Chocolate Fudge Bundt Cake with Peppermint Ganache

 

Deep, dark and decadent, this peppermint-spiked chocolate bundt cake is perfect for the holiday season

by Lindsay Evans

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There is something oh-so sophisticated and elegant about the shape of a classic bundt cake. All those curves and crevices not only make it look majestic, but they act to perfectly catch and dribble the icing, which is poured over the cake after it has been cooled.

Our version is a deep, dark and fudgy chocolate cake which is drizzled with a glossy peppermint-spiked chocolate ganache. Not a fan of peppermint? Simply omit and replace it with pure vanilla extract for a more classic version that will take you anywhere from Sunday night dinner at the in-laws to afternoon tea with the girls.  

Servings: 
Makes 1 Bundt Cake
Ingredients: 

Cake:

1/2 cup milk
1/2 cup plain yogurt
2 1/2 cups all purpose flour
1/2 cup unsweetened cocoa powder
1 tsp baking powder
3/4 tsp salt
1 cup unsalted butter, at room temperature
1 1/4 cups granulated sugar
3 large eggs
1 tsp pure peppermint extract

Ganache:

1/2 cup chopped bittersweet chocolate
1/2 cup whipping cream
1 tsp pure peppermint extract

Recipe Directions: 
1
Preheat oven to 325 F. Lightly butter a 9-inch bundt pan and set aside.
 
2
In a small bowl, stir together milk and yogurt until most of the lumps have disappeared. Set aside. In a medium bowl combine flour, cocoa, baking powder and salt. Stir with a fork to combine well and remove any clumps.
 
3
In the bowl of a food processor fitted with a paddle attachment (or using an electric mixer) cream butter and sugar together until light and fluffy, about 4 to 5 minutes. Beat in eggs one at a time, beating well after each addition. Beat in peppermint extract.
 
4
Gradually fold in flour mixture, alternating with the yogurt mixture, beginning and ending with the flour. Spoon batter into your prepared pan. Bake in oven for 55 to 60 minutes, until a toothpick when inserted comes out clean. Transfer pan to a rack to cool for 10 minutes. Then carefully turn cake out of pan to cool completely. Cake will keep for up to 1 day.