Rich and delicious CHOCOLATE PEPPERMINT BUNDT CAKE! This rich and delicious Chocolate Peppermint Chocolate Fudge Bundt Cake Cake is perfect for your holiday celebrations! This recipe starts with a simply perfect chocolate bundt cake, and then is topped with a beautiful peppermint and white chocolate coating.
Add some crushed candy canes, sprinkles, or peppermint candies for a beautiful and festive cake that makes a perfect holiday centerpiece! I created this pretty treat in partnership with Nielsen-Massey Fine Vanillas and Flavors. PIN IT NOW to save for later! I don’t love going to the grocery store during the holidays! I can spend less time shopping and more time baking in my pajamas!
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One ingredient that is a MUST in almost every one of my favorite holiday recipes is Nielsen-Massey Vanilla Extract. I love knowing that I can rely on Nielsen-Massey vanilla for a beautifully rich and complex pure vanilla flavor. When I take the time to bake something beautiful, artificial flavors just wont do! I rely on the over 100 years of experience of Nielsen-Massey and its commitment to producing high-quality products that are all-natural, certified gluten-free, certified Kosher, allergen-free and non-GMO.
Nielsen-Massey has a full line of high-quality extracts in other flavors you’ll want to keep your pantry stocked with! Keep your pantry stocked with Nielsen-Massey pure extracts and you’ll be ready to bake amazing treats all through the holidays! 3 of a cup of heavy cream and pouring it over a bowl that has 1 cup of good quality chocolate chips. Allow to sit a couple minutes at room temperature, then stir until fully melted and well combined.
Add 1 teaspoon peppermint extract and stir well. Allow to cool a few minutes to thicken, then pour over cake as desired. Another alternative would be my Peppermint Cream Cheese Frosting. This style of icing could be either spread on the bundt cake, or piped on using a large round piping tip. This Chocolate Peppermint Bundt Cake is just perfect to enjoy with a cup of coffee, tea or milk.
And the unmistakable peppermint flavor is sure to put you in a festive holiday mood. The perfect chocolate bundt cake is topped with a delicious peppermint white chocolate coating! Heat on medium heat until butter melts. Prepare bundt pan by greasing well with butter and then sprinkling about 1 tablespoon of unsweetened cocoa powder inside the pan and rotating the pan until it has a nice even coating of cocoa.
In the bowl of an electric mixer, add sugar, baking powder, baking soda and salt, stir to combine. Add cooled chocolate mixture and blend until fully combined. In a separate bowl, whisk together the eggs, vanilla and sour cream. Pour into chocolate batter and blend well. While slowly mixing, add flour and blend just until fully incorporated.
Pour batter into prepared pan and bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean. Allow cake to cool in the pan for 5-10 minutes, then turn pan upside down onto a wire cooling rack. Leave pan upside down on cooling rack a few minutes and the cake should release on its own. Allow cake to cool before adding the topping. When mostly melted, remove bowl from microwave and set aside a few minutes, then stir again until smooth. Add peppermint extract and stir well to combine. Pour peppermint white chocolate over on top of the cooled cake.
Add chopped peppermint candies or sprinkles or your choice. Allow topping to set up a bit before serving. As listed, the white chocolate coating will dry a bit firm, almost like a thin layer of peppermint bark. Be sure to follow Nielsen-Massey on social media for more recipes and inspiration!
You can find them on Facebook, Twitter and Instagram. I created this recipe in partnership with Nielsen-Massey. Partnering with brands I love allows me to provide you with high quality content at no cost to you. I only work with brands I use and love.
Janu Jul 2, 2015 at 15:49 UTC
All images, text and opinions are my own. This pretty pastel Chocolate Malt Cake is perfect for spring! This Chocolate Orange Cake rich, moist, flavorful and simply gorgeous! Chocolate Hazelnut Cake – If you love NUTELLA this cake is for you! This cake looks so good and perfect for Christmas! I just love chocolate and mint together! Nielsen-Massey is my favorite vanilla as well!
That’s all I keep in my kitchen! I will be making this soon! I’m a wife, mother and also a few other things a baker, crafter, photographer, floral designer and an obsessive party planner. I love color, design, and sweets and really love bringing all three of those things together! Chocolate cake – be Ehud Kenan.
A fudge cake is a chocolate cake containing fudge. Variations include pudding fudge cake, made with chocolate cake mix, chocolate pudding, and chocolate chips. When made with additional chocolate, the recipe is sometimes known as “Death by Chocolate”. Fudge cake” is also a term in the American South to refer to a dense, single-layer chocolate cake served with or without icing. It is similar to a brownie, although moister with more chocolate. This Cranberry Orange Bundt Cake with White Chocolate Glaze just might be my new favorite dessert.
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I love anything with cranberry and orange, truly I do. Pair them with white chocolate and I’m a gonner, seriously. Last year I shared a recipe for Cranberry Orange Bliss Bars that has shown up a few times in my dreams. Today is National Bundt Cake Day!
Not only do I have this amazing cake to share with you all, but further on in the post there are links to my friends Bundt Cake Recipes and a few more from my archives leaving you with a grand total of 19 bundt cake recipes to feast your eyes on today. Just what you were hoping for, yes? A little something to dream about, perhaps. Let me show you how to make it happen!
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Preheat your oven to 325 degrees. Zest 3 Tb of orange peel. Reserve the oranges for the glaze. Beat together until fluffy, 2 minutes should do it.
Add 4 eggs and mix for 1 minute. Add the orange peel and 1 tsp vanilla. Don’t worry if the batter looks a little funky at this point. Add the flour mixture to the mixing bowl and beat for an additional minute.
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Be sure to scrape the bottom of the bowl with a rubber spatula to ensure all the ingredients are well incorporated. 2 C fresh or frozen cranberries. Spray a bundt pan GENEROUSLY with Cooking Spray that has flour added to it, like this Baker’s Joy or Pam Cooking Spray with Flour. Carefully spoon the batter into the pan and smooth out the top.
This is a pretty thick batter, as far as bundt cakes go. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean. Allow the pan to cool on the counter for 10 minutes. Then lay a wire rack over the top of the pan and carefully invert the cake onto it.
Mine actually stuck just a tiny bit along one side, dang it. Make sure your pan is well sprayed! Allow the cake to cool completely. Into a medium-sized mixing bowl place 1 C white chocolate chips, 3 Tb orange juice and a dash of salt. Stir it over medium high heat until the chocolate has melted and is nice and smooth. Add the orange peel, 3 Tb orange juice and 1 tsp vanilla.
Don’t worry if the batter looks a little funky at this point. Be sure to scrape the bottom of the bowl with a rubber spatula to ensure all the ingredients are well incorporated. Spray a bundt pan GENEROUSLY with Cooking Spray that has flour added to it, like this Baker’s Joy or Pam Cooking Spray with Flour. Take a look at these yummy bundt cake recipes my friends have put together to celebrate National Bundt Cake Day! They look fabulous, am I right? Need a new cranberry treat, this fits the bill.