Babes, let me introduce you to the most decadent, moist, and straight-up divine Chocolate Peppermint Pound Cake you’ll ever lay your taste buds on! This isn’t just any bundt cake; it’s paired with the silkiest ganache glaze that’s got just the right whisper of peppermint to make your heart sing. This is about to become your go-to recipe, not just for the holiday season but for the whole year round.
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Honey, in my family, baking is like a love language, especially when the holidays roll around. There’s nothing like getting in the kitchen with my mama and auntie, whipping up something sweet that we can share with others. But let me tell you, this chocolate pound cake with peppermint ganache glaze? It’s decadent, rich, and straight-up heavenly. I’m all about that chocolate life during the holiday season!
Chocolate and mint is a classic combo that’s been jazzing up desserts for ages, and it totally inspired this recipe. I already knew my chocolate pound cake was a crowd-pleaser, but, baby, I’ve gone and given it a festive makeover. Now, it’s the ultimate Christmas cake, perfect for making those holiday moments even more magical.
The Heart & Soul Of This Peppermint Bundt Cake Recipe
Cuisine Inspiration: American
Primary Cooking Method: Baking
Dietary Info: Vegetarian
Key Flavor: Chocolatey with peppermint notes
Skill Level: Easy
Sweet spots
- Enjoy it Year Round. It’s not just for the holidays! You can make this chocolate pound cake recipe any time of year as a classic chocolate cake with or without the peppermint glaze.
- Dessert Table Showstopper. Pound cakes are always impressive but the addition of the chocolate ganache and peppermint candies make this cake the perfect centerpiece for your holiday dessert table.
- Perfect Peppermint Ganache. While you can certainly enjoy this cake on its own, the peppermint ganache glaze gives it a glossy and perfectly delicious finish!
- Great Cake Recipe for Bakers of All Levels. If you’re just starting out baking this recipe is for you. Be sure to read the entire post for plenty of extra tips and information about making it. I also suggest reading the instructions in the recipe card before starting and you can always refer back to the how-to-make section with pictures to get a glimpse of what your cake batter should look like!
- Great Flavor. From the rich, dark chocolate pound cake that’s moist and tender to the silky, shiny, and smooth peppermint ganache, each bite tastes like Christmas.
Ingredients to Make Chocolate Peppermint Pound Cake
This cake gets its signature rich chocolate flavor and incredible moistness from this combination of ingredients. Check the recipe card for the full list and quantities of each one.
- Chocolate: Having both semisweet chocolate chips and unsweetened cocoa powder in this chocolate pound cake recipe provides such a wonderful chocolate intensity that any chocolate lover will adore!
- Butter: The flavor that butter gives to cakes is simply divine. There is nothing like it! I try to add it whenever possible. Use the best butter you can because it truly makes a difference.
- Instant Coffee: The addition of instant coffee amps up the intensity of the chocolate even more. If you love all things mocha, you will truly appreciate this additional flavor.
- Buttermilk: One of the keys that make this cake super moist is buttermilk. I love using buttermilk in cake batters because it coats the crumb perfectly and adds that rich acid tang.
- Vanilla: A classic flavor ingredient in baking. It shines through in every possible slice balancing all of the exquisite chocolate essence.
- Granulated sugar: Sweetens and tenderizes the cake by keeping gluten in check giving your cake its soft, moist texture.
- Eggs: Holds everything together and are essential for the structure of the cake.
- All-purpose flour: Choose your favorite brand of flour to use for baking.
- Baking powder: A simple leavener that helps lift the cake as it bakes.
- Salt: Enhances all the flavors and balances everything together making the flavors shine.
- Heavy cream: Makes the peppermint ganache glaze so rich and delicious!
- Corn syrup: Sweetens the glaze that coats your chocolate peppermint cake and makes it silky and smooth since there isn’t any sugar to crystallize.
- Pure Peppermint Extract: The peppermint essence shines through and pairs perfectly with the rich chocolate notes. 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.
How to Make a Chocolate Peppermint Bundt Cake
This cake recipe might look a bit fussy to first-time or new baker boos but don’t fret y’all, you will find lots of tips and tricks to help you get it together! Here’s an overview of the main steps but be sure to check the recipe card for the detailed instructions.
Step 1: Make the Cake Batter
- Beat the butter on high speed for two minutes using a stand mixer with the whisk attachment or an electric hand mixer.
- Add the granulated sugar to the butter slowly. Cream the two together for five minutes. It will be very pale yellow and fluffy when it’s ready.
- Add the eggs one at a time mixing after each one. Be sure to stop and scrape the sides of the bowl as needed during mixing.
- Add the flour in two batches and mix it into the sugar, butter, and egg mixture using the lowest speed. Be very careful you don’t over beat.
- Add the cocoa powder, coffee powder, baking powder, and salt. Then add the melted chocolate, buttermilk, and vanilla extract.
- Mix everything just until they come together. Scrape down the sides and bottom of the bowl. Be careful to not over-mix your cake batter.
Step 2: Bake the Cake
- Pour the batter into the prepared pan and bake in your preheated oven until a toothpick inserted into the center of the cake comes out clean. Check frequently to ensure you do not over bake this cake.
- Cool the cake in the pan for ten minutes and then invert it onto a serving plate. Let it finish cooling to room temperature. Lightly cover the cake with foil or plastic wrap so it does not dry out.
Step 3: Make the Peppermint Ganache
- Add the heavy cream and corn syrup to a small saucepan and heat it over medium heat until hot.
- Remove the pot from the heat, add the chocolate, and whisk together.
- Add the peppermint extract.
- Whisk until smooth and then allow the ganache to cool and thicken.
Step 4: Assemble the Cake
- Drizzle the ganache over the cooled cake and let it set.
- Garnish with crushed peppermint candies and serve!
Tips for Making the Best Chocolate Pound Cake
- Don’t Over Mix the Cake Batter. Once you add the flour to the mixture, the gluten will begin to form and mixing intensifies this process. You want to mix just until all the ingredients come together and no more.
- Watch the Cake Closely. Ovens are different. Some have hot spots and some don’t cook at the proper temperature. As a note, you can always check your oven temperature by using an oven thermometer inside. Just make sure you don’t bake for too long as that will dry out the cake as well.
- Cool in the Pan. The cake will be very tender when you remove it from the oven. Letting it cool for 10 minutes in the pan gives it a bit of time to set up so it doesn’t break when it’s inverted.
- Wait to Add the Ganache. Make sure you allow the cake to cool completely before you pour the ganache over the top. If the cake is warm it may slide right off.
- Don’t Burn the Cream For the Ganache. Dairy heats very quickly and can bubble up and make a huge mess as well as take on an off-flavor when scalded. I suggest sticking quite close to the stove as the corn syrup and dairy are heating and giving it a frequent stir. As soon as you see little bubbles form around the edges, it is hot enough, and you can remove it from the heat and continue making the ganache.
Popular Substitutions & Additions
- Skip the Peppermint. Enjoy this chocolate pound cake without the peppermint flavoring! Make the chocolate ganache as instructed and replace the peppermint extract with vanilla.
- Different Flavored Ganache. Replace the peppermint with almond flavoring and top the ganache with crushed toffee pieces or toasted almonds.
- No Buttermilk? You can make your own. Simply add one tablespoon and one tablespoon of vinegar or lemon juice to the regular milk in this recipe and let it sit for five minutes.
- Replace the Peppermint Candies. Chop Andes mints or another chocolate mint candy for a decadent topping for the cake.
- Swap Out the Chocolate Pound Cake. The peppermint ganache would work great with my chocolate brownie swirl pound cake instead!
What to Serve with Peppermint Chocolate Pound Cake
- This pound cake is perfect for the winter holidays. Consider serving at the end of Christmas dinner or your any holiday dinner parties you have planned. It’s perfect after your fried turkey dinner with all the trimmings.
- Serve it up with your favorite holiday beverage like this Christmas punch or homemade eggnog.
- For extra indulgence, add a scoop of coffee ice cream or homemade whipped cream.
How to Store Chocolate Peppermint Pound Cake
After baking your pound cake, keep it lightly covered so that it doesn’t dry out before you add the ganache. Once you add the ganache, store the cake in an airtight container in the fridge. I suggest using a tall cake container to keep it well-sealed but it can also be wrapped in plastic wrap instead.
How long will chocolate peppermint cake last?
This cake will last up to four days in the fridge.
Can I freeze chocolate pound cake?
Yep you know it. If you’re baking ahead for the holidays, you can bake the cake and then freeze it without the ganache and store it in the freezer for a month. It could last longer, but I wouldn’t risk it taking on any flavors from the freezer. If you want to freeze leftovers with the ganache icing, refrigerate the cake first so that ganache firms up a bit. Then wrap the cake in several layers of plastic wrap or aluminum foil to make sure it is well sealed. Store in the freezer for up to a month. Allow the cake to thaw on the counter before serving it up again.
Frequently Asked Questions
This is literally every baker’s worst fear!! First, you can prevent it by making sure you do a thorough job of greasing your cake pan before baking. However, if by some chance the cake is still a bit stubborn coming out of the pan, invert the pan over the serving platter or rack. If it doesn’t come out right away let it sit upside down for a bit. Gravity may help release it from the pan. You can gently try to shake it as well to loosen any areas that may be slightly stuck. If it still won’t come out you will need to try to use a knife to loosen it up where it’s stuck. Be gentle to avoid damaging your cake.
A well-greased cake pan is essential for preventing your cake from sticking. However, pound cake pans often have more cracks and crevices than other baking pans so you need to take some extra care when preparing it. Start with a solid fat such as butter or shortening. Spread a light coating of it over the inside of the entire pan making sure you get into all the little corners and edges. After it’s coated dust it with flour and shake it around so the flour sticks to all the fat. Shake out the excess flour. Take a look to see if there are any areas of the pan the flour didn’t stick. These are spots that are missing some of the fat. Grease them and then sprinkle the area with flour.
No, for this particular pound cake recipe you need to bake it in a bundt pan. The cake is quite dense and the hole in the center is for more than just looks. It distributes the cake batter in a way that allows the cake to cook evenly. In a regular pan, the cake is more likely to be cooked on the outside while still uncooked in the middle.
If you’re on the hunt for a holiday dessert that’s gonna have everyone doing a double-take, you need to get into this Chocolate Peppermint Pound Cake! You just can’t beat that fudgy, chocolatey goodness in every rich, moist slice. And when you drizzle that silky, smooth peppermint ganache on top? Child, you’ve got yourself a show-stopping Christmas cake that’s nothing short of spectacular.
Looking for more pound cake flavors? Discover all my pound cake recipes in one place so you can pick your favorite.
More Chocolate Cake Recipes
- Best Chocolate Cake Recipe
- German Chocolate Cake
- Chocolate Cupcakes Recipe
- Chocolate Birthday Cake
- Raspberry Chocolate Cake
- Mint Chocolate Cake
*Did you make this recipe? Please give it a star rating and leave comments below!* Post a photo of how your version of the recipe came out on Instagram (using #grandbabycakes)!!
Chocolate Pound Cake with Peppermint Ganache Glaze
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Equipment
Ingredients
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 pure vanilla extract
For the Glaze:
- ½ cup heavy cream
- 2 teaspoons corn syrup
- ½ cup semisweet chocolate chips
- ⅛- ¼ teaspoon Pure Peppermint Extract
- Crushed holiday peppermint for garnish
Instructions
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.
Notes
- Don’t Over Mix the Cake Batter. Once you add the flour to the mixture the gluten will begin to form and mixing intensifies this process. You want to mix just until all the ingredients come together and no more.
- Watch the Cake Closely. Ovens are different. Some have hot spots and some don’t cook at the proper temperature. As a note, you can always check your oven temperature by using an oven thermometer inside. Just make sure you don’t bake for too long as that will dry out the cake as well.
- Cool in the Pan. The cake will be very tender when you remove it from the oven. Letting it cool for 10 minutes in the pan gives it a bit of time to set up so it doesn’t break when it’s inverted.
- Wait to Add the Ganache. Make sure you allow the cake to cool completely before you pour the ganache over the top. If the cake is warm it may slide right off.
- Enjoy Any Time. Feel free to omit the peppermint flavors in this cake to make all year round.
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A very good chocolate which has been well received by the family at Christmas.
I made this for Christmas dinner and everyone loved it! I didn’t have any coffee powder but that didn’t seem to be a problem.
Just had a slice still warm from the over. Sooo tender and flavorful. Don’t change a thing.
I saw you on Tamari today and going to make this cake without the peppermint. I already love your Cream Cheese Pound Cake.
Would there be a problem if I used Sour Cream instead of Buttermilk? Can’t wait to try this recipe.
I had a reader do this and didn’t have any issues. Let me know how it turns out.
I am not a fan of peppermint, can I make the glaze with no peppermint or is there another good alternative for the glaze?
Absolutely! You can just use vanilla instead and omit the peppermint.
Why whisk attachment.
I personally prefer it because it adds more air to the batter but no need to use it if you would prefer another attachment.
How important is the coffee? We don’t drink coffee and I rather not buy a whole container of instant coffee for a 1/2 teaspoon if I don’t have to.
You can omit the coffee and it will still taste wonderful
If you wanted to make these in the mini bundt cake version, what would the bake time be?
I would start looking around 15-18 minutes to check on how they are baking.
Hi, is espresso powder the same as instant coffee powder? Must I have instant coffee powder?
You can definitely use espresso powder instead.