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Here’s a festive Chocolate Peppermint Cake recipe that combines the rich, indulgent flavor of chocolate with the refreshing zing of peppermint. It’s a perfect dessert for the holiday season!
Chocolate Peppermint Cake Recipe
Ingredients:
For the Chocolate Cake:
- 1 3/4 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs, at room temperature
- 1 cup whole milk
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 1/2 tsp peppermint extract
- 1 cup boiling water (to thin the batter)
For the Peppermint Buttercream Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2-3 tbsp heavy cream (or milk)
- 1 tsp peppermint extract
- 1/4 tsp vanilla extract
- 1/2 cup crushed peppermint candies or candy canes (for decoration)
For the Ganache (optional, for extra indulgence):
- 1/2 cup heavy cream
- 4 oz semi-sweet chocolate, chopped
- 1 tbsp unsalted butter (for extra shine)
Instructions:
1. Make the Chocolate Cake:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line the bottoms with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cocoa powder, granulated sugar, and brown sugar.
- In a separate large bowl, whisk together the eggs, milk, vegetable oil, vanilla extract, and peppermint extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Carefully stir in the boiling water. The batter will be thin, but that’s okay — it ensures a moist, tender cake.
- Pour the batter evenly into the prepared cake pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
2. Make the Peppermint Buttercream Frosting:
- Beat the softened butter in a large mixing bowl until smooth and creamy, about 2 minutes.
- Gradually add the powdered sugar, one cup at a time, mixing well after each addition.
- Add the heavy cream, peppermint extract, and vanilla extract. Beat on high for 2-3 minutes until the frosting is light and fluffy. Adjust the consistency with more cream if needed.
- If you like extra texture, fold in some of the crushed peppermint candies or candy canes into the frosting.
3. Make the Ganache (Optional):
- In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.
- Pour the hot cream over the chopped chocolate in a bowl and let it sit for 2-3 minutes. Stir until the chocolate is fully melted and smooth.
- Stir in the butter for a glossy finish. Let the ganache cool slightly before using.
4. Assemble the Chocolate Peppermint Cake:
- Once the cakes are completely cool, place one cake layer on a serving plate.
- Spread a layer of peppermint buttercream frosting on top of the first cake layer.
- Place the second cake layer on top and frost the top and sides of the cake with the remaining peppermint buttercream.
- Drizzle the ganache over the top of the cake (if using) and let it gently drip down the sides.
- Sprinkle the crushed peppermint candies over the top for a festive touch.
5. Serve and Enjoy:
- Slice and serve your delicious Chocolate Peppermint Cake! Enjoy the festive flavors of chocolate and peppermint in every bite.
Tips:
- For extra peppermint flavor, add a few drops of peppermint extract to the ganache.
- If you don’t want to use ganache, you can decorate the cake with additional crushed peppermint candies or drizzle with chocolate syrup.
- To make the cake ahead of time, bake and frost it a day before your event — the flavors will deepen and it will stay fresh.
This Chocolate Peppermint Cake is a delightful holiday dessert that combines the best of both worlds: rich, chocolatey goodness with the cool, refreshing bite of peppermint. Perfect for any holiday celebration!
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