Have you tried my better than pretty much everything chocolate cake? It is a chocolate lover's dream and one of the easiest chocolate bundt cakes you can make. My friend Lindsey has baked it at least three times and she doesn't even like chocolate.*
That triple chocolate bundt cake is a hit every time I make it no matter the occasion. But not being one to rest on her laurels, I totally upped the ante with today's recipe. I took that decadent chocolate bundt and gave it some holiday spirit.
Peppermint Crunch holiday spirit to be exact.
So fun and festive...and absolutely, positively delicious.
I totally ate the slice I cut out for the last photo. I felt it my duty to taste test the recipe even though I new it had to be good. How could it not when you're talking triple chocolate fudge cake, fudge pudding, mini semisweet chocolate chips and Andes Peppermint Crunch Baking Chips?
NOTE: I don't like a ton of peppermint flavor so I used 1 cup of the peppermint chips and 1 cup mini semisweet chocolate chips, which gave the cake just a hint of peppermint. If you prefer a stronger peppermint flavor, I would use 2 cups of the peppermint crunch baking chips and omit the semisweet chocolate.
Either way you'll lick your plate (and your fork and your neighbor's fork) clean.
Printable recipe for chocolate peppermint bundt cake below.
- 1 package Betty Crocker Triple Chocolate Fudge cake mix
- 1 (3.9-oz) package instant fudge pudding mix
- 1 cup reduced-fat sour cream
- 1 cup canola oil
- 4 eggs
- ½ cup warm water
- 1 cup Andes Peppermint Crunch Baking Chips
- 1 cup mini semisweet chocolate chips
- ¾ cup semisweet chocolate chips
- 3 T butter
- 1 T light corn syrup
- ¼ teaspoon pure vanilla extract
- Preheat oven to 350 degrees. Grease and flour a 12-cup bundt pan.
- In a large mixing bowl, combine the cake mix, pudding mix, sour cream, oil, eggs and water. Beat on medium speed for 2 minutes, scraping the side of the bowl after 1 minute.
- Add the peppermint and semisweet chips; stir until thoroughly combined.
- Pour into prepared bundt pan (batter will be thick) and bake for 50 to 55 minutes or until a toothpick inserted towards the center comes out clean.
- Cool cake for 45 minutes to an hour before inverting onto a plate to cool completely.*
- Combine chocolate chips, butter and corn syrup in a medium microwave-safe bowl. Microwave on high for 15 seconds and stir.
- Repeat until thoroughly melted and smooth.
- Add vanilla.
- Pour or spread warm glaze over top of cake and let drizzle down sides.
* To make this cake even better, make it a day ahead. Allow it to cool no more than 45 minutes or so in the pan. Invert onto a plate and cover tightly with plastic wrap. Refrigerate overnight. Trust me on this one. NOTE: I don't like a ton of peppermint flavor so I used 1 cup of the peppermint chips and 1 cup mini semisweet chocolate chips, which gave the cake just a hint of peppermint. If you prefer a stronger peppermint flavor, I would use 2 cups of the peppermint crunch baking chips and omit the semisweet chocolate.
* Don't believe me? Lindsey comments every time she makes it for her hubby. I'm expecting comment number four any time now...