for the cake:
1 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
3/4 cup cocoa sifted
1 1/2 tsp baking soda
1 tsp baking powder
1 tsp salt
1/4 cup vegetable oil
1 cup sour cream
1 cup strong brewed coffee hot
2 large eggs
for the peppermint ganache
4 oz semi-sweet chocolate, roughly chopped
1/2 cup heavy whipping cream
1 teaspoon peppermint extract (more if you want it stronger)
about 1/2 cup candy canes, crushed (for decoration)
for the cake:
Pre-heat oven to 350F & prepare a bundt pan with butter & cocoa, or baking spray
In a large bowl, using a whisk, combine the dry ingredients together.
In a medium bowl, add the wet ingredients together and whisk well to combine.
Add the wet into the dry and beat until the batter is smooth (it’ll be thin)
Pour the batter into the prepared bundt pan & bake for 60-65 minutes or until a toothpick comes out clean
Take out of the oven and cool for about 15 minutes in the pan, then turn it out onto a cooling rack to finish cooling completely.
for the ganache:
Place the chopped chocolate in a heat safe bowl & set aside
In a saucepan over medium heat, warm the heavy cream until about 90-100F
Pour the warmed cream over the chocolate and let sit for about 2 minutes, then stir to combine
Add in the peppermint extract and mix again until smooth
Set aside to cool and thicken to room temperature (about 20-30 minutes)
assembly & decoration:
Place bundt on cake stand or serving platter
Using a spoon, drizzle the ganache over the cake (you can warm it in the microwave for 10 second bursts if you find it too thick)
Finish with crushed candy canes & serve!