1 1/2tablespoons corn syrupYou can use golden syrup (cane syrup)
1 1/2 tablespoonssugar
1/4cupcandy canes, peppermint sticks, or peppermint candies.
Preheat oven to 350 degrees
Grease the bundt pan with vegetable shortening.
In a small saucepan heat the butter, cocoa, salt, milk and coffee over medium heat, stirring to combine, just until the butter is just melted. Take off the heat and set aside.
In the bowl of a stand mixer, combine the flour, sugar, and baking soda, whisk to combine (see notes if you are not using a stand mixer).
Add half of the chocolate mixture, and mix using the stand mixer on a low speed, until combined, then add the rest and mix again.
Add the eggs, sour cream, and vanilla extract, mix again.
Pour the cake batter into the greased bundt pan.
Bake until a toothpick comes out clean, 30-40 minutes.
After the cake has cooled for a good 30 minutes, turn over onto a wire rack to cool completely.
Place on a platter until ready to add the ganache.
In a small bowl, add chocolate chips and corn syrup.
Heat the heavy cream and sugar either over the stove or in the microwave until hot and steaming a bit, but do not boil.
Pour the cream over the chocolate chips and set a plate over the top of the bowl to keep the heat in. Let it stand for about 5 minutes.
Stir until the ingredients are well combined, add the mint extract, and stir again.
Let the ganache stand until you reach desired consistency (see notes).
Drizzle the ganache over the cake and top with crushed peppermint candy. Serve immediately.
Store on the counter for 2-3 days, or in the refrigerator for 4-5 days. You can let it come to room temperature before serving.
To get the vegetable shortening in all the creases of the pan, you can melt the shortening and use a silicone brush. You can also just use your hands, but cover it well.
If you don’t have a stand mixer, use a whisk to combine. Still add the liquid chocolate in two batches, and stir well.
You can use the ganache right away, but it will be thin. It will thicken as it cools. If you want drips to not go all the way down, then wait until it is a bit thicker. You can use a spoon to put it on top of the cake and gently push it over the edge to drip. I waited for about 15 minutes. The ganache will also remain soft or sticky, so best to cover it with a cake topper to store.
Put the crushed peppermints on just before serving. They have a tendency to get soft and run the longer they sit.