Chocolate Peppermint Bundt Cake
User Reviews
5
Chocolate Peppermint Bundt Cake
Description
This bundt cake combines butter, vegetable shortening, cocoa powder, strong brewed coffee, and milk to create a deep chocolate batter with enhanced complexity. The addition of baking soda and eggs supports a tender rise, while sour cream (or Greek yogurt) contributes moisture. The batter is poured into a greased bundt pan and baked until a toothpick comes out clean, resulting in a dense yet soft cake with a slightly fudgy texture.
The ganache consists of semisweet chocolate chips melted with heavy cream, corn syrup, sugar, and peppermint extract to deliver a smooth, minty glaze. The ganache is applied after the cake cools, and crushed peppermint candies are sprinkled on top just before serving to keep their texture and brightness.
The bundt format offers a decorative presentation ideal for holiday or special occasions. The combination of rich chocolate and peppermint provides a classic seasonal flavor pairing. The ganache thickens as it cools, allowing control over its drizzle consistency during preparation.
Greasing the pan thoroughly, including the crevices, ensures easy cake removal. If a stand mixer is unavailable, ingredients can be combined by whisking, adding the wet chocolate mixture in two batches to incorporate smoothly. Store the finished cake covered; peppermint decorations are best added shortly before serving to avoid softening.
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 coffee strongly brewed
- 2 cups all-purpose flour
- 1 3/4 cups sugar
- 1 1/2 teaspoons baking soda
- 2 egg
- 1/2 cup sour cream or plain nonfat Greek Yogurt
- 1 teaspoon vanilla extract
Chocolate Ganache
- 4 ounces chocolate chips semi-sweet
- 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 or peppermint sticks or peppermint candies
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
- Grease the bundt pan thoroughly using melted shortening and a silicone brush or well with hands to cover all crevices.
- If you don’t have a stand mixer, whisk the ingredients manually, adding the liquid chocolate mixture in two batches for smooth blending.
- Apply the ganache when slightly cooled if you prefer thick drips that do not run down the cake completely.
- Keep the cake covered to maintain ganache softness and add crushed peppermints just before serving to preserve texture.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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