Double Chocolate Cake with Chocolate Peppermint Ganache

Name: Double Chocolate Cake with Chocolate Peppermint Ganache
Prep time: 15 min
Cook time: 45 min
Total time: 1 h 10 min
Ingredients: 1 15-oz. box Duncan Hines Classic Dark Chocolate Fudge Cake Mix, (do not make according to package directions); 1 3.4-oz. box chocolate instant pudding mix; 4 large eggs, (room temperature); 1/2 cup (one stick) butter, (melted); 1 cup water; 6-oz. semisweet chocolate, (finely chopped); 1/2 cup heavy whipping cream, (more if needed until you get to drizzling consistency); 1/4 tsp. peppermint extract; 1/8 tsp. vanilla extract; crushed candy canes, (for garnish, if desired)

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thebeachhousekitchen.com

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Prep Time: 15 minutes

Cook Time: 45 minutes

Total: 70 minutes

Servings: 10

Author : MaryAnn Dwyer

bundt cake chocolate peppermint

Double Chocolate Cake with Chocolate Peppermint Ganache

Instructions

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Step 1

Preheat oven to 350 degrees. Generously spray bundt pan with nonstick cooking spray with flour.

Step 2

In a large bowl, beat cake mix, pudding mix, eggs, melted butter and water with a hand mixer until smooth and well combined. Pour the batter into the prepared pan smoothing the top and bake until a toothpick inserted into the cake comes out clean, about 40-45 minutes. Let the cake cool for 10 minutes before inverting onto a wire rack to totally cool.

Step 3

Add the chocolate to a large heatproof bowl. In a small saucepan, bring the cream to a boil. Pour the hot cream over the chocolate and let stand for 4-5 minutes, then whisk slowly until smooth. Whisk in the peppermint and vanilla extracts. Pour ganache evenly over the cooled cake. Sprinkle with crushed candy canes.

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