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This Peppermint Hot Chocolate Cake brings the cozy flavors of winter into a deliciously rich dessert. Made with a moist chocolate bundt cake infused gently with peppermint, it is topped with silky ganache and festive crushed candy canes and marshmallows. It’s perfect for holiday gatherings or any time you want a cake that tastes like your favorite winter drink in every slice.
I first baked this during a holiday movie night with friends. Everyone loved it so much that now it’s become my go to cake for winter birthdays and festive celebrations.
Ingredients
- Unsalted butter: Cubed for richness and a tender crumb choose a high quality brand for best taste
- Unsweetened cocoa powder: Use Dutch processed cocoa for a deep flavor and smooth color
- Water or coffee: Coffee enhances the chocolate notes while water keeps the classic recipe simple
- All purpose flour: Provides structure and softness take care not to overmix to keep it light
- Baking powder and baking soda: These make sure the cake rises properly and stays fluffy
- Sea salt: Balances sweetness and highlights the cocoa use fine or flaky depending on your preference
- Granulated sugar: Adds sweetness and keeps the cake moist
- Large eggs: Room temperature eggs blend better for a smooth batter
- Vanilla extract: Real vanilla deepens the chocolate flavor
- Peppermint extract: Adds that magical minty note add gradually and taste as you go to avoid overpowering
- Sour cream: Full fat sour cream or Greek yogurt adds moisture and a slight tang
- Semi sweet chocolate chips: Mini chips melt evenly and create pockets of soft chocolate
- Mini marshmallows: Create chewy pockets that remind you of real hot cocoa
- Crushed peppermint candies: Use fresh candy canes for bright flavor and crunchy texture
- Heavy cream: Full fat cream produces a rich glossy ganache
- Toppings: Extra mini marshmallows crushed candy canes and mini chocolate chips add a festive and playful finish
Instructions
- Start the Chocolate Base:
- In a medium saucepan over medium low heat combine the cubed butter with the unsweetened cocoa powder and water or coffee. Stir frequently until the butter is fully melted and everything is blended smoothly. Remove from heat and let it cool for about ten to fifteen minutes so the eggs don’t scramble when added later.
- Prep the Bundt Pan:
- Grease a ten to twelve cup bundt pan thoroughly using soft butter or a nonstick spray. Make sure every nook and cranny is coated so the cake releases easily. Dust the pan with cocoa powder rather than flour to create a nonstick chocolate shell. Tap out any excess cocoa powder.
- Make the Dry Mixture:
- In a medium bowl whisk together the all purpose flour baking powder baking soda and sea salt. This step ensures that the leaveners are evenly distributed for a perfect rise.
- Mix the Chocolate Mixture:
- Once the melted chocolate mixture has cooled transfer it to a large mixing bowl or stand mixer bowl. Add the granulated sugar and beat until well combined. Add the eggs one at a time mixing thoroughly after each to create a smooth creamy batter. Stir in the vanilla extract peppermint extract if using and sour cream just until blended but do not overmix.
- Incorporate the Dry Ingredients:
- Slowly add the dry flour mixture to the wet batter mixing gently until no streaks remain. Overmixing here can toughen the cake so be careful.
- Fold in the Mix Ins:
- Carefully fold in the semi sweet chocolate chips crushed peppermint candies and mini marshmallows. Folding gently helps maintain their shape so you get those delightful chewy and crunchy pockets in the finished cake.
- Bake the Cake:
- Pour the batter evenly into the prepared bundt pan and bake in a preheated oven at 350 degrees Fahrenheit for fifty to fifty five minutes. Test for doneness by inserting a toothpick in the center it should come out clean or with just a few moist crumbs attached.
- Cool and Unmold:
- Allow the cake to cool in the pan for five to ten minutes to release steam. Then invert the cake onto a wire cooling rack and let it cool completely before decorating. This prevents melting the ganache and toppings.
- Make the Ganache:
- Place the chocolate chips in a heatproof bowl. Heat the heavy cream just until it is nearly simmering and pour it over the chocolate chips. Let the mixture sit undisturbed for three minutes so the chocolate melts. Whisk gently until smooth glossy and rich.
- Decorate the Cake:
- Once the cake is fully cooled drizzle the ganache all over the cake. Generously top with mini marshmallows crushed candy canes and mini chocolate chips for a festive look. Let the ganache set for at least fifteen minutes before slicing and serving.
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My favorite part of this cake is the swirled marshmallows. They melt just enough during baking to create soft, gooey bites that remind me of sipping hot cocoa on a cold evening. One year my niece and I went all out decorating with crushed candy canes and ended up covering every inch of the cake. She declared it merry enough for Santa himself.
Storage Tips
Store this cake under a cake dome or in an airtight container at room temperature for up to two days. For longer storage place it in the refrigerator where it will last about four days. If you want to freeze it wait to add ganache and toppings. Wrap the cooled cake tightly with plastic wrap followed by foil and freeze for up to two months. Thaw overnight at room temperature and add ganache and decorations just before serving.
Ingredient Substitutions
Greek yogurt can be used instead of sour cream with equally good results. For a darker chocolate flavor swap semi sweet chocolate chips with dark chocolate ones. If peppermint is not your favorite try leaving out the peppermint extract entirely or substitute with almond extract for a unique holiday twist.
Serving Suggestions
This cake shines on its own but pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. For a cozy brunch try serving it alongside spiced coffee or homemade hot chocolate. It also works beautifully as an edible centerpiece on cookie exchange tables or festive dessert buffets.
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This peppermint hot chocolate cake is festive and easy to make ahead for holiday gatherings. Serve slices with a scoop of vanilla ice cream for an extra cozy touch.
Frequently Asked Questions About Recipes
- → What keeps the cake moist?
Butter, sour cream, and eggs combine to create a tender crumb and rich moisture throughout the cake.
- → Can the peppermint flavor be adjusted?
Yes, peppermint extract can be reduced or replaced with vanilla extract for a milder profile.
- → How should leftovers be stored?
Keep in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days. Add toppings fresh before serving.
- → Is it possible to freeze the cake?
Yes, the cake freezes well without ganache and toppings for up to 2 months. Thaw at room temperature and add decorations before serving.
- → How is the ganache made smooth and glossy?
Pour hot cream over chocolate chips, let sit for a few minutes, then whisk until smooth and glossy before drizzling over the cooled cake.
- → Are mini marshmallows necessary in the batter?
Mini marshmallows add chewy texture reminiscent of hot chocolate, but can be omitted or replaced with more chocolate chips.