8 Tbsp Butter, unsalted
1 Cup Light brown sugar
2 Tbsp + 1 tsp Espresso powder
1 tsp Baking powder
½ tsp Baking soda
¾ tsp Salt
1/3 Cup + 1 Tbsp Unsweetened cocoa powder
2 ¼ Cup All-purpose flour
1 Egg, large
1 Cup Milk
To garnish 8 candy canes, chopped
Preheat the oven to 350°F.
Place the butter, brown sugar and espresso powder in a stand-up mixer with the paddle attachment and mix until smooth.
Meanwhile, in a large bowl combine the baking powder, baking soda, salt, cocoa powder, and flour together and sieve. In a smaller bowl, whisk the egg and add in the milk.
Add the flour, alternating with the milk, to the butter mixture until combined and smooth, scraping down the sides of the bowl, often.
On parchment lined baking trays, using a spoon or ice-cream scoop, place Tablespoon sized balls on the tray, leaving at least 2 inches of space between. Place trays in the oven and cook for 10 minutes, or a toothpick comes out clean.
Remove from the oven and allow to cool for 2 minutes. Transfer to a resting rack to cool completely.
1 Cup Heavy cream
2 Cups Semi-sweet chocolate
2 Tbsp Coffee brandy
Bring the heavy cream to a simmer in a medium sized pot. Place the semi-sweet chocolate in a large bowl. Pour the hot heavy cream over the chocolate and whisk together until smooth. Add the brandy and place in the refrigerator to cool until chilled, but still spreadable, for about 15 minutes. Remove from the refrigerator and whisk until light and airy.
Place 2 Tbsp of filling on one of the cakes and sandwich, firmly pressing together. Roll sides in crushed candy cane and repeat with the remaining cakes.
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