Candy canes are what make this cake so wonderful.. It gives off the impression that you have just made a fancy cake, but it is not really. It is light, airy, rich with chocolate and fresh with peppermint. The perfect combination.
Check out what our friends over at Two Peas and Their Pod had to say about this recipe,
“When the cake comes out of the oven and is completely cooled, it gets drizzled with a silky and smooth chocolate glaze. Next, comes the fun part. I sprinkle crushed candy canes over the cake to add a nice peppermint crunch. The cake is SO pretty and is the perfect holiday dessert.”
I agree that this cake is simply gorgeous! It has a beautiful look to it with the red and white over it and is not only a holiday dessert. This is fresh enough to enjoy throughout the summer as well.
1 cup Land O’ Lakes unsalted butter, plus more for the pan
1/3 cup Hershey’s cocoa powder (we use Dutch processed)
1 teaspoon kosher salt
1 cup water
2 cups Gold Medal all-purpose flour, plus more for the pan
1 3/4 cups Domino granulated sugar
1 1/2 teaspoons baking soda
2 large eggs
1/2 cup Daisy sour cream
1 1/2 teaspoons peppermint extract
1 teaspoon pure vanilla extract
For the chocolate glaze:
4 ounces Hershey’s bittersweet chocolate, finely chopped
1 1/2 tablespoons corn syrup
1/2 cup heavy cream
1 1/2 tablespoons Domino granulated sugar
1/2 cup crushed candy canes or peppermint candies, for decorating
Position a rack in the center of the oven and heat to 350 degrees F. Butter and flour a 10 or 12-cup Bundt pan and set aside.
In a small saucepan, combine the butter, cocoa powder, salt, and water and place over medium heat. Cook, stirring, just until melted and combined. Remove from the heat and set aside.
In a large bowl, whisk together the flour, sugar, and baking soda. Add half of the melted butter mixture and whisk until completely blended. The mixture will be thick. Add the remaining butter mixture and whisk until combined. Add the eggs, one at a time,
whisking until completely blended. Whisk in the sour cream, peppermint extract, and the vanilla extract. Whisk until smooth.
Scrape the batter into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Let the cake cool in the pan for 15 minutes and then invert onto a wire cooling rack. Let cool completely before glazing.
While the cake is cooling, make the chocolate glaze. Place the chopped chocolate and corn syrup in a medium bowl and set aside. Combine the heavy cream and sugar in a small saucepan and put over medium heat. Stir until the cream is hot and the sugar is dissolved. Pour the hot cream over the chocolate and whisk until smooth.
Drizzle the glaze over the cake, allowing it to drip down the sides. Sprinkle with crushed candy canes or peppermint candies. Cut into pieces and serve.
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Quick Tip: Use greek yogurt if you do not have sour cream.
Thanks again to Two Peas in Their Pod for this amazing recipe.