Chocolate Peppermint Bundt Cake

I mean, look at that.

Ingredient Notes

Cake Mix – We’re going to use a cake mix, but we’re going to ignore all of the instructions and doctor that thing up really well. Pudding Mix – This makes it extra tender and delicious. Note that this recipe calls for instant pudding, not cook and serve. It’s the smaller size of mix of as well. Sour Cream – Use full fat here!

How to Make This Chocolate Peppermint Bundt Cake

Pour that into the mixing bowl with the cake mix and pudding mix

and beat it up until it’s silky smooth.

Then add in some chocolate chips. I like to give mine a rough chop because I like how the different sizes of chocolate pieces distribute so well throughout the batter.

Bake it up and then let it cool on a metal rack.

While your cake is in the oven, make your Chocolate Peppermint Ganache. You’ll heat up some heavy cream and pour it over chocolate and butter until it makes a beautiful glaze. Now, ganache changes consistencies depending on temperature. It will be very runny when you first combine it so you’ll want to give it plenty of time to cool off and thicken before you drizzle it over the cake so it will stay on.

I actually like to take a silicone brush and very lightly brush on some of the really runny ganache so it covers most of the surfaces. Then as it thickens, I drizzle on the rest.

After it’s set just a bit, sprinkle on some crushed candy canes.

You may have some extra ganache. Use it to drizzle over servings, or ice cream. And speaking of ice cream, definitely serve this rich chocolatey deliciousness with either some vanilla ice cream or some whipped cream.

Can I make this ahead of time? This cake does not need to be served immediately. Feel free to make it up to one day ahead of time, as long as it is well covered in a cake dome. I would wait to crush and sprinkle the candy canes on until right before serving.

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