Peppermint Mocha Bundt Cake Ingredients For the cake: 3/4 cup (64 grams) unsweetened cocoa powder, preferably Dutch-processed 6 ounces (170 grams) bittersweet chocolate, finely chopped 1 tablespoon espresso powder 3/4 cup hot water 1 3/4 cups (222 grams) all-purpose flour 1 teaspoon salt 1 teaspoon baking soda 1 cup (227 grams) sour cream, at room temperature 1 1/2 sticks (170 grams) unsalted butter, at room temperature 2 cups (400 grams) packed light brown sugar 1 tablespoon vanilla 5 large eggs, at room temperature For the glaze: 1/2 cup heavy cream 2 teaspoons corn syrup 4 ounces (113 grams)semisweet chocolate, chopped 1/4 teaspoon peppermint extract 2 candy canes, crushed Directions Make the cake Preheat the oven to 350°F. Spray a bundt pan with nonstick cooking spray. Combine the cocoa, chocolate, and espresso in a large bowl. Pour the boiling water into the bowl and cover. Let stand for 5 minutes. In a small bowl whisk together the flour, salt, and baking soda. Whisk the chocolat...
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