Name: Chocolate Peppermint Bundt Cake Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 3 tbsp melted shortening, for the pan; 1 cup unsalted butter; 1/2 cup dutch processed cocoa powder; 1 cup whole milk; 3 tsp instant espresso powder; 2 cups granulated sugar; 2 cups all purpose flour (see notes for GF option); 2 tsp baking soda; 1/2 tsp salt; 3 large eggs; 3/4 cup full fat Greek yogurt or sour cream; 1 tsp vanilla extract; 1/2 cup heavy cream; 4 oz bittersweet chocolate, chopped; 3 tsp light corn syrup; 1 tbsp granulated sugar; 1/4 tsp peppermint extract; 4 candy canes, crushed

Ingredients

3 tbsp melted shortening, for the pan

1 cup unsalted butter

1/2 cup dutch processed cocoa powder*

1 cup whole milk

3 tsp instant espresso powder

2 cups granulated sugar

2 cups all purpose flour* (see notes for GF option)

2 tsp baking soda

1/2 tsp salt

3 large eggs

3/4 cup full fat Greek yogurt or sour cream

1 tsp vanilla extract

1/2 cup heavy cream

4 oz bittersweet chocolate, chopped

3 tsp light corn syrup

1 tbsp granulated sugar

1/4 tsp peppermint extract

4 candy canes, crushed*

Instructions

Step 1: Preheat the oven to 350°F. Using a pastry brush, coat the inside of the bundt pan with the melted shortening. Set aside.

Step 2: In a saucepan, heat the butter, cocoa powder, milk, and espresso powder together, stirring continuously to prevent burning. Remove from heat and let cool for 10 minutes.

Step 3: In a large bowl, whisk together sugar, flour, baking soda, and salt. If you have an electric mixer, use it to slowly pour in the chocolate mixture while mixing. Otherwise, add the chocolate mixture in batches, whisking until fully combined.

Step 4: Mix in the eggs, Greek yogurt (or sour cream), and vanilla extract until smooth.

Step 5: Pour the batter into the prepared bundt pan and bake on the middle rack for 35-40 minutes, or until a toothpick inserted comes out with a few moist crumbs.

Step 6: Allow the cake to cool in the pan for 20 minutes, then turn it out onto a cooling rack to cool completely. If making ahead, cool completely at room temperature and store in an airtight container in the refrigerator.

Step 7: To make the ganache, place the chopped chocolate, corn syrup, and sugar in a bowl. Heat the heavy cream in the microwave until steaming hot (about 1 minute), then pour over the chocolate mixture. Let sit for one minute, then stir until smooth and glossy.

Step 8: Stir in the peppermint extract and immediately pour the ganache over the cooled cake. Use the back of a spoon to spread it over edges if desired for drips.

Step 9: Sprinkle crushed candy canes on top just before serving. Store leftovers in an airtight container in the refrigerator.

Tips & Variations

For a gluten-free option, substitute the all purpose flour with a gluten-free baking blend in equal amounts.

If you prefer a stronger coffee flavor, increase the instant espresso powder to 1 tablespoon.

Allow the ganache to cool slightly before pouring if you want a thicker glaze that sets more firmly.

Swap candy canes for crushed peppermint patties or chocolate shavings for a different festive touch.

FAQs

Can I make this cake without espresso powder?

Yes, you can omit the espresso powder if you don’t have it. It enhances the chocolate flavor but is not essential. Simply leave it out or replace with a teaspoon of instant coffee for a different touch.

How do I prevent the cake from sticking to the bundt pan?

Coating the pan thoroughly with melted shortening or butter and then lightly dusting with flour helps prevent sticking. Make sure to get into all the pan’s grooves for an even release.