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.