Peppermint Mocha Bundt Cake

handletheheat.com

KatieR

subheading: For the cake:

¾ cup (64 grams) unsweetened cocoa powder, preferably Dutch-processed

6 ounces (170 grams) bittersweet chocolate, finely chopped

1 tablespoon espresso powder

¾ cup hot water

1 ¾ cups (222 grams) all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

1 cup (227 grams) sour cream, at room temperature

1 ½ sticks (170 grams) unsalted butter, at room temperature

2 cups (400 grams) packed light brown sugar

1 tablespoon vanilla (2t peppermint, 1t vanilla)

5 large eggs, at room temperature

subheading: For the glaze:

½ cup heavy cream

2 teaspoons corn syrup

4 ounces (113 grams)semisweet chocolate, chopped

¼ teaspoon peppermint extract

2 candy canes, crushed

Note: Ingredients may have been altered from the original.

Directions at handletheheat.com

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