Chocolate Peppermint Bundt Cake
User Reviews
5.0
12 reviews
Excellent
Chocolate Peppermint Bundt Cake
Report
Chocolate bundt cake topped with chocolate peppermint ganache and peppermint candy is an incredibly delicious holiday dessert.
Share:
Ingredients
Chocolate Bundt Cake
- 2 tablespoons vegetable shortening like Crisco
- 1 cup butter
- 1/3 cup cocoa powder
- 1/2 cup milk
- 1 teaspoon salt
- 1/2 cup strongly brewed coffee
- 2 cups all-purpose flour
- 1 3/4 cups sugar
- 1 1/2 teaspoons baking soda
- 2 eggs
- 1/2 cup sour cream or plain nonfat Greek Yogurt
- 1 teaspoon vanilla extract
Chocolate Ganache
- 4 ounces semi-sweet chocolate chips
- 1 1/2 tablespoons corn syrup You can use golden syrup (cane syrup)
- 1 1/2 tablespoons sugar
- 1/2 cup heavy cream
- 1/4 teaspoon peppermint extract
- 1/4 cup candy canes, peppermint sticks, or peppermint candies.
Add to Shopping List
Instructions
Cake directions
- Preheat oven to 350°F.
- Grease the bundt pan with vegetable shortening.
- In a small saucepan heat the butter, cocoa, salt, milk and coffee over medium heat, stirring to combine, just until the butter is just melted. Take off the heat and set aside.
- In the bowl of a stand mixer, combine the flour, sugar, and baking soda, whisk to combine (see notes if you are not using a stand mixer).
- Add half of the chocolate mixture, and mix using the stand mixer on a low speed, until combined, then add the rest and mix again.
- Add the eggs, sour cream, and vanilla extract, mix again.
- Pour the cake batter into the greased bundt pan.
- Bake until a toothpick comes out clean, 30-40 minutes.
- After the cake has cooled for a good 30 minutes, turn over onto a wire rack to cool completely.
- Place on a platter until ready to add the ganache.
Ganache directions
- In a small bowl, add chocolate chips and corn syrup.
- Heat the heavy cream and sugar either over the stove or in the microwave until hot and steaming a bit, but do not boil.
- Pour the cream over the chocolate chips and set a plate over the top of the bowl to keep the heat in. Let it stand for about 5 minutes.
- Stir until the ingredients are well combined, add the peppermint extract, and stir again.
- Let the ganache stand until you reach desired consistency (see notes).
- Drizzle the ganache over the cake and top with crushed peppermint candy. Serve immediately.
- Store on the counter for 2-3 days, or in the refrigerator for 4-5 days. You can let it come to room temperature before serving.
Notes
- To get the vegetable shortening in all the creases of the pan, you can melt the shortening and use a silicone brush. You can also just use your hands, but cover it well.
- If you don’t have a stand mixer, use a whisk to combine. Still add the liquid chocolate in two batches, and stir well.
- You can use the ganache right away, but it will be thin. It will thicken as it cools. If you want drips to not go all the way down, then wait until it is a bit thicker. You can use a spoon to put it on top of the cake and gently push it over the edge to drip. I waited for about 15 minutes. The ganache will also remain soft or sticky, so best to cover it with a cake topper to store.
- Put the crushed peppermints on just before serving. They have a tendency to get soft and run the longer they sit.
- To get the vegetable shortening in all the creases of the pan, you can melt the shortening and use a silicone brush. You can also just use your hands, but cover it well.
- If you don’t have a stand mixer, use a whisk to combine. Still add the liquid chocolate in two batches, and stir well.
- You can use the ganache right away, but it will be thin. It will thicken as it cools. If you want drips to not go all the way down, then wait until it is a bit thicker. You can use a spoon to put it on top of the cake and gently push it over the edge to drip. I waited for about 15 minutes. The ganache will also remain soft or sticky, so best to cover it with a cake topper to store.
- Put the crushed peppermints on just before serving. They have a tendency to get soft and run the longer they sit.
Nutrition Information
Show Details
Calories
364kcal
(18%)
Carbohydrates
60g
(20%)
Protein
5g
(10%)
Fat
13g
(20%)
Saturated Fat
6g
(30%)
Cholesterol
46mg
(15%)
Sodium
357mg
(15%)
Potassium
148mg
(4%)
Fiber
2g
(8%)
Sugar
40g
(80%)
Vitamin A
250IU
(5%)
Vitamin C
1mg
(1%)
Calcium
33mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 364 kcal
% Daily Value*
| Calories | 364kcal | 18% |
| Carbohydrates | 60g | 20% |
| Protein | 5g | 10% |
| Fat | 13g | 20% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 46mg | 15% |
| Sodium | 357mg | 15% |
| Potassium | 148mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 40g | 80% |
| Vitamin A | 250IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 33mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
Other Recipes
You'll Also Love
