Chocolate Peppermint Cake


  • 1 Box of Devil Food Cake Mix
  • 3 eggs
  • 1 1/3 cup water
  • 1/2 cup oil
  • 1/16 tsp. peppermint extract
  • 1 cup semi-sweet chocolate mini-morsels, divided
  • 1/2 cup heavy whipping cream
  • 1-2 candy canes, crushed



    Preheat oven to 350 degrees. Place Flexipan Bundt Mold on Perforated Baking Sheet. Combine and mix first 5 ingredients, beating at medium speed with an electric mixer for 2 minutes. Stir in 1/2 cup chocolate mini-morsels.

    Pour batter into the Bundt Mold, filling to approx 1″ below the top. Remember…No need to grease with flexipans! Bake at 350′ for 33- 35 minutes or until cake springs back when lightly touched.

    While cooling, bring 1/2 cup heavy whipping cream to a slow boil. Immediately, dump the remaining 1/2cup chocolate mini-morsels in the heated cream. Remove from heat and let sit 3-5 mins. Stir until it becomes a creamy, uniform consistency.

    Place serving plate upside down over Bundt Mold and invert. Lift mold off cake and pour Chocolate Ganache over and into the lovely rivet along the top of the cake, letting it drip down the sides. Sprinkle with crushed candy canes.


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