Description
Chocolate Peppermint Bundt Cake is a rich, moist, and delicious holiday dessert topped with a smooth chocolate ganache and crunchy peppermint bits. Made with chocolate cake mix, pudding, and peppermint mocha creamer, this easy cake is perfect for Christmas parties, family gatherings, and festive celebrations.
Ingredients
For the Cake:
- 1 box dark chocolate cake mix
- 1 (3.9-ounce) box instant chocolate fudge pudding mix
- 4 large eggs
- ½ cup canola oil
- ½ cup sour cream
- 1 cup peppermint mocha coffee creamer (or milk)
- ½ cup espresso chocolate chips
For the Chocolate Glaze:
- ¾ cup dark chocolate chips
- ½ cup heavy cream
For Garnish:
- – 2–4 tablespoons peppermint bits
Instructions
- Preheat the oven to 350°F. Spray a 12-cup Bundt pan generously with nonstick baking spray.
- In a large mixing bowl, combine the dark chocolate cake mix, instant pudding mix, eggs, canola oil, sour cream, and peppermint mocha coffee creamer.
- Beat until all the ingredients are completely blended and the batter is smooth.
- Fold in the ½ cup espresso chocolate chips.
- Spoon the batter evenly into the prepared Bundt pan.
- Bake for approximately 50 minutes, or until a knife inserted into the center comes out mostly clean.
- Remove the cake from the oven and let it cool in the pan for 10–15 minutes.
- Place a serving plate over the pan and carefully flip the cake onto the plate. Allow it to cool completely.
- To make the chocolate glaze, combine the dark chocolate chips and heavy cream in a microwave-safe bowl.
- Microwave for 30 seconds, then stir until smooth and creamy. If necessary, heat for another 15 seconds.
- Let the glaze cool slightly until it thickens but remains pourable.
- Spoon the chocolate glaze over the cooled Bundt cake.
- Sprinkle peppermint bits over the glaze and allow it to set before slicing and serving.
Notes
- Serving: Cut the cake into 16 slices and serve with coffee, hot chocolate, or a glass of cold milk.
- Holiday presentation: Add extra crushed peppermint candies or chocolate shavings on top for a festive Christmas look.
- Ice cream pairing: Serve each slice with vanilla ice cream or a dollop of whipped cream.
- Room temperature storage: Store the cake in an airtight container for up to 2 days in a cool place.
- Refrigerator storage: Keep leftovers in an airtight container in the refrigerator for up to 5 days.
- Freezing: Freeze individual slices or the whole unglazed cake, tightly wrapped, for up to 3 months. Thaw overnight in the refrigerator.
- Make ahead: Bake the cake a day before serving. Prepare the glaze and add the peppermint topping closer to serving time.
- Prevent sticking: Grease every corner of the Bundt pan thoroughly, including the center tube, to make removing the cake easier.
- Glaze tip: Allow the cake to cool completely before adding the chocolate glaze so it doesn’t melt and slide off.