Peppermint has taken over social media and I’m diving in! The peppermint mocha latte at Starbucks is one to compete with. This flavor combination takes the cake!
Mocha chocolate moist cake on the inside and peppermint splash chocolate glaze on the out. This dessert is one you do not want to pass up this holiday season.
There is oil and sour cream in this cake, no butter! It create a soft, velvety texture paired with the right balance between chocolate and mocha. Your batter will be runny because of the freshly brewed hot coffee. I used a lighter roast for this cake, not that it matters too much, AND instant espresso powder to really give it a mocha punch. Also to wake up your senses!
The hardest part out of all this was the peppermint candy canes. Unwrapping these suckers whole for these pictures took quite the effort. To get a whole candy cane all in one piece out of the wrapper took 5 tries. I ended up breaking the rest…haha! Let me know if you have a genius way, or maybe I am just not that talented. There is always next year!
Note: This recipe can be made without the extra instant espresso powder and without the peppermint extract. You will have an outstanding chocolate bundt cake to present. This is just fun flavors for the holiday spirit!
For the glaze, there are 2 ways. Depends how many dishes you want to do!
I used a sauce pan to heat up my cream and syrup because, well, I just do. You can totally place the liquids in a microwave safe 2 cup measuring cup with a spout, microwave liquid in increments of 30 seconds. When you see it start to just bubble you will remove and add in chocolate. Stir until smooth, takes about 30 seconds. Then add peppermint extract. OR..
Do it all in a sauce pan and just pour glaze directly over the top. I have terrible aim when it comes to this part so I opt for the measuring cup.
I have been having question about spraying the bundt pan, check out the video below! It is a spray bath using non-stick spray. You can flour the pan after you spray, it never works for me but it might for you! Spray LIBERALLY!
Spray around and around. Then spray again…..
Any questions, contact me via “Connect with Me” or comment in the section below recipe!
Mocha Peppermint Bundt Cake
Ingredients
For the cake:
- 2/3 cup unsweetened cocoa powder, sifted
- 2 1/4 cups all purpose flour
- 2 cups granulated sugar
- 1 1/2 teaspoon baking powder
- 1 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 tablespoon instant espresso powder
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup canola oil*
- 1 cup whole milk
- 1/4 cup full fat sour cream
- 1 cup piping hot coffee
For the glaze:
- 1/2 cup heavy whipping cream
- 2 tablespoon light corn syrup
- 4 1/2 ounces semi-sweet chocolate chips
- 1/4 teaspoon peppermint extract
- 3 crushed original candy canes
Directions
For the cake:
- Pre-heat oven to 350 degrees F.
- In a standing mixer fitted with the whisk, or hand mixer, on low, mix together cocoa powder, flour, sugar, baking powder, baking soda, salt, instant espresso.
- Increase the speed to medium-low, add in eggs one at a time.
- Add in vanilla, oil, and sour cream.
- Pour in hot coffee, increase speed to medium, beat for 1 minute.
- Mean while liberally grease your bundt pan. Spray, spray, spray!
- One more spray for good measure!
- Pour batter into prepared pan.
- Bake 45-50 minutes.
- Remove and let cool 15 minutes.
- Invert on cake stand or large platter.
- Let sit to room temperature, about 45 minutes.
For the glaze:
- In a small sauce pan, over medium-heat, heat heavy cream and corn syrup until hot. Once you see small bubbles just start to form remove from heat.
- Place chocolate chips in a large measuring cup with spout, add hot liquid. Let the chocolate melt for about 30 seconds. Whisk until smooth.
- Add peppermint extract.
- Let sit until it thickens and slightly cools, about 3-4 minutes.
- Crush candy canes.
- Pour chocolate mixture over the top of the cake. Top with candy canes.
- Serve with a side of coffee, espresso, or hot cocoa.
*Substitute canola oil for vegetable oil or olive oil.
