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.
- 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
- 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
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Preheat oven to 350 degrees. Generously spray bundt pan with nonstick cooking spray with flour.
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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.
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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.