Peppermint Mocha Bundt Cake
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Handle the Heat · by Tessa Arias★ 5.0 (3)

Peppermint Mocha Bundt Cake

NUTRITION · PER SERVING65M COOK
CAL 27%·PRO 16%
CARBS 67G49% OF CAL
5G FIBER14G OTHER48G TOTAL SUGAR
FAT 28G47% OF CAL
16G SAT12G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A festive bundt cake layering chocolate, coffee, and peppermint flavors with a glossy glaze. A holiday showstopper that tastes as beautiful as it looks.

dessertamericanbaked goodvegetarian
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We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 12
  • 3/4 cup (64 grams) cocoa powder, (preferably Dutch-processed)
  • 6 ounces (170 grams) bittersweet chocolate, (finely chopped)
  • 1 tablespoon espresso powder
  • 3/4 cup hot water
  • 1 3/4 cups (222 grams) all-purpose flour
  • 1 teaspoon fine sea salt
  • 1 teaspoon baking soda
  • 1 cup (227 grams) sour cream, (at room temperature)
  • 1 1/2 sticks (170 grams) unsalted butter, (at room temperature)
  • 2 cups (400 grams) packed light brown sugar
  • 1 tablespoon vanilla
  • 5 large eggs, (at room temperature)
  • 1/2 cup heavy cream
  • 2 teaspoons corn syrup
  • 4 ounces (113 grams) semisweet chocolate, (chopped)
  • 1/4 teaspoon peppermint extract
  • 2 candy canes, (crushed)
PREP
15M
SODIUM
351MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.