Peppermint Chocolate Cake
Indulge in the holiday magic with this decadent Peppermint Chocolate Cake, a perfect fusion of rich, velvety chocolate and cool, refreshing peppermint. Moist layers of chocolate cake, made extra tender with the addition of boiling water, are paired with a luscious peppermint-infused chocolate buttercream frosting for a dessert that’s as festive as it is irresistible. Topped with a sprinkle of crushed peppermint candies for a delightful crunch, this show-stopping treat is ideal for Christmas gatherings or any winter celebration. With its bold flavors, smooth texture, and stunning presentation, this cake is sure to be the highlight of your dessert table. Keywords: peppermint chocolate cake, holiday dessert, Christmas cake, chocolate peppermint frosting, festive cake recipe.
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Recipe Information
Ingredients
- 2.25 cups all-purpose flour
- 2 cups granulated sugar
- 0.75 cups unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 0.5 cups vegetable oil
- 1.5 teaspoons peppermint extract
- 1 cup boiling water
- 1 cup unsalted butter (softened)
- 4 cups powdered sugar
- 2 tablespoons heavy cream
- 4 ounces dark chocolate (melted and cooled)
- 0.5 cups crushed peppermint candies (optional, for garnish)
Instructions
Preheat the oven to 350°F (175°C) and grease and flour two 9-inch round cake pans. Alternatively, line them with parchment paper rounds.
In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
In a separate medium bowl, whisk together the eggs, milk, vegetable oil, and peppermint extract until well combined.
Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined.
Carefully stir in the boiling water. The batter will be thin, but this is normal.
Evenly divide the batter between the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
To make the frosting, beat the softened butter in a large bowl until creamy. Gradually add the powdered sugar, one cup at a time, beating well after each addition.
Mix in the heavy cream and peppermint extract, then beat until light and fluffy. Finally, mix in the melted and cooled dark chocolate until fully incorporated.
Once the cakes are cool, place one layer on a serving plate or cake stand. Spread a generous layer of frosting over the top.
Place the second cake layer on top and frost the top and sides of the cake evenly.
If desired, garnish the cake with crushed peppermint candies around the edges or on top.
Refrigerate the cake for at least 30 minutes to set the frosting before serving. Slice and enjoy!
Nutrition Facts
Calories |
750 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.3 g | 41% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 447 mg | 19% | |
| Total Carbohydrate | 116.0 g | 42% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 86.7 g | ||
| Protein | 7.8 g | 16% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 59 mg | 5% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 300 mg | 6% | |
*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.
