Peppermint Hot Chocolate Cake

This Peppermint Hot Chocolate Cake captures the cozy charm of your favorite winter drink in a rich, moist bundt form. It combines deep chocolate notes with refreshing peppermint, topped with silky ganache and festive garnishes that make it perfect for any holiday gathering or cozy night in.

I first baked this at a holiday movie night with friends and was amazed how quickly it disappeared. It has become my go to cake for all December celebrations now.

Ingredients

• Unsalted butter: provides richness and keeps the crumb tender choose high quality for best flavor
• Unsweetened cocoa powder: adds deep chocolate taste Dutch processed recommended for smooth color
• Water or coffee: coffee intensifies chocolate flavor while water keeps it classic
• All purpose flour: gives structure and softness avoid overmixing to keep light texture
• Baking powder and baking soda: ensure a perfect rise and airy crumb
• Sea salt: balances sweetness and enhances cocoa use fine or flaky depending on availability
• Granulated sugar: sweetens while helping maintain moisture
• Large eggs: at room temperature blend more evenly creating a creamy batter
• Vanilla extract: lifts the chocolate profile with warm undertones
• Peppermint extract: should be added carefully for the right minty aroma
• Sour cream or Greek yogurt: adds tang and extra moisture for richness
• Semi sweet chocolate chips: melt into delightful pockets inside the cake
• Mini marshmallows: scattered through add chewy texture reminiscent of hot cocoa
• Crushed peppermint candies: bring crunchy sweet bursts fresher candies offer brighter flavor
• Heavy cream: for ganache creates a shiny, luxuriant topping
• Toppings: like mini marshmallows, crushed candy canes and mini chocolate chips polish the festive look

Instructions

Start the Chocolate Base:

In a medium saucepan over medium low heat combine cubed unsalted butter, unsweetened cocoa powder and water or coffee. Stir frequently until butter melts and mixture is smooth. Remove from heat and allow to cool for 10 to 15 minutes. Cooling is key to avoid scrambling eggs in the next step.

Prep the Bundt Pan:

Generously grease a 10 or 12 cup bundt pan with softened butter or nonstick spray making sure every groove is coated. Dust the pan with unsweetened cocoa powder and tap out any excess. This creates a nonstick chocolate shell for an easy release and extra flavor.

Make the Dry Mixture:

Whisk together all purpose flour, baking powder, baking soda and sea salt in a medium bowl. This ensures even leavening throughout the cake for a consistent rise.

Mix the Chocolate Mixture:

Transfer cooled chocolate base into a large bowl or stand mixer. Add granulated sugar and beat until combined. Add the eggs one at a time, incorporating thoroughly after each addition. Mix in vanilla extract, peppermint extract if using, and sour cream until just blended. Avoid overmixing to keep crumb tender.

Incorporate the Dry Ingredients:

Slowly add the dry flour mixture to the wet batter mixing until no streaks remain. Mixing just until combined prevents toughness.

Fold in the Mix Ins:

Gently fold in the semi sweet chocolate chips, crushed peppermint candies and mini marshmallows to preserve their shape and create delightful texture pockets.

Bake the Cake:

Pour batter evenly into the prepared bundt pan and bake at three hundred fifty degrees Fahrenheit for fifty to fifty five minutes. Test doneness with a toothpick inserted in the center; it should come out clean or with moist crumbs.

Cool and Unmold:

Let the cake rest in the pan for five to ten minutes for steam to escape, then invert onto a wire rack to cool completely before adding ganache and toppings. Cooling fully prevents melt or sliding.

Make the Ganache:

Place semi sweet chocolate chips in a heat proof bowl. Heat heavy cream just below simmering and pour over chips. Let sit for three minutes to melt, then whisk until smooth and glossy.

Decorate the Cake:

Drizzle ganache over the cooled cake and generously decorate with mini marshmallows, crushed candy canes and mini chocolate chips for a festive look. Allow ganache to set for at least fifteen minutes before serving to achieve a silky finish.

My favorite part is the mini marshmallows swirled inside that melt just enough to create gooey bites. Last year my niece insisted we cover every inch with crushed candy canes saying it was perfectly merry for Santa.

Storage Tips

Store this cake under a dome or airtight container at room temperature for up to two days. For longer freshness refrigerate for up to four days but let it come to room temperature before serving. If freezing, wait to add ganache and toppings. Wrap the cooled cake tightly in plastic wrap followed by foil and freeze for up to two months. Thaw overnight at room temperature before adding decorations.

Ingredient Substitutions

Greek yogurt works wonderfully in place of sour cream without sacrificing moisture or tang. Swap semi sweet chocolate chips for dark chocolate chips for a richer cocoa experience. If peppermint is not your favorite, omit the extract or substitute almond extract for a different holiday flair.

Serving Suggestions

This cake is delicious on its own but is also lovely paired with vanilla ice cream or a dollop of whipped cream. For a festive brunch try serving with spiced coffee or homemade hot chocolate. It also makes a great centerpiece for cookie exchanges or holiday buffets.

This peppermint hot chocolate cake is a festive, crowd pleasing dessert perfect for holiday gatherings. Serve it slightly warm with extra marshmallows for the coziest results.

Common Recipe Questions

→ What makes the cake so moist?

Butter, sour cream, and eggs combine to create a tender, moist crumb, with sour cream adding extra richness and texture to the cake.

→ Can I adjust the peppermint flavor?

The peppermint extract can be omitted or reduced for a lighter mint note, or swapped with vanilla for a subtler flavor balance.

→ How should leftovers be stored?

Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Add toppings right before serving to keep them fresh.

→ Is freezing the cake possible?

Yes, freeze the unfrosted cake wrapped tightly for up to 2 months. Thaw completely before adding ganache and toppings.

→ How is the ganache made smooth and glossy?

Pour hot cream over chocolate chips, let sit for a few minutes, then whisk gently until the mixture is smooth and shiny.

→ Are mini marshmallows essential in the mix?

Mini marshmallows add chewy pockets reminiscent of hot chocolate, but they can be omitted or replaced with extra chocolate chips for varied texture.