Peppermint Hot Chocolate Cake (Printer-Friendly)
Rich chocolate cake infused with peppermint, finished with glossy ganache and festive candy toppings.
# What You’ll Need:
→ Chocolate Cake
01 -
1 cup unsalted butter, cubed
02 -
¾ cup unsweetened cocoa powder
03 -
¾ cup water or brewed coffee
04 -
2 cups all-purpose flour
05 -
¾ teaspoon baking powder
06 -
¼ teaspoon baking soda
07 -
1 teaspoon fine 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 to Follow:
01 -
In a medium saucepan over medium-low heat, melt butter with cocoa powder and water or coffee, stirring frequently until smooth. Remove from heat and cool 10 to 15 minutes to avoid scrambling eggs.
02 -
Grease a 10 to 12-cup bundt pan thoroughly with butter or nonstick spray. Dust evenly with cocoa powder and tap out excess for a smooth chocolate coating.
03 -
Set oven to 350°F (177°C) to ensure consistent baking temperature.
04 -
Whisk together flour, baking powder, baking soda, and sea salt in a medium bowl to evenly distribute leavening agents and seasoning.
05 -
Transfer cooled chocolate mixture to a large bowl or stand mixer. Beat in sugar until combined. Add eggs one at a time, mixing thoroughly after each. Incorporate vanilla extract, optional peppermint extract, and sour cream until just blended.
06 -
Gradually add the flour mixture to the wet batter, mixing gently until no streaks remain to maintain a tender crumb.
07 -
Carefully fold in chocolate chips, crushed peppermint candies, and mini marshmallows to preserve their texture and create pockets of flavor.
08 -
Pour batter evenly into the prepared bundt pan. Bake for 50 to 55 minutes or until a toothpick inserted in the center comes out clean or with moist crumbs.
09 -
Allow cake to cool in the pan for 5 to 10 minutes, then invert onto a wire rack. Cool completely before applying ganache to prevent melting.
10 -
Place chocolate chips in a heatproof bowl. Heat heavy cream just below simmering point and pour over chocolate. Let sit for 3 minutes, then whisk until smooth and glossy.
11 -
Drizzle ganache over cooled cake. Garnish with mini marshmallows, crushed candy canes, and mini chocolate chips. Allow ganache to set for at least 15 minutes before serving.
# Helpful Hints:
01 -
For best results, cool the cake thoroughly before applying ganache to avoid sliding. Cocoa powder dusting on the bundt pan creates a professional dark finish and enhances chocolate flavor.