Chocolate Peppermint Bundt Cake

Name: Chocolate Peppermint Bundt Cake
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 12 servings
Ingredients: 1 stick unsalted butter, (8 Tbsp.) softened; 3/4 cup dark brown sugar; 3/4 cup coconut sugar*; 3 large eggs, room temperature; 3 tsp. peppermint extract; 2 cups all-purpose flour; 1/2 cup cocoa powder, unsweetened; 1 1/2 tsp. baking soda; 1 tsp. salt; 1/2 cup water; 1/2 cup Greek yogurt*, plain; 2 candy canes, crushed (for garnish); 1/2 cup sugared cranberries* (optional garnish); 10 oz. dark chocolate chips; 3 Tbsp. coconut oil; 1 cup powdered sugar

User Reviews

5.0

6 reviews

Excellent

Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
Servings
12 servings
Calories
375 kcal
Course
Dessert
Cuisine
American

Chocolate Peppermint Bundt Cake

Ulric Williams

Report

A super moist and festive chocolate bundt cake you need in your life. It's easy to make and will impress your guests!

Share:

I Made This!

Be the first!

Print

3 people printed this

Save this

Be the first!

Ingredients

Servings

1 stick unsalted butter, (8 Tbsp.) softened
3/4 cup dark brown sugar
3/4 cup coconut sugar*
3 large eggs, room temperature
3 tsp. peppermint extract
2 cups all-purpose flour
1/2 cup cocoa powder, unsweetened
1 1/2 tsp. baking soda
1 tsp. salt
1/2 cup water
1/2 cup Greek yogurt*, plain
2 candy canes, crushed (for garnish)
1/2 cup sugared cranberries* (optional garnish)

Glaze:

10 oz. dark chocolate chips
3 Tbsp. coconut oil
1 cup powdered sugar

Add to Shopping List

Instructions

Preheat your oven to 350° F. Spray your bundt can with non stick baking spray and set aside.
In a stand mixer or using a hand mixer, mix together the softened butter and both sugars. Then add in the eggs one by one followed by the peppermint extract.
In a separate large bowl whisk together the flour, cocoa powder, baking soda and salt. On a slow speed, add the flour mixture to the butter/sugar mixture until well combined. Then add in the water & Greek yogurt. (Batter will be thick!)
Pour the batter into the prepared bundt pan and bake for 40-45 minutes, or until center of cake is cooked all the way through. Do not over bake!
Once the cake is done and has cooled completely, make the glaze. Melt the chocolate chips in the microwave or using a double boiler. Stir in the coconut oil and powdered sugar and mix. Adjust texture of glaze by adding a touch more coconut oil or powdered sugar to get the consistency you prefer.
Pour chocolate glaze over the cake and garnish with crushed peppermint and sugared cranberries.

Notes

To make the sugared cranberries: in a saucepan over medium heat mix 1/2 cup water with 1/2 cup granulated sugar until sugar dissolves. Removed from heat & add in 1 cup cranberries. Let the cranberries soak for 5 minutes. Remove cranberries with a slotted spoon and place onto parchment paper. Let them rest for 10 minutes here. Then place 1/2 cup sugar in a bowl and roll cranberries in the sugar to coat. They will be a little sticky!! Place sugared cranberries on clean parchment paper and let rest for 1 hour. Use these to decorate your cake!
If you don't have coconut sugar, sub white granulated.
If you don't have Greek yogurt, sub sour cream.