Chocolate Peppermint Bundt Cake
An enchanting dessert combining rich chocolate with refreshing peppermint, perfect for any occasion and guaranteed to evoke nostalgia and warmth.
Ingredients
For the Cake
- 2 cups all-purpose flour This will create the foundation of our cake, giving it structure and a tender texture.
- 2 cups granulated sugar Sweetness is key, and this sugar blends beautifully with our other ingredients.
- 3/4 cup unsweetened cocoa powder For that deep, rich chocolate flavor, essential in this recipe.
- 2 teaspoons baking powder This leavening agent helps our cake rise, creating a light and airy interior.
- 1 teaspoon baking soda Works in conjunction with the baking powder for a perfect rise.
- 1/2 teaspoon salt A pinch of salt enhances the sweetness and depth of flavor.
- 2 large eggs They add richness and moisture to the cake.
- 1 cup buttermilk This ingredient ensures a tender, moist cake and a slight tang that complements the chocolate.
- 1/2 cup vegetable oil Contributes to the moistness and richness of the cake.
- 2 teaspoons vanilla extract A classic flavor that rounds out the other ingredients.
- 1 teaspoon peppermint extract The star of the show, providing a refreshing burst of flavor.
- 1 cup hot coffee or hot water The heat helps to bloom the cocoa powder, enhancing the chocolatey flavor.
- 1 cup semi-sweet chocolate chips These little morsels will melt beautifully, creating pockets of rich chocolate throughout the cake.
For the Glaze
- 3/4 cup heavy cream Used for the luscious glaze that coats our cake.
- 2 tablespoons crushed peppermint candies They add a festive touch with their crunchy texture and minty flavor.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a 10 to 12-cup bundt pan very well.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until thoroughly combined.
- In another bowl, whisk together the eggs, buttermilk, vegetable oil, vanilla extract, and peppermint extract until smooth and creamy.
- Gradually add the wet ingredients to the dry ingredients, mixing just until combined. Be cautious not to over-mix.
- Slowly pour in the hot coffee or hot water and stir gently until the batter is smooth and shiny.
- Pour the batter into the prepared bundt pan, smoothing the top with a spatula.
Baking
- Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Once baked, let the cake cool in the pan for 10 to 15 minutes. Then, carefully invert it onto a wire rack to cool completely.
Glazing
- To make the luscious glaze, heat the heavy cream in a saucepan until hot but not boiling.
- Pour it over the chocolate chips and let it sit for one minute before stirring until smooth and glossy.
- Generously spoon the chocolate glaze over the cooled cake and sprinkle the top with crushed peppermint candies.
Notes
Allow the glaze to set slightly before slicing and serving. This cake can be made ahead of time and stored at room temperature without the glaze. Use high-quality cocoa powder and chocolate for the best flavor outcome.