My Miniature Christmas Chocolate Cakes make the perfect festive addition to your tables this holiday season.

I use my Chocolate Chunk Pound Cake Recipe for these miniature cakes.

You can find that recipe here.

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The Bakeware

I use this Nordic ware form for the small gingerbread man, snowflake, present, and wreath.

I use this Nordic ware form for the large nutcrackers.

My Chocolate Chunk Pound Cake recipe makes 16 of the small cakes and 4 large nutcrackers.

Tips for Baking the Cakes

You can either use a piping bag or two small spoons to scoop the batter into the pans.

I used a knife to make sure the batter reached to the sides and into the details of the molds.

Drop the pans lightly on the counter to remove any air bubbles and also help evenly distribute the batter.

I bake the small cakes for 12-15 minutes.

The nutcrackers bake for 35-38 minutes.

When the cakes are done, remove them from the oven and allow them to cool completely in the pan.

Then, place a cookie sheet on top of them and flip the cookie sheet over.

As long as your spray or grease these pans heavily, the cakes will come out perfectly.

Peppermint Trays

I made the peppermint trays using different cheesecake forms – one circular and one rectangular.

I lined each form with parchment paper in the shape of the springform pan.

Then, I spaced out round pieces of peppermint and then bordered the edges with broken candy canes of a different color to create a border.

These took about 12-15 minutes to melt.

Once I removed them from the oven, I allowed them to cool completely.

Then I peeled the parchment off the back.

I tried many various temperatures based on different recommendations.

Ultimately 250 degrees Fahrenheit worked well for me.

Heart Shaped Candy Canes

I placed two candy canes together on a parchment lined cookie sheet.

Then I filled the inside of the heart with crushed pieces of candy cane.

Bake for approximately 8 minutes and then allow to cool completely before removing from the parchment paper.

Before they cool completely, use your fingers to gently press the heart in the center and at the bottom tip together to make sure the heart is secure.

I used hot glue to attach 4 hearts to the corners of the square peppermint tray.

For the round tray, I glued one heart in the center.

The rest of the hearts I displayed around the desserts without gluing them down.

One word of caution, make extra because some will break on you.

Drop me a comment below and let me know what you think of my Miniature Christmas Chocolate Cakes.

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Looking for Some More Christmas Recipes?

You definitely want to try out my Holiday Pound Cake with Old Fashioned Caramel Icing.

And, make sure to check out my Cranberry Pistachio Pound Cake. It’s as delicious as it photographs.

My apple rosettes are a statement worthy dessert that are surprisingly easy to create.

J Dub’s Lemon Meringue Cheesecake is the perfect way to end a meal.

My Pumpkin Shaped Mediterranean Brie en Croute makes an oustanding holiday appetizer.

If want a hot dip that is a total crowd pleaser, check out my queso for a crowd.

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