After the news of further restrictions for much of the UK last night, I’m holding onto the little things and know I’ll definitely be turning to baking therapy in the next few weeks. On the last Sunday before the festive season I always share my festive showstopper bake, and this year is no different. This chocolate peppermint bundt cake is perfect for those who aren’t fans of the traditional fruitcake, with festive flavour and an impressive-looking design (all thanks to the Nordicware mould). This chocolate cake has a tender crumb (all down to the inclusion of yoghurt) and the peppermint chocolate ganache is perfectly indulgent for this time of year. To make it, you will need:
200g self-raising flour
75g chocolate, chopped
35g cocoa powder
1 tsp peppermint extract
260g caster sugar
50g mint chocolate, chopped.
Preheat the oven to 170C/ Fan 150C. Brush the inside of your bundt tin generously with melted butter – otherwise your bundt will get stuck when you come to remove it. Melt the chocolate in short bursts in the microwave. Sift in the cocoa powder and add the peppermint extract and loosen with up to 50ml boiling water. Set aside to cool – it should be a thick paste. Cream the butter and sugar until pale and fluffy. Add the eggs one at a time with a little flour, then stir in the yoghurt, followed by the chocolate paste.
Fold in the flour, being careful not to over-mix. Pour into the prepared tin and smooth the surface. Bake for 40 – 45 minutes, until a skewer inserted in the middle comes out clean.
Leave to cool for at least 15 minutes, if not longer – and then turn out onto a wire rack to cool completely. Meanwhile, make the ganache. Heat the cream until just starting to boil, then remove from the heat and add the chopped mint chocolate. Leave to stand and let the residual heat do the work, then stir until the chocolate is melted and the lumps disappear.
Pour over the cooled bundt and leave to set.
What are you baking for Christmas?
Recipe by me!