Peppermint Mocha Bundt Cake
User Reviews
5.0
6 reviews
Excellent
Peppermint Mocha Bundt Cake
Report
Peppermint Mocha Bundt Cake is the absolute perfect holiday cake! It's as easy as it is beautiful and loaded with chocolate, coffee, and peppermint flavors.
Share:
Ingredients
For the cake:
- 3/4 cup (64 grams) cocoa powder, preferably Dutch-processed
- 6 ounces (170 grams) bittersweet chocolate, finely chopped
- 1 tablespoon espresso powder
- 3/4 cup hot water
- 1 3/4 cups (222 grams) all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 cup (227 grams) sour cream, at room temperature
- 1 1/2 sticks (170 grams) unsalted butter, at room temperature
- 2 cups (400 grams) packed light brown sugar
- 1 tablespoon vanilla
- 5 large eggs, at room temperature
For the glaze:
- 1/2 cup heavy cream
- 2 teaspoons corn syrup
- 4 ounces (113 grams) semisweet chocolate, chopped
- 1/4 teaspoon peppermint extract
- 2 candy canes, crushed
Add to Shopping List
Instructions
Make the cake:
- Preheat the oven to 350°F.
- In a medium bowl, combine the cocoa, chocolate, and espresso. Pour the boiling water into the bowl and cover. Let stand for 5 minutes. Whisk the chocolate mixture until smooth. Let cool to room temperature. Once cooled, whisk in the sour cream.
- Meanwhile, in a small bowl, whisk together the flour, salt, and baking soda. Set aside.
- In the bowl of an electric mixer, beat the butter, brown sugar, and vanilla until pale and fluffy, about 4 minutes. Add the eggs, one at a time, until combined. On low speed, add the flour mixture and the melted chocolate mixture alternatively, beginning and ending with the flour, until the batter is smooth. Be careful not to overmix.
- Spray a 10-cup Bundt cake pan generously with Baker’s Joy or brush with melted shortening, using a pastry brush to brush the spray or shortening into every nook and cranny of the pan. Immediately pour the batter into the pan. Bake the cake for about 50 minutes, or until a toothpick comes out with moist crumbs. Let cool on a rack for 10 minutes, then turn the cake out and let cool completely.
Make the glaze:
- In a small saucepan, heat the cream and corn syrup over medium heat until hot (but not boiling). Remove from heat and add the chocolate, whisking until smooth. Add in the peppermint extract. Let cool slightly until thickened. Drizzle over the cake. Sprinkle with crushed candy canes. Let the glaze set at room temperature, about 10 minutes, before serving.
Notes
- Melted shortening or Baker’s Joy are the best choices to grease a bundt pan, as most aerosol nonstick sprays can harm the coating and leave a stubborn residue that’s hard to clean. If the residue isn’t removed, future cakes may stick, no matter what the greasing method. Avoid using butter, as its milk solids can also cause cakes to stick.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
Other Recipes
You'll Also Love
