 5 minutes to firm a bit more.
  • Pour the ganache over the top of each bundt cake so it drips down the side.
  • Sprinkle the crushed candy canes over the top of each bundt.

Notes

You can substitute the white rice flour, teff flour and tapioca flour for 210g plain white flour if you don't need the cakes to be gluten-free.

Nutrition

Calories: 667kcal | Carbohydrates: 81g | Protein: 9g | Fat: 36g | Saturated Fat: 21g | Cholesterol: 149mg | Sodium: 254mg | Potassium: 359mg | Fiber: 4g | Sugar: 53g | Vitamin A: 840IU | Vitamin C: 0.2mg | Calcium: 152mg | Iron: 3.3mg
Tried this recipe?Mention @FromTheLarder or tag #FromTheLarder!

Comments

  1. These bundt cakes look gorgeous, I love how you photographed them, too beautiful to eat!

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