0 from 3 votes
Peppermint Double Chocolate Ganache Cakes
Festive mini holiday cakes made with a chocolate peppermint whipped ganache filling and topped with a rich ganache glaze and a dusting of crushed candy canes.
Total Time
8 hrs
Servings: 16 mini cakes
Calories: 375 kcal
Course:
Dessert , Baked Goods
Cuisine:
American
Ingredients
Whipped Chocolate Peppermint Ganache Filling
- 3 ounces bittersweet chocolate chopped
- 1 cup heavy cream
- ¼ tsp peppermint extract
Chocolate Cakes
- 1 ⅓ cups all-purpose flour
- ¼ tsp baking soda
- 2 tsp baking powder
- ¾ cup unsweetened cocoa powder
- ⅛ tsp salt
- 3 tbsp butter softened
- 1 ½ cups white sugar (organic for vegan-friendly)
- 2 eggs
- ¾ tsp vanilla extract
- 1 cup milk
Chocolate Ganache Glaze & Candy Cane Topping
- 9 oz bittersweet chocolate chopped
- 1 cup heavy cream
- 3 candy canes crushed
Instructions
- Start by making the whipped ganache: Place the chocolate in a medium bowl. In a small saucepan, heat the heavy cream over medium heat. Bring to a boil.
- Remove cream from heat and pour over chocolate. Whisk until smooth.
- Allow ganache to cool to room temperature. Cover and place in refrigerator for at least 6 hours.
- Remove chilled ganache from refrigerator. Using a hand mixer, beat at low speed until stiff but still spreadable. Fold in peppermint extract.
- While the whipped ganache is chilling in the fridge, start the cakes. Preheat oven to 350°F. Spray muffin tin with cooking spray.
- In a large bowl, cream butter and sugar until fluffy. Continue beating and add eggs one at a time. Stir in vanilla. Carefully add flour mixture and milk while beating on low speed.
- Fill sprayed muffin cups ¾ full—you should have 16 cupcakes. Bake for 15–17 minutes or until toothpick inserted into center comes out clean. Cool on wire racks.
- Right before you're ready to start assembly, make the chocolate ganache glaze. Place the chocolate in a medium bowl. In a small saucepan, heat the heavy cream over medium heat. Bring to a boil.
- Remove cream from heat and pour over chocolate. Whisk until smooth. Allow ganache to cool slightly.
- Now it's time for assembly! Cut the rounded top off of each cupcake so they stand flat when turned upside down. Feed this to your children and/or significant other. Cut the remaining cake in half lengthwise so you have two layers. Spread one layer with whipped ganache and sandwich the two layers back together by pressing firmly. Using a spatula, smooth over any ganache that's oozing out of the enter. Repeat for all cakes and return them to the wire racks.
- Place parchment paper under wire racks. Using a large spoon or ladle, drip chocolate ganache glaze onto cakes. To fully frost them, use a spatula to distribute glaze evenly over entire cake. Sprinkle tops of cakes with candy cane pieces.
Cup of Yum
Nutrition Information
Serving
1cake
Calories
375kcal
(19%)
Carbohydrates
45g
(15%)
Protein
5g
(10%)
Fat
21g
(32%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
64mg
(21%)
Sodium
120mg
(5%)
Potassium
248mg
(7%)
Fiber
3g
(12%)
Sugar
30g
(60%)
Vitamin A
507IU
(10%)
Vitamin C
1mg
(1%)
Calcium
92mg
(9%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 16mini cakes
Amount Per Serving
Calories 375
% Daily Value*
| Serving | 1cake | |
| Calories | 375kcal | 19% |
| Carbohydrates | 45g | 15% |
| Protein | 5g | 10% |
| Fat | 21g | 32% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 64mg | 21% |
| Sodium | 120mg | 5% |
| Potassium | 248mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 30g | 60% |
| Vitamin A | 507IU | 10% |
| Vitamin C | 1mg | 1% |
| Calcium | 92mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.