Rich chocolate peppermint petite bundt cake topped with silky ganache and crushed candy canes.

Scale

1 cup granulated sugar

1 cup all-purpose flour

1/3 cup HERSHEY’S Natural Unsweetened Cocoa Powder

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon kosher salt

1 large egg

1/2 cup buttermilk

1/2 cup strong black coffee

1/4 cup vegetable oil

1/2 teaspoon pure peppermint extract

1 cup HERSHEY’S SPECIAL DARK Baking Chips

6 tablespoons heavy whipping cream

1/4 teaspoon pure peppermint extract

crushed candy canes

1. Heat oven to 350°F and spray mini Bundt pan.

2. Whisk dry ingredients together.

3. Add wet ingredients and beat two minutes.

4. Fill wells 3/4 full and bake 16-20 minutes.

5. Cool and remove from pan.

6. Heat cream and pour over chocolate chips.

7. Whisk until smooth and stir in peppermint.

8. Drizzle ganache over cakes and top with candy canes.

Store airtight.

Add ganache before serving for best shine.