It’s beginning to look a lot like Christmas!

Can you imagine anything better than biting into this minty chocolate cake?

Serve the holidays with this Peppermint Mocha Bundt!

Makes 1 9in a bundt cake

Ingredients

1 box of triple chocolate cake mix

3 large eggs

1 ¼ C whole milk

½ C unsalted sweet cream butter, softened

1 tbsp pure peppermint extract

1 9in bundt cake pan

Mocha Ganache

1 ½ C semi-sweet chocolate chips

¾ C heavy whipping cream

1 tbsp espresso powder

1 C Peppermint Crushed Candy

Directions:

Preheat the oven to 350 degrees and spray the bundt cake with pam baking spray

Using a large bowl, beat together the cake mix, milk, eggs, butter and peppermint extract until combined and smooth

Pour the batter into the bundt cake pan and bake in the oven for 35-45 minutes or until a toothpick comes out clean

Allow to cool completely before removing the bundt cake from the pan and placing onto a wire rack

Directions for Ganache

Using a small pot, bring the heavy whipping cream and espresso powder to a slow simmer

Using a strainer, strain the heavy whipping cream into another bowl

Pour the hot heavy whipping cream over the chocolate chips into a heat safe bowl

Allow to sit for a minute before whisking until smooth

Pour the ganache over the bundt cake and allow it to drip down the sides

Sprinkle the crushed candy on top and enjoy!

Serve with your favorite seasonal beverage or the classics, a big glass of milk!