BYLast Christmas (like, literally- Christmas Day) I posted a photo on Instagram of the dessert I made to take to our family Christmas dinner and everyone begged for the recipe. I promised I’d post it before the following Christmas, and here we are! Signed, sealed, and delivered. Most people who know me, know that my most favorite flavor combination in the entire world, year round, is chocolate (preferably dark) and peppermint. This super decadent bundt cake is a showstopper for sure. It’s studded with chocolate chips on the inside, and drenched in a dark chocolate peppermint glaze and crushed candycanes. The beautiful thing is that it starts out with a couple of short-cuts so it’s incredibly easy, too. If you’ve ever made my Chocolate Fudge Cookies & Cream Cake, it’s a modified version of that same chocolate cake.
I mean, look at that.
First, for the shortcuts. We’re going to use a cake mix, but we’re going to ignore all of the instructions and doctor that thing up really well. The pudding mix makes it extra tender and delicious.
In a mixing bowl, combine the wet ingredients. We’re adding milk, lots of eggs, oil, vanilla, peppermint, and full fat sour cream.
Pour that into the mixing bowl with the cake mix and pudding mix
and beat it up until it’s silky smooth.
Then add in some chocolate chips. I like to give mine a rough chop because I like how the different sizes of chocolate pieces distribute so well throughout the batter.
Bake it up and then let it cool on a metal rack.
While your cake is in the oven, make your Chocolate Peppermint Ganache. You’ll heat up some heavy cream and pour it over chocolate and butter until it makes a beautiful glaze. Now, ganache changes consistencies depending on temperature. It will be very runny when you first combine it so you’ll want to give it plenty of time to cool off and thicken before you drizzle it over the cake so it will stay on.
I actually like to take a silicone brush and very lightly brush on some of the really runny ganache so it covers most of the surfaces. Then as it thickens, I drizzle on the rest.
After it’s set just a bit, sprinkle on some crushed candy canes.
You may have some extra ganache. Use it to drizzle over servings, or ice cream. And speaking of ice cream, definitely serve this rich chocolatey deliciousness with either some vanilla ice cream or some whipped cream.
Chocolate Peppermint Bundt Cake
Recipe by Our Best Bites
Ingredients
cocoa powder for dusting pan
1 box Devil’s Food Cake mix (I prefer Duncan Hines)
1 small box instant chocolate pudding
4 eggs
1 cup full fat sour cream
1 cup oil
1/2 cup milk
1 teaspoon vanilla extract
2 teaspoons peppermint extract
1 cup dark chocolate chips, roughly chopped
Glaze
3.5 ounces dark chocolate chips (1/2 cup)
½ tablespoon butter
½ cup cream
½ teaspoon peppermint extract
Additional ingredients
Crushed candy canes (2-3)
For serving: whipped cream or ice cream *for extra peppermint-y goodness, add a little peppermint extract to your sweetened whipped cream while whipping.
Preheat oven to 350 degrees. Butter a bundt pan (make sure to get the inside center as well) and then dust with cocoa powder, covering all sides and then shaking out excess.
Place cake mix and dry pudding mix in the bowl of a stand mixer. In a small mixing bowl, whisk together eggs, sour cream, oil, milk, vanilla, and peppermint until smooth. With mixer running, add liquid ingredients to cake mix and beat until combined. Scrape down sides of bowl and then beat for 2 minutes on medium high speed. Add chocolate chips and stir until combined. Pour batter into bundt pan and bake for 45-50 minutes, until a skewer comes out with moist crumbs attached.
Glaze: While cake is baking, place chocolate chips and butter in a bowl. Heat cream until hot and bubbly and then pour over chocolate. Let sit for 2-3 minutes, then add peppermint and whisk until smooth. Set aside.
When cake is done, let cool until just warm (15-20 minutes) Invert onto a paper towel on a metal rack. Let cool completely and place on serving platter. To glaze cake, either use a brush to lightly brush over surface, or spoon and drizzle chocolate over. You may have extra. If too thick, heat for a few seconds to loosen, if still warm and too runny, let cool longer or place in fridge to speed up process. After cake is glazed (and you may want to wait for the glaze to set just a bit), sprinkle with crushed candy canes. Slice into servings and serve with a dollop of whipped cream or vanilla ice cream.
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I have used a similar recipe to this for many years and it’s so easy and everyone loves it–the few variations you’ve made look even better! Thanks for sharing,,,,,it’s our ‘go to’ cake when needing to take a dessert somewhere and everyone loves it!
Oh wow, this looks absolutely amazing. I’m pretty sure I need to make this right away.
This looks awesome! I’m not a chocolate person, but when you pair it with mint/peppermint, I have a hard time resisting. Just out of curiosity, can you taste the sour cream, like does it taste sour?
I use sour cream in “doctored up” cake mix recipes like this all the time, and no you can’t taste the sour cream…not sour at all! It just makes the cake extra moist. 🙂
Thank you! I’m going to try it.
Just make sure you don’t use fat free sour cream or the cake will fall. Greek yogurt also works instead of sour cream if you want something with less fat.
I love this recipe. I serve it with ice cream AND whipped cream. Yolo. 😉
I have made this recipe many times, but never thought to add the mint–genius! Although it may just be my undoing.
I love the idea of brushing the runny ganache over the whole cake while it’s hot, then pouring the rest on later. Looks festive and delicious!
What a pretty cake! About the glaze- is the chocolate chips and butter melted first, then hot heavy cream is added? Or do we not melt the chocolate chips? Does the hot heavy cream melt the chips? Thanks!
Nope, no need to melt the chocolate first. When you make ganache, you simply pour hot cream over chocolate and it will melt almost immediately!
I’m not a fan of peppermint extract…..any chance you’d know how many drops of peppermint oil?
I use Peppermint oil all the time and I just eyeball it. I would start with half of what the recipe calls with and go by taste after that.
So I’ve just recently discovered that box cake mixes come in different weights, and that will effect your end product. I saw you used an 18-ounce box, but in my neck of the woods (the tiny island of Guam), I can only find the 15-ounce boxes. And tips on making up the difference?
I have never over my many years of making this cake, made it with anything but a Duncan Hines Mix- but honestly, I bet it won’t make that much of a difference in this recipe. Give it a shot!
Yum! Will definitely be making this soon!