Nothing dresses up chocolate cake for the holidays quite like a simple white chocolate-peppermint glaze. If desired, sprinkle cake with peppermint candies.

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Recipe Summary

prep:
15 mins
cook:
55 mins
additional:
45 mins
total:
1 hr 55 mins
Servings:
12
Yield:
1 10-inch Bundt(R) cake
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
CAKE:
GLAZE:

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F. Liberally butter a 10-inch fluted tube pan (such as Bundt®). Place some sugar inside the pan and rotate to coat evenly. Shake out excess.

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  • In a large bowl, whisk to combine sugar, stevia, flour, cocoa powder, salt, baking powder, and baking soda. Add coffee, sour cream, oil, eggs, and vanilla; whisk to combine.

  • Scrape batter into prepared pan and bake until a toothpick inserted into cake comes out clean or with moist crumbs attached, 50 to 60 minutes.

  • Let cake cool in pan for 10 minutes, then invert onto a rack, removing cake pan. Let cake cool completely.

  • In a small saucepan, bring cream to a boil. Take off heat, add white chocolate, cover, and let sit 5 minutes. Stir until smooth, then stir in peppermint extract. Let cool for 15 minutes.

  • Pour glaze over cake, letting it drip down the sides.

Nutrition Facts

435 calories; protein 5.9g; carbohydrates 50.3g; fat 26g; cholesterol 48.2mg; sodium 244.8mg. Full Nutrition
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