Peppermint Hot Chocolate Cake

top down look at a chocolate bundt cake decorated with marshmallows and crushed peppermint candy. the cake is on a white plate.

5 from 2 votes

Peppermint Hot Chocolate Cake

This Peppermint Hot Chocolate Cake is the perfect addition to all your holiday events! Moist chocolate bundt cake is topped with a rich and decadent ganache and generously sprinkled with crushed candy canes and mini marshmallows. It’s like your favorite cup of hot cocoa in a cake!

Course Dessert

Cuisine American

Keyword chocolate bundt cake, hot cocoa cake, peppermint hot chocolate cake, peppermint hot cocoa cake

Prep Time 15

Cook Time 50

Servings

Calories 608kcal

Author Trish - Mom On Timeout

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 sour cream full fat (or Greek yogurt)
½ cup semi sweet chocolate chips or mini chocolate chips
½ cup mini marshmallows
½ cup peppermint candies crushed (candy canes work great)

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

Chocolate Bundt Cake

In a medium saucepan over medium low heat, combine butter, unsweetened cocoa powder and water (or coffee, if using). Stir frequently until butter is melted and ingredients are combined. Remove from heat and let cool for 10 to 15 minutes.
1 cup unsalted butter, ¾ cup unsweetened cocoa powder, ¾ cup water
Prepare a 10 or 12 cup bundt pan by greasing well with butter or nonstick cooking spray (making sure to get into all the corners) and "flour" with unsweetened cocoa powder. Make sure the pan is evenly coated and then tap out the excess.
Preheat oven to 350°F.
Whisk together all purpose flour, baking powder, baking soda and salt in a medium bowl. Set aside.
2 cups all purpose flour, ¾ teaspoon baking powder, ¼ teaspoon baking soda, 1 teaspoon sea salt
Transfer the cooled chocolate mixture to a large mixing bowl or the bowl of a stand mixer. Add granulated sugar and beat until combined.
2 cups granulated sugar
Add the eggs, one at a time, beating until fully combined. Mix in the vanilla extract, peppermint extract (if using) and sour cream.
3 large eggs, 2 teaspoons vanilla extract, ⅔ cup sour cream, ½ to 1 teaspoon peppermint extract
Slowly add the flour mixture to the batter, mixing just until fully incorporated.
Fold in the chocolate chips, peppermint candies and marshmallows.
½ cup semi sweet chocolate chips, ½ cup mini marshmallows, ½ cup peppermint candies
Pour batter into prepared pan and bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Allow the cake to cool in the pan for 5 to 10 minutes and then turn pan upside down onto a wire cooling rack. The cake should release on its own within a few minutes.
Allow the cake to cool completely before adding the topping.

Ganache

Place the chocolate chips in a heat-proof bowl, set aside.
1 cup semi-sweet chocolate chips
Heat the heavy cream almost to a simmer in a small saucepan over medium-low heat or in the microwave. Pour over the chocolate chips.
⅔ cup heavy cream
Allow to sit for 3 minutes before whisking until smooth and shiny.
Drizzle the ganache over the cooled cake.

Toppings

Decorate the cake with marshmallows and crushed candy canes or peppermint candies. Let the ganache set up for at least 15 minutes. Slice, serve, enjoy!
mini marshmallows, crushed candy canes, mini chocolate chips

Notes

Storage Information

Storing: Keep in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days without the toppings.
Make Ahead: You can bake the cake a day in advance. Add the ganache and toppings before serving.
Freezing: The cake (without the ganache and toppings) can be frozen for up to 2 months wrapped tightly in plastic wrap, then foil and placed in an airtight, freezer safe container. Thaw overnight at room temperature and add the ganache and toppings before serving.

Nutrition