Chocolate and peppermint are a classic holiday combination. Slightly minty with the rich flavor of chocolate, this cake is a delicious dessert for the holidays. Bake it in a bundt pan for a beautiful presentation and finish it with a decadent chocolate ganache and crushed candy cane pieces. Chocolate Peppermint Cake with Chocolate Ganache is a show stopper!
Baking cocoa makes this cake rich and flavorful. Balance that with a hint of peppermint and you have a cake that is moist and delicious. I added chocolate ganache and finished it by sprinkling crushed candy cane pieces over the top. Simple and elegant.
Chocolate Peppermint Cake
Ingredients:
For the cake:
- 1/2 cup canola or vegetable oil
- 1 1/2 cups sugar
- 3 eggs
- 1/2 cup sour cream
- 1/2 cup milk
- 1 3/4 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
For the ganache:
- 8 ounces, 2 bars, semi-sweet chocolate
- 1 cup heavy cream
- 1/2 teaspoon peppermint extract
- One crushed candy cane, smaller pieces are preferable.
How to make Chocolate Peppermint Bundt Cake?
- Preheat the oven to 350 degrees.
- Mix oil and sugar together in a stand mixer.
- Add the eggs one at a time. Add sour cream, milk, and vanilla until combined.
- In a separate bowl, mix together the dry ingredients. Gradually add the dry ingredients to the wet.
- Prepare a bundt pan by coating with cooking spray. Pour the cake batter into the bundt pan and bake at 350 degrees for 45-50 minutes. Cake is done when a toothpick inserted in the cake comes out clean.
- Allow to cool in the pan for 10 minutes before inverting onto a cake plate to cool completely.
How to make chocolate ganache?
- Chop your chocolate bars into smaller pieces and place it in the top of a double boiler on medium heat.
- Pour the heavy cream over the chocolate while stirring constantly until chocolate melts. Add the peppermint extract. Remove ganache from the heat.
- Allow the ganache to cool slightly, about two minutes. Spoon it over the top of the cake and sprinkle with crushed candy cane pieces.
Chocolate Peppermint Cake with Chocolate Ganache
Slightly minty with the rich flavor of chocolate, this cake is a delicious dessert for the holidays. Bake it in a bundt pan for a beautiful presentation and finish it with a decadent chocolate ganache and crushed candy cane pieces.
Servings: 12 slices
Equipment
- 1 Bundt pan
Ingredients
- 1/2 cup canola or vegetable oil
- 1 1/2 cups sugar
- 3 eggs
- 1/2 cup sour cream
- 1/2 cup milk
- 1 3/4 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Ganache:
- 8 ounces semi-sweet chocolate 2 bars
- 1 cup heavy cream
- 1/2 teaspoon peppermint extract
- 1 candy cane crushed
Instructions
- Preheat the oven to 350 degrees.
- Mix oil and sugar together in a stand mixer.
- Add the eggs one at a time. Add sour cream, milk, and vanilla until combined.
- In a separate bowl, mix together the dry ingredients. Gradually add the dry ingredients to the wet.
- Prepare a bundt pan by coating with cooking spray. Pour the cake batter into the bundt pan and bake at 350 degrees for 45-50 minutes. Cake is done when a toothpick inserted in the cake comes out clean.
- Allow to cool in the pan for 10 minutes before inverting onto a cake plate to cool completely.
Ganache:
- Chop your chocolate bars into smaller pieces and place it in the top of a double boiler on medium heat.
- Pour the heavy cream over the chocolate while stirring constantly until chocolate melts. Add the peppermint extract. Remove ganache from the heat.
- Allow the ganache to cool slightly, about two minutes. Spoon it over the top of the cake and sprinkle with crushed candy cane pieces.
