Peppermint Hot Chocolate Cake (Print Version)

Chocolate bundt cake with peppermint notes, silky ganache, and festive toppings for winter gatherings.

# Ingredients You'll Need:

→ Cake

01 - 1 cup unsalted butter, cubed
02 - ¾ cup unsweetened cocoa powder (Dutch-processed)
03 - ¾ cup water or brewed coffee, warm
04 - 2 cups all-purpose flour
05 - ¾ teaspoon baking powder
06 - ¼ teaspoon baking soda
07 - 1 teaspoon sea salt, fine or flaky
08 - 2 cups granulated sugar
09 - 3 large eggs, room temperature
10 - 2 teaspoons pure vanilla extract
11 - ½ to 1 teaspoon peppermint extract (optional)
12 - ⅔ cup full-fat sour cream or Greek yogurt
13 - ½ cup semi-sweet or mini chocolate chips
14 - ½ cup mini marshmallows
15 - ½ cup crushed peppermint candies or candy canes

→ Ganache

16 - 1 cup semi-sweet chocolate chips
17 - ⅔ cup heavy cream

→ Toppings (optional)

18 - Mini marshmallows
19 - Crushed candy canes or peppermint candies
20 - Mini chocolate chips

# Step-by-Step Instructions:

01 - In a medium saucepan over medium-low heat, melt the cubed butter with unsweetened cocoa powder and water or coffee, stirring frequently until smooth. Remove from heat and cool for 10 to 15 minutes.
02 - Grease a 10-12 cup bundt pan thoroughly with butter or nonstick spray, then dust with cocoa powder. Tap out excess cocoa powder to prevent sticking.
03 - Preheat the oven to 350°F (177°C).
04 - In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, and sea salt until evenly distributed.
05 - Transfer the cooled chocolate mixture to a large mixing bowl or stand mixer. Add granulated sugar and beat to combine. Add eggs one at a time, mixing thoroughly after each addition. Blend in vanilla extract, peppermint extract if using, and sour cream until just combined.
06 - Gradually add the dry flour mixture to the wet batter, mixing gently until no streaks remain to preserve a tender crumb.
07 - Gently fold in semi-sweet chocolate chips, crushed peppermint candies, and mini marshmallows to maintain their texture and distribution within the batter.
08 - Pour the batter evenly into the prepared bundt pan. Bake at 350°F (177°C) for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean or with moist crumbs.
09 - Allow the cake to cool in the pan for 5 to 10 minutes to release steam, then invert onto a wire cooling rack. Let cool completely before adding the ganache and toppings.
10 - Place semi-sweet chocolate chips in a heatproof bowl. Heat heavy cream just below simmering and pour over the chips. Let sit for 3 minutes, then whisk until smooth, glossy, and silky.
11 - Drizzle the ganache over the cooled cake. Decorate generously with mini marshmallows, crushed candy canes, and mini chocolate chips. Allow the ganache to set for at least 15 minutes before serving.

# Extra Tips & Details:

01 - For professional results, dust the bundt pan with cocoa powder instead of flour to create a rich, dark crust and enhance chocolate flavor.
02 - Use the freshest candy canes for topping to ensure bright white chunks and optimal flavor contrast.
03 - The cake can be frozen without ganache or toppings for up to two months; thaw completely before finishing.
04 - Allow the cake to cool thoroughly to prevent ganache from sliding off when decorating.

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