Peppermint Hot Chocolate Cake (Print Version)

# Ingredients:

→ For the Chocolate Cake

01 - 1 cup unsalted butter (2 sticks), cut into cubes
02 - ¾ cup unsweetened cocoa powder, plus extra for the pan
03 - ¾ cup water or brewed coffee
04 - 2 cups all-purpose flour
05 - ¾ tsp baking powder
06 - ¼ tsp baking soda
07 - 1 tsp sea salt
08 - 2 cups granulated sugar
09 - 3 large eggs, at room temperature
10 - 2 tsp vanilla extract
11 - ½ to 1 tsp peppermint extract (highly recommended)
12 - ⅔ cup full-fat sour cream or Greek yogurt
13 - ½ cup semi-sweet chocolate chips
14 - ½ cup mini marshmallows
15 - ½ cup crushed peppermint candies or candy canes

→ For the Ganache

16 - 1 cup semi-sweet chocolate chips
17 - ⅔ cup heavy cream

→ For Decorating

18 - Mini marshmallows
19 - Crushed candy canes or peppermint candies
20 - Mini chocolate chips (optional)

# Instructions:

01 - Put the butter, cocoa powder, and water or coffee in a medium saucepan over medium-low heat. Stir frequently until the butter melts and everything comes together smoothly. Take it off the heat and let it cool for 10 to 15 minutes.
02 - Grease a 10 or 12 cup bundt pan really well with butter or cooking spray, making sure to get into all those grooves and corners. Dust it with cocoa powder instead of flour, tap it around to coat evenly, then knock out any excess.
03 - Turn your oven to 350 degrees and let it preheat.
04 - In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this aside for later.
05 - Pour your cooled chocolate mixture into a large mixing bowl or stand mixer bowl. Add the sugar and beat until everything is well combined.
06 - Beat in the eggs one at a time, making sure each one is fully mixed in before adding the next. Then mix in the vanilla extract, peppermint extract if you're using it, and sour cream.
07 - Slowly add the flour mixture to your batter, mixing just until you don't see any more dry streaks. Don't overmix or your cake will be tough.
08 - Gently fold in the chocolate chips, mini marshmallows, and crushed peppermint candies using a spatula.
09 - Pour the batter into your prepared bundt pan and bake for 50 to 55 minutes. It's done when a toothpick stuck in the center comes out clean or with just a few moist crumbs.
10 - Let the cake cool in the pan for 5 to 10 minutes. Then flip the pan upside down onto a wire rack. The cake should slide right out on its own after a few minutes. Let it cool completely before adding any toppings.
11 - Put the chocolate chips in a heat-proof bowl. Heat the heavy cream in a small saucepan over medium-low heat or in the microwave until it's almost simmering. Pour it over the chocolate chips and let it sit for 3 minutes without touching it. Then whisk until it's smooth and shiny.
12 - Drizzle the ganache all over your cooled cake. While it's still wet, sprinkle on mini marshmallows, crushed candy canes, and mini chocolate chips if you like. Let the ganache set for at least 15 minutes before slicing.

# Notes:

01 - Coffee in the batter enhances the chocolate flavor without making it taste like coffee.
02 - Make sure to grease your bundt pan really well in all the nooks and crannies so the cake releases cleanly.
03 - Room temperature eggs mix into the batter more smoothly than cold ones.
04 - The cake can be baked a day ahead. Just wait to add the ganache and toppings until before serving.
05 - Store at room temperature for up to 2 days or in the fridge for up to 4 days.
06 - You can freeze the unfrosted cake for up to 2 months wrapped tightly in plastic wrap and foil.

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