This Peppermint Hot Chocolate Cake is the perfect addition to all your holiday events! Moist chocolate bundt cake is topped with a rich and decadent ganache and generously sprinkled with crushed candy canes and mini marshmallows. It’s like your favorite cup of hot cocoa in a cake!
Craving more peppermint treats? Try my Peppermint Cookies, Peppermint Snowball Cookies and Peppermint Mocha Fudge!
Hot Chocolate Peppermint Cake
Savor the holidays with this delicious Peppermint Hot Chocolate Cake – a luxurious blend of deep chocolate flavors with a subtle peppermint twist. This gorgeous chocolate bundt cake is baked to moist perfection, drizzled with a luscious ganache and then topped with marshmallows and crushed candy canes.
This cake isn’t just a treat for the taste buds though, it’s a feast for the eyes too. With its elegant ganache drizzle and festive toppings, this Peppermint Hot Chocolate Cake is the perfect centerpiece for your holiday table and is sure to make your holiday gatherings even more special.
Chocolate and Peppermint – A Match Made In Heaven!
Chocolate and peppermint is the ultimate winter combo! Something about the comforting chocolate flavors and the sweet mint just makes me want to get cozy and fill the house with baked goods. Add a dash or two of peppermint extract to the batter of the chocolate bundt cake for added pepperminty flavor.
This cake is perfect for parties or to just serve up while getting comfy on the couch with a warm mug of tea, coffee, or refreshing milk. It’s certain to get you in the holiday spirit!
Why You’ll Love This Recipe
This exquisite cake combines rich chocolate flavor with a subtle hint of peppermint, making it a festive and luxurious treat that is perfect for the holidays. Each slice offers the perfect balance of moist cake and glossy ganache, topped with mini marshmallows and crushed candy canes for an added holiday flair. A delightful addition to any occasion!
- Festive Flavors: The combination of chocolate and peppermint brings a classic holiday flavor that’s irresistible.
- Elegant Presentation: Drizzled with ganache and adorned with candy canes, this cake is as beautiful as it is delicious.
- Versatile: Perfect for any holiday gathering, from casual family dinners to elegant Christmas parties.
How To Make Hot Chocolate Peppermint Cake
Elevate your holiday dessert table with our Peppermint Hot Chocolate Cake recipe! With its elegant ganache and festive toppings, this cake is sure to impress this holiday season! Let’s take a quick look at how to make this cake and, as always, you can find the full, printable recipe card at the end of this post.
For the Chocolate Bundt Cake:
- Melt butter, cocoa powder and water (or coffee) together in a saucepan. Let cool for about 10 minutes.
- Grease a bundt pan and “flour” with cocoa powder.
- Whisk together all purpose flour, baking powder, baking soda and salt in a medium bowl. Set aside.
- Transfer the cooled chocolate mixture to a large mixing bowl or the bowl of a stand mixer. Add granulated sugar and beat until combined.
- Whisk in the eggs – one at a time, sour cream, vanilla extract and peppermint extract.
- Slowly add the flour mixture and stir just until combined.
- Fold in the chocolate chips, peppermint candies and marshmallows.
- Transfer the batter to the bundt pan and bake for 50 to 60 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool the cake in the pan for 5-10 minutes. Then flip the cake out onto a wire cooling rack to cool completely.
For the Ganache:
- Add the chocolate chips to a heat safe bowl. Set aside.
- Heat the heavy cream just to a low simmer.
- Pour the hot heavy cream over the bowl of chocolate chips. Let the cream sit for about 3 minutes to help melt the chocolate before whisking together.
- Drizzle the chocolate ganache over the top of the cooled cake.
- Decorate with your favorite hot chocolate toppings like mini marshmallows, crushed candy canes, or peppermint candies. Serve and enjoy!
Storage Information
- Storing: Keep in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days without the toppings.
- Make Ahead: You can bake the cake a day in advance. Add the ganache and toppings before serving.
- Freezing: The cake (without the ganache and toppings) can be frozen for up to 2 months wrapped tightly in plastic wrap, then foil and placed in an airtight, freezer safe container. Thaw overnight at room temperature and add the ganache and toppings before serving.
What kind of chocolate should I use for the ganache?
Always opt for good quality chocolate when baking and especially when melting. Ghiradelli is usually a safe bet. Lower quality chocolate doesn’t melt and mix as smoothly and can sometimes separate or remain chunky.
Can I use a box mix instead of making the cake from scratch?
If you’re short on flour and ingredients from the mad dash of holiday baking, you can use a chocolate box mix for this recipe.There are a couple tricks you can use to create the same great outcome:
- Add chocolate pudding mix, sour cream, and an additional egg to what the box instructs. These added ingredients will give you a full flavored, moist cake that tastes just like the original from scratch recipe!
Can I use mint extract instead of peppermint!
Sure! We love mint extract just as much as peppermint but keep in mind the flavors are not the same.
Can I make this recipe into cupcakes?
Absolutely! Adjust the baking time accordingly and check for doneness around the 18-20 minute mark.
Do I have to use coffee?
No, water works just fine, but coffee helps to intensify the chocolate flavor without making the cake taste like coffee.
Trish’s Tips
- Using good quality cocoa powder makes a big difference in the flavor of the cake. Dutch-processed cocoa powder can be used for a smoother, more mellow chocolate flavor.
- Allow the cake to cool in the pan for about 10 minutes before inverting it onto a wire rack. This helps prevent it from breaking apart. Invert onto the wire rack and let sit for 5 minutes or so until the cake slides out on it’s own.
- Fresh whipped cream, a sprinkle of cinnamon and nutmeg, or even festive sprinkles can be used as decorative toppings as well.
- To switch this recipe up for other occasions, simply omit the peppermint and use raspberries, orange slices, chopped walnuts or pecans, or a drizzle of caramel sauce to dress it up and play with flavor combinations.
- Ensure your eggs and sour cream are at room temperature for a smoother batter.
- Mix the batter just until the ingredients are combined to keep the cake tender.
- Thoroughly grease and “flour” the bundt pan with cocoa powder. The peppermint candies and marshmallows will melt during the baking process and can stick to the bundt pan.
More Christmas Desserts
- Sticky Toffee Pudding
- Peppermint Ice Cream
- Chocolate Peppermint 4 Layer Dessert
- Poached Pears
- Cranberry Fluff
Peppermint Hot Chocolate Cake
Ingredients
Chocolate Cake
- 1 cup unsalted butter 2 sticks, cubed
- ¾ cup unsweetened cocoa powder
- ¾ cup water or coffee
- 2 cups all purpose flour
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon sea salt
- 2 cups granulated sugar
- 3 large eggs room temperature
- 2 teaspoons vanilla extract
- ½ to 1 teaspoon peppermint extract optional but recommended
- â…” cup sour cream full fat (or Greek yogurt)
- ½ cup semi sweet chocolate chips or mini chocolate chips
- ½ cup mini marshmallows
- ½ cup peppermint candies crushed (candy canes work great)
Ganache
- 1 cup semi-sweet chocolate chips
- â…” cup heavy cream
Toppings (Optional)
- mini marshmallows
- crushed candy canes or peppermint candies
- mini chocolate chips
Instructions
Chocolate Bundt Cake
- In a medium saucepan over medium low heat, combine butter, unsweetened cocoa powder and water (or coffee, if using). Stir frequently until butter is melted and ingredients are combined. Remove from heat and let cool for 10 to 15 minutes.1 cup unsalted butter, ¾ cup unsweetened cocoa powder, ¾ cup water
- Prepare a 10 or 12 cup bundt pan by greasing well with butter or nonstick cooking spray (making sure to get into all the corners) and "flour" with unsweetened cocoa powder. Make sure the pan is evenly coated and then tap out the excess.
- Preheat oven to 350°F.
- Whisk together all purpose flour, baking powder, baking soda and salt in a medium bowl. Set aside.2 cups all purpose flour, ¾ teaspoon baking powder, ¼ teaspoon baking soda, 1 teaspoon sea salt
- Transfer the cooled chocolate mixture to a large mixing bowl or the bowl of a stand mixer. Add granulated sugar and beat until combined.2 cups granulated sugar
- Add the eggs, one at a time, beating until fully combined. Mix in the vanilla extract, peppermint extract (if using) and sour cream.3 large eggs, 2 teaspoons vanilla extract, ⅔ cup sour cream, ½ to 1 teaspoon peppermint extract
- Slowly add the flour mixture to the batter, mixing just until fully incorporated.
- Fold in the chocolate chips, peppermint candies and marshmallows.½ cup semi sweet chocolate chips, ½ cup mini marshmallows, ½ cup peppermint candies
- Pour batter into prepared pan and bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Allow the cake to cool in the pan for 5 to 10 minutes and then turn pan upside down onto a wire cooling rack. The cake should release on its own within a few minutes.
- Allow the cake to cool completely before adding the topping.
Ganache
- Place the chocolate chips in a heat-proof bowl, set aside.1 cup semi-sweet chocolate chips
- Heat the heavy cream almost to a simmer in a small saucepan over medium-low heat or in the microwave. Pour over the chocolate chips.â…” cup heavy cream
- Allow to sit for 3 minutes before whisking until smooth and shiny.
- Drizzle the ganache over the cooled cake.
Toppings
- Decorate the cake with marshmallows and crushed candy canes or peppermint candies. Let the ganache set up for at least 15 minutes. Slice, serve, enjoy!mini marshmallows, crushed candy canes, mini chocolate chips
Notes
- Storing: Keep in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days without the toppings.
- Make Ahead: You can bake the cake a day in advance. Add the ganache and toppings before serving.
- Freezing: The cake (without the ganache and toppings) can be frozen for up to 2 months wrapped tightly in plastic wrap, then foil and placed in an airtight, freezer safe container. Thaw overnight at room temperature and add the ganache and toppings before serving.
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