Chocolate Peppermint Bundt Cake
Indulge in the perfect holiday treat with this Chocolate Peppermint Bundt Cake, a rich and moist dessert that blends the deep flavor of cocoa with the refreshing zing of peppermint. Baked to perfection in a classic bundt pan, this showstopping cake is finished with a luscious dark chocolate glaze and a festive sprinkle of crushed peppermint candies. The combination of buttermilk and hot water in the batter ensures a tender, melt-in-your-mouth texture, while the peppermint extract adds a distinctly cheerful twist. Ideal for Christmas gatherings or winter celebrations, this decadent dessert is as beautiful as it is delicious. Impress your guests with this chocolatey, minty masterpiece that’s both easy to make and perfect for sharing!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 0.75 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 2 cups granulated sugar
- 1 cup unsalted butter, softened
- 3 pieces large eggs
- 1.5 teaspoons peppermint extract
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup hot water
- 0.5 cup heavy cream
- 1 cup dark chocolate chips
- 0.5 cup crushed peppermint candies
Instructions
Preheat your oven to 350°F (175°C) and grease a bundt cake pan thoroughly with butter or nonstick cooking spray, making sure to coat every groove.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes.
Add the eggs, one at a time, beating well after each addition. Mix in the peppermint extract and vanilla extract.
Gradually alternate adding the dry ingredients and the buttermilk to the wet mixture, beginning and ending with the dry ingredients. Mix until just combined.
Stir the hot water into the batter until smooth. The batter will be thin, which is normal.
Pour the batter evenly into the prepared bundt pan. Tap the pan gently on the counter to release any air bubbles.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the thickest part of the cake comes out clean.
Allow the cake to cool in the pan for 15 minutes, then carefully invert it onto a wire rack and let it cool completely.
To prepare the glaze, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat and pour over the chocolate chips in a heatproof bowl. Let sit for 2 minutes, then stir until smooth and glossy.
Once the cake is completely cool, drizzle the glaze evenly over the top, letting it run down the sides of the cake.
Sprinkle the crushed peppermint candies over the wet glaze for decoration. Allow the glaze to set for at least 30 minutes before serving.
Nutrition Facts
Calories |
7139 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 355.0 g | 455% | |
| Saturated Fat | 209.4 g | 1047% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1222 mg | 407% | |
| Sodium | 3893 mg | 169% | |
| Total Carbohydrate | 1010.1 g | 367% | |
| Dietary Fiber | 88.4 g | 316% | |
| Total Sugars | 628.3 g | ||
| Protein | 110.5 g | 221% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 858 mg | 66% | |
| Iron | 61.7 mg | 343% | |
| Potassium | 4911 mg | 104% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
