Mini Peppermint Hot Cocoa Cakes
These mini peppermint hot cocoa cakes are the perfect little treat to have around for all of your upcoming holiday gatherings! They are easy to assemble and are a fun, individual bite-sized dessert option to serve this Christmas season!
Ingredients
For the Chocolate Sheet Cake
- 1 cup boiling water
- 1 tsp espresso powder
- 2 cups all-purpose flour
- 1 cup granulated sugar
- ½ tsp salt
- 1 cup unsalted butter (2 sticks)
- 6 heaping tbsp Rodelle Gourmet Baking Cocoa
- ½ cup full-fat buttermilk (room temperature)
- ½ tsp baking soda
- ½ tsp baking powder
- 1 tsp Rodelle Pure Vanilla Extract
- 2 large eggs (room temperature)
For the Marshmallow Frosting
- 1 cup marshmallow creme
- ½ cup unsalted butter (room temperature)
- 1 tsp Rodelle Pure Vanilla Extract
- 1 tbsp heavy whipping cream
- 2 cups powdered sugar
- ¼ tsp salt
For the Chocolate Ganache
- 12 oz dark chocolate (broken into pieces)
- 1½ cups heavy whipping cream
- 1 tsp Rodelle Pure Vanilla Extract
- Mini marshmallows and crushed peppermint candies (to top)
Instructions
For the Chocolate Sheet Cake
- Preheat oven to 350°F. Line an 18x13 inch sheet pan with parchment paper.
- Whisk the boiling water and espresso powder together until the espresso powder is dissolved. Set aside. Meanwhile, in a large mixing bowl, combine the flour, sugar, and salt.
- In a medium saucepan, melt the butter over medium. Add the cocoa powder to the butter and whisk together until no lumps remain. Pour the water and espresso powder mixture into the pan and bring to a boil. Boil for 30 seconds. Pour over the flour mixture, and stir lightly to cool.
- In a medium bowl, combine the buttermilk, baking soda, baking powder, vanilla, and eggs. Whisk until the ingredients are combined.
- Pour the buttermilk mixture into the flour mixture and mix until just combined. Pour the batter into the prepared pan and bake 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Cool cake in the pan on a wire rack.
For the Marshmallow Frosting
- In a medium bowl, use a mixer to beat the marshmallow creme, butter, vanilla, and heavy cream together on medium until completely smooth.
- With the mixer on low, add powdered sugar one cup at a time until incorporated. Add the salt. Increase the mixer speed to high and beat for 1 minute.
For the Chocolate Ganache
- Place chocolate pieces in a medium heatproof bowl and set aside.
- In a medium saucepan over medium, heat the heavy whipping cream until hot but not boiling. Remove from the burner and stir in vanilla extract. Pour the mixture over the chocolate pieces and stir until completely melted and smooth.
Assembly
- Once cake is completely cooled, cut into circles using a 2½-inch biscuit cutter or round cookie cutter. Lay the circles on another sheet pan.
- Place the marshmallow frosting into a frosting bag and squeeze the frosting onto one circle of cake. Press second circle on top. Repeat with remaining cake circles and frosting.
- Once all of the cakes are assembled, use a ladle to pour ganache over the cake, allowing the ganache to run over the sides. Top with crushed peppermint candies and marshmallows.
Notes
- Store assembled cakes in the refrigerator. Cakes can be stored in an airtight container for up to 3 days.
- Cake circles can be stored in the refrigerator in an airtight container until you are ready to add the frosting and ganache.
- Flour - increase by 2 tbsp.
- Sugar - decrease by 1 tbsp.
- Baking Powder - use ¼ tsp.
- Baking Soda - use ¼ tsp.
- Eggs - Use 3 eggs instead of two
- Baking Temperature - increase to 360°F
- Baking Time - decrease by 5 minutes