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- Prepare the Cake:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
- In a large mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the sugar, eggs, milk, vegetable oil, and vanilla extract.
- Gradually mix the wet ingredients into the dry ingredients until combined.
- Add the boiling water (the batter will be thin), followed by the peppermint extract, and mix until smooth.
- Pour the batter evenly into the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then remove them from the pans and cool completely on a wire rack.
- Make the Peppermint Frosting:
- Beat the softened butter in a stand mixer or with a hand mixer on medium speed until smooth and creamy.
- Gradually add the powdered sugar, about 1 cup at a time, beating well after each addition.
- Add the heavy cream, vanilla extract, peppermint extract, and a pinch of salt. Continue to beat until the frosting is light and fluffy.
- If you’d like a festive pink color, add a few drops of red food coloring and mix until you reach the desired shade.
- Assemble the Cake:
- Place one layer of the cooled chocolate cake on a cake stand or serving plate.
- Spread a generous amount of peppermint frosting on top of the first layer, smoothing it out to the edges.
- Place the second cake layer on top, then frost the entire cake with the remaining peppermint frosting.
- Smooth the sides and top with a spatula. You can use a piping bag to create decorative swirls or rosettes on top for a more polished look.
- Decorate the Cake:
- Sprinkle crushed peppermint candies or candy canes on top of the cake for a crunchy, minty finish.
- Optional: Add some festive touches like edible glitter, chocolate shavings, or sprinkles.
Pro Tips:
- Moisture Boost: The addition of boiling water makes the chocolate cake incredibly moist, but you can also substitute it with hot coffee for an even richer flavor.
- Peppermint Frosting: If you prefer a lighter frosting, you can reduce the amount of powdered sugar and add more cream to make it fluffier.
- Storage: This cake keeps well in the refrigerator for up to 3-4 days. Allow it to come to room temperature before serving for the best texture.
This Chocolate Peppermint Cake is the ultimate festive dessert, combining the richness of chocolate with the refreshing taste of peppermint. It’s perfect for holiday celebrations, gift-giving, or any time you crave something indulgent with a minty twist. Will you be adding any other flavors or toppings to make it your own? 🍫🌿
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