Description
This Peppermint Mocha Bundt Cake combines rich chocolate and espresso flavors with a festive peppermint glaze. Perfect for holiday gatherings or any time you crave a decadent, moist chocolate cake with a refreshing minty finish.
Ingredients
Scale
For the cake:
- 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
- 5 large eggs, at room temperature
For the glaze:
- 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 oven: Preheat your oven to 350°F to prepare for baking the cake.
- Make chocolate mixture: In a medium bowl, combine cocoa powder, bittersweet chocolate, and espresso powder. Pour the hot water over it, cover, and let stand for 5 minutes. Whisk until smooth and let cool to room temperature. Stir in the sour cream once cooled.
- Mix dry ingredients: In a separate small bowl, whisk together flour, salt, and baking soda. Set aside.
- Cream butter and sugar: Using an electric mixer, beat unsalted butter, light brown sugar, and vanilla until pale and fluffy, about 4 minutes. Add eggs one at a time until fully incorporated.
- Combine batter: On low speed, alternately add the flour mixture and the cooled chocolate mixture to the butter and sugar mixture, starting and ending with the flour mixture. Mix until smooth but avoid overmixing.
- Prepare pan and bake: Grease a 10-cup Bundt pan thoroughly with Baker’s Joy or melted shortening, ensuring every nook is coated. Pour the batter into the pan and bake for approximately 50 minutes, or until a toothpick inserted comes out with moist crumbs. Cool the cake in the pan for 10 minutes, then invert onto a rack to cool completely.
- Make the glaze: Heat heavy cream and corn syrup in a small saucepan over medium heat until hot but not boiling. Remove from heat and stir in chopped semisweet chocolate until smooth. Mix in peppermint extract and let the glaze thicken slightly.
- Glaze the cake: Drizzle the peppermint chocolate glaze over the cooled cake. Sprinkle crushed candy canes on top. Let the glaze set at room temperature for about 10 minutes before serving.
Notes
- Use melted shortening or Baker’s Joy to grease Bundt pans effectively without damaging the pan’s surface or causing sticking.
- Avoid aerosol nonstick sprays as they can harm the pan coating and leave residues, making future cakes stick.
- Do not use butter for greasing as milk solids can cause cakes to stick.
- Let the glaze set properly before serving for best texture and appearance.
Nutrition
- Serving Size: 1 slice (approximately 1/12 of cake)
- Calories: 470
- Sugar: 35g
- Sodium: 220mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 115mg
