Description
This Chocolate Peppermint Bundt Cake combines rich cocoa and bittersweet chocolate with refreshing peppermint extract for a delightful holiday treat. The moist cake is enhanced by a smooth chocolate glaze and decorated with crushed candy canes, making it perfect for festive gatherings.
Ingredients
Cake
- 1 cup unsalted butter, plus more for the pan
- 1/3 cup cocoa powder (Dutch processed)
- 1 teaspoon kosher salt
- 1 cup water
- 2 cups all-purpose flour, plus more for the pan
- 1 3/4 cups granulated sugar
- 1 1/2 teaspoons baking soda
- 2 large eggs
- 1/2 cup sour cream
- 1 1/2 teaspoons peppermint extract
- 1 teaspoon pure vanilla extract
Glaze
- 4 ounces bittersweet chocolate, finely chopped
- 1 1/2 tablespoons corn syrup
- 1/2 cup heavy cream
- 1 1/2 tablespoons granulated sugar
Decoration
- 1/2 cup crushed candy canes or peppermint candies
Instructions
- Prepare and Preheat: Position a rack in the center of your oven and preheat to 350°F (175°C). Butter and flour a 10 or 12-cup Bundt pan thoroughly to prevent sticking, then set it aside.
- Make the Cocoa Mixture: In a small saucepan over medium heat, combine the butter, cocoa powder, kosher salt, and water. Stir the mixture until the butter is melted and everything is well incorporated. Remove from heat and set aside to cool slightly.
- Mix Dry Ingredients and Combine with Cocoa Mixture: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, and baking soda. Add half of the cocoa butter mixture to the dry ingredients and whisk until completely blended; the batter will be thick. Then, add the remaining cocoa mixture and whisk again until combined smoothly.
- Add Eggs and Flavourings: Incorporate the eggs one at a time, whisking thoroughly after each addition to ensure they are fully incorporated. Next, whisk in the sour cream, peppermint extract, and vanilla extract, continuing until the batter is smooth and homogenous.
- Fill the Pan and Bake: Scrape the batter into the prepared Bundt pan, evenly spreading it out. Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean. Once baked, let the cake cool in the pan for about 15 minutes before carefully inverting it onto a wire rack to cool completely.
- Prepare the Chocolate Glaze: While the cake cools, make the glaze by placing the finely chopped bittersweet chocolate and corn syrup in a medium bowl. In a small saucepan, heat the heavy cream with the granulated sugar over medium heat, stirring until the cream is hot and the sugar dissolves. Pour the hot cream over the chocolate and corn syrup mixture, whisking until the glaze is smooth and glossy.
- Glaze and Decorate the Cake: Drizzle the prepared chocolate glaze over the cooled cake, allowing it to drip naturally down the sides. Immediately sprinkle the crushed candy canes or peppermint candies over the glaze to decorate. Let the glaze set slightly before slicing and serving your festive bundt cake.
Notes
- Use Dutch-processed cocoa for a richer chocolate flavor and smoother texture.
- Be sure to cool the cake completely before glazing to prevent the glaze from melting.
- For a stronger peppermint flavor, increase peppermint extract slightly but avoid overpowering the chocolate.
- This bundt cake keeps well stored in an airtight container at room temperature for up to 3 days.
- Crushed peppermint candies add a nice crunchy texture and festive appearance, but you can omit if preferred.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
