Chocolate Peppermint Cake

Course Dessert


  • 1 box devil's food cake mix
  • 3 eggs
  • 1 1/3 cup water
  • 1/2 cup oil
  • 1/16 tsp peppermint extract
  • 1 cup semisweet chocolate mini morsels, divided
  • 1/2 cup heavy whipping cream
  • 1-2 candy canes, crushed


  • Preheat oven to 350°F 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 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.