Triple-Chocolate Cake with Peppermint Ganache

Create a stunning finish for your chocolate bundt cake by topping with shards of homemade peppermint bark.

chocolate bundt cake topped with ganache and peppermint bark
Photo: Carson Downing
Hands On Time:
20 mins
Bake Time:
40 mins
Stand Time:
2 hrs
Total Time:
3 hrs


  • cup chopped bittersweet baking chocolate

  • ¼ cup plus 1 Tbsp. unsweetened cocoa powder

  • 1 ¼ cup boiling water

  • ¾ cup all-purpose flour

  • ¾ cup cake flour

  • 1 teaspoon baking soda

  • ½ teaspoon baking powder

  • ½ teaspoon salt

  • 1 cup butter, softened

  • 1 ½ cup packed brown sugar

  • 3 eggs

  • ½ cup sour cream

  • 1 teaspoon vanilla

  • 1 recipe Peppermint Ganache

  • 1 recipe Peppermint-Chocolate Bark


  1. In a medium heatproof bowl combine bittersweet chocolate and 1/4 cup of the cocoa powder. Add the boiling water and whisk until smooth. Cool about 10 minutes.

  2. Meanwhile, preheat oven to 350°F. Using a pastry brush, grease the inside of a 10-inch fluted tube pan. Sprinkle the remaining 1 tablespoon unsweetened cocoa powder into the pan; tap so cocoa powder covers all greased surfaces. Invert and tap out any extra cocoa powder. In a medium bowl combine next five ingredients (through salt).

  3. In a large bowl beat butter with a mixer on high 30 seconds. Add brown sugar; beat until fluffy. Add eggs, one at a time, beating 30 seconds after each. Beat in sour cream and vanilla. Alternately add flour and chocolate mixtures to creamed mixture, starting and ending with flour mixture and beating on low after each addition just until combined. Pour batter into prepared pan.

  4. Bake about 40 minutes or until a toothpick comes out clean. Cool cake in pan on a wire rack 20 minutes. Remove from pan; cool on wire rack. Pour Peppermint Ganache over top. Add shards of Peppermint-Chocolate Bark. Let stand until ganache sets.

Peppermint Ganache

In a small saucepan bring 1/2 cup heavy cream just to boiling over medium-high heat. Remove from heat. Add 6 oz. chopped semisweet chocolate (do not stir). Let stand 5 minutes. Stir until smooth. Add 1/4 tsp. peppermint extract. Cool 15 minutes. Makes 1 cup.

Peppermint-Chocolate Bark

Line a large baking sheet with heavy foil; grease foil. Place 1 cup dark chocolate flavored melting wafers in a bowl. Microwave, uncovered, at 30-second intervals or until chocolate melts, stirring each time. Pour mixture onto prepared baking sheet. Spread to 1/4 inch thick. Sprinkle on 3 Tbsp. crushed peppermint candies. Chill 30 minutes or until firm. Use foil to lift candy; cut into shards.

Nutrition Facts (per serving)

429 Calories
26g Fat
51g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 429
% Daily Value *
Total Fat 26g 33%
Saturated Fat 16g 80%
Cholesterol 77mg 26%
Sodium 290mg 13%
Total Carbohydrate 51g 19%
Total Sugars 38g
Protein 4g
Vitamin C 0.1mg 1%
Calcium 53mg 4%
Iron 1.7mg 9%
Potassium 153mg 3%
Fatty acids, total trans 1g
Folate, total 30.3mcg
Vitamin B-12 0.1mcg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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