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Chocolate peppermint cake on a wire rack.
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5 from 1 vote

Chocolate Peppermint Cake

This chocolate peppermint cake is made in a bundt pan. It is a moist chocolate cake topped with chocolate ganache and crushed candy cane pieces.
Prep Time25 minutes
Cook Time35 minutes
Total Time1 hour
Servings: 12 slices
Calories: 326kcal

Ingredients

Chocolate Bundt Cake

  • 2 cups All-purpose flour
  • 1 ¾ cups Wholesome Sweetener cane sugar
  • ¾ cup Unsweetened cocoa powder
  • 2 teaspoon Baking powder
  • 1 teaspoon Baking soda
  • 1 teaspoon Salt
  • 3 Large eggs room temperature
  • 1 cup Buttermilk room temperature
  • ½ cup Oil canola or vegetable
  • 1 tablespoon Pure vanilla extract
  • 1 teaspoon Peppermint extract
  • 1 cup Hot water

Chocolate Ganache

  • 1 cup Semi-sweet chocolate chips you can also use dark chips
  • ¾ cup Heavy cream
  • Crushed peppermint candy canes for decoration

Instructions

Chocolate Bundt Cake

  • Preheat oven to 350°F. Spray a 10 cup bundt pan with baking non-stick spray. Spray it very well.
  • Using a mixer, sift the flour and cocoa powder together. Add in cane sugar, baking powder, baking soda, and salt and mix on low until combined.
  • In a separate bowl, mix the eggs, buttermilk, oil, vanilla, and peppermint extract together. Slowly add in hot and steaming water. Whisk it in slowly to not over cook the eggs.
  • Slowly pour the wet ingredients into the dry ingredients. Mix on low until combined. Scrape the bowl. Mix again for 20 seconds.
  • Pour batter in bundt pan. Bake for 32-35 minutes. The cake is done baking when a toothpick inserted comes out clean.
  • Let the cake sit in the pan for 10 minutes. Then, transfer to a cooling rack. Let cake cool completely before decorating.

Chocolate Ganache

  • Pour chocolate chips in a small bowl. Heat heavy cream in a saucepan over medium-low heat. Heat until hot and steaming. Pour hot cream over the chocolate chips
  • Let it sit for 1 minute and 30 seconds. Then, use a rubber spatula to mix the chocolate until smooth and glossy. Pour the chocolate ganache over the cooled bundt cake. Top with crushed candy canes. Keep cake at room temperature.

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cake.
 

Nutrition

Calories: 326kcal | Carbohydrates: 29g | Protein: 5g | Fat: 22g | Saturated Fat: 8g | Cholesterol: 23mg | Sodium: 410mg | Potassium: 227mg | Fiber: 4g | Sugar: 7g | Vitamin A: 259IU | Vitamin C: 1mg | Calcium: 97mg | Iron: 3mg