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Chudda's Cuisine/Lounge
Dec 19, 2015
12 Comments

MOCHA CHOCOLATE PEPPERMINT BUNDT CAKE

This mocha chocolate peppermint bundt cake describes perfectly the classic cold-holiday package. It’s a moist and light cake. The crunchy peppermint gives this cake a seasonal  flavor.

MOCHA CHOCOLATE PEPPERMINT BUNDT CAKE

I’m not a big desert person (Marilyn) as you all know by now, but whenever Ludmilla asks me to make something sweet, of course I will make it :).  So, for the Christmas holiday, I was thinking of flavors of chocolate, peppermint and richness..I came across this perfect recipe from this website called “Handle The Heat” that I absolutely wanted to try.  Ludmilla had bought a beautiful bundt pan that looked like mountains and I knew right away that this would be it.  So, I went ahead and made this delicious chocolate, mocha cake in this pan and topped it with the amazing peppermint/chocolate glaze.  At the end, you can sprinkle candy canes, chocolate pieces, whatever you want to garnish this with.  It was so delicious and a wonderful Christmas desert!  The drizzled glaze on top of the cake really makes it beautiful and elegant at the same time!  Make it in whatever pan you would like, but make sure to check it as it bakes….since we used an unusual pan we checked it often.  By the way….I loved this cake!! I do love chocolate and coffee and this definitely satisfied my cravings!!!   Happy Holidays and have fun with this recipe!

MOCHA CHOCOLATE PEPPERMINT BUNDT CAKE

Did you read this article “Pok Pok’s Tippiing Experiment Didn’t Work and Chef Andy Ricker Blames L.A”It’s a great one!

MOCHA CHOCOLATE PEPPERMINT BUNDT CAKE
 
Ingredients
  • CAKE
  • ¾ c. unsweetened cocoa powder, dutch processed
  • 6 oz. bittersweet chocolate, finely chopped
  • 1½ T.. espresso powder
  • ¾ c. boiling water
  • 1¾ c. all purpose flour
  • 1 tsp.sea salt
  • 1 tsp. baking soda
  • 1 c. sour cream, room temperature
  • 1½ sticks (6 oz.) unsalted butter, room temperature
  • 2 c. packed light brown sugar
  • 1 T. vanilla
  • 5 large eggs, room temperature
  • GLAZE
  • 1 c. heavy cream
  • 4 tsp. light corn syrup
  • 8 oz. semisweet chocolate, chopped
  • ½ tsp. peppermint extract
  • 4 candy canes, crushed
Instructions
  1. CAKE
  2. Preheat oven to 350F. Spray a bundt pan with nonstick cooking spray.
  3. Combine cocoa, chocolate and espresso in a large bowl.
  4. Pour the boiling water into the bowl and cover.
  5. Let stand for 5 minutes.
  6. In a small bowl, whisk together the flour, salt and baking soda.
  7. Whisk the chocolate mixture until smooth.
  8. Let cool to room temperature.
  9. When cooled, whisk in the sour cream.
  10. In a kitchenaid mixer, beat the butter, brown sugar and vanilla for 4-5 minutes until combined and fluffy.
  11. Ad the eggs, one at a time until combined.
  12. On low speed, add the flour mixture and the melted chocolate mixture alternatively, beginning and ending with the flour, until batter is smooth.
  13. Pour the batter into the prepared pan.
  14. Bake the cake for 50 minutes or until a toothpick inserted comes out with moist crumbs.
  15. We used a decorative bundt pan that had different depths, so ours took a little longer.
  16. Let cook on a rack for 10-15 minutes. T
  17. urn cake out and cool completely.
  18. GLAZE
  19. In a small saucepan heat cream and corn syrup over medium heat until hot.
  20. Remove from heat and add the chocolate, whisking until smooth.
  21. Add in the peppermint extract.
  22. Let cool slightly until thickened.
  23. Drizzle over the cake.
  24. Sprinkle with candy canes or peppermint sprinkles.
  25. Let the glaze set at room temperature before serving.

MOCHA CHOCOLATE PEPPERMINT BUNDT CAKEMOCHA CHOCOLATE PEPPERMINT BUNDT CAKEBeijos e Tchau!

 

Ludmilla Ramos and Marilyn Chudda
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12 comentários
  1. Ashley - 19/12/2015 - 15h04

    What gorgeous photos! This cake looks so delicious, perfect for holiday baking!

  2. Kim - 19/12/2015 - 15h46

    So pretty and looks so yummy….very festive

  3. candy - 19/12/2015 - 19h14

    This looks so pretty and delicious.

  4. Sabrina Fox - 19/12/2015 - 20h16

    Mmm! I usually really hate anything peppermint flavored but I believe this would be perfect in a cake. Thanks for sharing!

  5. Christy F - 19/12/2015 - 23h46

    This looks delicious! I’m not a huge fan of peppermint but I love chocolate! I might just have to make this with out the peppermint part! Thanks for sharing!

  6. Angie - 20/12/2015 - 20h10

    That looks so delicious! YUM!

  7. Megan T. - 20/12/2015 - 22h45

    This looks so rich and chocolatey- perfect for the holidays!

  8. Kari - 21/12/2015 - 01h11

    Oh this looks so beautiful and delicious!

  9. The Southern Thing - 21/12/2015 - 03h31

    Oh my gosh, this looks like the most delicious thing ever. I don’t think I’ve ever had peppermint in a cake before!

  10. Vicky @Avocado Pesto - 21/12/2015 - 15h13

    I’m not big into sweets either but this does look delicious and so festive!

  11. Shadi - 21/12/2015 - 16h02

    I love mocha anything so this is right up my alley!

  12. Amanda - 22/12/2015 - 05h06

    This looks so so good, I want to try it! Lovely photos! Merry Christmas! 🙂

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1 bag Brazi Bites, defrosted

4 ea. Jalapeños

2 oz. shredded mozzarella

1 oz. cream cheese

1 T. Green onions, diced

Directions:

Cut the ends off of the jalapeños and slice down the middle.

Clean out seeds and place flat side down onto a sheet pan.

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Peel the skin off of the jalapeños and small dice.

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