Peppermint Mocha Coffee and Bundt Cake

Author: Michelle De La Cerda
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Ingredients

Peppermint Mocha Coffee

  • 4 cups hot fresh brewed Starbucks coffee; any blend
  • 2 packets instant hot chocolate
  • 1/4 tsp peppermint extract
  • 1/2 cup milk , cream, or half/half
  • 2 tsp sugar or artificial sweetener like measure for measure Sucralose; if needed

Peppermint Mocha Bundt Cake

  • 10 oz semi-sweet chocolate chips; melted
  • 1 cup softened butter
  • 2 cups sugar
  • 4 large eggs; room temperature
  • 2 3/4 cups flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup buttermilk
  • 1 cup fresh brewed Starbucks coffee; warm not too hot
  • 1 tsp vanilla
  • 1/2 tsp peppermint extract

Peppermint Icing

  • 2 cups powdered sugar
  • 4 tsp milk +/- to desired consistency
  • 1 tsp vanilla
  • 1/4 tsp peppermint extract

Garnish

  • 10 candy canes; crushed

Instructions

Peppermint Mocha Coffee

  1. Brew the Starbucks coffee.
  2. Using a hot cocoa machine or by hand, mix the hot coffee, hot chocolate packets, peppermint extract, sugar (or artificial sweetener), and dairy together.
  3. Can be topped with whip cream for an extra decadent feel.
  4. Serve immediately-makes two large mugs full

Peppermint Mocha Bundt Cake

  1. Beat butter on medium with a hand or stand mixer until creamy.
  2. Gradually add the sugar until it become light and fluffy.
  3. Add the eggs, one at time, allowing each one to be incorporated before another is added
  4. Sift the flour, baking soda and salt together and slowly incorporate a small amount into the wet mixture.
  5. Alternate adding dry products, then some buttermilk, more dry products, more buttermilk,, about 1/4 cup of dry products at a time until all the buttermilk has been added, then resume this process using the coffee and dry products until all the coffee and dry products have been added.
  6. Melt the chocolate in the microwave on high for about 30 seconds. Stir, and microwave another 30 second, stir, and microwave for a final 30 seconds and stir. Once the chocolate has fully melted, add that slowly to the cake batter.
  7. Add in the vanilla and peppermint extracts for a final mix and pour into a greased and floured 14-cup bundt pan.
  8. Bake in a pre-heated 325° oven for 80 minutes, check for doneness by inserting a toothpick in and if it comes out clean, the cake id done. If not, continue to bake, checking every few minutes for doneness.
  9. Remove from oven and allow to cool for at least 15 minutes before transferring to a wire wrath to cook for at least an additional 30 minutes before icing.

Peppermint Icing

  1. Add the powdered sugar to a bowl with the vanilla and peppermint extracts.
  2. Slowly add the milk one tablespoon at a time, whisking by hand or with a mixer.
  3. Continue to add milk until the icing has reached the desired consistency, about 4 tablespoons.
  4. Drizzle the icing using a kitchen tablespoon over the cake in a top to bottom motion, allowing gravity to help pull the icing towards the bottom of the cake.

Garnish

  1. Crush the candy canes to a desired consistency.
  2. Sprinkle over the top of the bundt cake and along the bottom; the icing will act as glue to hold them in place.
  3. Serve and enjoy.

Recipe Notes

This recipe is adapted from the December 2007 edition of Southern Living Magazine for Dark Chocolate Bundt Cake