The winter holidays are upon us, and for me, there’s no better flavor combo than chocolate and peppermint. There’s just something so magical about the combination of rich, dark chocolate and cool, sweet mint. It takes me right back to my childhood!
Around this time of year, we love to entertain. If you have a crowd to serve, a bundt cake is a great way to treat your guests. They look stunning and require minimal effort. This version is moist and deeply chocolate-y, with a hint of wintry mint and a gorgeous chocolate ganache drizzle. It will be the centerpiece of your dessert table!
Start by combining the dry ingredients in the bowl of your KitchenAid® Stand Mixer fitted with the flat beater. Stir the flours, sugar, cocoa powder, baking powder, and salt together on low speed.
Add the soft butter. Mix on low speed for a minute or two, just until the mixture resembles damp sand.
Next, in go the eggs. Once the mixture looks smooth and combined, add the Greek yogurt, vanilla, and peppermint extract. The aromas are intoxicating!
Transfer the thick, fluffy batter to a lightly greased bundt pan, and bake in your KitchenAid® Gas Convection Slide-In Range until a tester inserted into the thickest part of the cake comes out clean or with a few moist crumbs.
Once the cake is turned out of the pan and cooled, you can start on the topping. Heat the cream in a saucepan from the KitchenAid® Stainless Steel 10-Piece Set until it’s just barely simmering. Pour it over the chopped chocolate and stir until smooth and glossy.
Then just drizzle the ganache all over your chocolate peppermint bundt cake, and garnish with crushed candy canes, for a presentation that’s perfectly fun and festive!
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Peppermint Crunch Bundt Cake Recipe
Makes 10-12 servings
1 1/2 cups granulated sugar
1 cup all-purpose flour
1 cup unsweetened cocoa powder
1/2 cup cake flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup (230 grams) unsalted butter, softened
4 large eggs
1 cup (240 grams) Greek yogurt
2 teaspoons vanilla extract
1 1/2 teaspoons peppermint extract
4 ounces (114 grams) semi-sweet chocolate, finely chopped
1/2 cup (92 grams) heavy whipping cream
2 peppermint candy canes, roughly chopped
Preheat the KitchenAid® Gas Convection Slide-In Range to 350° F, and lightly mist a bundt pan with non-stick spray.
Place the granulated sugar, all-purpose flour, unsweetened cocoa powder, cake flour, baking powder, baking soda, and kosher salt in the bowl of the KitchenAid® Stand Mixer fitted the flat beater. Stir on low speed to combine.
Mix in the butter on low speed, until the mixture resembles moist crumbs. Stir in the eggs until combined.
Scrape the bottom and sides of the bowl with a silicone spatula, then add the Greek yogurt, vanilla, and peppermint extract. Beat on medium speed for about 90 seconds to aerate the batter and build the cake’s structure.
Transfer the batter to the prepared pan, and bake in the Slide-In Range for 45-55 minutes, or until a cake tester inserted in the thickest part of the cake comes out clean or with a few moist crumbs.
Cool for 20 minutes, then invert the cake onto a serving platter.
Place the chopped chocolate in a medium mixing bowl.
Pour the cream into a saucepan from the KitchenAid® Stainless Steel 10-Piece Set, and place over medium-low heat until just barely beginning to simmer. Pour the hot cream over the chopped chocolate and allow to stand for 3 minutes.
Use a silicone spatula to stir the ganache until smooth. Drizzle the topping over the cooled cake, and garnish with chopped peppermint candy canes.
*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*