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Peppermint Flourless Chocolate Cake
4.8 from 111 votes

Peppermint Flourless Chocolate Cake

This Peppermint Flourless Chocolate Cake combines rich semisweet chocolate and butter with peppermint extract to create a dense, fudgy cake without any flour. The addition of peppermint extract gives a refreshing hint that complements the deep chocolate flavor. A thin crust forms on top after baking, while the inside remains moist and tender. Topped with a smooth chocolate ganache and crushed peppermint candy, this cake offers a smooth, creamy finish with a subtle minty crunch.

Prep Time
15 mins
Cook Time
25 mins
Additional Time
1 hr
Total Time
40 mins
Servings: 16
Calories: 302 kcal
Course: Dessert
Cuisine: American

Ingredients

FOR THE CAKE:
  • 1 cup semisweet chocolate chips or chopped chocolate
  • 1/2 cup butter unsalted
  • 3/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon peppermint extract
  • 3 egg slightly beaten, large
  • 1/2 cup Dutch process cocoa powder
FOR THE CHOCOLATE GANACHE:
  • 1 cup semisweet chocolate chips or chopped chocolate
  • 1/2 cup heavy cream
  • 1/2 cup Peppermint candy for decorating, crushed, or candy canes

Instructions

    Cup of Yum
  1. Preheat oven to 375 degrees F. Grease an 8-inch round cake pan with nonstick cooking spray. Cut a piece of parchment to fit the bottom of the pan. Place it in the bottom of the pan and spray it with nonstick cooking spray. Set aside.
  2. To make the cake, put the chocolate and butter in a large microwave-safe bowl, and heat until the butter is melted and the chips are soft, about one minute. Stir until the chocolate is melted and the mixture is smooth. If you need to reheat, do for 10 seconds at a time and stir.
  3. Add the sugar, salt, vanilla, peppermint extract and stir to combine.
  4. Add the eggs and stir until smooth. Add the cocoa powder and stir until just combined. Don’t over mix.
  5. Pour the batter into the prepared pan and bake the cake for 25 minutes or until the cake has a thin crust on the top and the center registers 200°F on an instant-read thermometer.
  6. Let the cake cool on a wire cooling rack for 10 minutes. Loosen the edges of the pan with a butter knife and carefully turn it upside down onto a cake plate or serving plate. The bottom of the cake will now be the top of the cake. Let the cake cool completely.
  7. While the cake is cooling, make the chocolate ganache. Combine the chocolate and cream in a medium microwave-safe bowl, and heat until the cream is very hot so it will melt the chocolate. I always start with 30 seconds and check it. It might take longer, it just depends on your microwave. Remove from the microwave, and stir until the the chocolate melts and the mixture is smooth.
  8. Spread the chocolate ganache glaze evenly over the cooled cake. Sprinkle the crushed peppermint candy evenly over the cake. Let the glaze set up for a few hours before cutting and serving the cake. I always put it in the refrigerator to speed up the process.
  9. Cut the cake with a sharp knife into small slices. This cake is great with whipped cream or ice cream.

Nutrition Information

Calories 302kcal (15%) Carbohydrates 27g (9%) Protein 3g (6%) Fat 20g (31%) Saturated Fat 12g (60%) Cholesterol 57mg (19%) Sodium 59mg (2%) Potassium 185mg (4%) Fiber 2g (8%) Sugar 21g (42%) Vitamin A 340IU (7%) Calcium 40mg (4%) Iron 1.9mg (11%)

Nutrition Facts

Serving: 16 Serving

Amount Per Serving

Calories 302

% Daily Value*

Calories 302kcal 15%
Carbohydrates 27g 9%
Protein 3g 6%
Fat 20g 31%
Saturated Fat 12g 60%
Cholesterol 57mg 19%
Sodium 59mg 2%
Potassium 185mg 4%
Fiber 2g 8%
Sugar 21g 42%
Vitamin A 340IU 7%
Calcium 40mg 4%
Iron 1.9mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.