Award-winning journalist, registered dietician, and Mom, Wendy Bazilian's recipe for a holiday cake everyone will love.
Chocolate Peppermint Bundt Cake With Walnuts
Wendy Bazilian - Chocolate Peppermint Walnut Bundt Cake - Home & Family
- 1 cup water
- 1 cup butter
- 1/2 cup unsweetened cocoa powder
- 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
- 1/2 cup coarsely chopped California walnuts
- 1/2 cup crushed peppermint candy
- Preheat oven to 350°f. Lightly butter a bundt pan then dust with flour or cocoa powder. Turn pan, tapping as you turn, to coat the pan on all sides; tap out excess.
- Mix together flour, baking powder, salt, and baking soda in a medium bowl. (on the website/original instructions, this is part of step 4. I moved it up here for the segment to mention and have ready for later to make the flow of ‘doing’ smoother.)
- Melt together butter, water, and cocoa powder in a small saucepan, over low heat, whisking until smooth; let cool.
- Transfer to the bowl of a mixer and lightly beat in sugar, extract and eggs.
- Add about 1/3 of the dry ingredients to the chocolate mixture and beat on low speed to combine. Add half the buttermilk and beat again. Repeat steps ending with the flour mixture, mixing only until combined. Fold in walnuts.
- Spread in prepared pan and bake for 50 to 60 minutes or until a toothpick inserted into the center comes out clean. Let cool, then invert onto a serving plate or platter.
- Truffle drizzle: while cake bakes, melt chocolate, butter, milk and extract together until smooth. Let cool slightly to thicken, then drizzle over the cake. Immediately sprinkle with walnuts and peppermint candies.
To keep the walnuts from sinking, coat with a little flour or cocoa powder.
Cake will cook more quickly when baked in a dark-coated pan.