Description
This decadent Chocolate Peppermint Bundt Cake combines rich chocolate flavors with refreshing peppermint notes, perfect for holiday celebrations or any special occasion. Featuring a moist chocolate cake studded with semi-sweet chocolate chips, topped with a luscious chocolate ganache and festive crushed candy canes, this bundt cake is both visually stunning and delightfully flavorful.
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
Mix-ins
- 1 cup semi-sweet chocolate chips
Ganache
- 1 cup heavy cream
- 1 cup chocolate chips
Toppings
- ½ cup crushed candy canes
Instructions
- Preheat and Prepare Bundt Pan: Preheat your oven to 350°F (175°C). Thoroughly grease a 10 to 12-cup bundt pan and dust it with cocoa powder to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until evenly combined.
- Mix Wet Ingredients: In a separate bowl, combine the eggs, buttermilk, vegetable oil, sour cream, peppermint extract, and vanilla extract. Whisk until the mixture is smooth and homogenous.
- Combine Wet and Dry: Gradually add the wet ingredients into the dry ingredients, stirring gently to combine. Pour in the hot water and stir the batter until smooth. Fold in the semi-sweet chocolate chips carefully to distribute evenly.
- Bake the Cake: Pour the batter into the prepared bundt pan, spreading it evenly. Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Cool the Cake: Remove the cake from the oven and allow it to cool in the pan for 10-15 minutes. Then invert the cake onto a wire rack and let it cool completely.
- Prepare the Ganache: Heat the heavy cream over medium heat until it just begins to simmer. Pour the hot cream over the chocolate chips in a bowl and let it sit for 2 minutes. Stir until the ganache is smooth and glossy.
- Decorate: Drizzle the ganache over the cooled bundt cake evenly. Immediately sprinkle the crushed candy canes on top of the ganache so they stick and add a festive crunch.
- Serve: Slice the cake into 12 servings and enjoy this rich, peppermint-infused chocolate delight with family and friends.
Notes
- Make sure the hot water is added gradually to avoid curdling the batter.
- Allow the cake to cool completely before adding ganache to prevent it from melting and sliding off.
- Store leftovers covered at room temperature for up to 3 days or refrigerate for up to one week.
- This cake can be made a day ahead; add the ganache and candy canes just before serving.
- Use full-fat sour cream and buttermilk for the best moisture and flavor.
- For a stronger peppermint flavor, increase peppermint extract slightly, but avoid overdoing it as it can become overpowering.
