ADVERTISEMENT

ADVERTISEMENT

ADVERTISEMENT

Peppermint Hot Chocolate Cake

by
  • In a medium saucepan over medium low heat, combine butter, unsweetened cocoa powder and water (or coffee, if using). Stir frequently until butter is melted and ingredients are combined. Remove from heat and let cool for 10 to 15 minutes.
    1 cup unsalted butter,¾ cup unsweetened cocoa powder,¾ cup water
  • Prepare a 10 or 12 cup bundt pan by greasing well with butter or nonstick cooking spray (making sure to get into all the corners) and “flour” with unsweetened cocoa powder. Make sure the pan is evenly coated and then tap out the excess.
  • Preheat oven to 350°F.
  • Whisk together all purpose flour, baking powder, baking soda and salt in a medium bowl. Set aside.
    2 cups all purpose flour,¾ teaspoon baking powder,¼ teaspoon baking soda,1 teaspoon sea salt
  • Transfer the cooled chocolate mixture to a large mixing bowl or the bowl of a stand mixer. Add granulated sugar and beat until combined.
    2 cups granulated sugar
  • Add the eggs, one at a time, beating until fully combined. Mix in the vanilla extract, peppermint extract (if using) and sour cream.
    3 large eggs,2 teaspoons vanilla extract,⅔ cup sour cream,½ to 1 teaspoon peppermint extract
  • Slowly add the flour mixture to the batter, mixing just until fully incorporated.
  • Fold in the chocolate chips, peppermint candies and marshmallows.
    ½ cup semi sweet chocolate chips,½ cup mini marshmallows,½ cup peppermint candies
  • Pour batter into prepared pan and bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  • Allow the cake to cool in the pan for 5 to 10 minutes and then turn pan upside down onto a wire cooling rack. The cake should release on its own within a few minutes.
  • Allow the cake to cool completely before adding the topping.

Ganache

  • Place the chocolate chips in a heat-proof bowl, set aside.
    1 cup semi-sweet chocolate chips
  • Heat the heavy cream almost to a simmer in a small saucepan over medium-low heat or in the microwave. Pour over the chocolate chips.
    ⅔ cup heavy cream
  • Allow to sit for 3 minutes before whisking until smooth and shiny.
  • Drizzle the ganache over the cooled cake.

Toppings

ADVERTISEMENT

ADVERTISEMENT

Leave a Comment