Chocolate Peppermint Cake
User Reviews
5
Chocolate Peppermint Cake
Description
The Chocolate Peppermint Cake brings together standard cake ingredients with cocoa powder and peppermint extract to impart a rich chocolate flavor and a refreshing hint of mint. The batter is creamed using butter and sugar, then combined gently with dry ingredients and buttermilk to maintain moisture and tenderness. Baking in properly prepared pans yields soft cake layers that hold together without being dense.
After baking and cooling, the cake is frosted with a peppermint buttercream made from melted white chocolate, butter, confectioners' sugar, and cream, providing a sweet, creamy, and minty topping. Crushed candy canes scattered on top lend a crisp texture contrast and festive touch, enhancing the cake's presentation and flavor profile. The cake is ideal for winter celebrations or anytime a minty chocolate dessert is desired.
Using six-inch pans produces nicely sized layers; adjustments to pan size may require recipe scaling. Careful mixing and temperature control during preparation contribute to consistent results. The method emphasizes preventing over-mixing and allowing the layers to cool properly before assembly, ensuring a balanced texture.
Ingredients
For the Cake
- 2 cups all-purpose flour 240g
- 1 1/2 cup sugar 300g
- 1 cup butter 227g, room temperature, unsalted
- 1 cup buttermilk 236mL
- 1/2 cup cocoa powder 58g, + 1 tbsp
- 1/2 tsp baking powder 2g
- 1/2 tsp baking soda 3g
- 1 tsp salt 5g
- 2 tsp vanilla 10mL
- 1 tsp peppermint extract 5mL
- 3 egg
- 2 egg yolk
For the Peppermint Buttercream
- 1 cup white chocolate 170g, melted and cooled
- 1/2 cup butter 115g, room temperature, unsalted
- 1 pound confectioners' sugar 454g, sifted
- 1/2 tsp peppermint extract 2mL
- 1/4 cup cream 60mL, add a tablespoon at a time until desired consistency is reached
- 10 drops Food Coloring
For the Italian Buttercream
- 4 egg room temperature, white
- 1 1/2 cup sugar 300g
- 1/3 cup water 80mL
- 1 pinch cream of tartar
- 1 pound butter 454g, room temperature, unsalted
For the Assembly
- 1 cup candy canes approximately, crushed
- 1 869 piping tip
Instructions
For the Cake
- Butter and flour 4 six inch cake pans. Preheat oven to 350F.
- Sift the flour baking soda and powder, salt and cocoa powder.
- Cream the butter and sugar together until light and fluffy. Beat the eggs and yolks in one at a time, then add in the vanilla and peppermint extract.
- In three batches, mix in the flour mixture alternating with the buttermilk. Don't over-mix!
- Divide batter evenly into pans and bake at 350f for about 25 - 30 minutes or until the centers are done. Allow to cool in pans for about 10 minutes and then invert onto a wire rack.
For the Peppermint Buttercream
- Beat the butter and melted (and cooled) chocolate together until well combined. Mix in the powdered sugar and peppermint extract. Add the cream a tablespoon at a time until the desired consistency is reached.
For the Italian Buttercream
- Beat the egg whites, cream of tartar and 1/3 a cup of the sugar on medium high in a stand mixer. At the same time add the rest of the sugar and water to a small sauce pan and cook on medium high. Stir to mix the sugar and water and then keep an eye on the temperature using a candy thermometer. When the sugar is at 240F and the egg whites reach the soft peak stage, slowly drizzle the sugar into the running mixer and lead the mixer running for 10 or so minutes to allow the meringue to cool. Add in the butter a tablespoon at a time use immediately.
For the Assemby
- Pipe the buttercream on the first cake layer (you can do a two tone swirl if you'd like :) Sprinkle with crushed candy cane and repeat. Crumb coat the exterior and allow to set in the refrigerator for about 10 minutes.
- Add the Italian buttercream and smooth. Apply the crushed candy cane to the base. Using an 869 tip, pipe dollops onto the top. You can also pipe the dollops onto a piping nail, freeze and apply to the top once set. If you use the piping nail you can twirl it while you pipe to get a swirled dollop.
Notes
- Adjust recipe quantities when using pans larger than six inches to maintain proper cake height and texture.
- Don't worry about small butter clumps in the wet ingredients; they will incorporate smoothly into the batter.
- Utilizing cake strips around pans can aid in achieving evenly baked, flat cake layers.
- For piping two-tone frosting, fill two smaller bags with different frostings and place them inside a larger piping bag for a combined effect without needing a tip.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 290 kcal
% Daily Value*
| Serving | 113g | |
| Calories | 290kcal | 15% |
| Carbohydrates | 30g | 10% |
| Protein | 4g | 8% |
| Fat | 18g | 28% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 40mg | 13% |
| Sodium | 90mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 27g | 54% |
| Vitamin C | 2.5mg | 3% |
| Calcium | 100mg | 10% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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