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Walnut Chocolate Peppermint Bundt Cake

Servings 16
Cook Time 1 hour 30 minutes

Ingredients

  • Cake:
  • 1 cup butter plus additional for greasing pan, divided
  • 1/2 cup unsweetened cocoa powder plus additional for dusting pan, divided
  • 1 cup water
  • 2 1/4 cups sugar
  • 1 teaspoon peppermint extract
  • 3 eggs
  • 2 cups flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 cup buttermilk
  • 1 cup California Walnut halves and pieces
  • Chocolate Peppermint Truffle Glaze:
  • 1/3 cup dark chocolate chips
  • 3 tablespoons butter
  • 2 tablespoons milk
  • 1/2 teaspoon peppermint extract
  • Toppings:
  • 1/2 cup coarsely chopped California Walnuts
  • 1/2 cup crushed peppermint candy

Instructions

  • To make cake: Preheat oven to 350 F. Lightly butter bundt pan then dust with cocoa powder. Turn pan, tapping, to coat on all sides; tap out excess.
  • In small saucepan over low heat, melt 1 cup butter, 1/2 cup cocoa powder and water, whisking until smooth; let cool.
  • Transfer to bowl of mixer and lightly beat in sugar, peppermint extract and eggs.
  • In medium bowl, mix flour, baking powder, salt and baking soda. Add about 1/3 of dry ingredients to chocolate mixture and beat on low speed to combine. Add 1/4 cup buttermilk and beat again. Repeat steps ending with flour mixture, mixing only until combined. Fold in walnuts.
  • Spread in prepared pan and bake 50-60 minutes, or until toothpick inserted in center comes out clean. Let cool then invert onto serving plate or platter.
  • To make Chocolate Peppermint Truffle Glaze: While cake bakes, melt chocolate chips, butter, milk and peppermint extract together until smooth. Let cool slightly to thicken then drizzle over cake. Top with walnuts and peppermint candies.
Keyword: christmas, holiday