This decadent chocolate peppermint dessert starts with a boxed caked mix, which means it is so easy, but so impressive!
Why You’ll Love This Recipe
Chocolate and peppermint is one of my favorite flavor combinations, and this Chocolate Peppermint Bundt Cake is sure to be the highlight of any Christmas feast!
I love recipes that are elegant but easy, like this divine chocolate cake. It starts with a boxed cake mix, and with a few simple additions, the finished product is impressive and delicious.
It seems that the size of boxed cake mixes is always changing (generally, the box mixes tend to get smaller over time), but don’t worry, this recipe should work just fine regardless of the exact size of your cake mix.
I usually opt for a dark chocolate or fudge cake mix, but regular chocolate, or even Devil’s Food will work just fine. It’s really all of the tasty additions that make the cake.
Especially the decadent chocolate ganache drizzle! I mean, that’s a dessert in and of itself. At least, I’d happily eat it with a spoon.
This recipe is a holiday version of one of the most popular bundt cakes on my site. With the pudding mix and sour cream, this cake always turns out moist, with tons of chocolate flavor.
And no one needs to know how easy it is to make! It tastes even better made a day ahead. Just don’t put it in the refrigerator, as that tends to dry out most cakes.
If you do make this cake ahead of time, I recommend adding the ganache and crushed peppermint topping just before serving. Otherwise the peppermint gets a little soft and chewy.
I also find that Baker’s Joy cooking spray is the best way to ensure my bundt cakes come out of the pan easily. I always apply a generous coating to my bundt pan.
If you’re looking for an extra special holiday dessert that isn’t a lot of extra work, this Chocolate Peppermint Bundt Cake is a must try!
Be sure to save this recipe to your favorite Pinterest board for later.
Ingredients
- Chocolate cake mix
- Instant chocolate pudding mix
- Sour cream
- Eggs
- Vegetable oil
- Peppermint extract
- Chopped chocolate or chocolate chips
- Heavy cream
- Peppermint candies
Chocolate Peppermint Bundt Cake
Ingredients
For the cake
- 1 chocolate cake mix
- 1 3.4 oz. package instant chocolate pudding mix
- 2 cups sour cream
- 3 eggs
- 1/3 cup vegetable oil
- 1/2 cup water
- 1 teaspoon peppermint extract
For the ganache
- 1 cup heavy cream
- 8 ounces chopped semi-sweet chocolate or chocolate chips
- Crushed peppermint candies
Instructions
- Preheat oven to 350 degrees. Grease and flour a 10-inch bundt pan.
- In the bowl of a stand mixer, beat all cake ingredients until well blended. Spoon batter (it will be thick) into prepared pan.
- Bake for 50 minutes to 1 hour. Cool for 10-15 minutes in the pan before turning out onto a wire rack to cool completely.
- Meanwhile, make the ganache: Place chopped chocolate in a medium bowl. Heat cream in a small saucepan over medium heat until bubbles just begin to form around the edges.
- Pour hot cream over chocolate and let stand for 3-5 minutes. Whisk until chocolate is smooth and shiny.
- Pour ganache over cooled cake. Sprinkle with crushed peppermint candy.
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Nutrition
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11 comments
Elizabeth A Todd
I made this cake according to the instructions twice. Both times it collapsed. After reading above comments I made it again with 1 cup sour cream and 4 eggs and it was perfect.
Holly Danklefsen
I have made this cake twice. Both times it has come out delicious….but , it always deflates after removing it from the oven. It tastes great but it tends to look like something from
“ whoville “ . I’m disappointed because the flavor is terrific but I don’t believe there is anyway that this cake could come out of the oven and remain looking like the picture on this post. It tells me there must be some ingredient that is causing the cake to deflate like this.
Betsy
Way too much sour cream. It says 2 cups. My cake and time totally wasted. Seems like should only be 1/2 cup. Letsdishrecipes.com please check this detail.
Minerva Conrad
I’m glad I made this the night before because I threw it away and had time to do something else. The cake rose above the pan and then fell when it came out of the oven. The top half was cooked, but the bottom was raw. The cake had a nice peppermint flavor but wasn’t very sweet. Maybe the ganache sweetened it up? Waste of time and money.
carole
i made this cake twice and both times it was a flop. after taking out of oven it collapsed and was still raw inside. Ive looked up similar chocolate recipes with pudding and they all call for 1 cup of sour cream and 4 eggs. so i made again with less cream and more eggs and it was fine.
DD
The cake is moist, delicious, and a huge hit! However, I made it the night before and next time will wait to add the crushed candy until serving, as it all melted into the hot ganache.
PatY
I really want to try this cake but don’t have a Bundt cake pan. Can I use a 9 x 13 baking dish?
Danelle
Yes you can!
Pl
Disappointed. The peppermint completely melted into the Gamache. I was fine for hours. I stored covered in a cool room
Christmas morning melted into Ganache
Ann Greeley
I made the cake today & we all loved it-my husband & four boys, ages 14-21. Just a question, in your picture it looks like some of the ganache is dry on the cake & some is not. Did you put it on at different times? Thanks for the great recipe!
Danelle
Thank you! I hadn’t noticed that about the ganache. I put it all on at once. Since it’s shiny, I’m guessing what you’re seeing is reflections from the lights in my kitchen.