How to make it
To Make the Cake
Preheat the oven to 350F.
Make a cup of Nespresso or coffee (and feel free to steal a sip!)
In a large bowl, beat sugar and egg.
Slowly drizzle in oil with mixer still running.
Add in yogurt, vanilla, and almond milk.
In a small bowl, sift together cocoa, flour, baking soda, baking powder, and salt.
Add to wet ingredients.
Add in coffee and mix until just combined. Note, the batter will be quite runny - but don’t worry - this is just an extra moist chocolate cake!
Pour batter into 1 greased bundt pan, or 6 mini bundt pans.
Bake for ~20 minutes for mini pans. If using larger, bake for 30 minutes. Rotate pan, and bake for additional 10-20 minutes depending on oven. It is done when a toothpick inserted comes out clean, or when you gently press the centre it pops back up.
Remove from oven and let cool completely.
To Make the Frosting
While cake cools, beat together powdered sugar and butter.
Incorporate milk 1 Tbsp at a time.
Add in peppermint extract. Note - this is a VERY strong flavour, so do NOT measure over your bowl, incase you over-pour! Chocolate cake does not pair well with mouthwash!
Using a spoon or offset spatula, pour frosting over bundt cake.
Add crushed candy cane and Oreos to decorate.
Enjoy.
Note - if you want to enjoy year round - simply swap out the peppermint frosting for a simple chocolate ganache or coffee glaze!
What you’ll Need
For The Cake
3/4 Cup+ 2 Tbsps sugar
1 egg
2 Tbsps oil
2 Tbsps greek yogurt
1 tsp vanilla
1/2 cup milk (almond also works)
1/2 Cup brewed coffee (I just make a cup of Nespresso)
3/4 Cup + 2 Tbsps flour
1/4 Cup + 2 Tbsps cocoa powder
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp sea salt
For the Frosting
1 Cup icing sugar
2 Tbsps butter
1 Tbsps milk
1/8th tsp pepperment extract
1 Crushed Candy Cane
1 Crushed Oreo
