If Christmas could be baked into a cake this would be it!
The flavours of peppermint candy cane and eggnog are subtle, but give the perfect holiday flair. This cake is finished with dark chocolate ganache and dusted off with crushed candy cane.
When I was buying the ingredients for this cake I was looking for Eggnog but stumbled upon President Choice’s Candy Cane Eggnog and thought these flavours would pair perfectly with chocolate.
Before you start baking this cake, I am sharing some baking tips so that your cake turns out perfectly!
- Pan: Ensure that you grease the Bundt pan well. You can either spray it with baking spray or rub butter on a paper towel. Ensure that you get all the sides and edges.
- Eggs: make sure they are at room temperature. You can do this by placing the eggs in a dish with warm water. Make sure the water is covering the eggs completely.
- Butter: to bring the butter to room temperature, take the butter out of the fridge about an hour before you are ready to bake.
- Flour and Cocoa Powder: sift flours to ensure that there are no lumps.
I have a love for baking cakes in a Bundt pan. I recently purchased this new Bundt pan, the Brilliance Bundt Pan from Nordic Ware. I love the edging and gold on the outside. I actually considered leaving it out as part of my festive decor. If you’re looking for a new cake pan or to buy one for the baker in your life, you have found it!
Chocolate Candy Cane Eggnog Bundt Cake
- 12/02/2020
- Serves- 12- 16 pieces
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Ingredients
- 1 cup unsalted butter at room temperature
- 1 ¾ cups white sugar
- 2 eggs at room temperature
- ¼ cup sour cream
- 1 cup candy cane eggnog (*or regular eggnog but see note below)
- ½ tsp peppermint extract
- 2 cups all purpose flour
- ⅔ cups cocoa powder
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- Chocolate Ganache
- ½ cup heavy cream
- 5 oz dark chocolate
- Chopped candy cane pieces ( about 2 candy canes)
- *If you are using plain eggnog, increase the peppermint extract to 1 tsp
Directions
- Step 1
- Sift the all purpose flour and cocoa powder into a medium size bowl.
- Step 2
- Whisk the baking powder, baking soda and salt into the flours. Set the bowl aside.
- Step 3
- In a stand mixer with a paddle attachment beat the butter and sugar on medium until blended, for about 1 minute.
- Step 4
- With the mixer still running add the eggs and mix until combined.
- Step 5
- Pour the eggnog, sour cream and peppermint extract into the mixer and continue to mix for about 30 seconds until blended.
- Step 6
- Slowly add the dry ingredients into the wet ingredients and just mix until blended. Do not over mix.
- Step 7
- Pour batter into Bundt pan and ensure that you get the batter into the edges of the pan. Smooth the top with a spatula.
- Step 8
- Bake in the oven at 350 for 40-45 minutes. My cake took 45 minutes, but be sure to check the cake around 40 minutes by inserting a toothpick near the centre.
- Step 9
- Transfer cake to a cooling rack and leave in the bundt pan for about 10 minutes.
- Step 10
- Take a knife and gently run it around the edge of the pan before turning the cake pan over to the cooling rack. Slowly pull the pan away from the cake. Let cake cool completely
- Step 11
- While the cake is cooling, prepare the dark chocolate ganache. In a small saucepan over low heat bring the heavy cream to a boil while gently whisking. Remove the pot from the stove and add in the chopped dark chocolate.
- Step 12
- Stir until the chocolate is melted and immediately pour over the top of the cake. The ganache is to be on the top of the cake and slightly down the sides. Use the back of a small spoon to smooth the ganache and get it between the sides of the cake.
- Step 13
- Place the candy canes into a ziploc bag and with a rolling pin, crush the candy can into tiny pieces. Sprinkly the candy cane pieces over the cake. The cake is ready to serve!
