Peppermint Mocha Bundt Cake
If you love peppermint or love chocolate, you will love both of these flavors combined. You can make this Peppermint Mocha Bundt Cake for your friends and family and they are sure to fall in love. You will have a lovely moist, fluffy cake with a chocolate frosting.
Servings: 8
Calories: 740kcal
Ingredients
- 1 box Triple chocolate cake mix
- 3 large eggs
- 1 ¼ C whole milk
- ½ C unsalted butter softened
- 1 tbsp Pure Peppermint Extract
- 1 9 in Bundt cake pan
Mocha Ganache
- 1 ½ C Semi sweet chocolate chips
- ¾ C heavy whipping cream
- 1 tbsp espresso powder
- 1 C Peppermint Crushed Candy
Instructions
- Preheat the oven to 350 degrees and spray the Bundt cake with Pam baking spray.
- Using a large bowl, beat together the cake mix, milk, eggs, butter, and peppermint extract until combined and smooth.
- Pour the batter into the Bundt cake pan and bake in the oven for 35-45 minutes or until a toothpick comes out clean.
- Allow to cool completely before removing the Bundt cake from the pan and placing onto a wire rack.
Ganache Directions
- Using a small pot, bring the heavy whipping cream and espresso powder to a slow simmer.
- Using a strainer, strain the heavy whipping cream into another bowl.
- Pour the hot heavy whipping cream over the chocolate chips into a heat safe bowl.
- Allow to sit for a minute before whisking until smooth.
- Pour the ganache over the Bundt cake and allow it to drip down the sides.
- Sprinkle the crushed candy on top and enjoy!
Nutrition
Calories: 740kcal | Carbohydrates: 81g | Protein: 10g | Fat: 43g | Saturated Fat: 22g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.5g | Cholesterol: 129mg | Sodium: 498mg | Potassium: 503mg | Fiber: 4g | Sugar: 50g | Vitamin A: 875IU | Vitamin C: 0.1mg | Calcium: 178mg | Iron: 5mg