Chocolate Peppermint Bundt Cake

CATEGORIES: Bundt Cakes, Christmas

Last 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.

Chocolate Peppermint Budnt Cake from Our Best Bites

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.

Our Best Bites_Cake Mix

In a mixing bowl, combine the wet ingredients.  We’re adding milk, lots of eggs, oil, vanilla, peppermint, and full fat sour cream.

Our Best Bites_Wet Ingredients

Pour that into the mixing bowl with the cake mix and pudding mix

Our Best Bites_Wet Ingredeints in Bowl

and beat it up until it’s silky smooth.

Our Best Bites_Cake Batter

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.

Our Best Bites_Chopped Chocolate Chips

Bake it up and then let it cool on a metal rack.

Our Best Bites_Chocolate Bundt Baked

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.

Our Best Bites_Ganache

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.

Candycane Topped Chocolate Peppermint Bundt Cake from Our Best Bites

After it’s set just a bit, sprinkle on some crushed candy canes.

Chocolate Peppermint Budnt Cake from Our Best Bites

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 Fudge Bundt Cake from Our Best Bites

 

 

If you missed it last week- we have a brand new Shop!  Check it out and pick up some one-of-a-kind gifts for your favorite foodie.  These 2-pack boxes make super cute gifts, just make sure to select the gift box with your purchase!

Our Best Bites Christmas Pack

39 comments

  1. 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!

  2. 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?

    1. 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. 🙂

        1. 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.

  3. 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!

  4. 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!

  5. 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?

    1. 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!

Leave a Reply

Your email address will not be published.

Comments

This site uses Akismet to reduce spam. Learn how your comment data is processed.