Recipes and Cooking Triple-Chocolate Cake with Peppermint Ganache Be the first to rate & review! Create a stunning finish for your chocolate bundt cake by topping with shards of homemade peppermint bark. By Lois Carpenter Lois Carpenter Lois Carpenter has spent over four decades as an editor. She has contributed as an editor to special interest publications for Better Homes & Gardens, Family Circle magazine, and other DotDash Meredith publications. She specializes in food writing and editing, and her name is especially well-known in relation to holiday baking publications. After working with Better Homes & Gardens, she became a senior food editor for Excellent Publication Services, which involved writing food features, story editing, and managing food photography for their publications. Currently, she works at Grey Dog Media as an editorial director.Lois earned a Bachelor of Science degree from the University of Iowa in food science and home economics journalism in 1981, which launched her career in food publications. Since then, she has had an illustrious career as a food editor, which involves developing and testing recipes, writing food articles, managing test kitchens, and supervising an editing process. Her first job was to write about food for several companies, including Nabisco, Tupperware, and Hellman's. Learn about BHG's Editorial Process Published on November 30, 2021 Print Rate It Share Share Tweet Pin Email Photo: Carson Downing Hands On Time: 20 mins Bake Time: 40 mins Stand Time: 2 hrs Total Time: 3 hrs Servings: 16 Jump to Nutrition Facts Ingredients ⅓ 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 Directions 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. 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). 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. 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. Rate it Print Nutrition Facts (per serving) 429 Calories 26g Fat 51g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.