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    Home » Cake » Chocolate Peppermint Cream Cheese Bundt Cake

    Published: Mar 4, 2013 · Modified: Jun 5, 2020 by Lisa Johnson

    Chocolate Peppermint Cream Cheese Bundt Cake

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

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    Chocolate Peppermint Cream Cheese Bundt Cake topped with a layer of chocolate ganache sitting on a glass cake plate with a teal napkin

    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.

    Chocolate Peppermint Cream Cheese Bundt Cake topped with a layer of chocolate ganache sitting on a glass cake plate with a teal napkin

    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.

    Chocolate Peppermint Cream Cheese Bundt Cake on a crystal cake plate

    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.

    Pour half of the batter into a prepared bundt cake pan

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

    Add cream cheese filling to the bundt 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.

    Peppermint Cake Baked and sitting on the stove grates

    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.

    Pour Ganache over the cooked bundt Cake

    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 topped with a layer of chocolate ganache sitting on a glass cake plate with a teal napkin

    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

    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
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    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
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    Reader Interactions

    Comments

    1. marcie@flavorthemoments says

      March 14, 2013 at 9:17 am

      This looks delicious! I'm so into peppermint and chocolate, it's not even funny.

      Reply
    2. 'Chelle says

      May 03, 2013 at 12:58 pm

      I loove this idea for dairy free Chocolate Ganache. Yummers! :9

      Reply
    3. Carrie Groneman says

      February 21, 2014 at 10:37 pm

      Stopping by from Sat Dishes party. This looks AMAZING!!! Carrie, amothersshadow.com

      Reply
      • Lisa Johnson says

        February 21, 2014 at 10:54 pm

        Thank you so much Carrie! 🙂

        Reply
    4. Diane Roark says

      February 21, 2014 at 10:42 pm

      What a beautiful cake! I love peppermint and chocolate. I pinned them. Thank you so much for stopping by and linking up with Saturday Dishes Cakes & Party ideas.
      Blessings,
      Diane Roark
      recipesforourdailybread.com

      Reply
      • Lisa Johnson says

        February 27, 2014 at 12:40 am

        Thanks so much Diane! 🙂

        Reply

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