Chocolate Peppermint Cream Cheese Bundt Cake

This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. For more information, please visit my disclosure page.

This is the cake that I baked for our Valentine’s Day dinner. I kept changing my mind about what I wanted to make, and this is cake won out in the end. I mean come on, who doesn’t love chocolate and peppermint? I have also never made a cream cheese filled cake before, crazy right? I usually just make a cheesecake or a bundt cake, but it never even occurred to me do put the two of them together until I saw a photo of one on pinterest.

I believe that one was raspberry, but I was craving peppermint. For all of you wondering if this is the same recipe as my Peppermint Kiss Cocktail Cake, NO it is not….. sorry. This is my Chocolate Peppermint Cream Cheese Bundt Cake…..you will just have to wait for the ebook to come out, of course I need to figure out how exactly to write one, so it might be awhile.

How to make a Chocolate Peppermint Cream Cheese Bundt Cake:

For the Cake:

Heat oven to 350 degrees and generously spray a 12 cup bundt pan with baking spray.

In a large bowl, beat together the cream cheese, sugar, egg, and schnapps until well combined.

Stir in the chocolate chips, and set aside.

Add all of the dry ingredients into a large bowl and whisk to combine.

Pour in the liquid ingredients to the bowl and beat on low speed until moistened, scraping the bowl as needed. Increase speed and beat until well combined

Pour 3 cups of batter into prepared bundt pan.

Spoon the cream cheese filling over the cake batter without touching the sides of the pan.

Pour remaining cake batter over filling. Tap the pan on the counter or floor a few times to release air bubbles.

Bake for 60 – 75 minutes or until toothpick comes out clean when inserted into the center of the cake.

Cool in the pan for 30 minutes.

Remove cake from pan and cool completely on a cooling rack.

For the Ganache:

Place chocolate chips and coconut milk in a small heatproof bowl.

Place in the microwave for 1 minutes on HIGH.

Remove and stir until all chips are melted and chocolate is smooth. If not completely melted, return to microwave in 15 second intervals stirring each time until completely melted.

Pour the ganache over the top of the cake, allowing it to drip down the sides.

Let stand to set for at least 15 minutes before serving.

Notes:

• It occurred to me last night that you could add food coloring to the cream cheese filling for different occasions. Red for Valentine’s Day, green for St. Patrick’s Day…..shamrock shake anyone?
• I use 101 proof Peppermint Thunder in my cakes. Do not use cheap alcohol, it will taste bitter when baked.
• The cooking time will depend on your oven, and whether or not you use real or non-dairy cream cheese. The cake will start to pull away from the sides and the smell will tell you when it is done.
• For a thinner ganache, add 2 Tablespoons of canola or butter before you melt the chocolate. I wanted it to be really thick!

Snowpocalypse 2 is heading straight for us today, and tomorrow, and possibly the next day. They are claiming 4 – 8″ by the time the storm is done! When exactly will winter be over? I think I have had just about enough of this nonsense. They are also forecasting 45 degrees on Friday, so maybe it will all melt away…..pleeeessse let it melt away!!!

More delicious cake recipes:

Mini Chocolate Bundt Cake

Old-Fashioned Chocolate Fudge Cake

Tortuga Rum Cake

Chocolate Huckleberry Rum Cocktail Cake – substitute blueberry

BAILEYS Kiss Cocktail Cake

Raspberry Fudge Cake

Enjoy!!

Chocolate Peppermint Cream Cheese Bundt Cake

Chocolate Peppermint Cream Cheese Bundt Cake covers all of your dessert cravings in one delicious, easy to prepare cake!

No ratings yet

Print Rate

Course: Dessert

Cuisine: American

Keyword: chocolate, cake, peppermint, schnapps, recipe, bundt, ganache, lactose-free

Prep Time: 30 minutes

Cook Time: 1 hour 15 minutes

Total Time: 1 hour 45 minutes

Servings: 12 Servings

Calories: 583kcal

Author: Lisa Johnson

1/21x2x3x

Ingredients

Cream Cheese Filling

• ⅓ cup granulated sugar
• 8 ounce non-dairy cream cheese softened
• 1 large egg room temperature
• 2 teaspoons peppermint schnapps
• ⅓ cup semi-sweet chocolate chips

Chocolate Cake

• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• 3.4 ounce package devil's food instant pudding
• ½ cup water
• ½ cup peppermint schnapps
• ¼ cup chocolate liqueur
• 2 Tablespoons creme de cacao
• ½ cup unsweetened cocoa powder
• ½ cup canola oil
• 4 large eggs room temperature

Chocolate Ganache

• 6 ounces semi-sweet chocolate chips
• ½ cup full fat coconut milk the kind in a can

Cook ModePrevent your screen from going dark

Instructions

Cake:

• Heat oven to 350 degrees and generously spray a 12 cup bundt pan with baking spray.
• In a large bowl, beat together the cream cheese, sugar, egg, and schnapps until well combined.
• Stir in the chocolate chips, and set aside.
• Add all of the dry ingredients into a large bowl and whisk to combine.
• Add the liquid ingredients to the bowl and beat on low speed until moistened, scraping the bowl as needed. Increase speed and beat until well combined.
• Pour 3 cups of batter into prepared bundt pan.
• Spoon the cream cheese filling over the cake batter without touching the sides of the pan.
• Pour remaining cake batter over filling. Tap the pan on the counter or floor a few times to release air bubbles.
• Bake for 60 - 75 minutes or until toothpick comes out clean when inserted into the center of the cake.
• Cool in the pan for 30 minutes.
• Remove cake from pan and cool completely on a cooling rack.

Ganache:

• Place chocolate chips and coconut milk in a small heatproof bowl.
• Place in the microwave for 1 minutes on HIGH.
• Remove and stir until all chips are melted and chocolate is smooth. If not completely melted, return to microwave in 15 second intervals stirring each time until completely melted.
• Pour the ganache over the top of the cake, allowing it to drip down the sides.
• Let stand to set for at least 15 minutes before serving.

Notes

• I use 101 proof Peppermint Thunder in my cakes. Do not use cheap alcohol, it will taste bitter when baked.
• The cooking time will depend on your oven, and whether or not you use real or non-dairy cream cheese. The cake will start to pull away from the sides and the smell will tell you when it is done.
• For a thinner ganache, add 2 Tablespoons of canola or butter before you melt the chocolate. I wanted it to be really thick!

Nutrition

Calories: 583kcal | Carbohydrates: 71g | Protein: 8g | Fat: 27g | Saturated Fat: 9g | Cholesterol: 89mg | Sodium: 227mg | Potassium: 257mg | Fiber: 4g | Sugar: 47g | Vitamin A: 135IU | Vitamin C: 0.1mg | Calcium: 48mg | Iron: 3.7mg