"A beautiful little treat made for sharing, these are perfect to box up and give away this silly season. The best part? They get more delicious after a couple of days, so make them in advance and keep them in the fridge." - Emelia Jackson

What you need to know before you start

If you can, start this recipe overnight to allow the peppermint-spiked candy cane ganache to infuse. If you have limited time, set aside at least five hours to bake these from start to finish. These mini cakes get better with time, so feel free to make them in advance and keep them in an airtight container in the fridge until you’re ready to serve. 

You will need a generously greased 24-hole mini muffin tray (so it remains non-stick), a piping bag, a stand mixer fitted with the whisk attachment, as well as everyday cooking equipment like a saucepan, mixing bowls, spoons and a whisk. Be sure you have access to a microwave for creating the white chocolate ganache, and an oven for baking. The final step of this recipe sees the mini cakes decorated with candy cane pieces. Seal the candy canes in a zip-lock back and use a meat mallet or a rolling pin to crush them.

Why are these the best mini candy cane chocolate cakes?

MasterChef Australia winner Emelia Jackson’s individual candy cane-inspired chocolate cakes are the perfect sweet treat to enjoy during the festive season. Baked into mini bites, topped with a light and fluffy white chocolate ganache, and finished with crushed candy canes for bite and visual interest, enjoy these for afternoon tea, after your Christmas ham, or package them up as edible gifts for your loved ones. 

Why does chocolate cake taste better with age?

It’s common for chocolate cake to taste better with age, so if you have the opportunity, make these cakes ahead of time. As the cakes rest, the ingredients meld together for a more intense flavour. The cake's moisture also begins to redistribute evenly throughout the crumb, making the cake more moist and tender.

What is the secret to keeping cakes moist?

Rich and moist chocolate cakes can be achieved with a few simple tips and tricks. Be sure to add moisture-rich ingredients to the batter like milk, vegetable oil and water, bake your cakes at a low temperature for roughly 18-20 minutes and avoid overmixing your batter. Store your cakes in an airtight container in the fridge, not on a plate, as the fridge tends to dry out uncovered food.

What ingredients you’ll need

Caster sugar: Caster sugar helps to sweeten the cakes and ensures a smooth, fine texture that dissolves easily into the batter.

Egg: An egg is used to act as a binding agent, providing structure and moisture, while helping the cakes rise and become light and fluffy.

Unsalted butter: Butter adds richness and flavour, contributing to a tender crumb and a moist texture.

Dark (40%) chocolate: Dark chocolate provides depth of flavour, giving the cakes a rich, slightly bitter chocolate taste.

Milk: Milk adds moisture and helps create a smooth batter.

Vegetable oil: Vegetable oil helps to keep the cakes light and tender by providing additional moisture, without altering the chocolate flavour.

Almond meal: Almond meal adds a subtle nutty flavour and helps create a moist texture.

Plain flour: Flour forms the base of the cake, providing structure for the batter to rise and hold together.

Cocoa powder: Cocoa enhances the chocolate flavour of the cake. 

Baking powder: Baking powder acts as a leavening agent, helping the mini cakes rise and become fluffy.

Peppermint candy canes: A great opportunity to use up leftover candy canes from the festive period! These crushed candies add texture and a kick of peppermint to the finished cakes.

White chocolate: White chocolate creates a smooth and creamy base for the ganache with a hint of sweetness and richness.  

Thickened cream: Cream adds richness and helps to create a glossy consistency. 

Peppermint extract: This gives the ganache its minty candy cane-like flavour. 

How to make easy chocolate ganache

Making a luscious white chocolate ganache can be divided into two steps – the melting of the chocolate and whisking until light and fluffy.

Begin by placing the chocolate and thickened cream into a microwave-safe bowl and heating in intervals, stirring in between. Once melted and smooth, stir in the peppermint extract and chill for at least 4 hours. By doing this, it lets the fats and proteins amalgamate and infuse, allowing it to be suitably stable to whip to the appropriate density and texture. The chilled ganache is then whisked by hand to avoid overwhipping, until thick peaks form and it’s ready to be piped onto the cakes. 

How to store these mini candy cane chocolate cakes

If you’re not serving immediately, store the un-iced cakes and ganache separately in airtight containers in the fridge for up to 1 week. The chocolate cakes can also be frozen in a single layer on a tray, then transferred to a zip-lock bag and frozen for up to 1 month. 

How to serve mini candy cane chocolate cakes

Dress these mini cakes with a dollop of white chocolate ganache and decorate with crushed candy canes. Present them on a serving platter and place them in the centre of the dinner table. For added indulgence, pair them with a scoop of ice cream, gelato or sorbet. You can even get creative in the kitchen by replacing the meringue in this black forest Eton mess recipe with crumbled pieces of your chocolate cake. 

If you’re gifting these, package them up beautifully with food-safe containers or bags adorned with tags, twine and a decorative ribbon. 

If you love our mini candy cane chocolate cakes recipe, try this 

Gifting these over the festive season? Try your hand at more of our edible gifts, perfect for friends and family:

• Edible Christmas snow domes
• Gingerbread advent calendar
• Healthy ‘white Christmas’ balls