Eggnog lovers will adore this rich, chocolatey Triple Chocolate Eggnog Bundt Cake recipe. It’s a perfect dessert for holiday gatherings!
In the warm, book-filled library of one of the elementary schools I attended, I discovered “The Polar Express,” written and illustrated by Chris Van Allsburg. It was a relatively new book that had recently been awarded the Caldecott Medal for children’s literature. But it wasn’t the shiny seal on the book that drew me to it. No, I loved the story itself.
On the surface, it was an entertaining story about a trip to the North Pole and the first gift of Christmas. For years, I dreamed the Polar Express would come for me — it was the most exciting of prospects. But as I’ve gotten older, my love of the story has carried on — the story is still as charming as it was when I first read it almost 30 years ago. But these days, it’s more than that. It remains, to me, an affirmation that the magic of Christmas exists, and that it’s not so much about a man in a red suit but about friendship, generosity and kindness.
Christmas is, in short, the season of believing and of giving.
That’s what I have taught my kids as well. Sure, Santa is fun. But the art of giving — the sheer joy of finding something you know a loved one will adore and giving it to them — is so much more fun.
Van Allsburg, who is also a former professor at the Rhode Island School of Design, and the author of “Jumanji” and “Zathura,” had it right. If you aren’t familiar with the book, I highly recommend checking it out.
When the movie version of “The Polar Express” was released more than a decade ago, I loved it. It captured the story well, and brought it alive in a captivating way. The movie remains among my very favorite Christmas movies — and a must-watch every December. So, as I got ready to partake in another must for December (holiday baking, naturally), I popped “The Polar Express” in. Perfect.
I’ve had bundt cakes — like the Chocolate Buttermilk Bundt Cake that I made a few years ago — on the brain lately. They’re great when you are time-stretched but want to make a fun treat. The fluted pan gives them a sort of built in prettiness without a lot of added fuss. You might not have time to decorate a fancy cake, but you probably have enough time to whip this up.
This recipe for Triple Chocolate Eggnog Cake yields a rich, chocolatey cake with a hint of tanginess from the eggnog that flavors both the cake and the glaze. And hidden inside are milk chocolate chips — a decadent bonus.
Make this. Share it. Love it.
What have you been baking lately?
Triple Chocolate Eggnog Bundt Cake
- 2 cups all-purpose flour
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ⅓ cup cocoa powder
- 3/4 cup light brown sugar
- ½ cup unsalted butter , softened
- 2 large eggs
- 1¼ cup eggnog
- 1 teaspoon vanilla extract
- 2 cups milk chocolate chips
- 2 oz milk chocolate , broken into pieces
- 2 tablespoons heavy cream
- 1/4 tsp grated nutmeg
- Preheat the oven to 350 degrees. Grease and flour the inside of a fluted bundt pan.
- In a large bowl, sift together the flour, baking powder, baking soda, salt and cocoa powder. Set aside.
- In the bowl of a stand mixer, combine the brown sugar and butter, mixing on medium-low for 3 minutes or until well-combined. Add the eggs, eggnog and vanilla extract and mix well on medium-low.
- With the mixer running on its slowest setting, add the dry ingredients a little at a time until fully incorporated. Pour the batter into the prepared bundt pan and tap gently to even out.
- Bake for 40-50 minutes, until cooked through. Let cool completely. Turn out onto a serving plate.
- Once the cake is cooled, heat the glaze ingredients together in a small saucepan over medium heat, stirring constantly until smooth. Let cool for 10 minutes. Then spoon the chocolate glaze over the cake. Dust with sprinkles, if desired.
- Serve immediately, or let the chocolate cool before slicing and serving.
- The cake can be made up to two days in advance, but wait to glaze it until the day you plan to serve it.
- White chocolate curls can be substituted for the crushed peppermint.
Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. Her latest cookbook is The Super Easy 5-Ingredient Cookbook, published by Rockridge Press, which focuses on quick, easy, from-scratch cooking for busy people. A single mother to two kids in middle school, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.