Chocolate Peppermint Bundt Cake

The Chocolate Peppermint Bundt Cake is one of those recipes that brings back cherished memories of holiday gatherings and festive celebrations. I vividly remember the first time I made this delightful cake, my kitchen filled with the rich aroma of chocolate and a hint of peppermint. It was a snowy winter evening, and I wanted to create a dessert that would cozy up my family as we gathered around the table. With its beautiful bundt shape and decadent ganache, this cake quickly became a tradition in my house.

As I gathered the ingredients, the excitement grew. The combination of rich chocolate and refreshing peppermint was irresistible. Each slice of Chocolate Peppermint Bundt Cake is not just a treat; it’s an experience, a moment of joy shared with loved ones. Whether it’s Christmas or just a chilly winter night, this cake brings warmth and happiness to any occasion. Now, let me take you through the reasons why this cake is so special and how to make it perfectly every time.

Ingredient List for Chocolate Peppermint Bundt Cake

The ingredients for the Chocolate Peppermint Bundt Cake are a perfect harmony of flavors and textures. Each component plays a vital role in creating a moist, rich cake that is both satisfying and delightful. The key players here are the butter, which adds richness; sugar, which provides sweetness; and cocoa powder, which imparts that deep chocolate flavor. Together, they create a cake that’s irresistible!

• 2 tablespoons vegetable shortening (like Crisco) – This helps grease the bundt pan effectively, ensuring a flawless release of the cake after baking.
• 1 cup butter – Adds moisture and richness, creating a velvety texture in the cake.
• 1/3 cup cocoa powder – Provides the deep chocolate flavor that is essential for this cake.
• 1/2 cup milk – Ensures the cake stays moist and tender.
• 1 teaspoon salt – Enhances the sweetness and balances the flavor.
• 1/2 cup strongly brewed coffee – Deepens the chocolate flavor without making it taste like coffee.
• 2 cups all-purpose flour – The foundation of the cake, providing structure and stability.
• 1 3/4 cups sugar – Sweetens the cake and contributes to its moistness.
• 1 1/2 teaspoons baking soda – A leavening agent that helps the cake rise.
• 2 eggs – Adds richness and helps bind the ingredients together.
• 1/2 cup sour cream (or plain nonfat Greek Yogurt) – Contributes to the cake’s moisture and tang.
• 1 teaspoon vanilla extract – Adds depth of flavor.
• 4 ounces semi-sweet chocolate chips – Provides bursts of chocolate in every bite.
• 1 1/2 tablespoons corn syrup (you can use golden syrup) – Gives the ganache a beautiful gloss and smooth texture.
• 1 1/2 tablespoons sugar – Adds sweetness to the ganache.
• 1/2 cup heavy cream – Creates a rich and creamy ganache for topping the cake.
• 1/4 teaspoon peppermint extract – Infuses the cake with a refreshing minty flavor.
• 1/4 cup candy canes, peppermint sticks, or peppermint candies – For decoration and added crunch on top of the cake.

Instructions for Chocolate Peppermint Bundt Cake

Making the Chocolate Peppermint Bundt Cake is a delightful process! Begin by preheating your oven and preparing the bundt pan, and you’ll be on your way to creating this delicious dessert. Follow each step carefully to ensure a perfect cake!

1. Preheat your oven to 350°F (175°C). This is crucial as it ensures your cake bakes evenly. A well-preheated oven creates that perfect rise!
2. Grease the bundt pan with vegetable shortening. Make sure to coat all the intricate crevices well so that the cake releases easily after baking.
3. In a small saucepan, combine butter, cocoa powder, salt, milk, and strongly brewed coffee. Heat over medium heat, stirring occasionally, until the butter has melted completely. Take it off the heat and set it aside to cool slightly.
4. In the bowl of a stand mixer, combine all-purpose flour, sugar, and baking soda. Use a whisk to mix them thoroughly before adding the liquid ingredients.
5. Add half of the cooled chocolate mixture to the dry ingredients, mixing on low speed until well combined. Then, incorporate the remaining chocolate mixture, mixing until everything is just blended.
6. Add the eggs, sour cream, and vanilla extract, and mix again until smooth. The batter should be thick and rich!
7. Pour the batter into the greased bundt pan, spreading it evenly. This helps ensure an even bake.
8. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on it; every oven is different!
9. Once baked, allow the cake to cool in the pan for about 30 minutes. Then, carefully turn it out onto a wire rack to cool completely.
10. While the cake cools, prepare the ganache. In a small bowl, add the semi-sweet chocolate chips and corn syrup.
11. Heat the heavy cream and sugar in a saucepan or microwave until it’s hot and steaming, but not boiling. Pour this hot cream over the chocolate and cover the bowl with a plate to trap the heat. Let it sit for about 5 minutes.
12. Stir the mixture until it’s smooth and glossy, then add the peppermint extract and mix thoroughly.
13. Let the ganache sit until it reaches your desired consistency for drizzling over the cake. If you prefer a thick ganache, wait a bit longer.
14. Drizzle the ganache over the cooled cake and top it off with crushed peppermint candies for that festive touch. Serve immediately for a delightful treat!
15. Store leftovers at room temperature for 2 to 3 days, or in the refrigerator for up to 5 days. You can let it come to room temperature before serving again.

Making Adjustments

Adjusting the Chocolate Peppermint Bundt Cake to suit your taste can make it even more enjoyable. Here are some helpful tips to personalize your baking experience:

• Storage: Store leftovers in an airtight container at room temperature for 2 to 3 days or in the refrigerator for up to 5 days. Before serving, let it return to room temperature for the best flavor.
• Freezing: This cake can be frozen for up to 2 months. Wrap it tightly in plastic wrap, then foil, to prevent freezer burn.
• Variations: Try adding chopped nuts or swapping in dark chocolate chips for a richer flavor. You can also experiment with different extracts, like almond or orange.
• Serving suggestions: Pair this cake with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat!
• Drizzling consistency: If your ganache is too thick, warm it gently and stir until smooth. If too thin, let it cool a bit longer before drizzling.

Serving Options for Chocolate Peppermint Bundt Cake

The Chocolate Peppermint Bundt Cake is truly versatile when it comes to serving options. Here are some creative ideas to elevate your serving experience:

• Warm and Cozy: Serve slices warm with a scoop of vanilla or peppermint ice cream on the side for an indulgent dessert.
• Festive Gatherings: This cake is a perfect centerpiece for holiday tables, especially during Christmas celebrations, with its beautiful ganache and peppermint topping.
• Pair with Hot Beverages: Enjoy it with a cup of hot cocoa or spiced tea, especially during chilly winter evenings.
• Creative Toppings: Try drizzling extra ganache or a sprinkle of powdered sugar on top for added flair.
• Storage Tips: Keep the cake in a sealed container to maintain moisture. It stays fresh for days, making it a great option for meal prep.
• Seasonal Variations: In summer, consider serving it with fresh berries as a refreshing contrast to the rich chocolate.

FAQ

Conclusion

The Chocolate Peppermint Bundt Cake is a delightful blend of rich chocolate and refreshing peppermint, making it a wonderful treat for any occasion. With its beautiful presentation and delicious flavor, it’s sure to impress your family and friends. I encourage you to try this recipe and create your own cherished memories around the table. Happy baking!

Chocolate Peppermint Bundt Cake

The ultimate indulgence, this Chocolate Peppermint Bundt Cake combines rich chocolate with refreshing peppermint for a deliciously moist dessert that’s perfect for winter celebrations. With its stunning ganache and festive toppings, it's sure to impress your guests. Try it tonight!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr

Servings: 12 servings

Course: Desserts

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 2 tablespoons Vegetable shortening like Crisco
• 1 cup Butter
• 1/3 cup Cocoa powder
• 1/2 cup Milk
• 1 teaspoon Salt
• 1/2 cup Strongly brewed coffee
• 2 cups All-purpose flour
• 1 3/4 cups Sugar
• 1 1/2 teaspoons Baking soda
• 2 Eggs
• 1/2 cup Sour cream or plain nonfat Greek Yogurt
• 1 teaspoon Vanilla extract
• 4 ounces Semi-sweet chocolate chips
• 1 1/2 tablespoons Corn syrup You can use golden syrup (cane syrup)
• 1 1/2 tablespoons Sugar
• 1/2 cup Heavy cream
• 1/4 teaspoon Peppermint extract
• 1/4 cup Candy canes peppermint sticks, or peppermint candies

Equipment

• Mixer

Method

 

1. Preheat your oven to 350°F (175°C). This is crucial as it ensures your cake bakes evenly. A well-preheated oven creates that perfect rise!
2. Grease the bundt pan with vegetable shortening. Make sure to coat all the intricate crevices well so that the cake releases easily after baking.
3. In a small saucepan, combine butter, cocoa powder, salt, milk, and strongly brewed coffee. Heat over medium heat, stirring occasionally, until the butter has melted completely. Take it off the heat and set it aside to cool slightly.
4. In the bowl of a stand mixer, combine all-purpose flour, sugar, and baking soda. Use a whisk to mix them thoroughly before adding the liquid ingredients.
5. Add half of the cooled chocolate mixture to the dry ingredients, mixing on low speed until well combined. Then, incorporate the remaining chocolate mixture, mixing until everything is just blended.
6. Add the eggs, sour cream, and vanilla extract, and mix again until smooth. The batter should be thick and rich!
7. Pour the batter into the greased bundt pan, spreading it evenly. This helps ensure an even bake.
8. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on it; every oven is different!
9. Once baked, allow the cake to cool in the pan for about 30 minutes. Then, carefully turn it out onto a wire rack to cool completely.
10. While the cake cools, prepare the ganache. In a small bowl, add the semi-sweet chocolate chips and corn syrup.
11. Heat the heavy cream and sugar in a saucepan or microwave until it’s hot and steaming, but not boiling. Pour this hot cream over the chocolate and cover the bowl with a plate to trap the heat. Let it sit for about 5 minutes.
12. Stir the mixture until it’s smooth and glossy, then add the peppermint extract and mix thoroughly.
13. Let the ganache sit until it reaches your desired consistency for drizzling over the cake. If you prefer a thick ganache, wait a bit longer.
14. Drizzle the ganache over the cooled cake and top it off with crushed peppermint candies for that festive touch. Serve immediately for a delightful treat!
15. Store leftovers at room temperature for 2 to 3 days, or in the refrigerator for up to 5 days. You can let it come to room temperature before serving again.

Notes

• Tip 1: To get the vegetable shortening in all the creases of the pan, you can melt the shortening and use a silicone brush.
• Tip 2: You can use the ganache right away, but it will be thin. It will thicken as it cools.
• Tip 3: If you want drips to not go all the way down, then wait until it is a bit thicker.
• Tip 4: Put the crushed peppermints on just before serving. They have a tendency to get soft and run the longer they sit.

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Meet Lucy Bennett

I’m passionate about food that brings people together. I love creating recipes that are vibrant, flavorful, and easy to share. I’ve cooked and tested this dish in my own kitchen to make sure it works perfectly for you. Enjoy!