This chocolate peppermint cake is rich, chocolaty and loaded with deliciousness! It's drizzled with a mint chocolate ganache, then garnished with plenty of peppermint candy, sprinkles and chocolate shavings. Make this holiday cake a part of your celebrations!
2cupsall purpose flour-plus 1 tablespoon for chocolate chips (or use cocoa powder)
250grampackage cream cheese-softened
4eggs-I used 'large'
baking spray or other type of baking grease-to grease bundt pan
3/4cupheavy cream-also known as 'whipped cream', 35% milk fat
6ouncesdark chocolate or semi sweet chocolate-chopped into small pieces
Suggested Garnish Options
1/2cuppeppermint candy-roughly chopped
fresh mint leaves
Chocolate Peppermint Cake
Spoon 1 tbsp of flour or cocoa powder over chocolate chips, stirring to coat. Lay to one side.
In a bowl, combine flour, cocoa powder, baking powder, baking soda, and salt. Stir to combine and lay to one side. Preheat oven to 325 F.
In stand mixer on medium speed (or in a bowl using a hand mixer) combine cream cheese, butter and sugar. Blend until smooth and combined, about 3 minutes, stopping to scrape sides of bowl once or twice.
Add peppermint extract and vanilla extract and blend about 30 seconds.
Add eggs, one at a time, until just combined.
Blend in reserved flour mixture, alternating with chocolate milk. Don't over mix.
Add chocolate chips and mix until just combined.
Spray 10 inch bundt pan with baking spray. Scoop batter into pan. Smooth top with a spoon. Tap pan down 15-20 times on a hard surface to allow it to settle.
Bake for approximately 55-65 minutes or until wooden skewer comes out clean of batter when inserted. Because ovens vary (as well as bundt pans), check on at the 50 minute mark to see how it's doing.Note--->though this is not exactly a pound cake, it does have a rich batter. Don't worry if the bottom of the cake cracks...that's totally ok!
Once baked, let cool 30 minutes in pan. Then, carefully release cake from pan, allowing it to cool completely on a rack.
Allow cake to FULLY cool before pouring over ganache. Once cool, pour over chocolate ganache and sprinkle with chopped peppermint candy and shaved chocolate. Ganache will set as it cools. Enjoy!
In a heavy bottomed pot on medium low, heat cream. Don't boil. Heat through until it bubbles around edges and is heated through.
Placed chopped chocolate in a heat safe bowl. Pour hot cream over top and allow to sit 5 minutes without stirring.
Gently stir to incorporate until everything is smooth and combined. Stir in peppermint extract. Allow to cool 10 minutes before pouring over cooled chocolate peppermint cake.
Ensure the cream cheese and butter are softened to room temperature. It makes things super easy to blend to a creamy consistency.
A 10 inch bundt pan was used for this recipe. If you use a different size, your bake time may need to be adjusted accordingly. Simply bake until a wooden skewer comes out clean when inserted. Tip--->When you insert the wooden skewer, you may see chocolate from the chips and that's ok. You'll know when it's baked when there is no actual cake batter on there.
The style of your bundt pan will have an impact on how your chocolate ganache flows. Not a big deal, but something to keep in mind.
Pour over the chocolate ganache when the cake has FULLY COOLED.
Don't have mint candy? Use crushed candy cane instead.