1-Preheat and Prepare: First, preheat your oven to 350°F (175°C). Grease a 10-12 cup bundt pan with butter or nonstick spray and dust with cocoa powder to avoid sticking. Set out room-temperature eggs, butter, and dairy for even mixing. If making a vegan version, substitute with plant milk and vegan butter.

2-Combine Dry Ingredients: In a large bowl, whisk together 2 cups (250 g) all-purpose flour, 3/4 cup (75 g) unsweetened Dutch-process cocoa, 1 tsp baking powder, 1 tsp baking soda, and 1 tsp fine sea salt. For a gluten-free option, use a 1:1 gluten-free flour blend and let it rest for 10 minutes. This keeps the batter smooth and ready to go.

3-Cream Sugars and Fat: Beat 1 cup (240 ml) softened butter with 1 1/2 cups granulated sugar and 1/2 cup packed light brown sugar until fluffy, about 3-4 minutes. If using oil, mix it with the sugars until combined. For a lower-calorie twist, swap half the butter with applesauce and cut sugar by 25%.

4-Add Eggs and Chocolate: Add the 3 large eggs one at a time to the mixture, beating well after each. Stir in 6 oz (170 g) melted dark chocolate and 1 tbsp instant espresso powder if you like. For vegan bakers, add flax eggs here and mix thoroughly.

5-Alternate Wet and Dry: Add the dry ingredients in three parts, alternating with 1 cup (240 ml) buttermilk in two parts, starting and ending with dry. Mix on low until just combined, then stir in 1-1 1/2 tsp peppermint extract. A few streaks of flour are okay to keep it light.

6-Fold in Candy: Gently fold in up to 1 cup crushed candy canes, saving some for the top. For a subtler mint, just add more peppermint extract instead.

7-Transfer to Pan and Bake: Scrape batter into pan and tap to remove air bubbles; rotate halfway through baking.

8-Cool Properly: Let cool in pan before inverting to avoid breakage.

9-Prepare Glaze or Ganache: Whisk 1-1 1/2 cups powdered sugar with 2-3 tbsp milk and peppermint extract for glaze, or make ganache with 1 cup heavy cream and 6 oz dark chocolate. For vegan options, use coconut milk and dairy-free chocolate.

10-Garnish and Serve: Sprinkle crushed candy over the glaze and let it set before slicing. Serve at room temperature for the best taste. If you want more quick baking ideas, check out our mini muffin pancake bites recipe for another easy treat.