Page 14 December 2, 2021 EL SEGUNDO HERALD
Ingredients Directions
• 3/4 cup sour cream
• 3/4 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla
Glaze:
• 1/4 cup heavy cream
• 1 cup white chocolate chips or 6 ounces
white chocolate, chopped
• 1 teaspoon peppermint extract
• Crushed peppermint candies (optional)
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Cake:
• Softened butter for greasing pan
• 2 cups Sugar In The Raw, plus
more for sprinkling in cake pan
• 2 cups all-purpose flour
• 3/4 cup Dutch process cocoa
powder
• 1 teaspoon fine sea salt
• 3/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 cup strong brewed coffee
Chocolate Bundt Cake
with Peppermint Glaze
Provided by Brandpoint
Prep Time: 20 minutes | Cook Time: 65 minutes | Servings: 16
• Step 1: Preheat oven to 350 F. Liberally butter a 10” Bundt pan. Place some sugar
inside pan and rotate to coat evenly. Shake out excess.
• Step 2: In large bowl, whisk to combine sugar, flour, cocoa powder, salt, baking
powder and baking soda.
• Step 3: Add coffee, sour cream, oil, eggs and vanilla. Whisk to combine.
• Step 4: Scrape batter into prepared pan and bake until toothpick inserted in cake
comes out clean or with moist crumbs attached, 50-60 minutes.
• Step 5: Let cake cool in pan 15 minutes, then invert onto rack, removing pan. Let
cake cool completely.
• Step 6: In small saucepan bring cream to a boil. Take off heat, add white chocolate,
cover and let sit 5 minutes.
• Step 7: Stir until smooth, then stir in peppermint extract. Let cool 15 minutes.
• Step 8: Pour glaze over cake, letting it drip down sides. If desired, sprinkle cake with
peppermint candies.
Send us a photo and recipe of your favorite dish. We’d love to share it with the community.
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