Peppermint Hot Chocolate Cake
Indulge in this delightful Peppermint Hot Chocolate Cake that combines rich chocolate and refreshing peppermint, creating the ultimate winter dessert.
Ingredients
For the Cake
- 1 cup unsalted butter, cut into cubes Adds a creamy base.
- ¾ cup unsweetened cocoa powder, plus extra for dusting Lends an intense chocolate flavor.
- ¾ cup water or brewed coffee Provides a deep, complex taste.
- 2 cups all-purpose flour Creates a tender crumb.
- ¾ tsp baking powder For a light texture.
- ¼ tsp baking soda Helps the cake rise.
- 1 tsp sea salt Enhances the flavors.
- 2 cups granulated sugar Balances the richness.
- 3 large eggs, at room temperature Ensures a smooth batter.
- 2 tsp vanilla extract For warmth and depth.
- ½ to 1 tsp peppermint extract Infuses refreshing peppermint notes.
- ⅔ cup full-fat sour cream or Greek yogurt Provides moisture and tang.
- ½ cup semi-sweet chocolate chips Enhances that chocolatey goodness.
- ½ cup mini marshmallows For delightful pops of sweetness.
- ½ cup crushed peppermint candies or candy canes For added texture and flavor.
For the Ganache
- 1 cup semi-sweet chocolate chips Provides a rich finish.
- ⅔ cup heavy cream For a silky ganache.
For Topping
- to taste additional mini marshmallows Makes it visually enchanting.
- to taste crushed candy canes Adds festive touch.
- to taste mini chocolate chips Adds a fun element.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and dust a bundt pan with cocoa powder.
- In a saucepan, combine the butter, cocoa powder, and water or coffee over medium-low heat. Stir until melted and smooth, then let it cool for 10-15 minutes.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Mixing
- In a large mixing bowl, beat the cooled chocolate mixture with sugar until well combined.
- Add the eggs one at a time, incorporating each fully before adding the next. Then mix in the vanilla extract, peppermint extract, and sour cream until smooth.
- Gradually mix in the dry ingredients until just combined, being careful not to overmix.
- Fold in the chocolate chips, mini marshmallows, and crushed peppermint.
Baking
- Pour the batter into the prepared bundt pan and bake for 50-55 minutes, or until a toothpick comes out clean.
- Cool the cake in the pan for 5-10 minutes before inverting onto a wire rack.
Ganache Preparation
- For the ganache, heat heavy cream just until simmering, then pour it over the chocolate chips and whisk until smooth.
Serving
- Drizzle the ganache over the cooled cake and top with mini marshmallows, crushed candy canes, and mini chocolate chips.
- Let it set for about 15 minutes before serving.
Notes
Ensure all ingredients are at room temperature before starting. Melt butter and chocolate over medium-low heat to avoid scorching. Measure dry ingredients correctly to prevent issues with texture.