Chocolate Peppermint Cake with Chocolate Ganache
Chocolate and peppermint are a classic holiday combination. Slightly minty with the rich flavor of chocolate, this cake is a delicious dessert for the holidays. Bake it in a bundt pan for a beautiful presentation and finish it with a decadent chocolate ganache and crushed candy cane pieces. Chocolate Peppermint Cake with Chocolate Ganache is a show stopper!
Baking cocoa makes this cake rich and flavorful. Balance that with a hint of peppermint and you have a cake that is moist and delicious. I added chocolate ganache and finished it by sprinkling crushed candy cane pieces over the top. Simple and elegant.
What is ganache?
This rich chocolate glaze can be used as a frosting or a filling for cakes, pastries and many other desserts. It is a combination of chocolate and cream, blended to make a thick, delicious glaze. In this recipe, it is poured over the cake to make it extra rich and delicious. It also provides a beautiful shiny finish to the dessert.
Chocolate Peppermint Cake Recipe
What’s needed:
For the cake:
- 1/2 cup canola or vegetable oil
- 1 1/2 cups sugar
- 3 eggs
- 1/2 cup sour cream
- 1/2 cup milk
- 1 3/4 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Chocolate ganache:
- 8 ounces, 2 bars, semi-sweet chocolate
- 1 cup heavy cream
- 1/2 teaspoon peppermint extract
- One crushed candy cane, smaller pieces are preferable.
How to make Chocolate Peppermint Bundt Cake?
- Preheat the oven to 350 degrees.
- Mix oil and sugar together in a stand mixer.
- Add the eggs one at a time. Add sour cream, milk, and vanilla until combined.
- In a separate bowl, mix together the dry ingredients. Gradually add the dry ingredients to the wet.
- Prepare a bundt pan by coating with cooking spray. Pour the cake batter into the bundt pan and bake at 350 degrees for 45-50 minutes. Cake is done when a toothpick inserted in the cake comes out clean.
- Allow to cool in the pan for 10 minutes before inverting onto a cake plate to cool completely.
How to make chocolate ganache?
- Chop your chocolate bars into smaller pieces and place it in the top of a double boiler on medium heat.
- Pour the heavy cream over the chocolate while stirring constantly until chocolate melts. Add the peppermint extract. Remove ganache from the heat.
- Allow the ganache to cool slightly, about two minutes. Spoon it over the top of the cake and sprinkle with crushed candy cane pieces.
Don’t have a bundt cake pan? Simply pour the batter in a 13×9-inch baking pan and bake for 40-45 minutes. Check doneness by inserting a toothpick in the center of the cake. Cake is done when toothpick comes out clean.
For more of the best holiday desserts, check out these classic recipes:
Chocolate Peppermint Cake with Chocolate Ganache
Ingredients
- 1/2 cup vegetable oil
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1/2 cup sour cream
- 1/2 cup milk
- 1 3/4 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Ganache:
- 8 ounces semi-sweet chocolate, 2 bars
- 1 cup heavy cream
- 1/2 teaspoon peppermint extract
- 1 candy cane, crushed
Instructions
- Preheat the oven to 350 degrees.
- Mix oil and sugar together in a stand mixer.
- Add the eggs one at a time. Add sour cream, milk, and vanilla until combined.
- In a separate bowl, mix together the dry ingredients. Gradually add the dry ingredients to the wet.
- Prepare a bundt pan by coating with cooking spray. Pour the cake batter into the bundt pan and bake at 350 degrees for 45-50 minutes. Cake is done when a toothpick inserted in the cake comes out clean.
- Allow to cool in the pan for 10 minutes before inverting onto a cake plate to cool completely.
Ganache:
- Chop your chocolate bars into smaller pieces and place it in the top of a double boiler on medium heat.
- Pour the heavy cream over the chocolate while stirring constantly until chocolate melts. Add the peppermint extract. Remove ganache from the heat.
- Allow the ganache to cool slightly, about two minutes. Spoon it over the top of the cake and sprinkle with crushed candy cane pieces.
Equipment
- 1 Bundt pan