Peppermint Chocolate Bundts

This recipe is an ode to my son Gavin. He loves these Peppermint Chocolate Bundts. Why? a.) Gav loves Christmas and these mint sensations scream Christmas, b.) Gav loves to be able to grab it right off the plate, no flatware necessary, and c.) Gav loves cream cheese frosting. He also loves chocolate, candy canes, and….well, he’s just a lover of it all, ok? But honestly, these bundts are easy to serve at parties because they can be passed around or held easily with a napkin. If you prefer to make one big dessert, this totally works as a single large bundt cake, too. Oh, and because I love them all equally, I’ll tell you that my husband’s favorite recipe of the season is the Coffee Flour Mistletoe Cookies, and Liam’s is my version of holiday S’mores. What’s your fave?

peppermint chocolate bundts

peppermint chocolate bundts

THE BUNDT: BATTER, CREAM CHEESE, BATTER, BAKE!

Whisk the dry ingredients and wet ingredients separately. Totally optional, but the recipe calls for espresso powder for a little extra zing (maybe that’s why Gavin loves it so much!). Combine the wet and dry ingredients, add the boiling water, and whisk or beat it all until the batter is completely combined. Tip: Make sure the water is hot-hot-hot since that’s what really makes these peppermint chocolate bundts moist.
Pour half of the chocolate batter evenly into the prepared bundt pan. Take the prepared cream cheese frosting and spoon it on top of each bundt. It’ll be thick but do try to spread it around without touching the sides of the pan. It’s a party trick for sure.

batter then cream cheese frosting

Then, add the last half of the batter. Make sure the bundt only comes to about 3/4 of the way to the top of the pan. If you go mini-me bundt pans, then bake for 25 minutes or so.  But, if you are opting for a standard size bundt pan, bake for 55-65 minutes. Once done, cool until you can handle the pan, then pop out of the cake pan on a cooling rack.

top with ganache

THE TOPPIN’S

Follow the recipe for the ganache which is SOOOOOO easy. Have fun smothering melted chocolate on these delicious fluffy cakes.

sprinkle with candy canes

I like to use candy canes better than candy rounds because they seem to crush better. Rope in your favorite little person (in this case: Gav) and place the candy canes in a ziplock on a cutting board under a dish towel. Use a meat mallet or a hammer and start crushin’ it. Have fun sprinkling your new crumbles on top of the peppermint chocolate bundts.

elk platter and bundts

PRESENTING…PEPPERMINT CHOCOLATE BUNDTS

I love this elk with his head on a platter. Add some trees like these from Joann’s, and you can even sprinkle any extra candy canes on the tabletop for a snowy effect. Get cozy and enjoy these Peppermint Chocolate Bundts – I know Gavin will!

delicious cream cheese inside

OUR FAVES 

Photos by: Maria Hedrick Photography

Peppermint Chocolate Bundt Cakes

By TheSweetNerd  

December 15, 2017

Ingredients

Bundts

1 3/4 cups all-purpose flour

3/4 cup unsweetened natural cocoa powder

1 3/4 cups granulated sugar

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

optional: 2 teaspoons espresso powder

1/2 cup vegetable oil

2 large eggs, at room temperature

3/4 cup full fat sour cream, at room temperature

1/2 cup buttermilk, at room temperature

1 teaspoon of peppermint extract

1/2 cup boiling hot water

Cream Cheese Filling

12 ounces full-fat block cream cheese, softened to room temperature

1 large egg

1/4 granulated sugar

1/2 teaspoon pure vanilla extract

Ganache

8 ounces dark chocolate or white chocolate candy melts.

3 candy canes (to crush and use as a topping)

Directions

Bundts

1Preheat oven to 350°F and grease mini bundt pan.

2Whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using) together in a large bowl. Set aside.

3Using a handheld or stand mixer fitted with a whisk attachment (or you can use a whisk) mix the oil, eggs, sour cream, buttermilk, and vanilla together until combined.

4Pour the wet ingredients into the dry ingredients, add the hot water, and whisk or beat it all until the batter is completely combined. Set aside to prepare the cream cheese filling.

5Pour half of the chocolate batter evenly into the prepared bundt pan. Spread all of the cream cheese filling evenly on top.

6The cream cheese batter is thick, so you'll have to spoon it on top and try not to spread it around-- avoid touching the sides of the pan.

7Pour the remaining chocolate batter evenly on top.

8Bake at 350 degrees for 25 minutes or until a toothpick inserted into the cake comes out clean with just a couple lightly moist crumbs. If you are using a traditional bundt pan, then bake for 50-60 minutes.

9Once done, remove from the oven. Once the pan is cool enough to handle (but still warm), then pop out the mini bundts onto a cooling rack. Once completely cool, then decorate.

10Pour ganache on top and sprinkle on crush peppermint bits.

Cream Cheese Filling

1Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese on high speed until no lumps remain. Beat in the remaining ingredients on medium-high speed until combined.

Ganache

1Place melting chocolate into a microwavable bowl and microwave in 20 second intervals until smooth.

00:00

15 Comments

  • Kendall
    2 months ago

    These look absolutely delicious! I love the presentation too- the red really pops.

    • Cindy "TheSweetNerd" Rodriguez
      2 months ago

      Thanks for noticing – the team has had fun with using bright colors for the shoots.

  • Such a delicious and good looking sweet treat, ideal for Christmas. They sound lovely and gooey.

    • Cindy "TheSweetNerd" Rodriguez
      2 months ago

      Thanks Helen! They’re pretty on the holiday table top.

  • 2 months ago

    This looks so delicious!!

    • Cindy "TheSweetNerd" Rodriguez
      2 months ago

      Thanks Kristen!

  • 2 months ago

    There is nothing better than holiday treats! I am in love with these little bundts!

    • Cindy "TheSweetNerd" Rodriguez
      2 months ago

      I like the size too, perfectly snackable.

  • 2 months ago

    I love everything about this recipe!

    • Cindy "TheSweetNerd" Rodriguez
      2 months ago

      Thanks Jillian!

  • 2 months ago

    Oh my these look amazing! Perfect holiday treat.

    • Cindy "TheSweetNerd" Rodriguez
      2 months ago

      Thanks Matt. They taste just as good. 🙂

  • My daughter is a huge chocolate peppermint fan, so I’ll be making these for her when she’s home for Christmas! Beautiful 🙂

    • Cindy "TheSweetNerd" Rodriguez
      2 months ago

      Nothing would make me happier – please let me know how they turn out Jennifer!

  • Lorna Soonhee Umphrey
    2 months ago

    I love that elk head platter. I want one!!! And now you’ve fully inspired me to get a mini bundt pan. Yum!

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