Description
This Peppermint Mocha Bundt Cake combines rich chocolate and coffee flavors with a festive peppermint glaze. Moist and tender, this cake is perfect for the holiday season or any celebration.
Ingredients
Scale
- 3/4 cup (64 grams) cocoa powder, preferably Dutch-processed
- 6 ounces (170 grams) bittersweet chocolate, finely chopped
- 1 tablespoon espresso powder
- 3/4 cup hot water
- 1 3/4 cups (222 grams) all-purpose flour
- 1 teaspoon fine sea salt
- 1 teaspoon baking soda
- 1 cup (227 grams) sour cream, at room temperature
- 1 1/2 sticks (170 grams) unsalted butter, at room temperature
- 2 cups (400 grams) packed light brown sugar
- 1 tablespoon vanilla extract
- 5 large eggs, at room temperature
- 1/2 cup heavy cream
- 2 teaspoons corn syrup
- 4 ounces (113 grams) semisweet chocolate, chopped
- 1/4 teaspoon peppermint extract
- 2 candy canes, crushed
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine cocoa powder, chopped bittersweet chocolate, and espresso powder. Pour in the hot water, cover, and let stand for 5 minutes. Whisk until smooth, then cool to room temperature and whisk in the sour cream.
- In a separate bowl, whisk together the flour, sea salt, and baking soda. Set aside.
- Using an electric mixer, beat the room temperature butter, packed brown sugar, and vanilla extract on medium speed for about 4 minutes until pale and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- On low speed, alternately add the dry flour mixture and the cooled chocolate espresso mixture, beginning and ending with the flour mixture. Mix until just combined.
- Generously spray a 10-cup Bundt pan with Baker’s Joy or brush with melted shortening. Pour the batter evenly into the pan. Bake for about 50 minutes or until a toothpick comes out with moist crumbs. Cool in the pan for 10 minutes.
- Turn the cake out onto a wire rack and let cool completely.
- In a small saucepan, heat the heavy cream and corn syrup until hot but not boiling. Remove from heat and whisk in the chopped semisweet chocolate until smooth. Stir in the peppermint extract and let cool slightly until thickened.
- Drizzle the peppermint chocolate glaze over the cooled cake. Sprinkle the crushed candy canes on top. Let the glaze set for about 10 minutes before serving.
Notes
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 26g
- Sodium: 140mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 95mg