Peppermint Mocha Bundt Cake

Yields about 12 servings
Prep Time 15 minutes Cook Time 50 minutes Total Time 1 hr 5 mins

Peppermint Mocha Bundt Cake is the absolute PERFECT holiday cake! It's as easy as it is beautiful and loaded with chocolate, coffee, and peppermint flavors.


For the cake

  • 3/4 cup (64 grams) unsweetened cocoa powder, preferably Dutch-processed
  • 6 ounces (170 grams) bittersweet chocolate, finely chopped
  • 1 tablespoon espresso powder
  • 3/4 cup hot water
  • 1 3/4 cups (222 grams) all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup (227 grams) sour cream or plain yogurt, at room temperature
  • 1 1/2 sticks (170 grams) unsalted butter, at room temperature
  • 2 cups (400 grams) packed light brown sugar
  • 1 teaspoon vanilla extract
  • 5 large eggs, at room temperature

For the glaze

  • 1/2 cup heavy cream
  • 2 teaspoons corn syrup
  • 4 ounces (113 grams) semisweet chocolate, chopped
  • 1/4 teaspoon peppermint extract
  • 2 candy canes, crushed


  1. Make the cake

    Preheat the oven to 350°F. 

    Combine the cocoa, chocolate, and espresso in a large bowl. Pour the boiling water into the bowl and cover. Let stand for 5 minutes. In a small bowl whisk together the flour, salt, and baking soda. Whisk the chocolate mixture until it is smooth. Let cool to room temperature. When it has cooled, whisk in the sour cream.

    In the bowl of an electric mixer, beat the butter, brown sugar, and vanilla for about 4 minutes, or until pale and fluffy. Add the eggs, one at a time, until combined. On low speed add the flour mixture and the melted chocolate mixture alternatively, beginning and ending with the flour, until the batter is smooth.

Brush a 10 to 12-cup bundt pan with melted shortening or spray generously with nonstick cooking spray.

Pour the batter into the prepared pan. Bake the cake for about 50 minutes, or until a toothpick comes out with moist crumbs. Let cool on a rack for 10 minutes, then turn the cake out and let cool completely.

Make the glaze

In a small saucepan heat the cream and corn syrup over medium heat until hot. Remove from heat and add the chocolate, whisking until smooth. Add in the peppermint extract. Let cool slightly until thickened. Drizzle over the cake. Sprinkle with candy canes. Let the glaze set at room temperature, about 10 minutes, before serving.


Recipe Notes

You can replace the espresso powder + hot water with simply 3/4 cup espresso.

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