Peppermint Bundt Cakes

Preheat the oven to 350 degrees F (180 degrees C).

Grease the mini bundt pan cavities with oil and coat with flour. Keep it aside. In a medium bowl, combine the All-Purpose Flour (1 cup), Baking Powder (1/2 tsp), Baking Soda (1/2 tsp), Salt (1/2 tsp), Instant Coffee (1 tsp), Unsweetened Cocoa Powder (1/3 cup), and Granulated Sugar (1 cup). In another bowl combine the Farmhouse Eggs® Large Brown Eggs (2), Whole Milk (1/2 cup), Vegetable Oil (4 Tbsp), and Simply Organic Vanilla Extract (1 tsp).

Pour the wet mixture into the dry ingredients and whisk until well combined. Scoop the batter into the bundt pan and fill ⅔.

Bake for 15-18 minutes until the toothpick inserted comes out clean.

Allow the cake to cool in the pan for 10 minutes.

Meanwhile, prepare the peppermint ganache. In a microwave-safe add Kemps Heavy Whipping Cream (1/3 cup) and microwave it for a minute. To that heavy cream add the Candy Melts (1 cup) and let it sit for 5 minutes.

Mix the candy melts gently until there is a smooth consistency in the ganache.

Drizzle the peppermint ganache spoonful over the cooled mint bundt cakes.

Add some crushed Hard Peppermint Candies (2 Tbsp) on top and enjoy.