Peppermint Mocha Bundt Cake

Name: Peppermint Mocha Bundt Cake
Ingredients: For the cake:; 3/4 cup unsweetened cocoa powder, preferably Dutch-processed; 6 ounces bittersweet chocolate, finely chopped; 1 tablespoon espresso powder; 3/4 cup hot water; 1 3/4 cups (7.87 ounces) all-purpose flour; 1 teaspoon salt; 1 teaspoon baking soda; 1 cup sour cream, at room temperature; 1 1/2 sticks (6 ounces) unsalted butter, at room temperature; 2 cups packed light brown sugar; 1 tablespoon vanilla; 5 large eggs, at room temperature; For the glaze:; 1/2 cup heavy cream; 2 teaspoons corn syrup; 4 ounces semisweet chocolate, chopped; 1/4 teaspoon peppermint extract; 2 candy canes, crushed

Peppermint Mocha Bundt Cake was pinched from <a href="http://www.handletheheat.com/peppermint-mocha-bundt-cake/" target="_blank">www.handletheheat.com.</a>

"Peppermint Mocha Bundt Cake is the absolute PERFECT holiday cake! It’s as easy as it is beautiful and loaded with chocolate, coffee, and peppermint flavors...."

INGREDIENTS

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For the cake:

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3/4 cup unsweetened cocoa powder, preferably Dutch-processed

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6 ounces bittersweet chocolate, finely chopped

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1 tablespoon espresso powder

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3/4 cup hot water

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1 3/4 cups (7.87 ounces) all-purpose flour

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1 teaspoon salt

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1 teaspoon baking soda

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1 cup sour cream, at room temperature

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1 1/2 sticks (6 ounces) unsalted butter, at room temperature

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2 cups packed light brown sugar

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1 tablespoon vanilla

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5 large eggs, at room temperature

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For the glaze:

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1/2 cup heavy cream

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2 teaspoons corn syrup

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4 ounces semisweet chocolate, chopped

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1/4 teaspoon peppermint extract

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2 candy canes, crushed

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