INGREDIENTS
Cake:
1 box Devil’s Food Chocolate Cake Mix
6-ounce container plain Greek yogurt
1 package instant chocolate pudding mix
4 large eggs
1/2 cup water
1/2 cup butter, melted
1/4 teaspoon peppermint extract
½ cup Andes peppermint chips
Chocolate Ganache Topping:
1 1/3 cups chocolate chips
1/2 cup heavy whipping cream
1/4 cup butter
1/4 teaspoon peppermint extract
1/4 cup Andes peppermint chips or crushed candy canes
INSTRUCTIONS
Cake:
- Preheat oven to 350 degrees F. Grease a Bundt cake pan with cooking spray and set aside.
- Beat together cake mix, Greek yogurt, chocolate pudding mix, eggs, water, melted butter and peppermint extract. Fold in peppermint chips.
- Pour cake batter into the bundt pan. Bake at 350 degrees for 40-45 minutes or until a toothpick inserted into the center comes out clean.
- Cool in the pan on a wire rack for 25 minutes. Remove the cake from the pan and transfer to a wire rack to cool completely.
- Chocolate Ganache Topping:
- Pour chocolate chips in a medium sized bowl. Set aside.
- Melt butter in a small saucepan over medium heat. When the butter is just about melted, add the cream. Stir constantly but gently with a wire whisk. Heat until mixture just barely comes to a boil. Pour over the chocolate in the bowl.
- Stirring gently, combine the chocolate with the butter/cream mixture until smooth. Stir in the peppermint extract. Let chocolate sit on the counter to cool while the cake is baking and cooling. Pour/drizzle over cooled cake. Garnish with peppermint chips or crushed candy canes.
- Adapted from Tastes Better From Scratch
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