It’s that time of year when, no matter what the year has thrown at you, everyone is in at least a bit of a celebratory mood. I personally don’t celebrate Christmas as an event, but I am a sucker for all things wintery and festive, and will use any excuse to bake the more elaborate things i can think of! I won’t lie to you, these mini brownie cakes with peppermint cream are the cutest, and while big parties and gatherings may not be on the agenda this year, there is no reason why we can’t all indulge in as much cake and sweet food as we can handle. These cakes are also perfect for after noon teas or just as a snack time treat!
This cake may look all kinds of fancy, but ultimately its a combination of a few simple to make recipes. The brownie cake is, you guessed it, a version of a chocolate brownie recipe! While you could just make a chocolate cake batter for this, making a brownie cake makes it that bit more rich and indulgent, with a deeper chocolate-y flavour. The peppermint cream is made from double cream, a bit of sugar and some peppermint flavouring/essence, which is easily found in major supermarkets. I used this Nielsen Massey one! If you dislike peppermint, you can absolutely leave it out of this recipe. I added it because i am a big fan of mint with chocolate, and i associate it with festivities in my head.
Mini Brownie Cakes with Peppermint Cream
- piping bag
- stand mixer or electric whisk
- cookie cutter, roughly 5.5cm in diameter
- shallow 20cm baking tin, lined and greased.
To make the brownie cake
- 185 grams unsalted butter
- 185 grams chocolate
- 85 grams plain flour
- 40 grams cocoa powder
- 3 eggs, large
- 275 grams golden caster or brown sugar
- 1 tsp vanilla essence
To make the peppermint cream
- 250 ml double cream
- 2 tbsp caster sugar
- 1 tsp peppermint essence or flavouring
For decoration and extras
- Mint leaves optional
- red currents optional
- cranberry/ strawberry jam or sauce optional
- Preheat oven to 180C/160C fan. Grease and line your baking dish with baking paper.
- Cut 185g unsalted butter into small cubes and break the chocolate into small pieces. Add both, alongside the golden caster sugar, into a pan. Melt and combine on low heat.
- When the mixture has combined and become a glossy sauce, tip into a mixing bowl. Allow to cool for ten minutes. This is important so the eggs don't scramble when you add them in the next step.
- Now add the rest of the ingredients for the brownie cake into the bowl, and combine thoroughly. You can use a stand mixer or an electric whisk for this step, but it can easily be done manually!
- Tip the mixture into the baking tin and bake for 25-30 minutes.
- While the cake is baking, it is time to make the peppermint cream!
- Using a stand mixer or electric hand whisk, whip your double cream with the caster sugar until you get a smooth, thick consistency. Add in the peppermint flavouring while the double cream is being whipped.
- Once it is done, tip into a bowl and keep in the fridge until you are ready to start piping later on.
- Once the bake is baked, let it rest for 30 minutes to an hour. once the cake is cool, using your cookie cutter, cut as many circles as you can out of the batter. You should be able to get roughly between 9-12 circles.
- Now you are ready to pip your peppermint cream! Load the cream into a piping bag. You may use any nozzle you wish, but it is best to use a large one if possible.
- Pipe the cream on top of one of the cake circles. At this stage you may wish to add some strawberry or cranberry jam, but this is optional.
- Repeat on another cake circle, and then load one of the cake circle pieces on top the of other. Then add another cake circle (one you haven't piped cream on) on top, to form a 3-tier mini cake!
- Pipe some more cream on the top cake, and decorate with mint leaves and red currants.
- Repeat with the remaining cake pieces!
- Now you are done- enjoy with some hot tea or some fancy drinks!
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