This Chocolate Candy Cane Bundt Cake is packed with rich, peppermint-flavoured chocolate plus a mint glaze and candy canes to garnish.
At my work, our office is comprised of only a handful of people. In situations like that, each person is usually known for excelling at a certain topic. As the office newbie and only person who runs a dessert blog, the lofty title of resident baker has been passed to me.
That’s why, when I was asked to represent our office amongst the other offices for a charity bake sale, you can bet I was ready and willing to make this chocolate candy cane bundt cake. Plus, it was the day after one of my vacation days, aka a day where I slaved away in the kitchen prepping and photographing three recipes, so I was happy to help. (I realize this doesn’t sound relaxing to most, but food bloggers are peculiar creatures.)
For a pretty accurate depiction of when I’m gung ho to bake for events, simply check the date and see if the event is either on or near a weekend, or just after one of my vacation days. I’m sure all food bloggers who aren’t full-time understand this: If I can’t photograph it in natural light, why even make a dessert? 😛
From the remaining crumbs at the end of the bake sale, I can say with reasonable confidence that this chocolate candy candy bundt cake was a hit. After all, in the snowy season of Canada’s (freezing cold) capital, a dark, rich chocolate cake laced with a hint of peppermint and dripping with a sweet candy cane milk glaze is the perfect way to brighten up what can be seen as five months of darkness and despair. (Only kidding. But not really. Have you seen Ottawa in the winter?)
Mint chocolate is a classic pairing that stays true to its delicious roots with a wintery version of a classic dark chocolate cake. I defy you to be sad while looking at a cake covered with jolly candy canes. It’s just not possible.
Candy canes are one of the most cherished (if usually uneaten, because who wants to be that bizarre person at work sucking on a candy cane during a meeting?) holiday candies. Plus, if you have a boatload of candy canes left over from Christmas, this is a great way to use them and foist off your creation on your unsuspecting family/colleagues/friends. Try it. 🙂
Check out CK on Instagram! If you try out one of my recipes, tag @CrumbKitchen so I can see your delicious creations. 🙂
Total Cost = $3.79 (Budget breakdown below recipe)
- Scant 2 cups granulated sugar
- 1 and ¾ cups all-purpose flour
- ¾ cup cocoa powder, plus extra for dusting
- 1 and ½ tsp. baking powder
- 1 and ½ tsp. baking soda
- ¾ tsp. salt
- 2 eggs
- 1 cup milk
- ½ cup vegetable oil
- 1 and ½ tsp. vanilla extract
- ½ tsp. peppermint extract
- 1 cup strong brewed coffee
- 2 cups confectioner's sugar
- 3 tbsp. non-dairy milk (or cow's milk)
- ⅛ tsp. peppermint extract
- ¼ cup crushed candy canes
- Preheat oven to 350 degrees. Grease a bundt pan with margarine or butter then flour with a few tbsp. of cocoa powder. Shake out extra; set aside.
- Combine all dry ingredients in a large bowl. Beat in the eggs, milk, oil and vanilla using an electric mixer on medium speed for 1-2 minutes, or until thoroughly combined. Carefully add hot coffee and stir with a wooden spoon until mostly combined, then beat with electric mixer for 30 seconds. Pour into bundt pan.
- Bake for 35-38 minutes or until baked through and the cake springs back when touched. Let cool in bundt pan for 15 minutes, then very carefully flip onto a wire rack to cool then rest of the way.
- For icing, mix confectioner's sugar, milk and peppermint extract in a bowl until smooth and thick. Glaze should be thick, but smooth enough to pour. Drizzle glaze over the bundt cake and sprinkle with crushed candy canes.
Recipe adapted from Barefoot Kitchen.
Scant 2 cups granulated sugar = $0.36
1 and 3/4 cups all-purpose flour = $0.21
3/4 cup cocoa powder, plus extra for dusting = $0.79
1 and 1/2 tsp. baking powder = $0.07
1 and 1/2 tsp. baking soda = $0.02
3/4 tsp. salt = $0.01
2 eggs = $0.30
1 cup non-dairy milk = $0.40
1/2 cup vegetable oil = $0.16
1 and 1/2 tsp. vanilla extract = $0.21
1/2 tsp. peppermint extract = $0.16
1 cup strong brewed coffee = $0.15
2 cups confectioner’s sugar = $0.55
3 tbsp. non-dairy milk = $0.02
1/8th tsp. peppermint extract = $0.08
1/4 cup crushed candy canes = $0.30