As promised, I have another chocolate and peppermint recipe for you today – first there were cookies, and now we’re eating cake!

I’m a guest post at Roxana’s Home Baking, one of my favorite baking bloggers. Roxana constantly amazes me with her beautiful layer cakes and gorgeous loaves of bread; I’m convinced she was born to bake! I’m excited to participate in her event 25 Recipes to Christmas, a month-long celebration of Christmas treats.

Please visit Roxana’s Home Baking for the recipe!


Chocolate-Peppermint Bundt Cake
Batter
1 cup boiling water
6 Tbsp unsweetened cocoa
2 1/2 cups flour
2 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1/4 cup unsalted butter, at room temperature
3/4 cup plus 2 Tbsp sugar
1/4 tsp plus 1/8 tsp peppermint extract
3 large eggs
2/3 cup plain fat-free yogurt
1/4 cup mini semisweet chocolate chips

Glaze & Topping
3/4 cup powdered sugar, sifted

1 to 2 Tbsp low-fat milk

1 Tbsp unsalted butter, melted and cooled
1/8 tsp peppermint extract

2 peppermint candy canes, crushed

Preheat oven to 350°F and coat a 12-cup bundt pan with nonstick spray. Whisk together boiling water and cocoa, then set aside to cool. Whisk together flour, baking soda, baking powder, and salt in a medium bowl.

Beat butter, sugar, and peppermint extract in a large mixer bowl at medium speed until well blended (about 3 minutes); add eggs one at a time and beat well. Whisk yogurt into cooled cocoa mixture. Add half of flour mixture to sugar mixture and beat until just combined. Add cocoa mixture, then finish with remaining flour mixture. Fold in chocolate chips.

Spoon batter into prepared pan and smooth with an offset spatula; tap pan sharply to remove air bubbles. Bake 34 to 35 minutes, until cake begins to pull away from edges of pan and a toothpick inserted in the center comes out clean. Cool in pan on a wire rack for 10 minutes; carefully invert onto rack and cool completely.

For the glaze, combine powdered sugar, milk, butter, and peppermint extract in a small bowl. Place wire rack with cooled cake over a piece of wax paper; drizzle cake with glaze and sprinkle with crushed candy canes; let set before serving. Store leftovers in an airtight container at room temperature.

Yield – 16 servings (serving size: 1 slice)

Calories – 210
Carbs – 36

Hi, I’m Laura and welcome to Tutti Dolci, a baking and desserts blog celebrating all things sweet. Featuring beautiful, approachable recipes for everyday and entertaining, I love to put my own twist on classic desserts and inspire a passion for baking.

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63 comments

  1. This is such a pretty cake and so festive for this time of year! I look forward to checking out this recipe! 🙂

  2. This cake is so pretty, Laura. The perfect way to have chocolate and peppermint. Will go over to get the recipe from Roxy:)xx

  3. Truly beautiful!!! I made a bundt cake this week with Chobani, they had a holiday dinner where we cooked fun recipes. I really love making bundt cakes, and need to make them more often:-) Chocolatey love happening here, hugs, Terra

  4. Hey Laura,

    Your blog is beautiful! I realize this post was from a long time ago, but I was wondering if you use a different peppermint extract to get the true peppermint favor (red candy cane type) verses the mint flavor (menthe, green mint). I use the McCormmick peppermint extract for some mint brownies that I make and I have a hard time thinking it will taste candy cane mint flavor if I use it in a cake. What suggestions and ideas do you have? Or is it just fine once it is baked?

    1. Hi April, I typically use pure peppermint extract for my chocolate peppermint recipes, and it seems to work just fine, especially when you have the addition of the crushed candy canes (that adds flavor). Hope that helps! You might like these chocolate peppermint cupcakes as well.

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