This easy Double Chocolate Cake with Chocolate Peppermint Ganache is sure to WOW your family this holiday season! It’s rich, moist and chocolatey with just the perfect amount of peppermint flavor.
One of my favorite flavor combinations during the Christmas holiday season is chocolate peppermint. Ghirardelli dark chocolate peppermint bark squares? Have you tried them? I’m addicted!
My Chocolate Peppermint Pinwheel Cookies from last year and my Double Chocolate Peppermint Sugar Cookies from a few years back are two favorites here at the BHK. There’s just something about chocolate peppermint that jingles my bells!
Today’s Double Chocolate Cake with Chocolate Peppermint Ganache is rich, moist and super chocolatey and the perfect classic bundt cake to grace your holiday dessert table this year.
And you guys know me and bundt cakes. I’m always looking for the easy way out when it comes to cakes, so bundts are always at the top of the list.
There are so many beautiful bundt pans these days and it always looks like there was lots of work involved, but they couldn’t be easier to whip up…as long as you generously grease your bundt pan.
I used my Nordic Ware Heritage pan for today’s cake which is a 10-cup pan. It’s one of my favorite designs and a fabulous choice when you top your bundt with a ganache. The ganache pools in the crevices perfectly.
The cake’s ingredient list is short. Just five ingredeints, one being a box cake mix. I used Duncan Hines Dark Chocolate Fudge cake mix. And for the ganache, I added a 1/4 teaspoon of peppermint extract. It’s all up to what you prefer. Add 1/4 teaspoon first, taste test, then add more if you enjoy more of a robust peppermint flavor.
Double Chocolate Cake Ingredients
• 1 15-oz. box of chocolate cake mix
• 1 3.4-oz. chocolate instant pudding mix
• 4 large eggs
• 1 stick butter, melted
• 1 cup water
Chocolate Peppermint Ganache Ingredients
• 6-oz. semisweet chocolate chips
• 1/2 cup heavy whipping cream
• 1/4 teaspoon peppermint extract
• 1/8 teaspoon vanilla extract
Hope you guys give this incredibly easy, decadent cake a try this holiday. It’s simply sinful! It’s sure to please everyone in the crowd! Enjoy!
A Few Cook’s Notes for Double Chocolate Cake with Chocolate Peppermint Ganache Recipe:
As mentioned above, I would start with a 1/4 teaspoon of the peppermint extract. You can always add a bit more if you’d like a more robust peppermint flavor.
I garnish the top of my cake with some crushed candy canes. This is optional, but so festive looking.
Double Chocolate Cake with Chocolate Peppermint Ganache
Print Recipe Pin RecipeIngredients
Bundt Cake
- 1 15-oz. box Duncan Hines Classic Dark Chocolate Fudge Cake Mix, do not make according to package directions
- 1 3.4-oz. box chocolate instant pudding mix
- 4 large eggs, room temperature
- 1/2 cup (one stick) butter, melted
- 1 cup water
Chocolate Peppermint Ganache
- 6-oz. semisweet chocolate, finely chopped
- 1/2 cup heavy whipping cream, more if needed until you get to drizzling consistency
- 1/4 tsp. peppermint extract
- 1/8 tsp. vanilla extract
- crushed candy canes, for garnish, if desired
Instructions
Bundt Cake
- Preheat oven to 350 degrees. Generously spray bundt pan with nonstick cooking spray with flour.
- In a large bowl, beat cake mix, pudding mix, eggs, melted butter and water with a hand mixer until smooth and well combined. Pour the batter into the prepared pan smoothing the top and bake until a toothpick inserted into the cake comes out clean, about 40-45 minutes. Let the cake cool for 10 minutes before inverting onto a wire rack to totally cool.
Chocolate Peppermint Ganache
- Add the chocolate to a large heatproof bowl. In a small saucepan, bring the cream to a boil. Pour the hot cream over the chocolate and let stand for 4-5 minutes, then whisk slowly until smooth. Whisk in the peppermint and vanilla extracts. Pour ganache evenly over the cooled cake. Sprinkle with crushed candy canes.
This is one showstopper of a cake, Mary Ann! What a rich, luxurious texture – this holiday treat would wow just about anyone!
Thanks Marissa! Friends of ours really enjoyed it!
Can I make this in a different pan if I don’t have a Bundt pan?
Hi Kristen. You can use round cake pans or a tube pan, but just make sure to only fill them 2/3 full so the cake doesn’t overflow the pan. You will also need to adjust the cooking times. Just keep an eye on your oven and when a toothpick inserted in the center of the cake comes out clean, it’s done. Enjoy!
Thank you! Can’t wait to make it for Christmas
Enjoy and have a special Christmas!!
This cake is so dang rich and delicious… that peppermint ganache is over the top!! Lovin my heritage bundt pan too, Mare – looks fancy with little effort… Delicious!
It’s one of my favorite bundt pans Traci. Tom loved this cake, as well as our good friends who we shared with!
Beautiful cake and perfect for the holidays! I could go for a slice right now :)
Thanks Jennifer!
I am a big fan of chocolate. I really like them all from milk chocolate to dark chocolate. This is chocolate heaven for a person like me. I wish I could dive in
Chocolate peppermint is definitely a MUST during the holidays, Mary Ann!! Your cake really nails that! It looks so decadent and delicious!!
Oh this looks so rich and delicious! I love the combination of chocolate and peppermint! It’s a match made in heaven. This is just what I need for a dessert this holiday season!
It’s one of my favorite holiday flavor combos Kathy. Thanks!
This review is for the ganache, which I used to top brownies (I used Tasty’s recipe with 1/4 cup less sugar). It came out perfectly (personally I would have liked a splash more minty, but it wasn’t only for me so I had to be mindful of others’ preferences), and I’m sure the cake would too. This is definitely on my list of bakes to make.
So happy you enjoyed it Jen! Yes, some people don’t like to overload on the mint flavor, so that’s why I toned it down, but feel free to add what you prefer. Happy New Year!
Do you think this cake batter recipe would work ok for mini cupcakes? Looking forward to making them for a party – thought individual mini cupcakes would make for good “finger” dessert.
Hi Kim. I’m thinking it would work for cupcakes too. I would still bake at 350 and just keep an eye on them. Maybe 18-20 minutes? Let me know!