Peppermint Hot Chocolate Cake

This Peppermint Hot Chocolate Cake is designed for those cold months when you want a dessert that tastes just like your favorite winter drink. The base is a plush chocolate bundt cake, infused gently with peppermint, drenched in silky ganache, and topped with crushed candy canes and marshmallows. A holiday table showstopper, it invites guests back for seconds with every chocolatey bite.

I first baked this cake for a holiday movie night with friends and everyone asked for the recipe before the night was over. Now it has become my go-to for December birthdays as well.

Ingredients

• Unsalted butter: Choose high-quality butter for richness and a tender crumb
• Unsweetened cocoa powder: Use Dutch-processed for a deep cocoa flavor and smooth color
• Water or coffee: Coffee enhances the chocolate notes while water keeps it classic
• All purpose flour: For structure and a soft texture avoid overmixing for lightness
• Baking powder and baking soda: Ensure a perfect rise and fluffy bite
• Sea salt: Accentuates the cocoa and balances sweetness use fine or flaky depending on what you have
• Granulated sugar: Provides sweetness and helps keep the cake moist
• Large eggs: Room temperature eggs blend more smoothly for a creamy batter
• Vanilla extract: Real vanilla lifts the chocolate flavor
• Peppermint extract: Go slowly and taste as you add for just the right minty note
• Sour cream: Full fat or Greek yogurt are both good for tang and extra moisture
• Semi sweet chocolate chips: Mini chips melt evenly for pockets of chocolate in every slice
• Mini marshmallows: Scatter through the batter for chewy textured pockets like real hot cocoa
• Peppermint candies: Crushed candy canes add crunchy sweet pops go for fresher ones for the brightest taste
• Heavy cream: For ganache use full fat cream for ultimate shine and richness
• Toppings: Mini marshmallows more crushed candy canes and mini chocolate chips make the cake look festive and fun

Step-by-Step Instructions

Start the Chocolate Base:

In a medium saucepan melt the cubed butter with the cocoa powder and water or coffee over medium low heat stirring frequently until smooth and combined then let cool for ten to fifteen minutes so you do not scramble the eggs later

Prep the Bundt Pan:

Grease a ten or twelve cup bundt pan thoroughly with soft butter or a nonstick spray making sure to coat every crevice then dust with cocoa powder for a nonstick chocolate shell tap out excess cocoa

Make the Dry Mixture:

Whisk all purpose flour baking powder baking soda and salt together in a medium bowl this ensures even distribution and rise

Mix the Chocolate Mixture:

Once cool transfer the melted chocolate mixture to a stand mixer bowl or large mixing bowl Add sugar beat until combined then add eggs one at a time blending well after each Add vanilla peppermint extract if using and sour cream mixing just until blended do not overmix

Incorporate the Dry Ingredients:

Slowly add the dry flour mixture to the wet batter mixing just until no streaks remain for a tender crumb

Fold in the Mix Ins:

Gently fold in chocolate chips crushed peppermint candies and mini marshmallows preserve their shape in the batter for beautiful pockets

Bake the Cake:

Pour batter evenly into prepared pan bake at three hundred fifty degrees Fahrenheit for fifty to fifty five minutes until a toothpick in the center comes out clean or with moist crumbs

Cool and Unmold:

Let the cake cool in the pan for five to ten minutes to release steam then invert onto a wire rack and let cool completely before topping to prevent melt

Make the Ganache:

Place chocolate chips in a heatproof bowl pour almost simmering heavy cream over the chips let sit three minutes to melt then whisk smooth glossy and rich

Decorate the Cake:

Once cake is cool drizzle ganache all over and decorate generously with mini marshmallows and crushed candy canes for a festive look let ganache set fifteen minutes before serving

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My favorite thing about this cake is the swirled in marshmallows that melt just enough to create gooey bites. Last year my niece helped me decorate with the crushed candy canes and we ended up covering every inch she declared it merry enough for Santa.

Storage Tips

Store the cake under a cake dome or in an airtight container for up to two days at room temperature. For longer freshness move it to the fridge for up to four days. If freezing wait to add ganache and toppings. Wrap the cooled cake in plastic wrap then foil and freeze up to two months. Thaw overnight at room temp and finish with toppings before serving.

Ingredient Substitutions

You can swap Greek yogurt for the sour cream with great results. Use dark chocolate chips instead of semi sweet if you want a more robust cocoa flavor. If you are not a peppermint fan just leave out the extract or replace it with almond for a different holiday twist.

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Serving Suggestions

This cake stands out on its own but you could serve each slice with vanilla ice cream or whipped cream. For a special brunch pairing add spiced coffee or homemade hot chocolate. It also makes a beautiful edible centerpiece for cookie exchanges or festive buffets.

A Little History

Peppermint and chocolate make a classic winter combo as peppermint candies became holiday staples in America during the twentieth century. Bundt cakes gained popularity in the sixties for their striking shape and ability to feed a crowd. This cake brings the two traditions together for a new festive favorite.

Recipe FAQs

→ What keeps the cake so moist?

The combination of butter, sour cream, and eggs ensures a tender, moist crumb in every bite. Sour cream is key for richness and texture.

→ Can I substitute the peppermint extract?

If you prefer, the peppermint extract can be omitted or adjusted for less mint flavor. It can also be replaced with vanilla for a more classic profile.

→ How should I store leftovers?

Keep the cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Add toppings just before serving to maintain freshness.

→ Can this dessert be frozen?

Yes. The cake (without ganache or toppings) freezes well for up to 2 months wrapped tightly. Thaw at room temperature and add ganache and toppings before serving.

→ How do I achieve a smooth ganache topping?

Pour heated cream over chocolate chips and let sit before whisking until glossy and smooth. Spread or drizzle over the cooled cake for a silky finish.

→ Are mini marshmallows necessary?

Mini marshmallows add texture and a classic hot chocolate touch, but they are optional. You can leave them off or substitute with chocolate chips if preferred.