Dark Chocolate Peppermint Bundt Cake

Rich Dark Chocolate Peppermint Bundt Cake with Dark Chocolate Ganache and Crushed Peppermint. Perfect for the holidays and always!

Servings 12 servings

3/4 cup buttermilk room temperature
2/3 cup sour cream room temperature
3 whole large eggs room temperature
1 Tablespoon vanilla
1/3 cup vegetable oil
2 teaspoons peppermint extract
1/4 cup cocoa powder
1 15.25oz Box Dark Chocolate Fudge Cake Mix I prefer Duncan Hines brand for this recipe.

Preheat the oven to 325 convection bake (if using traditional bake, just leave the cake in the oven for about 5 minutes longer).
Prep a bundt ban with a generous swipe of shortening and dust of flour. Set aside.
In a large bowl, whisk together the cake ingredients except for the cake mix. Sift in the cake mix, then gently stir until just combined. Bake for 35-40 minutes, or until the center of the bundt has baked through. Flip out onto a wire rack to cool completely.

In a small glass bowl, pour the heavy cream over the chocolate melts. Microwave for 30 seconds, stir. Microwave another 30 seconds, then stir again until the chocolate melts have all combined into the heavy cream. If it's too thick, add in a tablespoon more of the heavy cream. If it's too thin, add in a couple more chocolate melts. Add to a drip bottle, then add the drip onto the bundt cake.
Top with crushed peppermint.