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!
Grease the bundt pan with vegetable shortening. Make sure to coat all the intricate crevices well so that the cake releases easily after baking.
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.
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.
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.
Add the eggs, sour cream, and vanilla extract, and mix again until smooth. The batter should be thick and rich!
Pour the batter into the greased bundt pan, spreading it evenly. This helps ensure an even bake.
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!
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.
While the cake cools, prepare the ganache. In a small bowl, add the semi-sweet chocolate chips and corn syrup.
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.
Stir the mixture until it’s smooth and glossy, then add the peppermint extract and mix thoroughly.
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.
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!
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.
