Peppermint Crunch Bundt Cake - sugar

Method

• Preheat the KitchenAid(R) Gas Convection Slide-In Range to 350° F, and lightly mist a bundt pan with non-stick spray.
• Place the granulated sugar, all-purpose flour, unsweetened cocoa powder, cake flour, baking powder, baking soda, and kosher salt in the bowl of the KitchenAid(R) Stand Mixer fitted the flat beater. Stir on low speed to combine.
• Mix in the butter on low speed, until the mixture resembles moist crumbs. Stir in the eggs until combined.
• Scrape the bottom and sides of the bowl with a silicone spatula, then add the Greek yogurt, vanilla, and peppermint extract. Beat on medium speed for about 90 seconds to aerate the batter and build the cake's structure.
• Transfer the batter to the prepared pan, and bake in the Slide-In Range for 45-55 minutes, or until a cake tester inserted in the thickest part of the cake comes out clean or with a few moist crumbs.
• Cool for 20 minutes, then invert the cake onto a serving platter.
• Place the chopped chocolate in a medium mixing bowl.
• Pour the cream into a saucepan from the KitchenAid(R) Stainless Steel 10-Piece Set, and place over medium-low heat until just barely beginning to simmer. Pour the hot cream over the chopped chocolate and allow to stand for 3 minutes.
• Use a silicone spatula to stir the ganache until smooth. Drizzle the topping over the cooled cake, and garnish with chopped peppermint candy canes.