Best Chocolate Peppermint Bundt Cake Recipes

CHOCOLATE BUNDT CAKE WITH PEPPERMINT GLAZE

Steps:

• Preheat oven to 350 degrees (175 degrees C).
• Grease and flour a Bundt pan- mix the cocoa with the flour so it doesn't leave a white coating on the cake.
• Combine cake mix, pudding mix, oil, eggs, water, sour cream, and vanilla.
• Beat until smooth.
• Stir in chocolate chips by hand.
• Pour batter into prepared pan.
• Bake for 1 hour- but check it after 55 minutes just in case.
• Allow to cool.
• In a medium bowl, mix powdered sugar with peppermint extract (to taste- adjust as necessary), then mix a few drops of hot water.
• Stir stir stir.
• If it's too thick, add another couple drops of water.
• Drizzle over turned out cake.
• Sprinkle with crushed candy canes, if you got`em.

CHOCOLATE PEPPERMINT BUNDT CAKE

Steps:

• heavily grease and flour a 12 cup bundt pan.
• set aside.
• combine 1st seven ingredients in a large mixing bowl.
• beat at low speed till just combined.
• beat at high speed for 2 minutes.
• pour batter into prepared bundt pan.
• bake at 350 degrees for 50 minutes or till toothpick inserted in center comes out clean.
• cool in pan on a wire rack for 15 minutes.
• remove from pan and cool entirely on wire rack.
• place on a serving platter when cool.
• stir together powdered sugar and enough milk to make a dribbling glaze consistency.
• drizzle glaze over cake and sprinkle with peppermint candies.

REDUCED-SUGAR CHOCOLATE BUNDT® CAKE WITH PEPPERMINT GLAZE

Steps:

• Preheat oven to 350 degrees F. Liberally butter a 10-inch fluted tube pan (such as Bundt®). Place some sugar inside the pan and rotate to coat evenly. Shake out excess.
• In a large bowl, whisk to combine sugar, stevia, flour, cocoa powder, salt, baking powder, and baking soda. Add coffee, sour cream, oil, eggs, and vanilla; whisk to combine.
• Scrape batter into prepared pan and bake until a toothpick inserted into cake comes out clean or with moist crumbs attached, 50 to 60 minutes.
• Let cake cool in pan for 10 minutes, then invert onto a rack, removing cake pan. Let cake cool completely.
• In a small saucepan, bring cream to a boil. Take off heat, add white chocolate, cover, and let sit 5 minutes. Stir until smooth, then stir in peppermint extract. Let cool for 15 minutes.
• Pour glaze over cake, letting it drip down the sides.