I don't know about y'all, but as much as I love turkey day, I'm super excited for the beginning of the Christmas season.
I basically wake up on Black Friday, and instead of hitting the stores, I hit the kitchen baking up anything and everything involving chocolate, peppermint, and gingerbread.
I just suddenly realized that we got shorted on time this year with one less week between Thanksgiving and Christmas.
That's not really going to bode so well with my mile long list of things to bake.
So many amazing holiday goodies to bake with such little time. I sure hope I can squeeze it all in!
I think I'm off to a good start though.
Bundt cakes are notorious for staying really moist, and this one is no exception. There is a very distinct flavor of dark chocolate thanks to this extra dark cocoa powder that I use as well as a cup of strong coffee.
Adding peppermint was a no-brainer since that and chocolate are basically a flavor powerhouse. I used peppermint extract, remembering that a very small amount goes a very long way. Crushing some candy canes on top not only makes it pretty, but gives the ganache topping a delicious crunchy finish.
Who needs to go out shopping anyway...Isn't that what computers are for?
Chocolate Peppermint Bundt Cake
2 oz bittersweet chocolate, chopped
3/4 cup hot coffee
1 cup granulated sugar
1 cup dark brown sugar, packed
1 3/4 cup all-purpose flour
3/4 cup extra dark cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp Kosher salt
1 cup buttermilk, room temperature
2 large eggs, room temperature
1 tsp pure vanilla extract
1/2 tsp peppermint extract
1/2 cup canola oil
Preheat oven to 350 degrees F. Brush a 10 cup bundt pan with butter and coat with cocoa powder, making sure to get inside every crevice to coat well and prevent cake from sticking. Shake out excess. Set aside.
In a small bowl, combine chocolate and hot coffee. Allow to sit for a few minutes, then stir until melted chocolate is combined with the coffee.
Add both sugars to a large bowl. Sift flour, cocoa powder, baking soda, baking powder, and salt on top. Whisk to combine.
In a large measuring cup, combine buttermilk, eggs, extracts, and oil. Whisk to break up eggs.
Add melted chocolate mixture to buttermilk mixture. Whisking constantly, pour liquid into bowl with the dry ingredients. Stir only until combined.
Pour batter into prepared pan and bake on middle rack in preheated oven for 50-60 minutes or until a cake tester comes out with very few moist crumbs.
8 oz bittersweet chocolate, chopped
1/2 cup heavy cream
1/4 tsp peppermint extract
4 candy canes, crushed
Place chocolate in a medium bowl. Gently heat heavy cream until it is scaled. Pour scaled cream over chocolate and allow to sit for 1-3 minutes. Whisk chocolate until smooth and shiny. Stir in extract. Using a spoon, drizzle ganache over the cake. Sprinkle wet ganache with crushed candy canes.