Chocolate peppermint bundt cake is the perfect Holiday dessert that’s sure to impress! The best part is that it’s easy to make as it consists of chocolate cake and peppermint chocolate ganache. It’s moist, rich, and contains just a hint of delicious peppermint flavor.
Chocolate and peppermint is a Holiday classic but seems to be a polarizing flavor combination. Most people either love it or hate it which is why I wanted to create a chocolate peppermint bundt cake that was light on the peppermint.
You can easily amp up the minty flavor by adding it to the cake itself but for my recipe, I only added it to the chocolate ganache. But don’t worry, you can definitely still taste it!
My boyfriend isn’t even a big fan of chocolate and peppermint but he thought this cake was delicious! To get that perfect balance, I used a tiny bit of espresso in the cake to enrich the chocolate flavor. This stopped the peppermint from completely overpowering the cake.
What I love most about bundt cakes is that they’re beautiful and yet don’t take NEARLY as much time as a layer cake. This would make a beautiful centerpiece for a Holiday party, especially when you have lots of cooking to do!
How to prepare your bundt cake pan
You take your cake out of the oven and it looks perfect, but now you’re holding your breath and praying it isn’t stuck to the pan. With the nooks and crannies of your bundt pan, it’s easy for cake to stick. Luckily I know the best way to prepare your pan so your cake comes out perfect every time!
I’ve probably tried every way there is to prepare your bundt pan. From nonstick spray to butter to cocoa powder and yet my cakes would still stick to the sides of the pan. Finally, after some research, I found that using melted shortening never fails.
The reason you would use shortening over butter is because it’s colorless, flavorless, and won’t add any crispness to the outside of your cake. You just melted it in a tiny dish and brush it all throughout your pan.
Since you need to get into every crevice, I recommend using a rubber pastry brush to ensure the entire pan is covered. Using this method should save you the headache of prying out your cake.
When to decorate your chocolate peppermint bundt cake
It’s a good thing I saved this cake to take to my coworkers because otherwise, I would not have realized how important it is to sprinkle your cake right before you serve it!
When I opened the container at work, all of the peppermint bits had completely melted into the chocolate and left this strange residue. I had to put a sign up that said it tastes better than it looks!
So yes, sprinkle your cake with the crushed candy canes RIGHT before you serve it. Otherwise, you’ll have to put a sign out like I did.
It’s also important to pour over the ganache when the cake is completely cooled so you don’t end up with chocolate soup at the bottom of your bundt cake. To get that perfect drip, top your cake when the ganache is still warm. And by warm I mean, top it RIGHT after you’ve made it. Otherwise you won’t get those gorgeous drips down the side of the cake.
Flavoring your chocolate peppermint bundt cake
Peppermint extract is VERY strong so you only need the tiniest bit. For this cake, I left it out of the cake itself to make sure it didn’t overpower the chocolate. If you’d like your cake to be a bit stronger, I recommend adding just 1/4 teaspoon of peppermint extract into the cake.
The ganache holds all of the peppermint flavor which may seem like it’s not enough but trust me, you can taste it! Once you add the crushed candy canes on top, the entire cake comes together.
Of course, you can always leave out the peppermint completely and just use this as a chocolate bundt cake recipe. But if you’re on this page right now, I’m sure that’s not what you’re looking for!
If you’re looking for even more Holiday treats, check out my:
- New York style cheesecake
- Pistachio and raspberry thumbprint cookies
- Soft and chewy sugar cookies
- Gingerbread cupcakes
Make sure to tag me @butternutbakery on Instagram if you make this chocolate peppermint bundt cake. I love seeing my recipes come to life in YOUR kitchen! To pin this recipe and save it for later, you can use the button on the recipe card, the buttons above or below this post, or on any of the photos above. Happy baking!Print
This chocolate peppermint bundt cake is the perfect Holiday dessert! It has a moist chocolate cake with a shiny chocolate peppermint ganache on top.
Chocolate Bundt Cake
- 3 tbsp melted shortening, for the pan
- 1 cup unsalted butter
- 1/2 cup dutch process cocoa powder
- 1 cup whole milk
- 3 tsp instant espresso powder
- 2 cups granulated sugar
- 2 cups all-purpose flour
- 2 tsp baking soda
- 1/2 tsp salt
- 3 large eggs
- 3/4 cup 2% Greek yogurt
- 1 tsp vanilla extract
Chocolate Peppermint Ganache
- Preheat your oven to 350F. Using a pastry brush, coat the inside of our bundt pan with the melted shortening. Set aside.
- In a saucepan, heat the butter, cocoa powder, milk, and espresso and until melted. Stir continuously so the bottom doesn’t burn. Take it off the heat and let it cool for about 10 minutes.
- In a large bowl, add your sugar, flour, baking soda, and salt and whisk together. I recommend using an electric mixer so that you can slowly pour in the chocolate mixture as it mixes. If you don’t have one, you can incorporate the chocolate mixture in batches using a whisk until it’s fully combined.
- Next, mix in the eggs, greek yogurt, and vanilla. Pour the batter into your prepared bundt pan and bake on the middle rack for 35-40 minutes. Start at 35 and if it’s not done, keeping baking a minute at a time until it’s done. You want a toothpick to come out with a few moist crumbs.
- Allow your bundt cake to cool in the pan for about 45 minutes. Then, turn it out onto a cooling rack to let it cool completely. You can also make the cake a day ahead in which case, you would store it in the fridge at this point.
- Once the cake is cooled, make the ganache. Place the chocolate, corn syrup, and sugar in a bowl. In a separate bowl, heat the heavy cream in the microwave for about 1 minute. You want it to be steaming and hot. Pour it over the chocolate mixture and let it sit for about 1 minute. Then, mix it together until smooth and glossy.
- Mix in the peppermint extract and immediately pour it over your bundt cake. If needed, you can use the back of a spoon to push some of the ganache over the edges so it can drip down the sides.
- Crush your candy canes and sprinkle on top right before you serve the cake. Store in an air tight container at room temperature for 1 day or in the fridge for up to a week. Enjoy!
Keywords: bundt cake, chocolate bundt cake, chocolate peppermint bundt cake
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