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Ultimate Chocolate Pound Cake with Peppermint Ganache Glaze | Grandbaby Cakes
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4.06 from 36 votes

Chocolate Pound Cake with Peppermint Ganache Glaze

This Chocolate Pound Cake recipe is the most decadent, moist and delicious chocolate cake EVER!  When paired with a silky ganache glaze hinted with peppermint flavor, this will become your favorite recipe for the holiday season or all year round!  
Prep Time30 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 40 minutes
Course: Dessert
Cuisine: American
Servings: 16 servings
Calories: 474kcal


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.


Feel free to omit the peppermint flavors in this cake to make all year round.  


Calories: 474kcal | Carbohydrates: 56g | Protein: 6g | Fat: 26g | Saturated Fat: 15g | Cholesterol: 116mg | Sodium: 124mg | Potassium: 199mg | Fiber: 2g | Sugar: 39g | Vitamin A: 760IU | Calcium: 60mg | Iron: 2.2mg