Chocolate Peppermint Bundt Cake
A delightful dessert that combines rich chocolate with the refreshing twist of peppermint, perfect for any festive occasion.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour Can be substituted with gluten-free flour blend.
- 1.75 cups granulated sugar For a lower-sugar version, use a sugar substitute.
- 0.75 cups unsweetened cocoa powder
- 1.5 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1 teaspoon salt
Wet Ingredients
- 2 large eggs For vegan options, substitute with flaxseed meal or applesauce.
- 1 cup whole milk Substitute with almond or coconut milk for dairy-free version.
- 0.5 cups vegetable oil
- 2 teaspoons peppermint extract Can be substituted with mint extract in a pinch.
- 1 cup boiling water Essential for the cake's moistness.
Ganache Ingredients
- 1 cup heavy cream
- 1 cup semi-sweet chocolate chips Can use dairy-free chocolate chips.
Toppings
- 1 cup crushed candy canes For garnish.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease your bundt pan thoroughly.
Mixing Dry Ingredients
- In a large mixing bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Mixing Wet Ingredients
- Add eggs, milk, oil, and peppermint extract to the dry mixture and whisk until smooth.
Incorporating Boiling Water
- Stir in boiling water carefully until well combined.
Baking
- Pour batter into the greased bundt pan and bake for 35-40 minutes or until a toothpick comes out clean.
Cooling
- Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
Making Ganache
- Heat heavy cream in a saucepan until simmering. Pour over chocolate chips and stir until smooth.
Assembling the Cake
- Drizzle ganache over cooled cake and sprinkle crushed candy canes on top.
Serving
- Allow ganache to set briefly before slicing. Serve and enjoy!
Notes
Store the cake in an airtight container for up to 3 days at room temperature or a week in the fridge. Can be frozen for up to 3 months.