Ingredients:

  • 260g all-purpose flour
  • 400g granulated sugar
  • 75g unsweetened Dutch-process cocoa powder
  • 2 tsp baking soda
  • 2 tsp baking powder
  • 1 tsp fine sea salt
  • 2 large eggs, room temperature
  • 240g full-fat sour cream
  • 120ml vegetable oil
  • 2 tsp peppermint extract
  • 240ml boiling water
  • 170g white chocolate chips
  • 60ml heavy cream
  • 1/4 tsp peppermint extract for ganache
  • 50g crushed candy canes

Instructions:

  1. Preheat oven to 350°F (175°C). Thoroughly grease a 10-12 cup Bundt pan using melted butter or baking spray with flour, ensuring every crevice is coated.
  2. In a large mixing bowl, whisk together the flour, sugar, Dutch-process cocoa, baking soda, baking powder, and sea salt.
  3. Add the eggs, sour cream, vegetable oil, and 2 teaspoons of peppermint extract to the dry ingredients. Whisk until just combined.
  4. Carefully pour the boiling water into the batter. Whisk gently until the mixture is smooth and the cocoa is fully bloomed. The batter will be thin.
  5. Pour the batter into the prepared Bundt pan. Bake for 50 minutes, or until a skewer inserted into the center comes out clean.
  6. Allow the cake to cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
  7. Prepare the ganache by heating heavy cream until simmering, then pouring over white chocolate chips. Let sit for 2 minutes, add 1/4 tsp peppermint extract, and whisk until smooth.
  8. Drizzle the peppermint ganache over the cooled cake and immediately top with crushed candy canes.