Dark Chocolate Peppermint Bundt
I make this for parties during the holidays. I'm making it today for our church Christmas party! It is rich and delicious, and just special enough, nobody guesses how easy it is.
1 CHOCOLATE MAGIC CAKE recipe, using 12 T. cocoa instead of 8 T.
Make cake batter according to directions. Grease and flour bundt pan well. Pour batter evenly into pan and bake at 350° for one hour, until toothpick inserted in highest portion of cake comes out clean. Cool for 15 minutes. Slide slender spatula or knife down all edges of cake. Invert cake plate over top of bundt pan and turn whole cake pan upside down. Allow cake to gently fall onto plate, and remove bundt pan.
1/2 c. chocolate chips
2 T. butter
2 T. honey
1-2 tsp. hot water
Heat chocolate chips, butter, and honey over low heat, stirring constantly until smooth. Remove from heat and cool slightly. Stir in water, 1 tsp. at a time, until desired consistency. Drizzle over cooled cake, allowing to drip over sides and down center.
1/3 c. butter
2 c. powdered sugar
1/2 tsp. vanilla
2-4 T. hot water
Heat butter until melted. Stir in powdered sugar and vanilla. Stir in water, 1 T. at a time, until desired consistency. Drizzle over bundt cake, over chocolate glaze, allowing to drip down side and center.
2 peppermint candy canes
Place candy canes in plastic bag and close. Finely crush candy with rolling pin. Sprinkle crushed candy over top of glazes, and serve.