I think the BBCers have a new holiday favorite! I started dreaming about a chocolate peppermint cake right after Thanksgiving, when I saw the Baked Boys post one they were working on their feeds. I’ve always loved chocolate/peppermint candy–I blame my dad, who always brought us Peppermint Patties when we stopped at the gas station. When I brought up the idea of making one for the BBC at our belated Thanksgiving celebration, the response was a resounding yes!
So on Christmas Eve, when I was scrounging around for a dessert to make in our whirlwind of travel and family, my dad suggested the chocolate peppermint cake again. And why not? It was such a huge hit the first time, why not give it another go.
And despite the fact that I may have slightly twice baked it (check that the oven is empty BEFORE you preheat) it was delicious, once again. In fact, some in the family couldn’t wait to cut into it on Christmas morning. So it’s time to share!
Chocolate Mint Bundt
Adapted from the Food Librarian
1 cup water
1/2 cup vegetable oil
1 stick (1/2 cup) butter
1/4 c plus 1 T (or 5 T) cocoa (Dutch processed or natural cocoa)
2 cups all-purpose flour
2 cups sugar
1/2 t salt
1/2 c buttermilk
1 t baking soda
1 t vanilla
1/2 t peppermint extract
1/2 c chopped Andes Mint candies
1. In a microwave safe bowl, combine water, oil, butter and cocoa. Place in microwave until butter is melted, about 1 minute and 30 seconds.
2. In a large bowl, combine together with a whisk: flour, sugar, salt.
3. Add the chocolate mixture to the flour and mix until combined.
4. Add the buttermilk and baking soda and mix.
5. Add the eggs, vanilla and peppermint extractto the batter and combine. Add Andes baking chips.
6. Pour batter into greased 10 or 12-cup Bundt pan and bake in a preheated 375 degree oven for 30-40 minutes.
8. You can leave the bundt plain or top with powdered sugar, simple glaze or a cream cheese icing (half a brick of cream cheese, sugar and vanilla extract to taste).