Chocolate Peppermint Bundt Cake

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Everyone needs a good chocolate bundt cake recipe, and this one is solid and easy to make. Plus, with a bit of peppermint flavor, it's perfect for the holiday season!

Chocolate Peppermint Bundt Cake
Prep Time:
20 mins
Stand Time:
30 mins
Bake Time:
55 mins
Cool Time:
1 hrs
Total Time:
2 hrs 45 mins
Servings:
12

Ingredients

  • ¾ cup butter*

  • 3 eggs

  • 1 tablespoon unsweetened cocoa powder

  • 1 ¾ cup all-purpose flour

  • cup malted milk powder

  • 1 teaspoon baking soda

  • ½ teaspoon salt

  • 4 ounce unsweetened chocolate, chopped (2/3 cup)

  • 1 cup granulated sugar

  • ¾ cup packed brown sugar

  • 1 ½ teaspoon vanilla

  • 1 ¼ cup water

  • 1 tablespoon malted milk powder

  • 1 tablespoon water

  • ¾ cup semisweet chocolate pieces

  • cup butter, cut up

  • 1 tablespoon light-color corn syrup

  • 2 tablespoon crushed peppermint candy

  • 1 teaspoon peppermint extract (optional)

  • cup crushed peppermint chocolate candy (optional)

Directions

  1. Allow 3/4 cup butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease a 10-inch tube pan that does not have a removable bottom or a fluted tube pan. Add cocoa powder. Shake and tilt pan to coat bottom, sides, and tube; shake out any excess cocoa powder. In a medium bowl stir together flour, 1/3 cup malted milk powder, baking soda, and salt. Set aside.

  2. In a small microwave-safe bowl microwave unsweetened chocolate on 100 percent power (high) for 1 to 2 minutes or until melted, stirring every 30 seconds. Cool slightly.

  3. Preheat oven to 325°F. In a large mixing bowl beat 3/4 cup butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar and brown sugar. Beat until combined, scraping sides of bowl occasionally. Add eggs, one at a time, beating well after each addition. Beat in melted chocolate and vanilla. Alternately add flour mixture and 1 1/4 cups water to chocolate mixture, beating on low speed after each addition just until combined. If you want a stronger peppermint flavor, try 1 teaspoon of peppermint extract or add 1/3 cup of crushed peppermint chocolate candy to the batter. Just remember if you go with the latter, the peppermint chocolate candy will most likely melt into the batter, depending on what kind you use. Pour batter into the prepared tube pan, spreading evenly.

  4. Bake for 55 to 60 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 15 minutes. Remove cake from pan; cool completely on wire rack.

  5. Meanwhile, for glaze, in a medium heavy saucepan stir together 1 tablespoon malted milk powder and 1 tablespoon water until milk powder is dissolved. Add semisweet chocolate, 1/3 cup butter, and corn syrup. Cook and stir over low heat until melted and smooth. Transfer mixture to a small bowl. Cover and chill for 30 to 40 minutes or until glaze is slightly thickened, stirring occasionally.

  6. Drizzle glaze over cake. Top with crushed peppermint candy.

Tips

*If you are out of butter, you can sub the 3/4 cup of butter for 1/2 cup vegetable or canola oil. The only compromise is the cake doesn't quite rise as much and the texture is a bit lighter

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