Cooking Lesson #574: Chocolate Peppermint Topped Bundt Cake

…from the Perspectives’ Kitchen

How you doin’? While they may look a little complicated because of the intricate designs of some pans, every baker loves the simplicity of a Bundt cake. It doesn’t require heavy frostings or complicated layers. It simply bakes in a single Bundt pan and emerges with a decorative built-in design that’s easy to slice and ready to eat. It’s the ultimate snack cake, and yet at its best, it’s a scrumptious dessert and pretty enough to complement most any meal.
 
This Chocolate Peppermint Topped Bundt Cake is the richest of chocolate cakes—pleasingly dense thanks to the full-fat sour cream. It’s topped with a peppermint-laced white chocolate glaze and crushed peppermint candies. The glaze delightfully hardens like a thin peppermint bark, topped with a cool and crunchy surprise.
 
Prep time:  15 minutes
Bake time:  50 to 55 minutes
Cool time:  10 to 15 minutes
Frosting prep time:  10 minutes
Yield:  12 to 16 servings
 
Ingredients 
For the cake
2 sticks unsalted butter, chopped
3/4 cup unsweetened cocoa powder, plus 1 tablespoon for the baking pan
1 cup water
2 cups granulated sugar
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon salt
2 large eggs
2 teaspoons pure vanilla extract I prefer Nielsen-Massey
1 cup sour cream
2 cups all-purpose flour
 
For the topping:
8 ounces white chocolate (I prefer Guittard)
1/2 teaspoon coconut oil
1 teaspoon pure Peppermint Extract (we tested with Nielsen-Massey)
1/4 cup crushed left-over candy canes
 
Directions 
To make the cake

1. Preheat an oven to 350° F.
2. Grease a Bundt pan with butter and then sprinkle with an even coating of cocoa powder, about 1 tablespoon.
3. In a small saucepan combine the butter, cocoa powder and water; heat over medium heat until butter melts, stirring as needed. Remove from heat and set aside to cool for about 10 minutes.
4. In the bowl of an electric mixer add the sugar, baking powder, baking soda, and salt; stir to combine.
5. Add cooled chocolate mixture and blend until fully combined.
6. In a separate bowl whisk together the eggs, vanilla and sour cream.
7. Pour into the chocolate batter and blend well.
8. While slowly mixing, add the flour and blend just until fully incorporated.
9. Pour the batter into the prepared pan and bake for 50 to 55 minutes, or until a toothpick inserted near the center comes out clean.
10. Allow the cake to cool in the pan for 10 minutes.
11. Turn the pan upside down onto a wire cooling rack. Leave pan upside down on cooling rack a few minutes; the cake should release on its own.
12. Allow cake to further cool before topping.

To make the topping

1. Melt the white chocolate and coconut oil in a small saucepan over low heat, or alternatively in a bowl in the microwave at 50% power in 30 second intervals. Check and stir frequently.
2. When the chocolate is mostly melted, remove from the heat and set aside a few minutes, then stir again until smooth.
3. Add the peppermint extract and stir well to combine.
4. Pour peppermint white chocolate over on top of the cooled cake.
5. Top with chopped peppermint candies and allow the topping to set up a bit before serving.

ChefSecret:  The sour cream not only contributes to a tender, moist crumb, it also cuts the sweetness just a bit. And we’re not kidding about the density of the chocolate cake! Pair it with a glass of milk or a cup of black coffee.

Quip of the Day: “A word to the wise isn’t necessary… it’s the stupid ones that need it.”
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To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America and/or American Red Cross.
 
#Baking #Desserts #DarkChocolateCake #CocoaPowder #Peppermint #CandyCanes #SourCream #Guittard #Nielsen-Massey #Covid19 #2023 #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup  

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