Peppermint Mocha Bundt Cake
This Peppermint Mocha Bundt Cake is a delicious chocolate cake, topped with mocha ganache and peppermint sprinkles. It's the perfect cake for holiday entertaining!
Ingredients
Cake Ingredients
- 1 box of triple chocolate cake mix
- 3 large eggs
- 1 ¼ C whole milk
- ½ C unsalted sweet cream butter softened
- 1 tbsp pure peppermint extract
- 1 9 in bundt cake pan
Mocha Ganache Ingredients
- 1 ½ C semi sweet chocolate chips
- ¾ C heavy whipping cream
- 1 tbsp espresso powder
- 1 C Peppermint Crushed Candy
Instructions
How to Make a Peppermint Mocha Bundt Cake
- Preheat the oven to 350 degrees and spray the bundt cake with pam baking spray.
- Using a large bowl, beat together the cake mix, milk, eggs, butter and peppermint extract until combined and smooth.
- Pour the batter into the bundt cake pan and bake in the oven for 35-45 minutes or until a toothpick comes out clean.
- Allow to cool completely before removing the bundt cake from the pan and placing onto a wire rack.
Cake Topping Directions
- Using a small pot, bring the heavy whipping cream and espresso powder to a slow simmer.
- Using a strainer, strain the heavy whipping cream into another bowl.
- Pour the hot heavy whipping cream over the chocolate chips into a heat safe bowl. Allow to sit for a minute before whisking until smooth.
- Pour the ganache over the bundt cake and allow it to drip down the sides. Sprinkle the crushed candy on top and enjoy!
