As a chocolate lover I have to admit that I enjoyed the “research” for this book a lot. Like A LOT! 🍫🍫🍫
I had so many chocolate recipes I wanted to share but limited space, so I’m very excited to be able to offer you this chocolate peppermint cake. Chocolate and peppermint are one of my favorite flavor combinations and perfect for the holiday season. In the book Jules makes a layered cake with peppermint frosting, but I think Bundts make a beautiful centerpiece for any celebration, so I’m tweaking Jules’ original recipe ever so slightly with a chocolate Bundt sprinkled with peppermint chips and finished with chocolate ganache and more festive candies. I have a feeling this is going to be a new family favorite in my house.
You can enter my 12 Days of Cozy Bakes Giveaway 🎁 (if you haven’t already) below the recipe. Happy baking!
Chocolate Peppermint Cake
For the cake:
1 cup canola oil
2 ½ cups sugar
1 tsp vanilla
1 tsp peppermint extract
1 ⅓ cups sour cream
1 tsp salt
2 ½ tsps baking soda
¾ cup unsweetened cocoa powder
1 ⅓ cups brewed coffee (Jules uses decaf)
2 ½ cups flour
¾ 10 oz package crushed peppermint candy (reserve remaining candy for the top of the Bundt)
For the ganache:
½ cup heavy cream
2 tbsps butter
8 ounces semi-sweet baking chocolate
½ tsp peppermint extract
Preheat the oven to 350° F. Add oil, sugar, vanilla, peppermint, and eggs to an electric mixer and beat on low. Mix in sour cream, baking soda, and salt. Then slowly incorporate cocoa powder and coffee, alternating between the two. Once they are well combined, add flour and mix on low until the batter is formed. Stir in peppermint chips by hand. Generously coat a Bundt pan with baking spray and spread the batter evenly. Bake for 50 minutes to 1 hour or until a toothpick comes out clean. Let the Bundt rest for 10 minutes then invert onto a cake stand or plate. Allow cake to cool.
While cake is cooling, make the ganache by heating the cream and butter in a saucepan on medium heat, then gradually pour the hot liquid over the chocolate. Whisk until smooth. Then add peppermint extract.
Pour ganache over the cooled Bundt and sprinkle with remaining peppermint chips.