Imagine a dessert that captures the magic of the holiday season in every single bite - a decadent chocolate bundt cake that's both luxuriously rich and festively fun! This Chocolate Peppermint Crunch Bundt Cake is not just a dessert; it's a culinary experience that will transform your ordinary gathering into an extraordinary celebration. With its deep chocolate base, surprising peppermint crunch, and glossy ganache finish, this cake is guaranteed to make your taste buds dance and your guests swoon.
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 3/4 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup crushed peppermint candies
- 1 cup chocolate ganache for topping
Instructions
- Preheat the oven to 350°F (175°C). Thoroughly grease and flour a 10-12 cup bundt pan, ensuring all crevices are well-coated to prevent sticking.
- In a large mixing bowl, sift together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking powder, baking soda, and salt. Whisk until completely combined and no lumps remain.
- In a separate bowl, beat the eggs until well mixed. Add whole milk, vegetable oil, and vanilla extract. Whisk these wet ingredients until thoroughly incorporated.
- Gradually pour the wet ingredients into the dry ingredients, mixing with an electric mixer on medium speed. Slowly add the boiling water and mix until the batter is smooth and glossy, about 2 minutes.
- Fold in 3/4 cup of the crushed peppermint candies into the batter, reserving the remaining 1/4 cup for garnishing.
- Pour the batter into the prepared bundt pan, ensuring an even distribution. Gently tap the pan on the counter to release any air bubbles.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove from the oven and let the cake cool in the pan for 15 minutes. Then, carefully invert onto a wire cooling rack and allow to cool completely.
- Prepare the chocolate ganache by heating cream and pouring over chopped chocolate, stirring until smooth and glossy.
- Once the cake is completely cooled, drizzle the chocolate ganache over the top, allowing it to cascade down the sides of the bundt cake.
- Immediately sprinkle the remaining crushed peppermint candies over the warm ganache to help them adhere.
- Let the ganache set for about 15-20 minutes before slicing and serving. Best enjoyed the same day, but can be stored in an airtight container at room temperature for up to 3 days.
Tips
- Always grease your bundt pan meticulously to ensure a clean release. Use a pastry brush to get into all those intricate grooves.
- When adding boiling water to the batter, do it slowly and mix thoroughly to create a smooth, glossy texture.
- Don't overmix the batter - mix just until ingredients are combined to keep the cake tender.
- Use high-quality cocoa powder for the most intense chocolate flavor.
- Allow the cake to cool completely before adding ganache to prevent it from sliding off.
- For extra peppermint punch, you can add a touch of peppermint extract to the batter or ganache.
- Store any leftovers in an airtight container to maintain moisture and freshness.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 65g
Protein: 6g
Fat: 18g
Saturated Fat: 5g
Cholesterol: 40mg
