Okay.. I think it’s very possible that I’ve landed on one of the most delicious cakes I’ve ever baked! See the above cake? Well… It lasted all of about 24 hours before my husband and I were fighting over the last crumb. Remember that time I mentioned I was pouring over my mom’s old recipes a few summers ago? Well, I dusted off this chocolate bundt cake recipe from an old newspaper clipping and tweaked it a little with some adjustments on the glaze. I decided to add in a small drop of peppermint to add a hint of holiday spirit. This cake is going down in the traditional I’ll make-this-every-year-from-now-on recipe stack. I hope it does for you too!
I’m so in love with all the flavors that pop up during the holiday season. From dark chocolate Fudge, Peppermint Mocha to Eggnog – they are all my favorites! Since I’ve been baking up a holiday storm, I started using a new brand for my flour that I found at my local Kroger – Immaculate baking flour – it’s the perfect organic and wholesome base for an amazing cake. See some of the many holiday desserts that can be made with immaculate products here.
Let’s get on with it and I’ll show you how it’s made:
First, I pre-heat the oven to 350F so the oven is well heated for when it’s time to put the cake in. Then I greased a bundt pan with butter and coated it with immaculate baking flour
- 1 2/3 cups Immaculate organic All-Purpose flour
- 1 1/2 cups of white sugar
- 1/2 cup cocoa
- 1 1/2 tsp baking soda
- 1/2 tsp baking powder
- 2 eggs
- 1/2 cup shortening
- 1 1/2 cups of buttermilk
- 1 tsp vanilla extract
- Peppermint candy
- 4 tablespoons of butter
- 2 tablespoons of cocoa
- 1/4 cup of water
- 1 cup of confectioners sugar
- 1/2 tsp peppermint extract
- Mix all the dry ingredients together (flour, sugar, cocoa, baking soda, baking powder.
- Add the rest of the ingredients and mix until light and fluffy
- Pour into the greased bundt pan
- Bake at 350F for 50-55 minutes
Allow it to fully cool before pouring any glaze.
In a small saucepan, melt the butter over low heat and add in the cocoa stirring constantly until mixture thickens. Gradually add in the peppermint extract and water until you have a desired smooth consistency. Pour over the top of your cooled cake and enjoy with some crushed peppermint candy!
*little tip: I placed a plate under my cooling rack and poured the glaze over and let the excess dripple down on the plate. This avoids the glaze pooling up around the sides and spilling over. Instead it allows you to glaze again once the first layer hardens slightly!