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White and Dark Chocolate Coated Peppermint Pound Cake

Double Chocolate Glazed Peppermint Bundt Cake

Adapted from Lisa Yockelson and Alice Medrich
Course Dessert
Cuisine bundt cake
Author TheSpicedLife

Ingredients

For cake:

  • 1 cup (126 g) cake flour
  • 2 cups (252 g) AP flour
  • 1/2 t baking soda
  • 3/4 t fine sea salt
  • 1/2 lb (2 sticks) unsalted butter, softened
  • 3 cups sugar
  • 6 large eggs
  • 2 t vanilla extract
  • 1 cup sour cream (I always use full fat when baking)
  • 2 cups (1 bag) Andes peppermint crunch baking chips

For dark chocolate glaze:

  • 8 oz semi sweet (60-62% cacao) chocolate, chopped
  • 8 T (1 stick, 1/2 cup) unsalted butter, cut into chunks
  • 1/2 cup water

For peppermint white chocolate glaze:

  • 4 oz chopped white chocolate
  • 2 T shortening
  • drops of peppermint oil to taste

Instructions

  1. Preheat the oven to 325 F. Spray a nonstick bundt pan thoroughly with flour/grease mixture (such as Baker' Joy). Also spray some bundlettes or mini loaves for the excess batter or use a 10 inch tube pan for the entire cake (I love bundt cakes, how pretty they are, so I rarely use the larger tube pans). Set aside.

  2. Whisk the flours, baking soda and salt together. Remove 1 tablespoon and toss with the peppermint crunch chips. Set the chips and the flour mixture aside.
  3. Cream the butter in the large bowl of a stand mixer on moderate speed for 4 mins. Add the sugar in 4 additions, beating for 1 minute after each portion is added. Add the eggs, one at a time, beating for 30 secs after each addition and scraping down the sides of bowl. Add the vanilla and blend it in.
  4. On low speed, add the flour mixture in 3 additions, alternating with sour cream in 2 additions, beginning and ending with the flour mixture. Remember to keep scraping sides and bottom of bowl. Fold in the peppermint crunch chips by hand.
  5. Scrape batter into prepared pan(s) and smooth top(s) with a rubber spatula.

  6. How long you bake the cake will depend on the size(s). A 10 inch tube cake will take 1 hour and 15 minutes. A 9-10 inch bundt cake will take approximately 1 hour. 1 cup size bundlettes take around 25 minutes. You will just need to watch (and sniff!) for whatever sizes you choose to make.

  7. Bake the cake(s) for the recommended time, or until a cake tester inserted in the center of the cake comes out clean. The baked cake will pull also slightly away from the sides of the pan.

  8. Cool the cake in the pan on a rack for 10-15 mins, then invert onto another cooling rack. Cool completely.
  9. While the cake is cooling make the dark chocolate glaze: Place a wide skillet with about 2 inches of water over medium low heat. When it is barely simmering, turn the heat all the way down and place a heatproof bowl into the pan. Add all of the ingredients and stir frequently until the butter and chocolate are melted.
  10. When the butter and chocolate are melted, remove from the heat and stir gently (you do not want air bubbles) to combine.
  11. Let the glaze cool to 90 F before using.
  12. Place wax or parchment paper under the cooling rack of the cake.
  13. When the cake is completely cooled and the glaze is at 90 F, pour the glaze over the cake, enrobing it completely. If there are gaps, repeat with the glaze caught on the paper under the cooling rack. (My kids eventually ate the glaze that set under the cooling rack!)
  14. Let the dark chocolate glaze set completely before proceeding.
  15. When the dark chocolate glaze has set, make the white chocolate glaze: Bring the water in the wide pan back to a bare simmer. Turn the heat down as low as it will go, and place another heatproof bowl in the pan. Add the white chocolate and shortening. Stir frequently while it melts. When it is completely melted, remove it from the heat and stir in the peppermint oil (start with a few drops only as peppermint oil is quite strong).
  16. Mix in the peppermint oil and stir gently to incorporate both it and the melted shortening. Let it cool to 90 F. When it has cooled, pour it over the set dark chocolate glaze--there is half as much white chocolate, so you are not looking to cover it completely, just to glaze the top and let the sides drip onto the dark chocolate.
  17. Let white chocolate set completely before slicing the cake.