Ingredients
Chocolate Cake
- 1 cup unsalted butter (2 sticks), cubed
- ¾ cup unsweetened cocoa powder
- ¾ cup water or coffee
- 2 cups all-purpose flour
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon sea salt
- 2 cups granulated sugar
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
- ½ to 1 teaspoon peppermint extract (optional but recommended)
- ⅔ cup full-fat sour cream or Greek yogurt
- ½ cup semi-sweet chocolate chips or mini chocolate chips
- ½ cup mini marshmallows
- ½ cup crushed peppermint candies or candy canes
Ganache
- 1 cup semi-sweet chocolate chips
- ⅔ cup heavy cream
Toppings (Optional)
- Mini marshmallows
- Crushed candy canes or peppermint candies
- Mini chocolate chips
Instructions
- Prepare Chocolate Mixture: In a medium saucepan over medium-low heat, combine the cubed butter, unsweetened cocoa powder, and water or coffee. Stir frequently until the butter is fully melted and all ingredients are well combined. Remove from heat and allow the mixture to cool for 10 to 15 minutes.
- Prepare Bundt Pan: Grease a 10 or 12 cup bundt pan thoroughly with butter or nonstick cooking spray, ensuring you coat all corners. Dust the pan evenly with unsweetened cocoa powder, tapping out any excess to prevent sticking and to enhance the chocolate flavor.
- Preheat Oven and Mix Dry Ingredients: Preheat your oven to 350°F (175°C). In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and sea salt. Set aside.
- Combine Wet Ingredients: Transfer the cooled chocolate-butter mixture into a large mixing bowl or the bowl of a stand mixer. Add the granulated sugar and beat until fully combined and smooth.
- Add Eggs and Flavorings: Add the eggs one at a time to the chocolate mixture, beating after each addition until fully incorporated. Stir in vanilla extract, peppermint extract (if using), and sour cream until the batter is smooth and homogeneous.
- Incorporate Dry Ingredients: Gradually add the flour mixture to the wet batter, mixing slowly just until fully combined. Avoid overmixing to maintain cake tenderness.
- Add Mix-Ins: Gently fold in the semi-sweet chocolate chips, mini marshmallows, and crushed peppermint candies, evenly distributing throughout the batter.
- Bake the Cake: Pour the batter into the prepared bundt pan and smooth the top. Bake in the preheated oven for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
- Cool the Cake: Let the cake cool in the pan for 5 to 10 minutes, then carefully invert the pan onto a wire cooling rack. The cake should release after a few minutes. Allow the cake to cool completely before adding ganache and toppings.
- Prepare Ganache: Place the semi-sweet chocolate chips in a heatproof bowl. Heat the heavy cream until just about to simmer, either in a small saucepan over medium-low heat or briefly in the microwave. Pour the hot cream over the chocolate chips and let sit for 3 minutes. Whisk gently until the ganache is smooth, glossy, and fully combined.
- Decorate the Cake: Drizzle the ganache evenly over the cooled cake. Decorate with optional mini marshmallows, crushed candy canes, and mini chocolate chips as desired. Allow the ganache to set for at least 15 minutes before slicing and serving.
Notes
- Storing: Keep the cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days without the ganache and toppings.
- Make Ahead: The cake can be baked a day in advance; add ganache and toppings just before serving for best texture and freshness.
- Freezing: Freeze the unfrosted cake wrapped tightly in plastic wrap and foil inside an airtight freezer-safe container for up to 2 months. Thaw overnight at room temperature and add ganache and toppings before serving.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
