Description
This Peppermint Mocha Bundt Cake combines rich chocolate and coffee flavors with a festive peppermint glaze. Moist and tender, this cake is perfect for the holiday season or any celebration, featuring a luscious chocolate espresso-infused batter topped with a creamy chocolate-peppermint glaze and crushed candy canes for a refreshing crunch.
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 extract
- 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 and prepare ingredients: Preheat your oven to 350°F (175°C) to ensure even baking of your bundt cake.
- Make the chocolate espresso mixture: In a medium bowl, combine cocoa powder, chopped bittersweet chocolate, and espresso powder. Pour the hot water into the bowl, cover, and let it stand for 5 minutes. Whisk until smooth and let cool to room temperature, then whisk in the sour cream for a silky texture.
- Mix dry ingredients: In a separate small bowl, whisk together the flour, sea salt, and baking soda. Set aside to incorporate later.
- Cream butter and sugar: Using an electric mixer, beat the room temperature butter, packed brown sugar, and vanilla extract on medium speed for about 4 minutes until pale and fluffy, ensuring a light crumb.
- Add eggs: Add the eggs one at a time, mixing well after each addition to create a smooth batter.
- Combine batter: On low speed, alternately add the dry flour mixture and the cooled chocolate espresso mixture to the batter, beginning and ending with the flour mixture. Mix until just combined to avoid overmixing and a dense cake.
- Prepare bundt pan and bake: Generously spray a 10-cup Bundt pan with Baker’s Joy or brush with melted shortening to prevent sticking. Pour the batter evenly into the pan. Bake for about 50 minutes or until a toothpick inserted comes out with moist crumbs. Allow the cake to cool in the pan for 10 minutes.
- Cool cake: Carefully turn the cake out onto a wire rack and let it cool completely before glazing.
- Make the glaze: In a small saucepan, heat the heavy cream and corn syrup over medium heat until hot but not boiling. Remove from heat and whisk in the chopped semisweet chocolate until smooth. Stir in the peppermint extract and let the glaze cool slightly until thickened.
- Glaze and decorate: Drizzle the peppermint chocolate glaze evenly over the cooled cake. Immediately sprinkle the crushed candy canes on top. Let the glaze set at room temperature for about 10 minutes before serving to achieve a perfect finish.
Notes
- Use Baker’s Joy or melted shortening to grease your bundt pan for a smooth release. Aerosol nonstick sprays can leave a residue, and butter might cause sticking due to milk solids.
- Allow the cake to cool completely before glazing to prevent the glaze from melting and sliding off.
- Store the cake loosely covered at room temperature for up to 2 days or refrigerate for longer freshness.
- Espresso powder enhances the chocolate flavor but can be omitted if unavailable.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 410
- Sugar: 28g
- Sodium: 230mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0.2g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 110mg
