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Chocolate Cake w/ Eggnog & Peppermint Drizzle


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5 from 2 reviews

  • Author: Living the Gourmet
  • Total Time: 35 minutes
  • Yield: 10 1x

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

  1. Preheat oven to 350 degrees F. and grease a bundt pan.
  2. In a large bowl, sift together flour, cocoa powder, baking soda, baking powder and salt.
  3. Then re-sift all dry ingredients into a medium bowl. Set aside.
  4. In the large bowl that you started with, whisk together sugars and eggs. Add apple sauce, sour cream, milk, and oil.
  5. 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.
  6. 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.
  7. In the meantime, in a food processor, pulse the peppermint candies until finely crushed. Set aside.
  8. 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
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