Chocolate Peppermint Bundt Cake & Frosting
 
 
Ingredients
  • 1 cup boiling water
  • 3 ounces unsweetened chocolate
  • 8 Tablespoons (1 stick) butter
  • 1 teaspoon vanilla
  • 2 cups sugar
  • 2 eggs, separated
  • 1 teaspoon baking soda
  • ½ cup sour cream
  • 2 cups (MINUS 2 TABLESPOONS) flour
  • 1 teaspoon baking powder
  • 2 candy canes, one finely crushed and one coarsely chopped
  • 2 Tablespoons butter
  • ¾ cups semisweet chocolate chips
  • 6 Tablespoons whipping cream
  • 1¼ cups powdered sugar (or more as needed)
  • 1 teaspoon vanilla extract
  • ½ teaspoon peppermint extract
Instructions
  1. Preheat the oven to 350 degrees.
  2. Pour boiling water over unsweetened chocolate and butter. Let it stand until melted.
  3. Stir in vanilla and sugar.
  4. Whisk in egg yolks one yolk at a time. Mix well after each addition.
  5. Mix the baking soda and sour cream in a seperate bowl. Let stand for a few minutes.
  6. Finely crush a candy cane until it is a powder. (If you so choose, you could use peppermint extract instead of a finely crushed candy cane. I would guess it would take a teaspoon or so, but I haven't tried it, so experiment at your own risk.)
  7. Sift together the flour, baking powder, and finely crushed candy cane.
  8. Whisk the sour cream mixture into the wet batter.
  9. Now add the dry ingredients and mix well.
  10. In a separate bowl, beat your egg whites until they are "stiff but not dry."
  11. Stir a quarter of the egg whites into the batter.
  12. Scoop the remaining egg whites into the bowl and fold them into the batter with a spatula.
  13. Grease and flour your bundt pan (I am lazy, so I use Baking PAM) very well and pour in the batter.
  14. Bake for approximately 40 - 50 minutes, or until the sides of the cake are pulling away from the pan and a toothpick comes out of the center of the cake clean.
  15. Cool the cake in the pan for a bit, then turn it out of the pan very carefully and let it cool completely prior to frosting.
  16. Once the cake has cooled COMPLETELY you can prepare the frosting.
  17. Combine frosting ingredients in a sauce pan.
  18. Melt and combine the ingredients over low heat, whisking and stirring consistently.
  19. Let the frosting cool slightly and add a bit more powdered sugar if needed to achieve a spreadable thickness.
  20. Spread the frosting onto the cake while the frosting is still warm.
  21. Decorate the cake with some coarsely chopped candy canes if desired.
Recipe by Bombshell Bling at https://www.bombshellbling.com/chocolate-peppermint-cake/