Whisk up some holiday cheer with this enchanting Chocolate Cake with Peppermint Ganache Glaze. Give your next coffee break a decadent and festive touch! 

Ingredients: 

Chocolate Cake: 

• 2 cups all-purpose flour 
• 1 cup cocoa powder 
• 2 and 1/4 tsp baking powder 
• 1/2 tsp salt 
• 1 tsp Balzac’s Espresso, finely ground 
• 1 cup unsalted butter, room temperature 
• 1 cup granulated sugar 
• 1 cup brown sugar, firmly packed 
• 4 large eggs 
• 2 tsp vanilla extract 
• 1 cup sour cream (245 grams), at room temperature 
• 1/4 cup oil  
• 1/4 cup hot Balzac's coffee  

Peppermint Ganache Glaze: 

• 1 cup heavy whipping cream 
• 1 cup white chocolate chips 
• 1 tsp vanilla 
• 1/2 tsp peppermint extract  

Instructions: 

1. Preheat oven to 325 degrees (F).  
2. Spray your Bundt cake pan with cooking oil 
3. In a large bowl, sift together the flour, cocoa powder, baking powder, salt and espresso powder. Set aside.  
4. In the bowl, use a mixer or hand mixer to beat the butter at medium-speed until very smooth and creamy, about 2 minutes.  
5. Gradually add in both sugars. Once all of the sugar has been added, increase the speed to medium-high and beat until light and fluffy, about 3 minutes.  
6. Reduce to medium speed, and beat in the eggs one at a time, beating well after each addition, and scraping the bottom and sides of the bowl as needed.  
7. In a small bowl, combine the vanilla, sour cream and oil.  
8. With the mixer on low speed, add the dry ingredients into the mixture in three additions, alternating with the sour cream mixture in two additions, beginning and ending with the flour. Mix until just combined.