Best 3 Chocolate Bundt Cake With Peppermint Glaze Recipes
Indulge in a symphony of flavors with our delectable Chocolate Bundt Cake adorned with a refreshing Peppermint Glaze. This classic dessert is elevated with a moist and rich chocolate cake batter, boasting a symphony of cocoa and vanilla notes. The crowning glory is the vibrant peppermint glaze, a delightful contrast of minty freshness and sweetness, perfectly complementing the chocolate's decadence. This recipe promises an unforgettable dessert experience, perfect for any occasion. But that's not all! This article also unveils a collection of tempting variations to satisfy every palate. Craving a gluten-free option? We've got you covered with our heavenly Gluten-Free Chocolate Bundt Cake. For those who prefer a touch of zest, our Orange Chocolate Bundt Cake is a burst of citrusy delight. And if you're a sucker for nutty flavors, our Chocolate Bundt Cake with Hazelnut Glaze will surely satisfy your cravings. Get ready to embark on a culinary journey that will leave your taste buds dancing with joy!
Check out the recipes below so you can choose the best recipe for yourself!
FUDGY PEPPERMINT TRUFFLE CHOCOLATE CAKE
Slice into this peppermint-sprinkled cake, made easy with a packaged devil's food mix, to reveal a melted chocolate filling.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h15m
Yield 12
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Grease and flour 12-cup fluted tube cake pan, or spray with baking spray with flour. In medium microwavable bowl, microwave filling ingredients uncovered on High 30 to 40 seconds; stir until melted and smooth. If necessary, microwave 10 to 20 seconds longer. Set aside.
- In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Spoon half of batter into pan; spread evenly.
- Bake 15 minutes. Remove from oven; immediately drop spoonfuls of filling over batter, keeping filling away from sides of pan and pressing down lightly. Carefully spoon remaining batter over top; spread evenly. Bake 42 to 47 minutes longer or until toothpick inserted near center comes out almost clean and cake springs back when lightly touched in center. Cool in pan 15 minutes. Loosen cake with knife around center and edges of pan. Turn cake upside down onto cooling rack or heatproof serving plate. Cool completely, about 1 1/2 hours.
- In medium bowl, beat powdered sugar, cream cheese and 1 tablespoon of the milk with whisk until smooth, adding additional milk until of desired drizzling consistency. Drizzle icing over cooled cake. Sprinkle with crushed candy. Store loosely covered in refrigerator.
Nutrition Facts : Calories 580, Carbohydrate 74 g, Cholesterol 125 mg, Fat 5 1/2, Fiber 2 g, Protein 7 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 600 mg, Sugar 55 g, TransFat 1/2 g
CHOCOLATE BUNDT CAKE WITH PEPPERMINT GLAZE
I love making this just when the Christmas season starts - it totally gets me in the spirit of the holidays! (This actually tastes better the next day, in my opinion)
Provided by Daymented
Categories Dessert
Time 1h20m
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees (175 degrees C).
- Grease and flour a Bundt pan- mix the cocoa with the flour so it doesn't leave a white coating on the cake.
- Combine cake mix, pudding mix, oil, eggs, water, sour cream, and vanilla.
- Beat until smooth.
- Stir in chocolate chips by hand.
- Pour batter into prepared pan.
- Bake for 1 hour- but check it after 55 minutes just in case.
- Allow to cool.
- In a medium bowl, mix powdered sugar with peppermint extract (to taste- adjust as necessary), then mix a few drops of hot water.
- Stir stir stir.
- If it's too thick, add another couple drops of water.
- Drizzle over turned out cake.
- Sprinkle with crushed candy canes, if you got`em.
CHOCOLATE PEPPERMINT BUNDT CAKE
looks like a simple holiday cake to have handy for guests! requested from the gooseberry patch cookbook. cook and prep times are guesstimates.
Provided by kimbearly
Categories Dessert
Time 2h30m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- heavily grease and flour a 12 cup bundt pan.
- set aside.
- combine 1st seven ingredients in a large mixing bowl.
- beat at low speed till just combined.
- beat at high speed for 2 minutes.
- pour batter into prepared bundt pan.
- bake at 350 degrees for 50 minutes or till toothpick inserted in center comes out clean.
- cool in pan on a wire rack for 15 minutes.
- remove from pan and cool entirely on wire rack.
- place on a serving platter when cool.
- stir together powdered sugar and enough milk to make a dribbling glaze consistency.
- drizzle glaze over cake and sprinkle with peppermint candies.
Tips:
- For a richer flavor, use high-quality chocolate chips or chopped chocolate.
- Make sure the butter and eggs are at room temperature before starting.
- Do not overmix the batter. Overmixing can result in a tough, dense cake.
- Bake the cake until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely before frosting.
- For a smooth, even glaze, whisk the glaze ingredients together until well combined.
- Pour the glaze over the cooled cake and allow it to set.
Conclusion:
This chocolate bundt cake with peppermint glaze is a delicious and festive dessert that is perfect for any occasion. The moist chocolate cake is packed with flavor, and the peppermint glaze adds a refreshing and minty touch. This cake is sure to be a hit with everyone who tries it.
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