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Dairy
Easy
1 Hour, 20 Minutes
Diets 
1 and 3/4 cups Glicks Flour, plus a bit to flour the pan
2 cups sugar
3/4 cup dark cocoa powder
1 and 1/2 teaspoons Gefen Baking Powder
1 and 1/2 teaspoons Gefen Baking Soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons Gefen Vanilla Extract
1 cup boiling water
1 cup white chocolate chips
1/3 cup heavy whipping cream
peppermint candies, roughly chopped
Preheat oven to 350 degrees Fahrenheit. Grease a Bundt pan with cooking spray and lightly flour the pan. Set aside.
In a large bowl, stir together one and 3/4 cups flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add eggs, milk, oil, and vanilla extract. Beat on medium speed for two minutes.
Carefully stir in boiling water (the batter will be thin). Pour batter into the prepared pan.
Bake 35 minutes, or until a toothpick inserted in the center comes out clean. Cool 10 minutes in the pan before transferring to a wire rack to cool completely.
In a double boiler, warm the chocolate chips and heavy cream until the cream reaches a simmer. Stir together until completely smooth.
Pour ganache over the cooled cake and sprinkle with peppermint candies.
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This looks yum! I have 2 questions- 1. Is dark cocoa a different product than regular unsweetened cocoa that’s used for baking? 2. Why is there no peppermint extract in this recipe? The only thing that makes it peppermint is the candies?
Hi! Dark cocoa just gives off a darker color than regular cocoa, and some say it doesn’t have as strong a taste. Adding peppermint extract sounds delicious, such a good idea to add more peppermint flavor to the cake 🙂