Chocolate Bundt Cake with White Chocolate Peppermint Glaze
This Bundt cake topped with a white chocolate peppermint glaze is just about as merry as it gets. Made with Sugar In The Raw® and Stevia In The Raw® because natural is better.
Ingredients
- For the Cake:
- Softened butter, for greasing pan
- 1 cup Sugar In The Raw, plus more for sprinkling in cake pan
- 1 cup Stevia In The Raw
- 2 cups all-purpose flour
- 2/4 cup Dutch-process cocoa powder
- 1 tsp. fine sea salt
- 3/4 tsp. baking powder
- 1/4 tsp. baking soda
- 1 cup strong brewed coffee
- 3/4 cup sour cream
- 3/4 cup preferred vegetable oil
- 2 large eggs
- 1 tsp. vanilla
- For the Glaze:
- 1/4 cup heavy cream
- 1 cup white chocolate chips or 6 oz. white choclate, chopped
- 1 tsp. peppermint extract
- crushed peppermint candies (optional)
Directions
Step 1: Preheat oven to 350°F. Liberally butter a 10” Bundt pan. Place some sugar inside the pan and rotate to coat evenly. Shake out excess.
Step 2: In a large bowl whisk to combine sugar, stevia, flour, cocoa powder, salt, baking powder, and baking soda. Add coffee, sour cream, oil, eggs, and vanilla and whisk to combine.
Step 3: Scrape batter into prepared pan and bake until a toothpick inserted into cake comes out clean or with moist crumbs attached, 50-60 minutes.
Step 4: Let cake cool in pan for 10 minutes, then invert onto a rack, removing cake pan. Let cake cool completely.
Step 5: In a small saucepan bring cream to a boil. Take off heat, add white chocolate, cover, and let sit 5 minutes. Stir until smooth, then stir in peppermint extract. Let cool for 15 minutes.
Step 6: Pour glaze over cake, letting it drip down the sides. If desired, sprinkle cake with peppermint candies.
