Ultimate Chocolate Pound Cake with Peppermint Ganache Glaze- The most decadent, moist and delicious chocolate cake EVER! It’s paired with a silky ganache glaze with a hint of peppermint flavor!
Decadent, rich and oh so heavenly, I love indulging in all things chocolate during the holiday season. If there is a time to truly relish in all things sweets, it’s definitely right now. Growing up, I couldn’t wait for the holiday season to begin. I would anxiously await putting up the tree and baking cookies and pound cakes just to leave treats for Santa.
In my family, baking has always been a gesture of love especially during this time of year. I love getting in the kitchen with my mother and aunt and baking up something special we can give away. However this cake is one that we definitely love to savor ourselves.
This is truly the ultimate chocolate pound cake. With its layers of mouthwatering flavor in every single bite, you might find yourself humming after each fork full. The moistness is truly something special (not a dry crumb to be found in this chocolate pound cake!). It also gets a wonderful hint of additional flavor from McCormick pure vanilla extract. It shines through in every possible slice balancing all of the exquisite chocolate essence.
If you want to just serve this cake on its own, you totally can because it is so perfect on its own. However since it’s the holiday season, a peppermint ganache glaze was totally necessary. It is glossy and perfectly delicious. The addition of McCormick pure peppermint extract is what makes it so glorious. The peppermint essence shines through and pulls at every appetite string. Because of the quality of the flavor, a little goes a long way here so you don’t need to add too much to have a major impact on taste. This peppermint ganache glaze is truly remarkable.
If you have incredible holiday baking traditions like I do, I’d love to see what you are baking up this season. Make sure you share photos in real time on social media of your holiday celebrations using the hashtag #noflavorlikehome so you can enter to win a personalized gift bag of McCormick spices (click here to enter: http://bit.ly/2APfUF2). You definitely can bake all year round with this awesome bag of goodies. And truth be told, the first thing I recommend you bake is THIS!
Disclosure: I partnered with McCormick for this Ultimate Chocolate Pound Cake with Peppermint Ganache Glaze recipe post, but all opinions expressed here are my own. I am grateful for authentic partnerships like this.
- ¼ cup semisweet chocolate chips
- 1 ½ cups (3 sticks) unsalted butter, room temperature
- 2 ¾ cups granulated sugar
- 5 large eggs, room temperature
- 2 ¼ cups sifted all-purpose flour
- ¾ cup unsweetened cocoa powder
- ½ teaspoon instant coffee powder
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ⅓ cups buttermilk, room temperature
- 1 tablespoon McCormick pure vanilla extract
- ½ cup heavy cream
- 2 teaspoons corn syrup
- ½ cup semisweet chocolate chips
- ⅛- ¼ teaspoon McCormick Pure Peppermint Extract
- Crushed holiday peppermint for garnish
- Preheat your oven to 325°F. Liberally prepare a 12-cup Bundt pan with the nonstick method of your choice.
- Pour the chocolate chips into a medium microwave-safe bowl. Microwave on high for 15 seconds at a time, stirring after each heating interval, until the chocolate is melted.
- In the bowl of your stand mixer fitted with the whisk attachment, beat the butter for 2 minutes on high speed. Slowly add the granulated sugar. Cream together for an additional 5 minutes, until very pale yellow and fluffy. Add the eggs 1 at a time, combining well after each addition and scraping down the sides and bottom of the bowl as needed.
- Turn your mixer down to its lowest speed and slowly add the flour in 2 batches. Be careful not to overbeat. Add the cocoa powder, coffee powder, baking powder, and salt. Lastly, add the melted chocolate, buttermilk, and vanilla extract. Make sure the chocolate cools slightly so as to not curdle the buttermilk. Scrape down the sides and bottom of the bowl and mix the batter until just combined. Be careful to not overmix.
- Pour the batter into the prepared pan and bake for 70 to 80 minutes, or until a toothpick inserted into the center of the cake comes out clean. Check frequently to ensure you do not overbake this cake.
- Let the cake cool in the pan on a wire rack for 10 minutes, then invert onto a serving plate. Let cool to room temperature. Lightly cover the cake with foil or plastic wrap so it does not dry out.
- In a small saucepan, add heavy cream and corn syrup and heat over medium heat until hot.
- Remove from heat then stir in chocolate. Continue to whisk until smooth then add in peppermint extract and allow to cool and thicken.
- Drizzle over cooled cake and let set. Garnish with crushed peppermint candy and serve.