Description
This rich and festive Chocolate Peppermint Bundt Cake combines moist, chocolatey layers with a refreshing peppermint twist. Topped with a luscious chocolate ganache and sprinkled with crushed candy canes, this cake is perfect for holiday celebrations or any special occasion where a decadent dessert is needed.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
Wet Ingredients
- 3 large eggs
- 1 cup buttermilk
- ½ cup vegetable oil
- ½ cup sour cream
- 1 teaspoon peppermint extract
- 1 teaspoon vanilla extract
- 1 cup hot water
Chocolate and Garnish
- 1 cup semi-sweet chocolate chips
- ½ cup crushed candy canes
Ganache
- 1 cup heavy cream
- 1 cup chocolate chips
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Thoroughly grease a 10 to 12-cup bundt pan and dust it lightly with cocoa powder to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt until evenly combined.
- Combine Wet Ingredients: In a separate bowl, beat together the eggs, buttermilk, vegetable oil, sour cream, peppermint extract, and vanilla extract until the mixture is smooth and homogenous.
- Integrate Wet and Dry Ingredients: Gradually add the wet ingredients to the dry ingredients, stirring carefully. Then, slowly mix in the hot water until the batter is smooth and slightly thin. Gently fold in the semi-sweet chocolate chips.
- Bake the Cake: Pour the batter into the prepared bundt pan. Place in the preheated oven and bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.
- Cool the Cake: After baking, allow the cake to cool in the pan for 10 to 15 minutes. Then invert the cake onto a wire rack and let it cool completely.
- Prepare Ganache: Heat the heavy cream in a small saucepan or microwave until it simmers gently. Pour the hot cream over the chocolate chips in a bowl and let it sit for 2 minutes before stirring until smooth and glossy.
- Finish and Garnish: Drizzle the ganache evenly over the cooled cake. Immediately sprinkle the crushed candy canes on top so they stick to the ganache.
- Serve: Slice the bundt cake into 12 servings and enjoy the delightful combination of chocolate and peppermint flavors.
Notes
- Ensure the bundt pan is well greased and dusted with cocoa powder to prevent sticking.
- Using hot water in the batter helps intensify the cocoa flavor and creates a moist texture.
- Allow the cake to cool completely before adding the ganache to prevent it from melting and sliding off.
- Crushed candy canes add a festive crunch but can be substituted with peppermint candies if preferred.
- For a dairy-free version, substitute buttermilk and sour cream with plant-based alternatives and use dairy-free chocolate chips and cream.
