Chocolate Peppermint Bundt Cake
This moist chocolate bundt bake is topped with a mint ganache glaze and peppermint buttercream swirls.
Servings: 10
Ingredients
Chocolate Bundt Cake
- very soft butter for the pan
- 2 cups all-purpose flour plus more for the pan
- 2 teaspoon baking powder
- 1 teaspoon salt
- ¼ teaspoon baking soda
- 1 ½ cups strong coffee or water
- 1 cup unsweetened cocoa powder plus more for the pan
- ¾ cups unsalted butter
- 4 oz dark chocolate chopped
- 1 ½ cups brown sugar
- ¼ cup white sugar
- ¾ cup sour cream
- ¼ cup buttermilk
- ¼ cup grapeseed or canola oil
- 1 tablespoon vanilla extract
- 2 large eggs
- 2 egg yolks
Peppermint Ganache Glaze
- 4 oz semisweet chocolate chopped
- ½ cup heavy cream
- ¼ cup light corn syrup
- 1 teaspoon vanilla extract
- ¼ teaspoon peppermint extract or to taste
Peppermint Buttercream
- ½ cup unsalted butter softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- ¼ to ½ teaspoon peppermint extract or to taste
- 1 tablespoon milk
Instructions
Chocolate Bundt Cake
- Pre-heat oven to 350 degrees. Using a pastry brush, generously brush the inside of a Bundt pan with super soft butter. In a small bowl, mix together a couple teaspoons of each all-purpose flour and cocoa powder. Dust the inside of the pan with the cocoa/flour mixer and tap our the excess. Set aside the pan.
- In a large bowl, sift together the flour, baking powder, salt, and baking soda. Add the brown and white sugars and set aside.
- In a medium-large saucepan, melt together the coffee, cocoa powder, butter, and dark chocolate. Whisk until melted and combined. Remove from the heat.
- Whisk together the sour cream, buttermilk, oil, vanilla, eggs, and egg yolks. Pour the egg mixture into the chocolate mixture and whisk to combine. In two batched, carefully stir in the dry ingredients into the chocolate mixture. Stir until smooth.
- Pour the cake batter into the prepared pan.
- Bake in the pre-heated oven for 45 to 50 minutes, or until a wooden skewer inserted into the center of the cake comes out clean.
- Allow the cake to cool for about 10 to 15 minutes (it should still be warm). Place a cutting board or cooling rack on top of the pan. Using oven mitts, carefully flip the cake pan and cutting board upside-down to untold the cake. Continue to cool completely before adding the glaze.
Peppermint Ganache Glaze
- Place the chocolate, cream, and corn syrup in a small saucepan. Heat over medium until the chocolate begins to melt and cream begins to simmer. Remove from the heat and stir until smooth. Stir in the vanilla and peppermint extracts. Set aside to cool to room temperature.
- Once the cake has cooled and glaze has thickened, pour over the glaze over the top of the cake.
Peppermint Buttercream
- Beat butter at medium-low speed of electric mixer until smooth and creamy (1 to 3 minutes.)
- Gradually add the powdered sugar, vanilla, and peppermint extract with mixer at low speed, scraping bowl occasionally. Mix until blended.
- Beat at medium-high speed 1 to 3 minutes, until buttercream is light and airy and nearly white. If needed, add the milk until desired consistency.
- Divide the buttercream in half. Tint one half with red gel food coloring.
To Decorate
- Fill a piping bag fitted with a French star tip with the peppermint buttercream. Fill the bag with the white and red buttercreams by scraping the two different colors up the sides of the pastry bag.
- After the glaze has slightly set, pipe tight spirals of buttercream on the top of the cake by holding the piping bag perpendicular to the cake and applying even pressure. Finish the peppermint “wreath” with sugar peals and fresh mint leaves.