A festive dessert for the holiday season, Chocolate Peppermint Bundt Cake is blanketed in a velvetty ganache and topped with crushed peppermint candies for a sweet treat everyone will love.
6ouncessemi-sweet chocolate almond barkthinly sliced (3 squares of a 24 ounce package or ¾ cup)
½cupheavy cream
½teaspoonpeppermint extract
¼cupcrushed candy canesabout 3 candy canes
Instructions
Preheat the oven to 350 degrees Fahrenheit.
Thoroughly spray a Bundt pan with cooking spray and set aside. Be sure to spray every part of the Bundt pan.
In a large bowl, mix the Devil’s Food cake mix, milk, vegetable oil, sour cream, and eggs together until fully combined. Pour the mixture into the Bundt pan.
Bake in the oven for 35-40 minutes or until a toothpick comes out clean.
Let the cake cool off for 5-10 minutes in the cake pan or until the edges slightly pull back from the pan.
Invert the cake pan and carefully remove the cake from the Bundt pan using a large plate, then transfer it to a cooling rack.
Let the cake finish cooling at room temperature for another 30-45 minutes until completely cool to the touch.
Once the cake has completely cooled, start preparing the chocolate ganache by placing the chocolate bark in a heat proof bowl.
Heat the heavy cream in the microwave for 60 seconds or until it is steaming but not boiling. Pour the hot heavy cream onto the chocolate.
Mix the peppermint extract into it until it is completely incorporated.
Let everything sit for 2 minutes and then whisk the chocolate and heavy cream together until it is completely combined.
Allow the chocolate ganache to cool for 10 minutes or until the chocolate is cool to the touch but is still stirrable.
While the chocolate ganache is cooling, place aluminum foil underneath the cooling rack where the cake is resting. This aluminum foil will catch the extra chocolate ganache once it has been poured and make for easy clean up.
Pour the chocolate ganache over the chocolate Bundt cake carefully, but don’t worry about filling every nook and cranny.
Top your frosted Bundt cake with crushed candy canes.
Once your chocolate sets, your cake is ready for slicing! Enjoy!
Notes
Keep this Chocolate Peppermint Bundt Cake on the counter for 2-3 days. It can be difficult to store since the glaze will stick to plastic wrap, so I would recommend a cake storage container. If you don’t care about getting it sticky, wrap it in some plastic wrap and stick it in the freezer for a couple of months to enjoy it as a cold treat later.
Grease the pan really well. If you are using a cooking spray, I recommend one that has flour in it.
Don’t take too long to get the cake out afterwards. If you leave the cake in the bundt pan for longer than 5-10 minutes, it may get stuck in there.