Chocolate Peppermint Bundt Cake Recipe
This rich and festive Chocolate Peppermint Bundt Cake combines moist cocoa-infused cake with a smooth peppermint ganache. Perfect for holiday celebrations, the cake is infused with espresso for depth and topped with a glossy bittersweet chocolate ganache flavored with peppermint extract and festive crushed candy canes for a delightful crunch.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cake
- 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
Ganache and Topping
- 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
- Prepare Pan: Preheat oven to 350°F. Using a pastry brush, coat the inside of a bundt pan with melted shortening to prevent sticking. Set aside.
- Make Chocolate Mixture: In a saucepan, warm the butter, cocoa powder, whole milk, and instant espresso powder over medium heat, stirring constantly to avoid burning. Once melted and combined, remove from heat and allow to cool for 10 minutes.
- Combine Dry Ingredients: In a large bowl, whisk together granulated sugar, all-purpose flour, baking soda, and salt. Use an electric mixer to facilitate mixing.
- Incorporate Wet Ingredients: Slowly pour the cooled chocolate mixture into the dry ingredients while mixing. Then add eggs, Greek yogurt (or sour cream), and vanilla extract. Mix until batter is smooth and fully combined.
- Bake Cake: Pour batter into prepared bundt pan. Bake on the middle rack for 35-40 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
- Cool Cake: Let the cake cool in the pan for 20 minutes, then invert onto a cooling rack to cool completely. For best results, cool completely before frosting. You can refrigerate in an airtight container if made ahead.
- Prepare Ganache: Place chopped bittersweet chocolate, light corn syrup, and sugar in a bowl. Heat heavy cream in the microwave for about 1 minute until steaming hot. Pour hot cream over the chocolate mixture and let sit for 1 minute. Stir gently until smooth and glossy.
- Add Peppermint Flavor: Stir peppermint extract into the ganache quickly, then immediately pour it over the cooled cake. Use the back of a spoon to coax ganache over the edges for a dripping effect.
- Decorate and Serve: Sprinkle crushed candy canes generously over the ganache right before serving. Store leftover cake in an airtight container in the refrigerator.
Notes
- For a gluten-free version, substitute the all-purpose flour with a gluten-free baking flour blend that measures cup-for-cup.
- Instant espresso powder enhances the chocolate flavor but can be omitted if desired.
- Store any leftovers refrigerated in an airtight container for up to 4 days.
- Ensure the cake is completely cool before adding ganache to prevent it from melting off.
Keywords: Chocolate Peppermint Bundt Cake, Holiday Cake, Peppermint Ganache, Festive Desserts, Chocolate Cake
