Chocolate Peppermint Bundt Cake with White Chocolate Glaze

Christmas is my favorite time of the year, and why I have been in the spirit, it’s just not the same without my dad. I’ve been torn all month between wanting to do all the holiday things but feeling like the Grinch on the inside…every so often. Last year, I think I baked hundreds of cookies and this year I truly just don’t have the desire. I love baking but I don’t want to force recipes and take the joy out of it so I do apologize for the lack of recipes, especially during baking season! Luckily, I spent the evening in tonight and I was feeling inspired- right on time for Christmas Eve- I bring you this chocolate peppermint cake with a white chocolate glazed and decorated with crushed candy canes.

Where do I even begin? For starters, my favorite part of this bundt cake is that it gets its peppermint flavor from crushed up candy canes and not flavored extract. I think it makes all the difference! It makes the cake taste like a natural peppermint flavor rather than a over-empowering artificial one. The white chocolate glaze also balances out the chocolate peppermint flavor very nicely. Think of it as the popular classic peppermint bark in cake form.

I know bundt pans can be intimidating because they get a bad reputation for cakes sticking very easy and not transferring out nicely. Some people say you can use melted shortening to prevent it from sticking but my biggest tip is investing in a quality non-sticking pan. I got mine from Sur La Table and I never have any issues getting it out.

I hope you all have a very Merry Christmas. If you make this recipe, please share with me on Instagram by tagging @bakethedgeoff!

Ingredients

Chocolate Peppermint Cake:

  • 1 cup of salted butter (2 sticks), room temperature
  • 1 1/2 cups sugar
  • 3 eggs, room temperature
  • 2 candy canes
  • 2 cups flour
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 cups almond milk, or any milk
  • 1/2 cup greek yogurt

White Chocolate Glaze:

  • 1/2 cup white chocolate chips
  • 3-5 tablespoons heavy cream
  • 1/2 cup powdered sugar
  • 2 candy canes for topping, optional

Instructions

  1. Preheat oven to 325 degrees.
  2. In a large bowl whisk together flour, cocoa and baking powder and set aside. In a measuring glass mix together yogurt and almond milk and set aside. In a food processor crush candy canes until finely ground and set aside.
  3. In a stand mixer, with the paddle attachment, mix butter and sugar on medium speed until light and fluffy. Add in egg one at a time. Mix in finely ground candy canes until combined. Reduce speed to low and add flour mixture in 3 batches, alternating between the milk mixture and the flour.
  4. Spray bundt pan with non-stick cooking spray and pour batter in. Smooth top with spatula. Bake in oven for 55 minutes or until a toothpick comes out clean.
  5. Once cake is finished baking remove from oven and let sit in pan for 5-10 minutes. Flip upside down on a cooling rack and wait another 5 minutes. Remove bundt pan and cake should easily slide out of pan onto cooling rack. Leave on wire rack to cool completely before adding glaze.
  6. Prepare candy canes so they can stick to glaze before it hardens. In a plastic bag add 2 candy canes and crush with a bowl or bottom of a cup. For the glaze. In a microwave safe bowl add chocolate chips and 2 tablespoons of heavy cream and heat for 15 seconds. Remove and stir till chocolate melts. Add powdered sugar. Add more heavy cream one tablespoon at a time for desired glaze consistency, more cream will make it thinner. Pour over cake and top with crushed candy canes.

“”Christmas gives us an opportunity to pause and reflect on the important things around us.”

David Cameron

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