Image credits: Taylor Elmore via Youtube
You shouldn’t skip out on this chocolate cake recipe from Taylor Elmore for your holiday baking activities. This cake is not just chocolatey but also has a peppermint flavor! If this cake is not Christmas enough for you, then I don’t know what it is.
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You can also decorate this cake according to your preference, but going classic with crushed candy canes and mini marshmallows will surely make the kids happy. Make this mouthwatering chocolate cake today and impress your family!
For the Cake:
Preheat the oven to 325 degrees F and grease your bundt pan with baking spray. Set it aside. Next, in a mixing bowl, add 2 1/4 all-purpose flour, 1 tsp baking soda, 1/4 tsp salt, 1/2 cup dry hot chocolate mix, and 1/4 cup cocoa powder. Whisk well and set it aside. Now, in the bowl of your stand mixer, combine 1 cup unsalted butter and 8 oz of cream cheese. After this, add 2 cups of granulated sugar and continue to mix until light and fluffy, then add 4 oz milk chocolate. Once the chocolate is fully incorporated, add the five eggs one at a time while whisking continuously. Lastly, whisk in 2 tsp vanilla extract, and 1 tsp peppermint extract.
Now, reduce the speed of the stand mixer to low, then add the dry ingredients gradually. Mix until just combined, then transfer the batter to the prepared bundt pan, spreading it nicely and evenly. Once done, place it in the preheated oven and bake for an hour and ten minutes. After baking, let the cake cool completely in the pan. In the meantime, make the glaze.
In a small saucepan over medium heat, combine 4 oz milk chocolate, 1 tbsp dry hot chocolate mix, 3 tbsp heavy cream, and 1 tsp peppermint extract. Stir until everything is fully combined. Once done, pour it over to the now flipped cake, then top it with mini marshmallows and crushed candy canes. Slice and serve.