Chocolate Peppermint Bundt #BundtBakers

This Chocolate Peppermint Bundt starts with a mint chocolate batter, baked up tender, finished with peppermint glaze and crushed peppermint candy canes, perfect flavors for the holiday season!

This month’s Bundt Bakers event is special! Rather than choosing an ingredient or theme, our host Patricia of PatyCo Candybar asked us to choose a cake made by one of our fellow bakers to recreate. Gosh, was it hard to choose just one! 

Some of us have been baking Bundts together each month for almost 10 years so that’s a lot of lovely cakes to choose from. I scrolled down the list on our Bundt Bakers’ page and, honestly, it was a struggle. I love so many of them! I finally decided on the chocolate peppermint Bundt from Rebekah of Making Miracles because the flavors sounded perfect for the holiday season. 

If you haven’t been over to Rebekah’s blog yet, you might not know that her blog name, Making Miracles, is a reference to the beautiful babies she gave birth to as a surrogate. Several families are more complete because she was willing to help them fulfill their dream of having children. She is an amazing mom herself and a special, generous, caring person! 

Chocolate Peppermint Bundt

The original instructions say to use a 12-cup Bundt pan so, of course, I did, but I think this batter would fit quite comfortably in a 10-cup pan as well. 

Ingredients

For the cake:

1 cup or 240ml boiling water

6 tablespoons or 30g unsweetened cocoa powder, plus extra for the pan

2 1/2 cups or 312g flour

2 teaspoons baking soda

1 teaspoon baking powder

1/4 teaspoon salt

1/4 cup or 57g butter, at room temperature, plus extra for the pan

3/4 cup or 150g sugar

1/4 teaspoon peppermint extract

3 large eggs, at room temperature

2/3 cup or 162g full fat plain yogurt

1/4 cup or 45g semisweet chocolate chips

For the glaze:

3/4 cup or 94g powdered sugar, sifted

1 to 2 tablespoons milk

1 tablespoon butter, melted and cooled

1/4 teaspoon peppermint extract

1 peppermint candy cane (.44 oz or 12.5g), crushed

To decorate:

1 peppermint candy cane (.44 oz or 12.5g), crushed

Method

Preheat your oven to 350°F or 180°C and prepare a 12-cup Bundt pan by generously buttering and lightly coating it with sifted cocoa powder. 

Pour the boiling water into a heatproof measuring vessel then add the cocoa and whisk till it has completely dissolved. Set the mixture aside to cool. 

In a medium bowl whisk together the flour, baking soda, baking powder, and salt.

Use electric beaters or your stand mixer on medium speed to cream together the butter, sugar and peppermint extract.  Add the first egg and beat again.

Add the following two eggs one at a time and beat well after each addition. 

Blend the yogurt into the mixture, followed by the cooled cocoa mixture. 

Fold in the flour mixture in batches until just until combined (do not over mix).  

Fold in the chocolate chips.

Spoon the batter into the prepared Bundt pan and smooth; tap pan once or twice sharply to remove any air bubbles. 

Bake 40-45 minutes, until cake begins to pull away from edges of pan and a toothpick inserted in the center comes out clean. Cool in the pan on a wire rack for 10 minutes.

Carefully invert the cake onto the rack and allow to cool completely (or invert directly onto a cake plate if preferred).

For the glaze, combine the powdered sugar, milk, butter, and peppermint extract in a small bowl, starting with just 1 tablespoon of the milk. Add more milk a little at a time until you reach pouring consistency. You may not need it all. 

Crush the candy canes in a plastic baggie using a rolling pin or a the flat side of a meat tenderizer. Stir half of the crushed candy canes into the glaze. 

Drizzle or pour the glaze over the cake then sprinkle the top with the remaining crushed candy cane. 

Allow the glaze to set before slicing to serve. 

Enjoy! 

As I mentioned above, it’s time for December’s edition of Bundt Bakers! Check out all the tributes to our Bundt Baker friends below. Many thanks to Patricia of Patyco Candybar for hosting! 

• Apple Almond Coffee Cake with Honey Glaze (from A Day in the Life on the Farm) by Making Miracles
• Chocolate Peppermint Bundt (from Making Miracles) by Food Lust People Love
• Cookies and Cream Mini Bundts (from Food Lust People Love) by Sneha’s Recipe
• Dutch Speculaas Bundt Cake (from Tartacadabra) by All That's Left Are The Crumbs
• Magical Ingredients Honey Cake by A Day in the Life on the Farm
• Weicher Lebkuchen – Soft German Gingerbread Bundt Cake (from Food Lust People Love) by Patyco Candybar
  

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient. Updated links for all of our past events and more information about BundtBakers, can be found on our home page.

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