This incredibly delicious chocolate peppermint cake is topped with a chocolate ganache and crushed candy canes! Step-by-step photos teach you how to make this rich and moist peppermint chocolate bundt cake!
It took years to develop my chocolate bundt cake recipe, luckily I had lots of willing chocolate cake testers. Thanks to oil, sour cream, and buttermilk the cake is rich and moist. Two key factors! The recipe is easy to make, no stand mixer required!
So I knew when I wanted a chocolate peppermint cake that I could just alter that recipe for some Christmasy deliciousness! Because a bundt cake is so easy to slice it's perfect to take to a Christmas party.
I am also not going to lie a slice of this warmed up with ice cream is unreal!!
When using peppermint extract I must urge you to be careful, it is incredibly potent. I err on the side of less, I like the peppermint flavor to get you but not punch you in the face. If you want a very strong peppermint flavor then you can increase the amount used in the cake and ganache. Just be careful!
What Makes This Cake Shine
- Dutch-process cocoa + hot coffee: These deepen the chocolate flavor without bitterness-this is what turned the cake from good to unforgettable.
- Oil, sour cream & buttermilk: Replace much of the butter to deliver a moist crumb that holds up beautifully when sliced.
- Peppermint extract: Powerful in small amounts-during testing I found that even ¾ teaspoon gives a noticeable but not overpowering mint note.
- Chocolate ganache & crushed candy canes: The ganache adds luxury and the candy canes bring brightness and texture-apply the canes just before serving for optimal crunch.
If you love mint check out my andes chocolate chip cookies.
Batter, Bundt, Ganache & Candy Cane Finish
There she is a gorgeous christmasy bundt cake. I love making bundt cakes for parties, serves so many and easy to slice!
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!
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Chocolate Peppermint Cake
This incredibly delicious chocolate peppermint cake is topped with a chocolate ganache and crushed candy canes! Step-by-step photos teach you how to make this rich and moist peppermint chocolate bundt cake!
- Total Time: 55 minutes
- Yield: 10-12 Slices 1x
Ingredients
Chocolate Bundt Cake
- 90 grams (¾ Cup) Dutch-process Cocoa Powder
- 4oz (½ Cup) Hot Strong Coffee
- 4oz (½ Cup) Salted Butter, cold
- 250 grams (2 Cups) All-Purpose Flour/ Plain Flour
- 400 grams (2 Cups) Granulated Sugar/ Caster Sugar
- 1 Teaspoon Baking Soda
- 1 Teaspoon Baking Powder
- ½ Teaspoon Salt
- 2oz (¼ Cup) Vegetable Oil
- 4oz (½ Cup) Buttermilk
- 4oz (½ Cup) Sour Cream
- 2 Teaspoons Vanilla Extract
- 1 Teaspoon Peppermint Extract
- 2 Large Eggs, at room temperature
Chocolate Ganache Frosting
- 8oz (1 Cup) Heavy Whipping Cream/ Double Cream
- 175 grams (1 Cup) Dark or Semi-Sweet Chocolate, finely chopped
- 1 Tablespoon Light Corn Syrup
- ½ Teaspoon Peppermint Extract, double if you want a strong peppermint flavor
Instructions
Cake
- Preheat the oven to 350F/180C and grease a 10-cup Bundt pan heavily, make sure you get every nook and cranny so the cake will release from the pan properly.
- In a medium saucepan over low-medium heat cook together the cocoa powder, hot coffee, and butter. Stir frequently and let cook until all of the butter is melted. Remove from the heat and let cool for ten minutes or so.
- In a large bowl whisk together the flour, sugar, baking soda, baking powder, and salt.
- Once the cocoa mixture is cooled add the vegetable oil, sour cream, buttermilk, peppermint extract and vanilla. Mix to combine once fully combined add the eggs and whisk to combine.
- Pour liquid ingredients into the dry ingredients and mix together until fully combined, make sure there are no flour streaks left behind but don't over mix the batter or you risk a tough cake.
- Pour into the prepared pan and bake for 38-42 minutes, if you stick a knife in the center of the cake it should come out with no wet batter, moist crumbs are okay. Let cool for 20 minutes on a wire rack then place a wire rack on top of the cake and flip over to invert the cake onto the wire rack to cool completely.
Frosting
- In a small saucepan add the cream and cook over medium heat for a couple of minutes to warm it, you don't want to boil it though.
- In a large bowl add the chocolate, peppermint extract, and corn syrup then pour the warmed cream directly over it. Let it sit untouched for 5 minutes then using a whisk mix well together until a shiny homogenous chocolate ganache is formed. Store in the freezer for 20 minutes, I stir every 5 minutes or so, to chill the ganache and thicken it a bit.
- When ready to use I like to pour it into a measuring cup with a pour spout to easily drizzle it on the cake. Store the cake in an air-tight container at room temperature for up to 3 days. If you are in a very warm environment I would store it in the fridge but let sit at room temperature for 30-60 minutes before serving.
Notes
- Freezing: I would suggest freezing the cake unfrosted then make the chocolate ganache on the day you want to serve the cake. To freeze the bundt cake let it cool completely on a wire rack then wrap in plastic wrap tightly, twice. Then wrap it in foil. This helps prevent as much air from getting into the cake as possible. To thaw the cake let it sit in the fridge overnight or let it sit on the counter at room temperature for a couple of hours.
- Prep Time: 15
- Cook Time: 40
- Category: Dessert
- Method: Bake
- Cuisine: American
Meredith says
The most festive bundt cake is sooo good!
Sara says
So rich and chocolatey !!! NEED EVERYDAY
Elizabeth Waterson says
Hi Sara, so happy you enjoyed the recipe, thank you for the lovely review! XX Liz
Andrea says
Made this for a family dinner - everyone loved it! I did cut the peppermint extract in the cake down to 1/3 tsp. The cake was very moist, very chocolatey and still had a subtle peppermint flavor. Dusted the top with powdered sugar. Yum!
Elizabeth Waterson says
Thank you so much for the lovely review, Andrea. I really appreciate the feedback! May I ask a huge favor please would you be so kind to leave a star rating with your review next time? I would be so grateful XX Liz
Kevin Bouknight says
I think it's a typo, but if someone is not paying attention, it looks like the recipe calls for 40 ounces of buttermilk and sour cream apiece rather than 4 ounces. You might want to correct that.
Elizabeth Waterson says
Thanks Kevin! That is a glitch in the software sometimes it auto corrects 4oz to 40z, so frustrating, and yes its so confusing, I appreciate you pointing it out!! Please let me know if you try the recipe! XX Liz