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Chocolate Peppermint Bundt Cake

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A deliciously moist and rich chocolate bundt cake infused with refreshing peppermint, topped with a smooth chocolate glaze.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup Dutch processed cocoa powder
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 2 teaspoons baking soda
  • 1 cup nonfat Greek yogurt
  • 1 cup strong black coffee, cooled
  • 1/2 cup oil
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon peppermint extract
  • 1/2 cup chocolate chips
  • 3 oz semi sweet baking chocolate
  • 1/2 cup heavy cream
  • 2 tablespoons heavy cream
  • 3 tablespoons crushed peppermint
  • 2 tablespoons chocolate covered pomegranate (optional)

Instructions

  1. Preheat the oven to 350 degrees F.
  2. Grease a bundt pan.
  3. Flour the greased bundt pan.
  4. Set the prepared bundt pan aside.
  5. Combine flour, granulated sugar, cocoa powder, salt, baking powder, and baking soda in a bowl.
  6. Set the dry ingredient mixture aside.
  7. Combine yogurt, cooled coffee, oil, eggs, vanilla extract, and peppermint extract in a separate bowl.
  8. Beat the wet ingredients well until fully combined.
  9. Slowly add the dry ingredient mixture into the wet ingredients.
  10. Beat the mixture for about four minutes on medium speed until well combined.
  11. Stir in the chocolate chips.
  12. Pour the liquidy batter into the prepared bundt pan.
  13. Bake for 40 – 45 minutes, or until a toothpick inserted into the center comes out clean.
  14. Allow the cake to cool in the bundt pan for about 10 – 20 minutes.
  15. Gently beat the sides of the bundt pan on the side of a counter or table to help loosen the cake.
  16. Carefully turn the cake onto a wire rack.
  17. Allow the cake to cool completely on the wire rack.
  18. While the cake is cooling, place semi-sweet baking chocolate and 1/2 cup heavy cream in a microwave-safe bowl.
  19. Heat in the microwave on half power for 45 seconds.
  20. Remove and mix the chocolate and cream.
  21. If chocolate is not fully melted, heat for another 20 – 30 seconds on half power.
  22. Repeat heating as necessary until the chocolate is fully melted.
  23. Mix the chocolate and cream together until one creamy, chocolate color.
  24. Allow the chocolate glaze to cool in the fridge for 10 – 15 minutes.
  25. Pour the cooled glaze over the top of the completely cooled cake.
  26. Sprinkle with crushed peppermint.
  27. Top with chocolate covered pomegranate, if using.

Notes

Ensure all ingredients are at room temperature for best mixing.
Don’t overmix the cake batter after adding dry ingredients; mix until just combined.
Grease and flour your bundt pan thoroughly to prevent sticking.
Let the cake cool completely before glazing to prevent the glaze from melting off.

Find it online: https://thecozycuppa.com/chocolate-peppermint-bundt-cake/