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.
Ingredient Notes
- Cake Mix – 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.
- Pudding Mix – This makes it extra tender and delicious. Note that this recipe calls for instant pudding, not cook and serve. It’s the smaller size of mix of as well.
- Sour Cream – Use full fat here!
How to Make This Chocolate Peppermint Bundt Cake
- In a mixing bowl, combine the wet ingredients. We’re adding milk, lots of eggs, oil, vanilla, peppermint, and full fat sour cream.
2. Pour that into the mixing bowl with the cake mix and pudding mix
and beat it up until it’s silky smooth.
3. 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.
5. 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.
FAQs
Can I make this ahead of time? This cake does not need to be served immediately. Feel free to make it up to one day ahead of time, as long as it is well covered in a cake dome. I would wait to crush and sprinkle the candy canes on until right before serving.
Related Recipes
Did You Make This?
I’d love to hear from you! Snap a picture on tag me on Instagram, then come back and give this recipe a rating!
PrintChocolate Peppermint Bundt Cake
- Total Time: 1 hour 25 minutes
Description
A beautifully moist Bundt cake with bright peppermint and sweet dark chocolate.
Ingredients
CAKE
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
ADDITINAL 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.
Instructions
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.
- Prep Time: 15 minutes
- Cooling Time: 20 minutes
- Cook Time: 50 minutes
