Description
This decadent Chocolate Peppermint Bundt Cake combines rich cocoa with refreshing peppermint for a festive treat. Moist and tender, the cake features a luscious chocolate ganache topped with crushed candy canes for a perfect holiday dessert or any special occasion indulgence.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
Wet Ingredients
- 3 large eggs
- 1 cup buttermilk
- ½ cup vegetable oil
- ½ cup sour cream
- 1 teaspoon peppermint extract
- 1 teaspoon vanilla extract
- 1 cup hot water
Add-ins
- 1 cup semi-sweet chocolate chips
- ½ cup crushed candy canes
Ganache
- 1 cup heavy cream
- 1 cup chocolate chips
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Thoroughly grease a 10 to 12-cup bundt pan, then dust it with cocoa powder to prevent sticking and add extra chocolate flavor.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt until well combined.
- Mix Wet Ingredients: In a separate bowl, beat the eggs, then add the buttermilk, vegetable oil, sour cream, peppermint extract, and vanilla extract. Mix until the mixture is smooth and homogenous.
- Combine Wet and Dry: Gradually add the wet ingredients to the dry ingredients, stirring gently. Pour in the hot water and mix until the batter is smooth and fully incorporated. Finally, fold in the semi-sweet chocolate chips carefully to avoid overmixing.
- Bake the Cake: Pour the batter evenly into the prepared bundt pan. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs attached.
- Cool the Cake: Let the cake cool in the pan for 10-15 minutes to set. Then, carefully invert the cake onto a wire rack and allow it to cool completely before decorating.
- Prepare the Ganache: Heat the heavy cream until it just begins to simmer. Pour the hot cream over the chocolate chips in a heatproof bowl and let sit for 2 minutes. Stir gently until the ganache is smooth and glossy.
- Decorate: Drizzle the chocolate ganache evenly over the cooled cake. Immediately sprinkle the crushed candy canes on top so they stick to the ganache.
- Serve: Slice the bundt cake into 12 servings and serve. Enjoy the festive combination of rich chocolate and refreshing peppermint flavors!
Notes
- Ensure the bundt pan is well greased and dusted with cocoa powder to prevent sticking.
- Use room temperature eggs and dairy for better batter incorporation.
- Fold in chocolate chips gently to maintain a tender crumb.
- Allow the cake to cool completely before adding ganache to prevent it from melting and sliding off.
- Store leftovers covered at room temperature for up to 3 days or refrigerate for up to a week.
- Crushed candy canes add a festive crunch but can be omitted or substituted with peppermint bark if preferred.
