Chocolate Peppermint Bundt Cake
A super moist and festive chocolate bundt cake you need in your life. It's easy to make and will impress your guests!
Servings 12 servings
Calories 375kcal
Ingredients
- 1 stick unsalted butter, (8 Tbsp.) softened
- 3/4 cup dark brown sugar
- 3/4 cup coconut sugar*
- 3 large eggs, room temperature
- 3 tsp. peppermint extract
- 2 cups All-Purpose flour
- 1/2 cup cocoa powder, unsweetened
- 1 1/2 tsp. baking soda
- 1 tsp. salt
- 1/2 cup water
- 1/2 cup Greek yogurt*, plain
- 2 candy canes, crushed (for garnish)
- 1/2 cup sugared cranberries* (optional garnish)
Glaze:
- 10 oz. dark chocolate chips
- 3 Tbsp. coconut oil
- 1 cup powdered sugar
Instructions
- Preheat your oven to 350° F. Spray your bundt can with non stick baking spray and set aside.
- In a stand mixer or using a hand mixer, mix together the softened butter and both sugars. Then add in the eggs one by one followed by the peppermint extract.
- In a separate large bowl whisk together the flour, cocoa powder, baking soda and salt. On a slow speed, add the flour mixture to the butter/sugar mixture until well combined. Then add in the water & Greek yogurt. (Batter will be thick!)
- Pour the batter into the prepared bundt pan and bake for 40-45 minutes, or until center of cake is cooked all the way through. Do not over bake!
- Once the cake is done and has cooled completely, make the glaze. Melt the chocolate chips in the microwave or using a double boiler. Stir in the coconut oil and powdered sugar and mix. Adjust texture of glaze by adding a touch more coconut oil or powdered sugar to get the consistency you prefer.
- Pour chocolate glaze over the cake and garnish with crushed peppermint and sugared cranberries.
Video
Notes
To make the sugared cranberries: in a saucepan over medium heat mix 1/2 cup water with 1/2 cup granulated sugar until sugar dissolves. Removed from heat & add in 1 cup cranberries. Let the cranberries soak for 5 minutes. Remove cranberries with a slotted spoon and place onto parchment paper. Let them rest for 10 minutes here. Then place 1/2 cup sugar in a bowl and roll cranberries in the sugar to coat. They will be a little sticky!! Place sugared cranberries on clean parchment paper and let rest for 1 hour. Use these to decorate your cake!
If you don't have coconut sugar, sub white granulated.
If you don't have Greek yogurt, sub sour cream.
Nutrition
Serving: 1slice | Calories: 375kcal