When I think of Christmas desserts the first thing that comes to my mind is candy canes. I can remember how excited I was when we went to visit Santa as a little girl and I got that first candy cane of the season. There were a few times I was so excited I held onto it for days before I actually opened it but when I finally did, that peppermint goodness made my little belly so happy. That’s where I think my fondness of all things peppermint comes from. Remembering moments like that make eating a peppermint candy cane all the more special for me now. My love for peppermint goes beyond just the traditional candy cane and to me there’s no better time than during the holidays to bake up all kinds of goodies with full of peppermint flavor. This Chocolate Peppermint Bundt Cake is one of my all time favorite recipes and it’s just doesn’t feel like the holidays until I bake it and have that first delicious bite.
Not only do I love this recipe for all of the peppermint flavor but the chocolatey goodness too.
From the rich chocolate cake to the chocolate ganache with a hint of peppermint. It’s oh so good and a staple on my holiday dessert table.
You can totally skip over the cake portion of the recipe and go with a box variety but honestly it doesn’t take but a few minutes more to make it from scratch and one bite of this chocolate beauty and you’ll be glad you did. It’s that good.
If you do go with a box mix (trust me I’ve been there and do it when I’m crunched on time) you can still top it off with the peppermint ganache and candy canes for the same pretty look but for this recipe, I really recommend going with the homemade.
I even made some mini versions of the cake in my little silicone bundt pans for the kids. They’re about the same size as a slice of the cake but served in a cute little mini version. I like to serve these to the kids as their after dinner treat. Whatever type of pan you use, you want to make sure that you grease your pan really well. This will prevent the cake from sticking. When I make my bundt cakes I want them to look like their pretty little selves and not have pieces get stuck behind so I make sure to use Crisco 100% Canola Oil spray to coat my pans. So I always make sure I pick some up at Giant Food Stores when I shop.
Ok so enough talk, let’s get on to the recipe!
- 1 1/2 sticks of butter
- 3/4 of cocoa
- 2 cups of sugar
- 2 21/4 cups of flour
- 2 tsp. of baking powder
- 1/2 tsp. salt
- 1 1/2 cups of milk
- 2 tbsp. of real vanilla extract
- 4 eggs
- Crisco 100% Canola Oil spray
Once your cake is cooled, remove it from the pan and place on your plate or cake stand. Pour the thickened ganache over top the cake and immediately sprinkle with the candy cane pieces.
This is a sponsored conversation written by me on behalf of The J.M. Smucker Company. The opinions and text are all mine.