Chocolate Peppermint Bundt Cake

• ¼ cup of butter (57g)
• ¼ cup of avocado oil (54g)
• ⅓ cup of unsweetened cocoa powder (28g)
• ¾ cup of almond milk (180g)
• 1 large egg (50g)
• 1 teaspoon of vanilla extract (4g)
• 1 cup of all purpose flour (120g)
• 1 cup of light brown sugar (200g)
• 1 teaspoon of baking soda (6g)
• 1 teaspoon of salt (5g)

• ¾ cup of white chocolate chips (135g)
• ½ cup of salted butter (113g)
• 1 teaspoon of salt (5g)
• ¼ cup of heavy whipping cream (60g)
• 1 teaspoon of peppermint extract (4g)
• ½ teaspoon of vanilla extract (2g)

Start by mixing together the dry ingredients. In a large bowl, Add in the cocoa powder, flour, sugar, baking soda, and salt. In a small pan, over medium heat, Let the butter melt and simmer, while constantly stirring, until it was an amber brown. Once the butter browned, Lower the heat and added in the oil, almond milk, and vanilla extract. Let the wet ingredients come to a light simmer.

Then Pour the wet ingredients into the large bowl with the dry ingredients and whisked this together for about a minute. Add in my egg and whisked this in until it was well combined into the batter. I sprayed the bundt cake pan with non-stick spray and poured my cake batter in.

Let this bake at 350°F (177°C) for 30-40 minutes, or until I could pull out a toothpick clean from the cake.

Once this was done baking, Let this cool for about an hour and made the peppermint frosting.

To make the frosting, Melt the white chocolate chips and heavy whipping cream together in the microwave for about 30 seconds. Stir this together until it was well combined and let this cool back to room temperature. Also let the butter soften to room temperature.

Add the frosting ingredients into a stand mixer and let this whip for about 3-4 minutes, until the frosting could stiff peaks.

I piped the frosting in the divets of the bundt cake and sprinkled a handful of crushed soft peppermints to top it off.