Ultimate Chocolate Pound Cake with Peppermint Ganache Glaze – The most decadent, moist and delicious chocolate cake EVER! It’s paired with a silky ganache glaze with a hint of peppermint flavor!
Disclosure: I partnered with McCormick for this Ultimate Chocolate Pound Cake with Peppermint Ganache Glaze recipe post, but all opinions expressed here are my own. I am grateful for authentic partnerships like this.
CHOCOLATE POUND CAKE
CHOCOLATE AND MINT
BAKING WITH FAMILY
WHY MAKE THIS ULTIMATE CHOCOLATE POUND CAKE WITH PEPPERMINT GANACHE GLAZE?
This is truly the ultimate chocolate pound cake. With its layers of mouthwatering flavor in every single bite, you might find yourself humming after each fork full. The moistness is truly something special (not a dry crumb to be found in this chocolate pound cake!). It also gets a wonderful hint of additional flavor from McCormick pure vanilla extract. It shines through in every possible slice balancing all of the exquisite chocolate essence.
PEPPERMINT GANACHE GLAZE
If you want to just serve this cake on its own, you totally can because it is so perfect on its own. However since it’s the holiday season, a peppermint ganache glaze was totally necessary. It is glossy and perfectly delicious. The addition of McCormick pure peppermint extract is what makes it so glorious. The peppermint essence shines through and pulls at every appetite string. Because of the quality of the flavor, a little goes a long way here so you don’t need to add too much to have a major impact on taste. This peppermint ganache glaze is truly remarkable.
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Ultimate Chocolate Pound Cake with Peppermint Ganache Glaze
For the Cake:
- ¼ cup semisweet chocolate chips
- 1 ½ cups unsalted butter, room temperature 3 sticks
- 2 ¾ cups granulated sugar
- 5 large eggs room temperature
- 2 ¼ cups sifted all-purpose flour
- ¾ cup unsweetened cocoa powder
- ½ teaspoon instant coffee powder
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ⅓ cups buttermilk room temperature
- 1 tablespoon McCormick pure vanilla extract
For the Glaze:
- ½ cup heavy cream
- 2 teaspoons corn syrup
- ½ cup semisweet chocolate chips
- ⅛- ¼ teaspoon McCormick Pure Peppermint Extract
- Crushed holiday peppermint for garnish
For the Cake:
- Preheat your oven to 325°F. Liberally prepare a 12-cup Bundt pan with the nonstick method of your choice.
- Pour the chocolate chips into a medium microwave-safe bowl. Microwave on high for 15 seconds at a time, stirring after each heating interval, until the chocolate is melted.
- In the bowl of your stand mixer fitted with the whisk attachment, beat the butter for 2 minutes on high speed. Slowly add the granulated sugar. Cream together for an additional 5 minutes, until very pale yellow and fluffy. Add the eggs 1 at a time, combining well after each addition and scraping down the sides and bottom of the bowl as needed.
- Turn your mixer down to its lowest speed and slowly add the flour in 2 batches. Be careful not to overbeat. Add the cocoa powder, coffee powder, baking powder, and salt. Lastly, add the melted chocolate, buttermilk, and vanilla extract. Make sure the chocolate cools slightly so as to not curdle the buttermilk. Scrape down the sides and bottom of the bowl and mix the batter until just combined. Be careful to not overmix.
- Pour the batter into the prepared pan and bake for 70 to 80 minutes, or until a toothpick inserted into the center of the cake comes out clean. Check frequently to ensure you do not overbake this cake.
- Let the cake cool in the pan on a wire rack for 10 minutes, then invert onto a serving plate. Let cool to room temperature. Lightly cover the cake with foil or plastic wrap so it does not dry out.
For the Glaze:
- In a small saucepan, add heavy cream and corn syrup and heat over medium heat until hot.
- Remove from heat then stir in chocolate. Continue to whisk until smooth then add in peppermint extract and allow to cool and thicken.
- Drizzle over cooled cake and let set. Garnish with crushed peppermint candy and serve.