why make this recipe
Chocolate Peppermint Crunch Bundt Cake is a delightful treat that combines the rich flavor of chocolate with a refreshing hint of peppermint. This cake is perfect for holiday gatherings, celebrations, or simply as a comforting dessert. The combination of moist chocolate cake, creamy ganache, and crunchy peppermint bits makes it a memorable dessert that everyone will love.
how to make Chocolate Peppermint Crunch Bundt Cake
Ingredients:
- 1 box Devil’s Food Chocolate Cake Mix
- 6 ounce plain Greek yogurt
- 1 box instant chocolate pudding mix
- 4 large eggs
- 1/2 cup water
- 1/2 cup butter, melted
- 1/4 teaspoon peppermint extract
- 1/2 cup Andes peppermint chips
- 1 1/3 cups chocolate chips
- 1/2 cup heavy whipping cream
- 1/4 cup butter
- 1/4 teaspoon peppermint extract
- 1/4 cup Andes peppermint chips or crushed candy canes
Directions:
- Preheat your oven according to the cake mix instructions. Grease and flour a bundt pan.
- In a large mixing bowl, combine the cake mix, yogurt, pudding mix, eggs, water, melted butter, and peppermint extract. Mix until well combined.
- Stir in the Andes peppermint chips.
- Pour the batter into the prepared bundt pan and bake according to the cake mix package instructions, or until a toothpick comes out clean.
- While the cake is baking, prepare the ganache by heating the heavy whipping cream in a saucepan until it just starts to simmer. Remove from heat and add the chocolate chips and butter, stirring until smooth.
- Stir in the peppermint extract.
- Once the cake is done baking, let it cool for a few minutes before inverting it onto a serving plate.
- Pour the ganache over the cooled cake and sprinkle with additional peppermint chips or crushed candy canes.
- Allow the ganache to set before slicing and serving.
how to serve Chocolate Peppermint Crunch Bundt Cake
Serve this cake as a standout dessert at your next gathering. It is great on its own or paired with a scoop of vanilla ice cream for extra indulgence. Cut the cake into slices, making sure to serve pieces with a drizzle of ganache and a sprinkle of peppermint chips or crushed candy canes for a festive touch.
how to store Chocolate Peppermint Crunch Bundt Cake
To keep the cake fresh, store it in an airtight container at room temperature for up to three days. If you need to keep it longer, refrigerate it where it will last for about a week. Make sure to let the cake come to room temperature before serving again for the best flavor and texture.
tips to make Chocolate Peppermint Crunch Bundt Cake
- Make sure to grease and flour your bundt pan well to avoid sticking.
- Swap the Greek yogurt for sour cream if you prefer a different taste.
- For a deeper peppermint flavor, increase the amount of peppermint extract in the batter or ganache.
- You can also experiment with different types of chocolate chips, like white chocolate or milk chocolate, to mix things up.
variation
For a festive twist, you can add crushed Oreo cookies to the batter to create a cookie crunch inside. You may also substitute the peppermint chips with caramel bits for a different flavor profile.
FAQs
1. Can I use a different cake mix?
Yes, you can use any chocolate cake mix, but the flavor and texture may vary.
2. How can I make this cake gluten-free?
You can use a gluten-free chocolate cake mix instead to make this cake suitable for those with gluten sensitivities.
3. Is it possible to freeze the cake?
Yes, you can freeze the cake. Make sure it is wrapped well in plastic wrap and then placed in a freezer-safe bag. It can be frozen for up to three months.
Chocolate Peppermint Crunch Bundt Cake
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A delightful chocolate cake with a refreshing hint of peppermint, perfect for holiday gatherings and celebrations.
Ingredients
- 1 box Devil’s Food Chocolate Cake Mix
- 6 ounces plain Greek yogurt
- 1 box instant chocolate pudding mix
- 4 large eggs
- 1/2 cup water
- 1/2 cup butter, melted
- 1/4 teaspoon peppermint extract
- 1/2 cup Andes peppermint chips
- 1 1/3 cups chocolate chips
- 1/2 cup heavy whipping cream
- 1/4 cup butter
- 1/4 teaspoon peppermint extract
- 1/4 cup Andes peppermint chips or crushed candy canes
Instructions
- Preheat your oven according to the cake mix instructions. Grease and flour a bundt pan.
- In a large mixing bowl, combine the cake mix, yogurt, pudding mix, eggs, water, melted butter, and peppermint extract. Mix until well combined.
- Stir in the Andes peppermint chips.
- Pour the batter into the prepared bundt pan and bake according to the cake mix package instructions, or until a toothpick comes out clean.
- While the cake is baking, prepare the ganache by heating the heavy whipping cream in a saucepan until it just starts to simmer. Remove from heat and add the chocolate chips and butter, stirring until smooth.
- Stir in the peppermint extract.
- Once the cake is done baking, let it cool for a few minutes before inverting it onto a serving plate.
- Pour the ganache over the cooled cake and sprinkle with additional peppermint chips or crushed candy canes.
- Allow the ganache to set before slicing and serving.
Notes
For best results, grease and flour your bundt pan well. You can also substitute Greek yogurt for sour cream and adjust peppermint extract to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
Keywords: chocolate cake, peppermint cake, dessert, holiday dessert, bundt cake
