The holidays can be stressful. There’s finding the perfect gift for everyone on your list, hosting family functions, attending all those social events you’ve been invited to, finding time to wrap all the gifts that you bought, decorating the house, setting up the tree, etc. It can be A LOT.
So today we’re bringing you a dessert that will have everyone at the table coming back for more, but will keep your time investment to a minimum without sacrificing any flavour.
No rolling cookie dough, no rolling pastry, no multiple batches of cookies to bake- just a couple of bowls, a bundt pan, some time in the oven, and a little love. Can we get an amen? There is definitely a time and a place for those more fiddly holiday specialties. They are usually much loved and time honoured in their yearly presence. We can’t forget about them, but we do want to have some other options for last minute guests, maybe an after Christmas party, when you just want to bring something special that still has lots of holiday flair and pomp.
This bundt cake is sure to make everyone happy. It’s got lots of chocolate, peppermint flavouring, and the slightest hint of coffee so that if you didn’t know that it was there you might not notice it. It makes it the perfect cake for all-ages and events.
The cake gets its rich chocolate flavour from Dutch-processed cocoa and the moisture from sour cream and butter. Instant coffee and peppermint extract give it that quintessential peppermint mocha flavour.
We topped ours off with what were hoping to be a white chocolate glaze. What we learned though, is that white chocolate does not behave the same way as dark chocolate does when you pour heavy cream over it. It still tastes nice, but definitely does not have the same thickness or consistency. Feel free to attempt our white chocolate version, or stick with the original dark chocolate. You can find a link to the original here.
This is sure to be a crowd pleaser, and a delicious addition to any holiday gathering!
Peppermint Mocha Bundt Cake
1 cup (230 g) salted butter
1/3 cup (27 g) Dutch-processed cocoa
1/2 teaspoon salt
1 cup water
2 cups (250 g) all-purpose flour
1 3/4 cups (350 g) granulated sugar
4 tablespoons instant coffee
1 1/2 teaspoons baking soda
2 large eggs
1/2 cup sour cream
1 1/2 teaspoons peppermint extract
1 teaspoon vanilla extract
For the glaze:
225 g white chocolate chips (1 standard package)
1 1/2 tablespoons corn syrup
1/3 cup heavy cream
1 tablespoon granulated sugar
Sprinkles, crushed candy canes, etc. for decoratating
- Start by preheating your oven to 350 degrees F. Spray a 10 or 12-cup Bundt pan with non-stick spray and set aside.
- In a small pot, combine the butter, cocoa powder, salt, and water and place over medium heat. Cook, stirring, until melted and combined. Remove from the heat and set aside.
- In a large bowl, whisk together the flour, sugar, instant coffee, and baking soda. Add half of the melted butter mixture and whisk until completely blended. The mixture will be thick. Add the remaining butter mixture and whisk until combined. Add the eggs and whisk until completely blended. Whisk in the sour cream, peppermint, and vanilla extract. Mix until smooth.
- Scrape the batter into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, about 40-45 minutes. Let the cake cool in the pan for 15 minutes before inverting onto a wire cooling racks and letting cool completely.
- While the cake is cooling, make the chocolate glaze. Place the chocolate chips and corn syrup in a medium bowl and set aside. Combine the heavy cream and sugar in a small pot and place over medium heat. Stir until the cream is hot and the sugar is dissolved. Pour the hot cream over the chocolate and whisk until smooth.
- Drizzle the glaze over the cake, allowing it to drip down the sides (If you think it’s a bit thin, let it rest for a couple of minutes in the fridge, then stir, and give it another go). Sprinkle with the decoration of your choice. Enjoy!
Inspired by this recipe.