CHOCOLATE PEPPERMINT CRUNCH BUNDT CAKE

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

source https://5minutesrecipesusa.blogspot.com/2018/10/chocolate-peppermint-crunch-bundt-cake.html