Peppermint Mocha Bundt Cake
User Reviews
5
4 reviews
Excellent
Peppermint Mocha Bundt Cake
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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.
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Ingredients
For the cake:
- 3/4 cup cocoa powder preferably Dutch-processed, 64 grams
- 6 ounces bittersweet chocolate finely chopped
- 1 tablespoon espresso powder
- 3/4 cup water hot
- 1 3/4 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 cup sour cream at room temperature
- 1 1/2 unsalted butter at room temperature, 170 grams
- 2 cups light brown sugar packed, 400 grams
- 1 tablespoon vanilla
- 5 egg at room temperature, large
For the glaze:
- 1/2 cup heavy cream
- 2 teaspoons corn syrup
- 4 ounces semisweet chocolate chopped
- 1/4 teaspoon peppermint extract
- 2 candy canes crushed
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.
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User Reviews
Overall Rating
5
4 reviews
Excellent
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