Peppermint Mocha Bundt Cake

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!

Go bake.

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


  1. Start by preheating your oven to 350 degrees F. Spray a 10 or 12-cup Bundt pan with non-stick spray and set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Double Chocolate Ginger Molasses Cookies

Do you know what’s better than the spicy goodness of ginger molasses cookies? Double chocolate ginger molasses cookies. We’re talking some major upping of your holiday cookie making game. Seriously.

Ginger molasses cookies are so indicative of the holiday season and winter festivities for us. There is something about baking with ginger, cinnamon, and cloves that puts us in the holiday spirit!

When you add chocolate to the mix we’re sold. It’s really a win-win situation if you can’t decide what to bake. Something buttery and spicy or rich and chocolatey? We took the decision making completely out of the equation, because honestly, who wants to compromise?

We came across this recipe through attending a Moroccan cooking class at a local cooking school here in Victoria. At the end of the class the chef, Heidi Fink, was handing out a variety of recipe cards and we could not resist scooping this one up!

These cookies get their spicy ginger flavour from the addition of two types of ginger- fresh and ground ginger. It doesn’t overwhelm the chocolate though, it just adds a nice heat! If you’ve ever made Mexican hot chocolate or had chocolate with chili in it you know that spicy heat and chocolate are a match made in heaven!

The molasses makes these feel like a holiday cookie, and rolling them in sugar before they’re baked gives them a sparkly finish that will look great on any holiday cookie plate. If you’re looking for a recipe that is a twist on an old favourite, this is the perfect cookie for you. Crispy on the out side, chewy and soft on the inside, and full of the rich, spicy flavours of the holidays, these are sure to be a new holiday favourite!

Go bake.

Double Chocolate Ginger Molasses Cookies


1  1/4 cups plus 3 tablespoons (180 g) all-purpose flour

1 1/4 teaspoons ground ginger

1 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon flaky salt

3 tablespoons (19 g) Dutch-processed cocoa

1/2 cup (115 g) salted butter

1 heaping teaspoon (10 g) finely minced ginger (we used the prepared stuff from a jar)

1/2 cup (106 g) packed dark brown sugar

1/2 cup (162 g) fancy molasses

1 teaspoon baking soda

1 1/2 teaspoons very hot water

3/4 cup to 1 cup semi-sweet chocolate chips

granulated sugar for rolling


  1. In a medium bowl, sift together the flour, spices, salt, and cocoa powder
  2. In a large bowl, beat together the butter, fresh ginger, and brown sugar until light and fluffy. Add the molasses and beat well to combine.
  3. In a small bowl, mix together the baking soda and the hot water.
  4. Stir half of the flour mixture into the sugar/butter mixture, then beat in the dissolved baking soda. Stir in the remaining dry ingredients. Gently mix in the chocolate chips, the cover your bowl with plastic wrap and refrigerate for at least 2 hours.
  5. Preheat your oven to 325 degrees F. Line a baking sheet with parchment paper or a silpat.
  6. Roll the dough into 1-1.5 inch balls, then roll each ball in granulated sugar making sure to cover them completely. Place the dough balls 2 inches apart on the prepared baking sheets. Transfer to the oven and bake until the surfaces of the cookies crack, about 10-12 minutes. Let cool on 5 minutes on the tray then move to a wire rack to cool completely. Enjoy!

Inspired by a recipe created by this chef!