Lethal Peppermint Chocolate Cake
Indulge your sweet tooth with the decadent Lethal Peppermint Chocolate Cake, a show-stopping dessert that combines rich, velvety chocolate layers with a refreshing burst of peppermint. This festive cake features a moist chocolate base infused with peppermint extract, luxuriously frosted with creamy peppermint buttercream, and finished with a glossy dark chocolate ganache. Crushed peppermint candies add a delightful crunch and a pop of holiday cheer, making it the perfect centerpiece for special occasions or your next family gathering. Easy to prepare yet irresistibly indulgent, this peppermint-chocolate dream will leave everyone coming back for seconds.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cup Unsweetened cocoa powder
- 2 cups Granulated sugar
- 2 teaspoons Baking powder
- 1.5 teaspoons Baking soda
- 1 teaspoon Salt
- 2 large Eggs
- 1 cup Whole milk
- 0.5 cup Vegetable oil
- 2 teaspoons Vanilla extract
- 1 teaspoon Peppermint extract
- 1 cup Boiling water
- 1 cup Unsalted butter
- 4 cups Confectioners' sugar
- 2 tablespoons Heavy cream
- 1.5 cups Dark chocolate chips
- 0.33 cup Peppermint candies, crushed
- Optional: Fresh mint leaves or extra candies for garnish
Instructions
Preheat the oven to 350°F (175°C) and grease and flour two 9-inch round cake pans, lining the bottoms with parchment paper for easy removal.
In a large mixing bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
Add the eggs, milk, vegetable oil, vanilla extract, and peppermint extract to the dry ingredients. Mix until combined.
Carefully stir in the boiling water, a little at a time, until the batter is thin and smooth.
Divide the batter equally between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted in the center of the cakes comes out clean.
Cool the cakes in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
To make the buttercream, beat the butter until light and fluffy. Gradually add the confectioners' sugar, 1 cup at a time, alternating with the heavy cream.
Mix in 1/2 teaspoon of peppermint extract to the buttercream. Adjust flavoring to your preference, but be careful not to overpower it.
Spread a thick layer of buttercream on top of one cake layer, then place the second cake layer on top. Coat the entire cake with a thin crumb coat and refrigerate for 15 minutes.
For the ganache, heat the heavy cream in a small saucepan over medium heat until it begins to simmer. Remove from heat and pour over the chocolate chips. Let sit for 5 minutes, then whisk until smooth.
Pour the ganache over the cake, allowing it to drip down the sides. Use a spatula to smooth the edges if needed.
Decorate the top with crushed peppermint candies and garnish with mint leaves or additional candies if desired.
Chill the cake for at least 30 minutes before serving to set the frosting and ganache. Enjoy!
Nutrition Facts
Calories |
831 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.2 g | 49% | |
| Saturated Fat | 18.9 g | 94% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 78 mg | 26% | |
| Sodium | 432 mg | 19% | |
| Total Carbohydrate | 124.3 g | 45% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 94.8 g | ||
| Protein | 9.0 g | 18% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 74 mg | 6% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 340 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
