Peppermint Bundt Cakes

Ingredients

• 1 cup all-purpose flour
• ¾ teaspoon baking powder
• ¾ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon instant coffee powder
• ⅓ cup unsweetened cocoa powder
• 1 cup granulated sugar
• 2 Large FARMHOUSE EGGS®
• ½ cup whole milk
• ¼ cup vegetable oil
• 1 teaspoon vanilla extract
• 1 cup peppermint candy melts
• ⅓ cup heavy whipping cream
• 2 tablespoon peppermint candy, crushed (optional)

Preparation

1. Preheat the oven to 350°F.
2. Grease the mini bundt pan cavities with oil and coat with flour. Keep it aside. In a medium bowl, combine the dry ingredients; flour, baking powder, baking soda, salt, coffee powder, cocoa powder and sugar. In another bowl combine the wet ingredients; eggs, milk, oil and vanilla extract.
3. Pour the wet mixture into the dry ingredients and whisk until well combined. Scoop the batter into the bundt pan and fill ⅔.
4. Bake for 15-18 minutes until the toothpick inserted comes out clean.
5. Allow the cake to cool in the pan for 10 minutes.
6. Meanwhile, prepare the peppermint ganache. In a microwave-safe add heavy whipping cream and microwave it for a minute. To that heavy cream add the peppermint candy melts and let it sit for 5 minutes.
7. Mix the candy melts gently until there is a smooth consistency in the ganache.
8. Drizzle the peppermint ganache spoonful over the cooled mint bundt cakes.
9. Add some crushed peppermints on top and enjoy.