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Peppermint Chocolate Cake

Sprinkle peppermint candies over the ganache right before serving; the candy absorbs moisture from the ganache which makes it gooey within an hour. Omit if desired.
Course: Dessert
Servings: 10 to 12


  • Cake
  • 4 ounces unsweetened chocolate, chopped
  • 1/4 cup unsweetened cocoa powder
  • 3/4 cups boiling water
  • 2 1/4 cups unbleached all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1/2 cup peppermint schnapps
  • 1 cup sour cream
  • 9 tablespoons butter, softened but still cool
  • 1 1/2 cups granulated sugar
  • 3 large eggs
  • 1 tablespoon peppermint extract
  • 1 cup mini chocolate chips
  • Peppermint Ganache & Topping
  • 6 ounces dark chocolate, chopped
  • 1/2 cup heavy cream
  • 1 1/2 teaspoons peppermint extract
  • 3 large or 10 small candy canes, crushed (optional)


  • Preheat oven to 350° F. Grease and flour a 12-cup bundt pan. Set aside.
  • Place unsweetened chocolate and cocoa powder in a small bowl. Carefully pour in boiling water and stir until melted and smooth. Set aside.
  • Combine flour, baking soda, and salt in a bowl and set aside.
  • Pour peppermint schnapps into a 2-cup glass measure with a pour spout. Spoon in sour cream until the schnapps and sour cream reach the 1 1/2 cup line. Mix well and set aside.
  • In the bowl of a standing electric mixer, cream together butter and sugar until light and fluffy.
  • Add the eggs to the butter mixture one at a time, beating well after each addition. Beat until well blended. Add the peppermint extract and melted chocolate. Stir to mix.
  • Alternate adding the flour mixture and sour cream-peppermint mixture to the egg-butter-chocolate mixture in several additions. Stir until well combined. Gently mix in chocolate chips.
  • Scrape the batter into prepared bundt pan, smoothing the top to even out the batter. Bake for 55 to 60 minutes, until the cake is firm to the touch and a skewer inserted into the center comes out with just a few crumbs clinging to it.
  • Remove from the oven and cool the cake for 30 minutes in the pan. Carefully turn the cake out onto a rack and cool completely.
  • For the glaze, place dark chocolate in a 2-cup measuring glass with a pour spout. Bring cream to a boil in a small saucepan over medium heat. Pour cream over the chocolate and let it sit without stirring for two minutes before mixing vigorously with a small spatula. Once the chocolate becomes smooth and glossy, add peppermint extract and mix until smooth.
  • Set the rack holding the cooled cake atop a baking sheet. Stir the ganache well before slowly drizzling the glaze over the cake. Allow the glaze to set. Right before serving, sprinkle with crushed candy canes if desired.