Chocolate Peppermint Bundt Cake
This chocolate peppermint bundt cake is an incredibly moist chocolate chip bundt cake topped with a chocolate peppermint ganache and little peppermint candies. It starts with a cake mix which makes this an easy one to make, but all the extra additions will wow anyone that tries it!
Ingredients
Chocolate Cake:
- 1 box yellow cake mix
- 1 small box chocolate instant pudding mix not Sugar Free
- ½ cup (100 g) granulated sugar
- 4 large eggs room temperature
- ¾ cup (177.44 ml) water
- ¾ cup (177.44 ml) oil canola, avocado, coconut
- 1 cup (230 g) sour cream room temperature
- 1 cup (180 g) chocolate chips
Chocolate peppermint Ganache
- 2 tablespoons salted butter
- 3 tablespoons unsweetened cocoa powder
- 1 cup (120 g) powdered sugar
- ½ teaspoon (0.5 teaspoon) peppermint extract
- 2-3 tablespoons (2 tablespoons) warm water
- ¼ cup crushed peppermint candies
Instructions
- Preheat the oven to 350. Spray a bundt cake pan with cooking spray, or coat with melted butter and flour.
- In a large mixing bowl, mix together the cake mix, pudding mix and sugar until combined.
- Add oil, water and eggs to the bowl and mix for 2 minutes at medium speed. Mix in sour cream until combined, and fold in chocolate chips.
- Pour batter into the prepared bundt pan and bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool for an hour in the pan before turning over and releasing out of the pan. I like to take a butter knife or off-set spatula and go along the rim of the pan before turning it over to make sure nothing is stuck to the pan.
- To make the ganache, start by melting butter in a microwave safe bowl. Add cocoa powder and mix until smooth. Add in powdered sugar, peppermint extract and water. You can add a bit more powdered sugar or water to get your desired consistency.
- Pour ganache over cooled cake and sprinkle with peppermint candies.
Video
Notes
This is the cake we eat every year on Christmas. I love to serve it with a scoop of peppermint ice cream.
Cakes will have the best results if made with room temperature ingredients. I like to pull my eggs, sour cream, and butter out of the fridge a few hours before I start baking.
If you prefer a richer chocolate flavor you can use a chocolate cake mix instead of a yellow one.
This cake is also good with powdered sugar dusted on the top.
Nutrition
Serving: 1servingCalories: 510kcalCarbohydrates: 65gProtein: 4gFat: 27gSaturated Fat: 8gPolyunsaturated Fat: 5gMonounsaturated Fat: 11gTrans Fat: 0.2gCholesterol: 78mgSodium: 362mgPotassium: 130mgFiber: 1gSugar: 46gVitamin A: 268IUVitamin C: 0.2mgCalcium: 133mgIron: 1mg
Tried this recipe?Let us know how it was!