Chocolate Peppermint Bundt Cake Recipe
Easy Chocolate Peppermint Bundt Cake Recipe!
This is a great option for a Christmas dessert! While this cake may look and taste impressive, it really is quite easy to make. So easy, in fact, that it involves a cake mix!
Of course, you don’t follow the cake mix instructions on the box. Instead, you get that cake mix all doctored up to be incredibly moist and full of chocolate flavor. We’re not going for low fat here, people! Although, you could try using plain Greek yogurt in place of the sour cream if you want to reduce the fat a bit. I haven’t tried it before though, so I can’t say if it turns out just as good or not.
Since I didn’t have peppermint extract on hand, I used my favorite peppermint essential oil. I love to have this stuff on hand and use it for a lot more than just flavor. You don’t want to sub the oil straight across for the extract though – the oil is a lot more concentrated. The measurements for each are included in the recipe below, so you should be able to use either pretty easily.
(If you want to learn more about the essential oils we use and recommend read this essential oils blog post, email us at seekingwellness at fabulesslyfrugal dot com or text us at 208-907-OILS.)
Add some dark chocolate chips in there, because more chocolate is better. The chocolate chips add a nice touch of dark chocolate to the flavor of the cake and glaze.
I’ve really been impressed with this bundt pan. I bought it back in 2013 and it is wonderful. The cake just falls right out of the pan. It is a beautiful thing. (Of course, I am sure to coat the pan well with whatever nonstick method is called for in each recipe as well.)
The peppermint ganache is also very simple. More of the dark chocolate chips, some butter, peppermint, and hot cream. Once the cake is baked and cooled, I like to brush some of the glaze on for nice coverage. Then I pour or spoon the rest of the glaze over the top of the cake and let it drip down. The ganache will be thick when it is cool and thinner when it is hot – you want it to be kind of in the middle when you put it on the cake so it will stay on the cake, but still drip down the sides.
Easy and beautiful! Anyone that likes the chocolate/peppermint combo will LOVE this cake!
This recipe is slightly adapted from Our Best Bites.
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Chocolate Peppermint Bundt Cake Recipe
- cocoa powder and butter for pan
- 1 box Duncan Hines Devil's Food Cake Mix
- 1 small box instant chocolate pudding mix (3.9 ounces)
- 4 eggs
- 1 cup full fat sour cream
- 1 cup vegetable oil
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon certified pure peppermint essential oil or 2 teaspoons peppermint extract
- 1 cup dark chocolate chips, roughly chopped
- 1/2 cup dark chocolate chips (3 1/2 ounces)
- 1/2 tablespoon butter
- 1/2 cup heavy cream
- 1 to 2 drops certified pure peppermint essential oil or 1/2 teaspoon peppermint extract
- 2 candy canes, crushed
- Preheat oven to 350 degrees.
- Thoroughly butter the inside of a bundt pan, then dust to coat with cocoa powder.
- Tap and shake out excess powder.
- Dump the dry cake mix and dry pudding mix into the bowl of a stand mixer.
- In a medium bowl, whisk together the eggs, sour cream, oil, milk, vanilla, and peppermint until smooth.
- With the stand mixer running, add the liquid ingredients to the dry mixes and beat until combined.
- Scrape down sides of bowl and beat for 2 minutes on medium high speed.
- Add chocolate chips and stir until combined.
- Pour batter into prepared bundt pan and bake for 45-55 minutes, until an inserted skewer comes out with moist crumbs attached.
- For the glaze, place the chocolate chips and butter in a bowl.
- Heat the cream until hot and bubbly, then pour it over the chocolate chips.
- Let sit for a few minutes while the chocolate melts, then add the peppermint and whisk until smooth.
- Set aside.
- When the cake is done baking, let cool until just warm, about 15-20 minutes.
- Then invert onto a paper towel on a cooling rack.
- Let cool completely, then place on a serving platter.
- Glaze the cake by gently brushing glaze over the top, then spoon or pour glaze over and let it drip down the sides.
- If the glaze has thickened too much, heat for a few seconds to loosen.
- Let glaze set on the cake for a few minutes, then sprinkle with crushed candy canes.
- Serve with whipped cream or vanilla ice cream.