Description
A rich and moist chocolate cake infused with peppermint flavor, perfect for the holidays.
Ingredients
Scale
- ¼ cup semisweet chocolate chips
- 1 ½ cups unsalted butter, room temperature (3 sticks)
- 2 ¾ cups granulated sugar
- 5 large eggs (room temperature)
- 2 ¼ cups sifted all-purpose flour
- ¾ cup unsweetened cocoa powder
- ½ teaspoon instant coffee powder
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ⅓ cups buttermilk (room temperature)
- 1 tablespoon pure vanilla extract
- ½ cup heavy cream
- 2 teaspoons corn syrup
- ½ cup semisweet chocolate chips
- ⅛– ¼ teaspoon pure peppermint extract
- Crushed holiday peppermint for garnish
Instructions
- Preheat your oven to 325°F. Liberally prepare a 12-cup Bundt pan with the nonstick method of your choice.
- Pour the chocolate chips into a medium microwave-safe bowl. Microwave on high for 15 seconds at a time, stirring after each heating interval, until the chocolate is melted.
- In the bowl of your stand mixer fitted with the whisk attachment, beat the butter for 2 minutes on high speed. Slowly add the granulated sugar. Cream together for an additional 5 minutes, until very pale yellow and fluffy.
- Add the eggs 1 at a time, combining well after each addition and scraping down the sides and bottom of the bowl as needed.
- Turn your mixer down to its lowest speed and slowly add the flour in 2 batches. Be careful not to overbeat. Add the cocoa powder, coffee powder, baking powder, and salt.
- Lastly, add the melted chocolate, buttermilk, and vanilla extract. Make sure the chocolate cools slightly so it doesn’t curdle the buttermilk.
- Scrape down the sides and bottom of the bowl and mix the batter until just combined. Be careful to not overmix.
- Pour the batter into the prepared pan and bake for 70 to 80 minutes, or until a toothpick inserted into the center of the cake comes out clean. Check frequently to ensure you do not overbake this cake.
- Let the cake cool in the pan on a wire rack for 10 minutes, then invert onto a serving plate. Let cool to room temperature. Lightly cover the cake with foil or plastic wrap so it does not dry out.
- In a small saucepan, add heavy cream and corn syrup and heat over medium heat until hot.
- Remove from heat, then stir in chocolate. Continue to whisk until smooth then add in peppermint extract and allow to cool and thicken.
- Drizzle over cooled cake and let set. Garnish with crushed peppermint candy and serve.
Notes
- Ensure all ingredients are at room temperature for the best results.
- Microwave the chocolate chips in short bursts to prevent burning.
- Do not overmix the batter to keep the cake light and fluffy.
- Prep Time: 30 minutes
- Cook Time: 80 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 85mg