Peppermint Hot Chocolate Cake
A delightful dessert that combines rich chocolate flavors with a refreshing burst of peppermint, perfect for cozy days or festive celebrations.
Ingredients
For the Cake
- 1 cup unsalted butter (2 sticks), cut into cubes for a creamy texture
- ¾ cup unsweetened cocoa powder plus extra for dusting the pan
- ¾ cup water or brewed coffee to enhance the cocoa's richness
- 2 cups all-purpose flour for a tender crumb
- ¾ tsp baking powder for rise
- ¼ tsp baking soda to enhance lightness
- 1 tsp sea salt to balance flavors
- 2 cups granulated sugar for sweetness
- 3 large eggs, at room temperature for easier mixing
- 2 tsp vanilla extract for aromatic touch
- ½ to 1 tsp peppermint extract to infuse holiday spirit
- ⅔ cup full-fat sour cream or Greek yogurt for moisture and richness
- ½ cup semi-sweet chocolate chips for added texture
- ½ cup mini marshmallows that melt into pockets of sweetness
- ½ cup crushed peppermint candies or candy canes for festive crunch
For the Ganache
- 1 cup semi-sweet chocolate chips for the rich ganache
- ⅔ cup heavy cream for a velvety finish
For Topping
- additional to taste mini marshmallows, crushed candy canes or peppermint candies, and mini chocolate chips for garnish
Instructions
Preparation
- Put the butter, cocoa powder, and water or coffee in a medium saucepan over medium-low heat. Stir frequently until the butter melts and these ingredients combine smoothly.
- Once melted and smooth, take the mixture off the heat and let it cool for about 10 to 15 minutes.
- Grease a 10 or 12-cup bundt pan thoroughly with butter or cooking spray, dust with cocoa powder.
- Preheat your oven to 350 degrees Fahrenheit.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Mixing the Batter
- Pour the cooled chocolate mixture into a large mixing bowl or stand mixer bowl. Add granulated sugar and beat until smooth.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
- Mix in the vanilla extract, peppermint extract (if using), and sour cream.
- Slowly add the flour mixture and mix until no dry streaks remain. Gently fold in chocolate chips, mini marshmallows, and crushed peppermint candies.
Baking
- Pour the batter into the prepared bundt pan and bake for 50 to 55 minutes, or until a toothpick comes out clean.
- Allow the cake to cool in the pan for 5 to 10 minutes, then flip it onto a wire rack to cool completely.
Making Ganache
- Place 1 cup of chocolate chips in a heatproof bowl. Heat the heavy cream until nearly simmering.
- Pour the hot cream over the chocolate chips and let it sit for about 3 minutes, then whisk until smooth.
Serving
- Drizzle the ganache over the cooled cake, and sprinkle with mini marshmallows, crushed candy canes, and chocolate chips.
- Let the ganache set for at least 15 minutes before slicing.
Notes
For a healthier alternative, consider using lower-fat yogurt instead of sour cream. Room temperature ingredients blend better, and dusting the bundt pan with cocoa powder prevents white specks.