We try to limit our dessert intake as much as we can in our apartment. My wife has quite a sweet tooth which she has trouble controlling sometimes and I don’t really need dessert at all but enjoy it when available. So we have come to the decision that we will only make dessert once a week. If it is gone after a day then we don’t have any more for the rest of that week and if it lasts all week that’s great. So when deciding what to make this week I asked my wife what she would like because she enjoys dessert more than I do and she had a one word answer, holiday.
Now this did not provide me with too much inspiration. But after careful consideration I was able to narrow down my choices. First of all, sugar cookies are to come when Christmas gets a little closer, so vanilla was out. Next, Thanksgiving is over and I don’t love pumpkin all that much so that was out too. Ginger/spice got careful consideration, but I have a favorite ginger cookie recipe that I really like and don’t have it in my possession so I will wait and do that soon. So I realized that the best medium to use was chocolate. The question was, how do I turn chocolate into holiday? The answer, peppermint. The marriage is common and easy to execute so I decided that I would wing it and try my hand at some original creation, and I must admit I did a pretty darn good job.
The cut up today is pretty much the whole recipe. I used a basic chocolate bundt cake recipe and a basic white sugar glaze recipe, then flavored them by my own hand. The nice thing is, is that nowadays we have the ability to insert peppermint flavor into anything easily with peppermint extract. If you are used to making chocolate bundt cake and/or basic sugar glazes and frostings. The only new thing necessary is the peppermint extract. The chocolate chips and candy canes are optional but highly recommended. Also, the tip of the day is to break up the candy canes in their wrapper, inside a ziploc bag. This allows you to contain all of the candy bits, and the wrappers come right off instead of having to fight that awful plastic.
Peppermint Chocolate Bundt Cake with Peppermint Glaze
- 2 sticks unsalted butter
- 1 1/2 cups sugar
- 4 large eggs
- 1/2 cup sour cream
- 1 tsp vanilla extract
- 1/2 tsp peppermint extract
- 2 1/2 cups flour
- 1/2 cup unsweetend cocoa powder
- 1 tsp baking powder
- 1/2 cup milk
- 1 cup chocolate chips
- 1 1/2 cups powdered sugar
- 3 Tbs milk
- 1/2 tsp vanilla extract
- 1/4 tsp peppermint extract
- 2 candy canes
- Preheat oven to 325 and spray bundt pan with non-stick cooking spray or coat in butter and flour.
- Cream butter and sugar together in stand mixer or with electric hand mixer until pale yellow.
- Add eggs one at a time and mix until fully incorporated. Next add sour cream, vanilla extract, and peppermint extract and mix until smooth.
- Now add half of the flour, cocoa, and milk and stir until fully incorporated. After mixed, add the rest of the flour, cocoa, and milk and add baking powder and mix until batter is well mixed. If desired, fold in the chocolate chips.
- Scrape the batter into the prepare bundt pan and bake for about 1 hour. A cake tester should come out clean.
- In a separate bowl, prepare the glaze. Mix the powdered sugar, most of the milk, and both the vanilla and pepper mint extracts. If the glaze is too thin, add a little more sugar and if still a little thick add more milk until a thin paste forms. Crush candy canes in a zip-top bag and add bits to glaze.
- When cake is cool enough to handle, turn out of the pan and allow to cool COMPLETELY! When completely cooled, pour glaze over the cake and allow to set. Slice and serve
Here is a look at my serving suggestion: