Homemade Chocolate Peppermint Cake
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5.0
3 reviews
Excellent
Homemade Chocolate Peppermint Cake
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This Homemade Chocolate Peppermint Cake is a small 6 inch size cake, perfect for get togethers or special Holidays for 4-6 people.
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Ingredients
FOR THE CAKE
- ¾ cup + 2 tablespoons granulated sugar (175 grams)
- 1 cup cake flour (130 grams)
- ¼ cup unsweetened cocoa (sifted) (25 grams)
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 large egg (room temperature)
- ½ cup milk - room temperature (I used 2%) (120 grams)
- ¼ cup vegetable oil (I use sunflower or corn) (50 grams)
- 1 teaspoon vanilla extract
- ½ cup boiling water (or ¼ cut boiling water & ¼ cup boiling coffee) (118 grams)
FOR THE CHOCOLATE CHARD
- 5-7 ounces white chocolate (broken into pieces) (150-200 grams)
- 1-2 small candy canes (broken into small pieces)
FOR THE SWISS MERINGUE BUTTERCREAM
- 3 large egg whites (room temperature)
- 1 cup + 2 tablespoons fine/caster or granulated sugar (225 grams)
- 1 ¼ cups + 1 ½ tablespoons butter (soft and cubed) (300 grams)
- ¾ teaspoon peppermint flavouring
Instructions
FOR THE CHOCOLATE CAKE
- Pre-heat oven to 350F (180C). Flour and grease a 6 x 3 inch (15x7½ cm) cake pan.
- In a large bowl or stand up mixer whisk together the sugar, flour, cocoa, baking powder, baking soda and salt. Then add the egg, milk, oil and vanilla and beat on medium speed for 2 minutes. With a wooden spoon or spatula stir (do not beat) in the boiling water.
- Pour the batter into the prepared cake pan and bake for approximately 30-35 minutes or until tooth pick comes out clean. Cool in the pan for about 10 minutes then remove the cake from the pan to a wire rack to cool completely before frosting. In order to help flatten the cake as soon as it comes out of the oven, gently flatten the top with either a spatula or a small plate, tapping it a few times, or you can just cut off the domed part of the cake to even it out before frosting.
FOR THE CHOCOLATE CHARDS
- Place the broken pieces of white chocolate (you can use milk or dark chocolate if you prefer) in a heat safe bowl, you can either melt the chocolate in a microwave or over a small pot of boiling water (bain-marie) as I do, just make sure the water doesn't touch the bottom of the bowl. Stir the chocolate once it starts to melt until smooth.
- Pour the melted chocolate on a parchment paper lined cookie sheet and with a spatula even it out to form a square or rectangle, sprinkle with broken candy canes or candies. Let the chocolate cool and then break into pieces. If your house is very hot it might be best to let it chill in the fridge. Beware though milk or dark chocolate could turn white when refrigerated, it is safe to eat it just doesn't look pretty. So better to let it firm in a cool dry room.
FOR THE SWISS MERINGUE BUTTERCREAM
- Either in your standup mixer bowl or a large heat safe glass bowl add the egg whites and sugar, then place it over a pot of water over medium heat and whisk until the sugar has dissolved, this will take about 15-20 minutes, you can feel between your fingers when the sugar has completely dissolved and the mixture is smooth.
- Then with the whisk attachment beat on medium speed until the mixture is completely cool, about 10-15 minutes, add the butter a little at a time beating continuously until completely combined, add the peppermint flavouring and beat to combine. You should then have a smooth creamy frosting.
PUTTING IT TOGETHER
- If the top of the cake is domed then with a serrated knife remove the domed piece. Slice through the cake making 2 layers as even as you can. You can measure it if you want to be extremely accurate. (needless to say I didn't, I figure the frosting will cover my mistakes). Spread 1/3 of the icing between the layers and lightly frost the outside, removing the excess with a spatula. Frost the top of the cake with another 1/3, I made swirls with the remaining frosting using a medium star tip to decorate the top of the cake. Top the cake with broken white chocolate chards and broken pieces of candy cane or candies. Enjoy!
Notes
- To make Cake flour, for every cup of all purpose remove 2 tablespoons and substitute with 2 tablespoon of cornstarch, sift together to combine.
- For room temperature ingredients remove from the fridge 1 hour before using.
Nutrition Information
Show Details
Calories
887kcal
(44%)
Carbohydrates
93g
(31%)
Protein
8g
(16%)
Fat
56g
(86%)
Saturated Fat
20g
(100%)
Cholesterol
36mg
(12%)
Sodium
794mg
(33%)
Potassium
252mg
(7%)
Fiber
2g
(8%)
Sugar
74g
(148%)
Vitamin A
1737IU
(35%)
Calcium
95mg
(10%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 887 kcal
% Daily Value*
| Calories | 887kcal | 44% |
| Carbohydrates | 93g | 31% |
| Protein | 8g | 16% |
| Fat | 56g | 86% |
| Saturated Fat | 20g | 100% |
| Cholesterol | 36mg | 12% |
| Sodium | 794mg | 33% |
| Potassium | 252mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 74g | 148% |
| Vitamin A | 1737IU | 35% |
| Calcium | 95mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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