It’s hard to believe that Christmas is just twelve days away! Since we’re going to be travelling to Chicago for Christmas this year, I don’t have a holiday menu to plan. But if I did you better believe that this chocolate peppermint bundt cake would be the dessert that we would have. I recently purchased a new bundt cake pan because I love making them so much and I wanted a different pan style and I love it! Bundt cakes with a tasty chocolate ganache like this one are much easier to make than a layer cake, but just as delicious. Plus they are pretty!
I will never get sick of the chocolate and peppermint combination. Normally my go-to coffee order is a decaf white chocolate americano with cream, but when the holidays roll around I want peppermint mochas while listening to Christmas music in my cozy Sherpa pullover. The kids want to drive around and look at Christmas lights every evening, and since it’s dark out at 4:30pm, I’m happy to grab myself a coffee, put on the Christmas radio station, and indulge them.
Chocolate peppermint bundt cake is truly a delicious and decadent dessert that belongs on your Christmas table. I’ll be sharing a few more Christmas desserts before the holiday because if there is one holiday that deserves some indulgent desserts, it’s Christmas!
- 1 cup unsalted butter, softened
- 1½ cups granulated sugar
- 3 eggs
- ½ cup sour cream
- ¼ cup oil
- 1 tsp. vanilla extract
- 1½ tsp. peppermint extract
- 2 cups flour
- ½ cup cocoa powder
- ½ tsp. baking powder
- 2 tsp. baking soda
- ½ tsp. salt
- 4 oz. semi-sweet chocolate, finely chopped
- ½ cup heavy cream
- Crushed candy canes for topping
- Preheat oven to 350 degrees Fahrenheit. Grease and flour a bundt cake pan.
- Using a stand mixer or a large bowl and a hand mixer, cream together butter and sugar.
- Add eggs, one at a time, beating well after each addition.
- Add sour cream, oil, vanilla and peppermint extracts, and beat until smooth.
- In a medium bowl whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- Add dry ingredients to wet ingredients and mix until just combined.
- Bake for 45-50 minutes until a toothpick inserted into the center comes out clean.
- Let cake cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
- Once cooled, make the chocolate ganache.
- Place cream in a small saucepan and heat over low heat. Ensure that it does not boil! Remove from heat. Add the chocolate and let sit for a few minutes to melt, then whisk to combine until smooth.
- Drizzle the ganache over the cake and top with crushed candy canes.
- Enjoy!
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