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peppermint bundt cake

Dark Chocolate Peppermint Bundt Cake

  • Author: Elizabeth Buuck
  • Prep Time: 15 min
  • Cook Time: 45 min
  • Total Time: 1 hour
  • Yield: 1 Bundt Cake 1x

Description

Rich dark chocolate cake drizzled with chocolate peppermint glaze and sprinkled with crushed peppermint candies.


Ingredients

Scale

For the Dark Chocolate Cake

  • 1 C (2 Sticks) Unsalted Butter, at room temperature
  • 1 1/2 C Granulated Sugar
  • 1/4 C Light Brown Sugar
  • 3/4 C Sour Cream, at room temperature
  • 3 Lg Eggs, at room temperature
  • 2 tsp Pure Vanilla Extract
  • 1 3/4 C All Purpose Flour
  • 3/4 C Dark Cocoa Powder
  • 1 tsp Baking Powder
  • 1 tsp Baking Soda
  • 3/4 tsp Salt
  • 1/2 C Whole Milk, at room temperature
  • 1/3 C Strong Brewed Coffee, HOT

For the Chocolate Peppermint Glaze

  • 120 g Bittersweet Chocolate (60-70%) about 3/4 C
  • 120 g Heavy Cream, about 1/2 C
  • 1 TBSP Light Corn Syrup
  • 1 tsp Peppermint Extract Paste
  • 1/4 C Crushed Peppermint Candies

Instructions

For the Dark Chocolate Cake

  • Preheat oven to 350 and spray a bundt pan with nonstick spray that contains flour.
  • In a stand mixer, cream the butter and sugars for 5 minutes. 
  • Add the sour cream and mix to combine. 
  • Add the eggs, one at a time, mixing until incorporated. Add the vanilla extract.
  • In a separate bowl, whisk the flour, cocoa powder, baking soda, baking powder, and salt.
  • Alternate adding the dry ingredients and whole milk, starting and ending with the dry ingredients. Mis until just combined with a few streaks of flour remaining.
  • Remove the bowl from the mixer and while stirring with a rubber spatula, slowly pour in the hot coffee. Stir until well combined. 
  • Pour in the prepared bundt pan and bake for 45-50 minutes, or until a toothpick comes out mostly clean with a few moist crumbs attached.
  • Let bundt cake cool for 10-15 minutes, then flip out onto a cooling rack to cool completely.

For the Chocolate Peppermint Glaze

  • In a medium microwave safe bowl, add the chocolate, heavy cream, and corn syrup.
  • Heat in the microwave in 30 second intervals until the chocolate is melted and the mixture is smooth.
  • Stir in peppermint extract paste. 
  • Pour over cooled bundt cake then sprinkle on crushed peppermint candies.
  • Serve and enjoy!

Notes

Bundt cake can be made ahead and frozen for up to 3 months. Just wrap cooled cake in plastic wrap and then foil and place in the freezer.

Keywords: peppermint bundt cake, dark chocolate peppermint cake, Christmas bundt cake