Ingredients
Nonstick cooking spray
½ cup unsalted butter, at room temperature
¾ cup Dutch-process cocoa powder, sifted
¼ teaspoon salt
2 teaspoons espresso powder
½ cup water
2 cups all-purpose flour
1 ½ cups granulated sugar
2 teaspoons baking soda
1 teaspoon baking powder
2 large eggs
1 cup FAGE Sour Cream
2 teaspoons vanilla extract
1 teaspoon peppermint extract
Ganache:
1 ½ cups chocolate chips
¾ cup heavy cream
1 teaspoon peppermint extract
Peppermint candy, crushed
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Steps
- Preheat oven to 350 degrees Fahrenheit. Spray Bundt pan with nonstick cooking spray and dust lightly with flour and set aside.
- In a small saucepan, combine butter, cocoa powder, salt, espresso powder, and water over medium heat. Stir to combine and cook until just melted.
- In a large bowl, combine flour, sugar, baking soda, and baking powder.
- Whisk in eggs, sour cream, vanilla, and peppermint extract.
- Slowly add the cocoa mixture to the batter and mix until completely smooth.
- Pour batter into the pan and bake for 50-60 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Cool cake for 15 minutes in the pan and transfer onto a cake stand or plate.
- Make the ganache by placing the chocolate chips into a medium bowl.
- Heat the heavy cream in a small pan over medium heat until just about to boil.
- Pour heavy cream onto the chocolate chips and whisk until smooth.
- Add peppermint extract and give a final whisk and spoon onto the cake.
- Sprinkle on crushed peppermint and serve.
