Ingredients
Units
Scale
For Chocolate Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 tablespoon baking powder
- Pinch of salt
- 3/4 cup white sugar
- 3/4 cup brown sugar
- 2 eggs
- 1/2 cup unsweetened apple sauce
- 1/2 cup sour cream
- 1 cup whole milk
- 1/4 cup canola oil plus 2 tablespoons
- 3/4 cup strong hot coffee
For Eggnog & Peppermint Drizzle:
- 1 cup icing sugar
- 3-4 tablespoons eggnog
- Dash of vanilla powder
- 5-6 peppermint candies, finely crushed
Instructions
- Preheat oven to 350 degrees F. and grease a bundt pan.
- In a large bowl, sift together flour, cocoa powder, baking soda, baking powder and salt.
- Then re-sift all dry ingredients into a medium bowl. Set aside.
- In the large bowl that you started with, whisk together sugars and eggs. Add apple sauce, sour cream, milk, and oil.
- Starting with 1/2 cup, add flour mixture to the wet ingredients. Mix well, then add a little bit of the hot coffee. Alternate between the flour and the coffee, beginning and ending with the flour mixture.
- Pour batter into prepared bundt pan and bake for about 25-30 minutes or until the cake tester comes out clean. Transfer cake to a cooling rack and let rest for 15-20 minutes before turning out onto a cake plate.
- In the meantime, in a food processor, pulse the peppermint candies until finely crushed. Set aside.
- Whisk together icing sugar, powdered vanilla, and eggnog until a thick drizzle forms. Pour over entire bundt and top with crushed candies. Serve with whipped cream if desired.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
