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.
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?
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!!!
Stay safe, stay warm, and bake something yummy today!
Chocolate Peppermint Cream Cheese Bundt Cake
|Serves||10 - 12|
|Prep time||30 minutes|
|Cook time||1 hour, 15 minutes|
|Total time||1 hour, 45 minutes|
- Cream Cheese Filling
- 1/3 cup granulated sugar
- 8 ounce container non-dairy cream cheese (softened)
- 1 Large egg (room temperature)
- 2 Teaspoons peppermint schnapps
- 1/3 cup semi-sweet chocolate chips
- Chocolate Cake
- 2 Cups all-purpose flour
- 1 1/2 Cups granulated sugar
- 3.4 ounce package devil's food instant pudding
- 1/2 cup water
- 1/2 cup peppermint schnapps
- 1/4 cup chcololate liqueur
- 2 Tablespoons creme de cacao
- 1/2 cup unsweetened cocoa powder
- 1/2 cup canola oil
- 4 Large organic eggs (room temperature)
- Chocolate Ganache
- 6 ounces semi-sweet chocolate chips
- 1/2 cup full fat coconut milk
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 so I did not add it.
This recipe will be partying at these link parties!