Chocolate Peppermint Cake
Layers of moist chocolate cake are filled and frosted with a peppermint buttercream, then finished with a dark chocolate ganache. Crushed candy canes pressed into the outside add crunch and a clear visual cue of the mint flavor inside. The cake takes about 2 hours to bake and assemble from scratch.
Equipment
- 9-inch cake pans
- Mixing Bowls
- Electric Mixer
- Spatula
- Cooling Rack
- Measuring cups and spoons
- Parchment Paper
Ingredients
Cake Ingredients
- 1 and ¾ cups all-purpose flour sifted for a finer texture
- ¾ cup unsweetened cocoa powder preferably Dutch-processed
- 2 cups granulated sugar
- 1 and ½ teaspoons baking powder
- 1 and ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs at room temperature
- 1 cup buttermilk at room temperature
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
Peppermint Frosting
- 1 cup unsalted butter softened
- 4 cups powdered sugar
- ¼ cup heavy cream
- 1 teaspoon peppermint extract
- a few drops green food coloring optional
- ½ cup crushed peppermint candies for decoration
Instructions
- Preheat your oven to 350°F (175°C). Grease and line the bottom of two 9-inch cake pans with parchment paper.
- In a large mixing bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Mix until well combined.
- Add the eggs, buttermilk, vegetable oil, and vanilla extract to the flour mixture. Use an electric mixer to beat on medium speed for about 2 minutes. Stir in the boiling water until the batter is smooth (it will be thin).
- Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a skewer inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to a cooling rack to cool completely.
- For the frosting, beat the softened butter on medium speed until creamy, about 2 minutes. Gradually add the powdered sugar, heavy cream, peppermint extract, and green food coloring if using. Beat for an additional 3 minutes until smooth and spreadable.
- Once the cakes are completely cooled, spread frosting over the top of one of the cakes, then place the second cake on top. Frost the top and sides of the cakes. Sprinkle crushed peppermint candies over the finished cake for decoration.
Notes
- To enhance the chocolate flavor, consider adding a pinch of instant coffee granules to the cake batter.
- If you’re not a fan of peppermint, substitute it with vanilla extract and use chocolate shavings for decoration.
Nutrition
Calories: 977kcalCarbohydrates: 147gProtein: 7gFat: 43gSaturated Fat: 20gPolyunsaturated Fat: 9gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 119mgSodium: 635mgPotassium: 228mgFiber: 4gSugar: 118gVitamin A: 935IUVitamin C: 0.04mgCalcium: 114mgIron: 3mg
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