Peppermint Hot Chocolate Cake (Print Format)
Rich chocolate cake with ganache, topped with peppermint candy and marshmallows for a festive touch.
# Ingredients:
→ Chocolate Cake
01 -
1 cup unsalted butter, cubed
02 -
¾ cup unsweetened cocoa powder
03 -
¾ cup water or coffee
04 -
2 cups all-purpose flour
05 -
¾ teaspoon baking powder
06 -
¼ teaspoon baking soda
07 -
1 teaspoon sea salt
08 -
2 cups granulated sugar
09 -
3 large eggs, room temperature
10 -
2 teaspoons vanilla extract
11 -
½ to 1 teaspoon peppermint extract (optional)
12 -
⅔ cup full-fat sour cream or Greek yogurt
13 -
½ cup semi-sweet chocolate chips or mini chocolate chips
14 -
½ cup mini marshmallows
15 -
½ cup crushed peppermint candies (or candy canes)
→ Ganache
16 -
1 cup semi-sweet chocolate chips
17 -
⅔ cup heavy cream
→ Toppings (Optional)
18 -
Mini marshmallows
19 -
Crushed candy canes or peppermint candies
20 -
Mini chocolate chips
# Steps:
01 -
In a medium saucepan over medium-low heat, combine butter, unsweetened cocoa powder, and water (or coffee). Stir frequently until the butter melts and the ingredients are combined. Remove from heat and cool for 10 to 15 minutes.
02 -
Grease a 10-12 cup bundt pan with butter or nonstick spray, ensuring all corners are coated, and dust with unsweetened cocoa powder. Tap out excess.
03 -
Preheat your oven to 350°F.
04 -
In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, and salt. Set aside.
05 -
Transfer the cooled chocolate mixture to a large mixing bowl or stand mixer. Add granulated sugar and beat until combined. Add eggs one at a time, mixing fully after each addition. Mix in vanilla extract, peppermint extract (if using), and sour cream.
06 -
Slowly add the dry ingredient mixture to the batter, mixing until just combined.
07 -
Fold in the chocolate chips, crushed peppermint candies, and mini marshmallows.
08 -
Pour the batter into the prepared bundt pan. Bake for 50-55 minutes or until a toothpick inserted comes out clean or with a few moist crumbs.
09 -
Cool the cake in the pan for 5-10 minutes before turning it onto a wire cooling rack. Allow to cool completely before topping.
10 -
Place chocolate chips in a heat-proof bowl. Heat the heavy cream just below a simmer in a saucepan or microwave and pour over the chocolate chips. Let sit for 3 minutes, then whisk until smooth.
11 -
Drizzle the ganache over the cooled cake. Decorate with marshmallows, crushed candy canes, and mini chocolate chips as desired. Let the ganache set for at least 15 minutes before serving.
# Tips:
01 -
The cake (without ganache and toppings) can be frozen for up to 2 months. Wrap tightly and store in an airtight container.