Chocolate and Peppermint Bundt Cake
I have no self control when it comes to the peppermint and chocolate combo and this bundt cake is everything I love and more. It is perfect for the holidays and feeds a ton of people. You need to make it for your holiday dinner! Couple notes about the recipes. First if peppermint is not your thing, feel free to omit. Also if you don’t have a bundt cake pan, substitute with 2 cake pans. Lastly, I know sour cream seems weird but it helps to create a tender cake crumb.
Enjoy!
Chocolate and Peppermint Bundt Cake
For the bundt cake
- 2 1/2 cups flower
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1/2 tsp. salt
- 3/4 cup cocoa powder
- 2 tsp. espresso powder
- 3/4 cup boiling water
- 3/4 cup sour cream
- 2 1/2 sticks butter
- 1 cup granulated sugar
- 3/4 cup brown sugar
- 3 eggs
- 1 Tbs. vanilla extract
- 2 tsp. peppermint extract
For the chocolate-peppermint ganache
- 1 cups heavy cream
- 1 cup semi-sweet chocolate
- 1 tsp. peppermint extract
- sea salt
Pre-heat oven to 325°F.
In a medium bowl, whisk together flower, baking soda, baking powder and salt. Set aside.
In another medium sized bowl, whisk together cocoa powder, espresso powder, boiling water and sour cream. Set aside.
In a large bowl or bowl of a stand mixer, beat together butter and sugars until light and fluffy, about 3 to 5 minutes. Add eggs and beat well after each addition. Add vanilla and peppermint extract and beat to combine. Add the flour mixture and chocolate mixture, alternating each one beginning and ending with the flour mixture. Mix until just combined. Pour batter into prepared pan.
Bake bundt cake for about 1 hour or until a toothpick comes out clean. Set aside to cool for 15 minutes then gently flip bundt cake and remove pan.
In a medium sized pot, heat the cream over medium high heat until just boiling. Add chocolate to scalded cream and let sit for 5 minutes. Add peppermint and whisk together until smooth.
Pour topping over bundt cake and sprinkle with sea salt.
Serves 8 to 10 people.