Dessertscarlsbadcravings5.0
Chocolate Peppermint Cake
Chocolate Peppermint Cake with layers of rich, mega moist chocolate cake, peppermint frosting center and shell of rich, silky chocolate ganche frosting. This Chocolate Peppermint Cake will have you singing carols from the rooftops! It is fabulously festive and the only cake you need this holiday season because decadently moist chocolate cake + silky peppermint butter cream = Christmas Cheer!
👥 16 Servings⏱️ Prep & Cook: 1h⏳ Prep: 30 min🔥 Cook: 30 min👤 Jen📖 carlsbadcravings
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- microwave
- pan
- whisk
- spatula
📝 Preparation Steps
1
Chocolate Cake: Add chocolate chips to a bowl and melt in the microwave at MEDIUM (50% power), stirring at 30-second intervals (about 1 1/⏱️ 2 minutes total time). Stir until smooth.
2
Beat butter and brown sugar at medium speed with an electric mixer for ⏱️ 5 minutes or until well blended. Add eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended.
cup unsalted butter, softened1/2cup butter, room temperature1/2butter3 tablespoonslarge eggs3
3
Sift together flour, baking soda, salt, cinnamon and cocoa powder. Gradually add to chocolate mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Gradually add 1 cup hot water in a slow, steady stream, beating at low speed just until blended. Stir in vanilla. It is okay if there are lumps.
baking soda1 teaspooncinnamon1 teaspoonhot water1 cup
4
Line 2 10-inch round cake pans with parchment paper then spray with nonstick cooking spray WITH flour (like this ). Divide batter evenly between the pans and bake at 350° for ⏱️ 25-30 minutes or until a wooden pick inserted in center of cake comes out clean. Cool in pans on a wire rack ⏱️ 10 minutes; remove from pans, and let cool completely on wire rack before frosting.
5
Peppermint Frosting: Beat butter at medium speed with an electric mixer until creamy, about ⏱️ 1 minute. Add powdered sugar and mix on medium speed for ⏱️ 1-2 minutes. Pour in heavy cream, vanilla and peppermint extract. Mix on high for ⏱️ 3-4 minutes until fluffy. If filling is way too thick, add a couple more teaspoons of heavy cream. When cake has cooled, frost the bottom cake layer with the frosting, leaving 1/2 border around the edge and place in the refrigerator to set, about ⏱️ 30 minutes.
cup unsalted butter, softened1/2cup butter, room temperature1/2butter3 tablespoonsPowdered sugar2 cups
6
Chocolate Ganache: Microwave chocolate chips and heavy cream in a 2-quart microwave-safe bowl at MEDIUM (50% power) 2 1/2 to ⏱️ 3 minutes or until chocolate begins to melt.
7
Whisk until chocolate melts and mixture is smooth. Whisk in butter; let stand ⏱️ 20 minutes. Beat at medium speed with an electric mixer 5 to ⏱️ 8 minutes or until mixture forms soft peaks. The ganache should end up with a pudding-like consistency that does not sag off your spatula.
cup unsalted butter, softened1/2cup butter, room temperature1/2butter3 tablespoons
8
Top the peppermint frosting with the top cake layer (top of the cake layer facing down), and frost entire cake with ganache.
9
Optional Garnish: Melt peppermint candy melts at MEDIUM (50% power) until mostly melted then stir until smooth. Stir in 1 teaspoon shortening and add to a plastic bag, snip the corner and drizzle over cake. Garnish with crushed candy canes.
shortening1 teaspoon
10
I personally like to microwave individual servings of cake for 20 or seconds or for warm cake and oozing chocolate.
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