Chocolate Peppermint Crunch Bundt Cake

Chocolate Peppermint Crunch Bundt Cake

  • Prepare: 15M
  • Cook: 40M
  • Total: 55M
Chocolate Peppermint Crunch Bundt Cake

Chocolate Peppermint Crunch Bundt Cake

Diets

  • Vegetarian

Ingredients

  • Refrigerated

    • 4 Eggs, large
  • Baking & Spices

    • 1 1/3 cups Chocolate chips
    • 1 package Chocolate pudding mix, instant
    • 1 box Devil's food chocolate cake mix
    • 1/2 tsp Peppermint extract
  • Dairy

    • 3/4 cup Butter
    • 1 6-ounce container Greek yogurt, plain
    • 1/2 cup Heavy whipping cream
  • Desserts

    • 1/2 cup Andes peppermint chips
    • 1/4 cup Andes peppermint chips or crushed candy canes
  • Liquids

    • 1/2 cup Water
  • Time
  • Prepare: 15M
  • Cook: 40M
  • Total: 55M

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Description

Chocolate Peppermint Crunch Bundt Cake Prep time: 15 mins Cook time: 40 mins Total time: 55 mins Serves: 8-10 slices

Ingredients

  • Cake:
  • 1 box Devil’s Food Chocolate Cake Mix
  • 6-ounce container plain Greek yogurt
  • 1 package instant chocolate pudding mix
  • 4 large eggs
  • ½ cup water
  • ½ cup butter, melted
  • ¼ teaspoon peppermint extract
  • ½ cup Andes peppermint chips
  • Chocolate Ganache Topping:
  • 1⅓ cups chocolate chips
  • ½ cup heavy whipping cream
  • ¼ cup butter
  • ¼ teaspoon peppermint extract
  • ¼ cup Andes peppermint chips or crushed candy canes

Directions

  • Cake:
  • Preheat oven to 350 degrees F. Grease a Bundt cake pan with cooking spray and set aside.
  • Beat together cake mix, Greek yogurt, chocolate pudding mix, eggs, water, melted butter and peppermint extract. Fold in peppermint chips.
  • Pour cake batter into the bundt pan. Bake at 350 degrees for 40-45 minutes or until a toothpick inserted into the center comes out clean.
  • Cool in the pan on a wire rack for 25 minutes. Remove the cake from the pan and transfer to a wire rack to cool completely.
  • Chocolate Ganache Topping:
  • Pour chocolate chips in a medium sized bowl. Set aside.
  • Melt butter in a small saucepan over medium heat. When the butter is just about melted, add the cream. Stir constantly but gently with a wire whisk. Heat until mixture just barely comes to a boil. Pour over the chocolate in the bowl.
  • Stirring gently, combine the chocolate with the butter/cream mixture until smooth. Stir in the peppermint extract. Let chocolate sit on the counter to cool while the cake is baking and cooling. Pour/drizzle over cooled cake. Garnish with peppermint chips or crushed candy canes.
  • Adapted from Tastes Better From Scratch
  • Serves: 10-12 pieces
  • Prepare: 15 mins
  • Cook Time: 40 mins
  • TotalTime:
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Title:

Chocolate Peppermint Crunch Bundt Cake

Descrition:

Rich chocolate cake with a hint of peppermint and a decadent chocolate ganache topped with Peppermint Crunch Baking Bits. The perfect holiday dessert!

Chocolate Peppermint Crunch Bundt Cake

  • Refrigerated

    • 4 Eggs, large
  • Baking & Spices

    • 1 1/3 cups Chocolate chips
    • 1 package Chocolate pudding mix, instant
    • 1 box Devil's food chocolate cake mix
    • 1/2 tsp Peppermint extract
  • Dairy

    • 3/4 cup Butter
    • 1 6-ounce container Greek yogurt, plain
    • 1/2 cup Heavy whipping cream
  • Desserts

    • 1/2 cup Andes peppermint chips
    • 1/4 cup Andes peppermint chips or crushed candy canes
  • Liquids

    • 1/2 cup Water

The first person this recipe

yellowblissroad.com

yellowblissroad.com

255 0

Found on yellowblissroad.com

Yellow Bliss Road

Chocolate Peppermint Crunch Bundt Cake

Rich chocolate cake with a hint of peppermint and a decadent chocolate ganache topped with Peppermint Crunch Baking Bits. The perfect holiday dessert!