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Chocolate peppermint bundt cake

2012 December 14
by Emily Hill

Have you tried my better than pretty much everything chocolate cake? It is a chocolate lover’s dream and one of the easiest chocolate bundt cakes you can make. My friend Lindsey has baked it at least three times and she doesn’t even like chocolate.*


Chocolate peppermint bundt cake

That triple chocolate bundt cake is a hit every time I make it no matter the occasion. But not being one to rest on her laurels, I totally upped the ante with today’s recipe. I took that decadent chocolate bundt and gave it some holiday spirit.

Peppermint Crunch holiday spirit to be exact.


Chocolate peppermint bundt cake

So fun and festive…and absolutely, positively delicious.

I totally ate the slice I cut out for the last photo. I felt it my duty to taste test the recipe even though I new it had to be good. How could it not when you’re talking triple chocolate fudge cake, fudge pudding, mini semisweet chocolate chips and Andes Peppermint Crunch Baking Chips?

NOTE: I don’t like a ton of peppermint flavor so I used 1 cup of the peppermint chips and 1 cup mini semisweet chocolate chips, which gave the cake just a hint of peppermint. If you prefer a stronger peppermint flavor, I would use 2 cups of the peppermint crunch baking chips and omit the semisweet chocolate.

Either way you’ll lick your plate (and your fork and your neighbor’s fork) clean.


Chocolate peppermint bundt cake

Printable recipe for chocolate peppermint bundt cake below.

Chocolate Peppermint Bundt Cake
Author: 
Recipe type: Dessert
Cuisine: American
Serves: 12
 
A fun, festive take on my Better Than Pretty Much Everything Chocolate Cake. (You can find that recipe here: http://www.isthisreallymylife.com/2011/05/decadent-death-by-chocolate-bundt-cake-chocolate-glaz/).
Ingredients
Cake
  • 1 package Betty Crocker Triple Chocolate Fudge cake mix
  • 1 (3.9-oz) package instant fudge pudding mix
  • 1 cup reduced-fat sour cream
  • 1 cup canola oil
  • 4 eggs
  • ½ cup warm water
  • 1 cup Andes Peppermint Crunch Baking Chips
  • 1 cup mini semisweet chocolate chips
Glaze
  • ¾ cup semisweet chocolate chips
  • 3 T butter
  • 1 T light corn syrup
  • ¼ teaspoon pure vanilla extract
Instructions
Cake
  1. Preheat oven to 350 degrees. Grease and flour a 12-cup bundt pan.
  2. In a large mixing bowl, combine the cake mix, pudding mix, sour cream, oil, eggs and water. Beat on medium speed for 2 minutes, scraping the side of the bowl after 1 minute.
  3. Add the peppermint and semisweet chips; stir until thoroughly combined.
  4. Pour into prepared bundt pan (batter will be thick) and bake for 50 to 55 minutes or until a toothpick inserted towards the center comes out clean.
  5. Cool cake for 45 minutes to an hour before inverting onto a plate to cool completely.*
Glaze
  1. Combine chocolate chips, butter and corn syrup in a medium microwave-safe bowl. Microwave on high for 15 seconds and stir.
  2. Repeat until thoroughly melted and smooth.
  3. Add vanilla.
  4. Pour or spread warm glaze over top of cake and let drizzle down sides.
Notes
* To make this cake even better, make it a day ahead. Allow it to cool no more than 45 minutes or so in the pan. Invert onto a plate and cover tightly with plastic wrap. Refrigerate overnight. Trust me on this one. NOTE: I don't like a ton of peppermint flavor so I used 1 cup of the peppermint chips and 1 cup mini semisweet chocolate chips, which gave the cake just a hint of peppermint. If you prefer a stronger peppermint flavor, I would use 2 cups of the peppermint crunch baking chips and omit the semisweet chocolate.

 

* Don’t believe me? Lindsey comments every time she makes it for her hubby. I’m expecting comment number four any time now…


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16 Responses Post a comment
  1. December 14, 2012

    Shut the front door! That looks amazing.
    Kristina P´s deep thought ~ My Blog is Just Like "The Satanic Verses"My Profile

    [Reply]

    Emily Hill Reply:

    It is truly very good. VERY good.
    Emily Hill´s deep thought ~ Pomegranate cranberry sauceMy Profile

    [Reply]

  2. December 14, 2012

    I have that exact same recipe (minus the peppermint of course)!! It really is soooo good! Which reminds me… I think it’s time to grease up the bundt pan again!

    [Reply]

    Emily Hill Reply:

    If only we didn’t have to grease them and then clean them. Bundt pans are the worst!
    Emily Hill´s deep thought ~ Vanilla bean cupcakes & vanilla bean frostingMy Profile

    [Reply]

  3. Kev permalink
    December 14, 2012

    SuperStar pics! And Super Moist cake!

    [Reply]

    Emily Hill Reply:

    It was super duper moist!
    Emily Hill´s deep thought ~ Matt Nathanson: “Faster” (thank you, spin class)My Profile

    [Reply]

  4. December 19, 2012

    Now I just need to have Santa bring me a Bundt pan, and I will be set.
    evonne´s deep thought ~ The Polar ExpressMy Profile

    [Reply]

    Emily Hill Reply:

    You totally need a bunt pan. They’re so much fun…except when it comes to cleaning them.
    Emily Hill´s deep thought ~ Honey whole wheat bread & a lesson learnedMy Profile

    [Reply]

  5. January 3, 2013

    HA! I was reading this and thinking …hmmm, this looks like Emily cake I make for my man only with a holiday twist. It *WILL* be happening when I get home from my month long sanctuary stay at my mother’s. Believe you me.
    Lindsey from therhouse.com´s deep thought ~ Our JacksonMy Profile

    [Reply]

    Emily Hill Reply:

    It is the same. So delicious because it has just a hint of peppermint flavor. I’m going to try it with toffee chips next. :)
    Emily Hill´s deep thought ~ Diet-to-Go rocks fresh diet deliveryMy Profile

    [Reply]

  6. Melissa permalink
    January 15, 2013

    Thank you so much for this recipe, I doubled the mint and Everyone LOVED it at Christmas dinner.

    [Reply]

    Emily Hill Reply:

    I am so glad! I will have to try doubling the peppermint next time. Sounds so yummy!

    [Reply]

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