-
Preheat oven to 350 degrees. Generously spray mini bundt pan with nonstick cooking spray.
-
Melt chocolate in a microwave safe bowl for 10 second increments, stirring in between, until smooth. Set aside.
-
Sift flour, cocoa powder, baking powder and soda, and salt into a bowl.
-
In the bowl of your mixer, beat melted butter and sugar on medium high speed for 2 minutes.
-
Add egg and vanilla and beat for an additional 2 minutes.
-
Stir in buttermilk and flour mixture until just combined.
-
Spoon batter into bundt pan and fill ⅔ of the way full.
-
Bake bundt cakes for 10-17 minutes (10-12 minutes for a small bundt pan and 15-17 minutes for larger mini bundt cakes) or until a knife is inserted and comes out clean.
-
Cool completely.
-
To make the ganache topping heat cream in the microwave for 1 minute.
-
Pour chocolate into the hot cream and stir until smooth.
-
Dip each mini pound cake into the ganache and top with crushed peppermint.
-
Serve immediately or place in an airtight container for up to 3 days.