Peppermint Mocha Bundt Cake

You can never have too many dessert recipes, so give Peppermint Mocha Bundt Cake a try. One portion of this dish contains around 8g of protein, 31g of fat, and a total of 574 calories. This recipe serves 12. For $1.3 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. 48 people have tried and liked this recipe. It is perfect for Christmas. Head to the store and pick up unsalted butter, light brown sugar, candy canes, and a few other things to make it today. It is brought to you by Handle the Heat. From preparation to the plate, this recipe takes approximately 2 hours. Overall, this recipe earns a rather bad spoonacular score of 33%. Chocolate Fudge Bundt Cake with Peppermint Mocha Glaze, Mocha Bundt Cake, and Vodka Mocha Bundt Cake are very similar to this recipe.

Servings: 12

Preparation duration: 15 minutes

Cooking duration: 50 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Make the cakePreheat the oven to 350F. Spray a bundt pan with nonstick cooking spray.Combine the cocoa, chocolate, and espresso in a large bowl. Pour the boiling water into the bowl and cover. Let stand for 5 minutes. In a small bowl whisk together the flour, salt, and baking soda. Whisk the chocolate mixture until it is smooth. Let cool to room temperature. When it has cooled, whisk in the sour cream.In the bowl of an electric mixer, beat the butter, brown sugar, and vanilla for about 4 minutes, or until pale and fluffy. Add the eggs, one at a time, until combined. On low speed add the flour mixture and the melted chocolate mixture alternatively, beginning and ending with the flour, until the batter is smooth.Pour the batter into the prepared pan. Bake the cake for about 50 minutes, or until a toothpick comes out with moist crumbs. Let cool on a rack for 10 minutes, then turn the cake out and let cool completely.Make the glazeIn a small saucepan heat the cream and corn syrup over medium heat until hot. Remove from heat and add the chocolate, whisking until smooth. Add in the peppermint extract. Let cool slightly until thickened. Drizzle over the cake. Sprinkle with candy canes. Let the glaze set at room temperature, about 10 minutes, before serving.

 

Step by step:

1. Make the cake

2. Preheat the oven to 350F. Spray a bundt pan with nonstick cooking spray.

3. Combine the cocoa, chocolate, and espresso in a large bowl.

4. Pour the boiling water into the bowl and cover.

5. Let stand for 5 minutes. In a small bowl whisk together the flour, salt, and baking soda.

6. Whisk the chocolate mixture until it is smooth.

7. Let cool to room temperature. When it has cooled, whisk in the sour cream.In the bowl of an electric mixer, beat the butter, brown sugar, and vanilla for about 4 minutes, or until pale and fluffy.

8. Add the eggs, one at a time, until combined. On low speed add the flour mixture and the melted chocolate mixture alternatively, beginning and ending with the flour, until the batter is smooth.

9. Pour the batter into the prepared pan.

10. Bake the cake for about 50 minutes, or until a toothpick comes out with moist crumbs.

11. Let cool on a rack for 10 minutes, then turn the cake out and let cool completely.Make the glaze

12. In a small saucepan heat the cream and corn syrup over medium heat until hot.

13. Remove from heat and add the chocolate, whisking until smooth.

14. Add in the peppermint extract.

15. Let cool slightly until thickened.

16. Drizzle over the cake. Sprinkle with candy canes.

17. Let the glaze set at room temperature, about 10 minutes, before serving.

Nutrition Information:

covered percent of daily need