Peppermint Chocolate Bundt Cake
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Rich, fudgy and perfect for Christmas – this peppermint chocolate bundt cake is an elegant, simple holiday dessert. The chocolate bundt is super moist and infused with a hint of peppermint. Then topped with chocolate ganache and crushed candy canes!
This peppermint chocolate bundt cake is the perfect Christmas recipe for chocolate lovers. The recipe is adapted from my favorite chocolate bundt cake. It’s incredibly moist and fudgy with a rich chocolate flavor and dense cake crumb. The chocolate flavor comes from using cocoa powder, and the cake is incredibly moist thanks to the oil, eggs and sour cream. The hint of peppermint in the batter pairs perfectly with the decadent chocolate.
Once the cake is baked and cooled, I think layer of glossy chocolate ganache is poured over the cake. Then you’ll sprinkle on crushed candy canes for a delicious crunch and extra hint of peppermint.
I love my chocolate layer cake with peppermint frosting recipe – but this bundt cake is perfect you want something less sweet, extra fudgy and simpler to make.
Making Peppermint Chocolate Bundt Cake
This recipe is very straight forward. There’s no need for an electric mixer because we’re using oil – as opposed to butter. You won’t taste the oil whatsoever because of the rich chocolate flavor, and using oil means that the cake stays moist for longer.
- Start by preheating the oven to 350F (180C) and preparing your bundt pan. You want to grease the pan and dust with cocoa powder (not flour – as it can make your cake look grey). Be sure to get into every crease and cavity so that the cake doesn’t stick. Another option is to use pan release – which can be purchased online or at cake and craft stores.
- In a large bowl, start by whisking together the dry ingredients: flour, cocoa, baking soda, salt and sugar.
- I recommend sifting the cocoa powder first to remove lumps.
- Then in a separate bowl, you’ll whisk together the wet ingredients: oil, eggs, sour cream, milk, vanilla extract and peppermint extract.
- The eggs, sour cream and milk should be at room temperature.
- The amount of peppermint extract you use is a little bit up to you and your preferences. You can choose to entirely leave it out of the recipe if you just want the peppermint flavor to come from the candy canes on top.
- Make a well in the middle of the dry ingredients and pour the wet ingredients into the well. Gently start to fold the ingredients together until the mixture is about 70% combined – you’ll still see streaks of dry ingredients.
- The batter will be thick at this point.
- Add in the boiling water and whisk until smooth.
- This will thin out the batter. It should look glossy and you shouldn’t see streaks of dry ingredients.
- Pour the batter into your prepared pan and pop the cake in the oven to bake. It will bake for about 50-60 minutes, depending on your oven and your bundt pan.
- When it’s done baking an inserted toothpick should come out clean.
After the cake is baked in cooled, it’s topped with chocolate ganache and crushed candy canes. Compared to using frosting – the ganache topping means that it’s less sweet and takes less effort to assemble and decorate compared to a layer cake.
I love the glossy finish and rich chocolate flavor.
Simple, elegant, incredibly moist, and perfect for Christmas – this chocolate peppermint bundt cake makes a stunning holiday dessert. For more candy cane recipes, be sure to try:
- Chocolate Peppermint Cheesecake
- Chocolate Sandwich Cookies with Peppermint Frosting
- Candy Cane White Chocolate Cookies
Peppermint Chocolate Bundt Cake
Equipment
- 12-cup bundt pan mine is 10.5 inches in diameter and 4 inches deep
Ingredients
Chocolate Peppermint Bundt Cake
- 2 cups all-purpose flour (250 grams)
- 3/4 cup cocoa powder (75 grams)
- 2 cups granulated sugar (400 grams), use 2 1/4 (450 grams) cups for a slightly sweeter cake
- 2 teaspons baking soda
- 1/2 teaspoon salt
- 1/2 cup vegetable oil (120 ml), canola oil works too
- 2 large eggs, room temperature
- 1/2 cup milk (120 ml), room temperature, whole, 2% or 1% works well
- 1/2 cup sour cream (120 ml), room temperature
- 1 teaspoon vanilla extract
- 1 – 2 teaspoons peppermint extract, NOT peppermint oil, optional and to taste
- 1/2 cup boiling water (120 ml)
Chocolate Ganache
- 6 ounces semi-sweet chocolate (170 grams), or 50% dark chocolate
- 2/3 cup whipping cream (180 ml)
- 3 candy canes, crushed
Instructions
Chocolate Peppermint Bundt Cake
- Preheat the oven to 350F (180). Grease the bundt pan and dust with cocoa powder (not flour) ensuring that every crease and crevice is fully coated. Alternatively, you can brush the pan with pan release.
- In a very large bowl, whisk together the flour, cocoa, sugar, baking soda and salt. I recommend sifting the cocoa first to remove lumps.
- In a separate medium bowl, whisk together the oil, eggs, milk, sour cream, vanilla extract and peppermint extract.
- Make a well shape in the middle of the dry ingredients, then pour the wet ingredients into the well. Stir a few times by hand with a rubber spatula or wooden spoon until the mixture looks about 60-70% combined (you will still see streaks and lumps of flour).
- Pour the boiling water into the bowl and whisk until smooth.
- Pour the cake batter into the prepared pan. Place in the middle of the preheated oven and bake for about 45-55 minutes. The bake time will vary depending on your oven and the exact mold of your bundt pan. An inserted toothpick/cake tester should come out clean or with a few cake crumbs, but not batter.
- Cool the cake in the pan for about 10-20 minutes, then very carefully insert onto a cooling rack.
Chocolate Ganache Topping
- Finely chop the chocolate and place in a heat proof bowl.
- Heat the cream until almost boiling. This can be done in 30 second bursts in the microwave or in a saucepan over low heat while constantly stirring. Go slowly with heating the cream so that it doesn't burn.
- Pour the cream over the chopped chocolate. Let it sit for 2-4 minutes, then whisk until smooth. If all the chocolate hasn't melted, microwave for 30 second intervals on medium power (not high power) and whisk after each interval until smooth.
- Carefully place the cake on the plate that you plan to serve it on. Then pour the warm ganache over the top, letting it run down the sides. Sprinkle with crushed candy canes.
Notes
- Peppermint Extract: This can be found in the baking section of the grocery store, typically near the vanilla extract.
- Storage: Store cake covered at room temperature for up to 3 days, or in the fridge for up to 5 days. Cake is always best when fresh. Baked and cooled cake (without ganache) can be wrapped tightly with plastic wrap (be sure to wrap around the hole in the middle) then wrapped in foil at least 3 times and frozen for up to 2 months. Thaw in the fridge, then top with ganache. Do not thaw on the counter or it can become gummy in texture.
- Nutrition: Details provided are an estimate only and based on 1 slice of cake with ganache and chopped candy canes, assuming that the recipe yields 12 uniform pieces and all the ganache is used.
