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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
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5 from 1 vote

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!
Prep Time30 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 45 minutes
Course: Dessert
Cuisine: American
Keyword: chocolate, cake, peppermint, schnapps, recipe, bundt, ganache, lactose-free
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

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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