Chocolate Peppermint Cake
This super moist Chocolate Peppermint Cake is a perfect combination of flavour, texture, colour, and festivity in one place.
Ingredients
For The Cake
- 2 cups All-purpose flour
- 1½ teaspoon Baking powder
- 1 teaspoon Baking soda
- ½ teaspoon Salt
- 2⅓ cup Sugar
- 1 cup Cocoa powder, Sifted
- 2 Eggs, Room temperature
- ½ cup Oil
- 1 cup Buttermilk, Room temperature
- ¼ cup Mayonnaise, Room temperature
- 2 teaspoon Vanilla extract
- 1½ teaspoon Peppermint extract
- 1 cup Coffee, Hot
For The Peppermint Buttercream
- 1 cup Butter, Room temperature
- 4 cups Powdered sugar, Sifted
- 2 teaspoon Vanilla extract
- 1 teaspoon Peppermint extract
- 2-3 tablespoon Heavy cream
For The Chocolate Ganache
- ½ cup Heavy cream
- 1 cup Chocolate chips, Semi-sweet
For Decorations
- 1 cup Peppermint candies, crushed
Instructions
How To Make The Cake
- Preheat the oven to 350℉. Spray oil 2X8-inch pans and then dust with cocoa powder. Set aside.
- Sift the flour, cocoa powder, sugar, baking powder, baking soda, and salt. It is essential to sift the cocoa powder to prevent lumps.2 cups All-purpose flour, 1½ teaspoon Baking powder, 1 teaspoon Baking soda, ½ teaspoon Salt, 1 cup Cocoa powder, 2⅓ cup Sugar
- Mix the eggs, buttermilk, oil, mayonnaise, vanilla, and peppermint extract in a separate bowl. Fold in the dry ingredients. Be gentle, and DO NOT OVERMIX.2 Eggs, ½ cup Oil, 1 cup Buttermilk, ¼ cup Mayonnaise, 2 teaspoon Vanilla extract, 1½ teaspoon Peppermint extract
- Lastly, add the hot coffee and mix. The batter will be thin at this point, but that's okay. Evenly divide the batter into prepared pans, and bake for 30-40 minutes. Let the cake cool in the pan for 10 minutes. Then, please remove it from the pan and place it on a cooling rack to cool completely.1 cup Coffee
How To Make The Buttercream
- Beat the room-temperature butter with the paddle attachment for five minutes until it is pale, lighter, and fluffy.1 cup Butter
- Add the sifted powder sugar ½ cup at a time and beat after each addition.4 cups Powdered sugar
- Next, add vanilla and peppermint extract and beat well. At the end, add a couple of tablespoons of heavy cream to make the buttercream smooth and spreadable.2 teaspoon Vanilla extract, 1 teaspoon Peppermint extract, 2-3 tablespoon Heavy cream
Assembly
- Mix half a cup of crushed peppermint candy cane into one cup of buttercream and set aside. We use this as the filling.
- I made two 8-inch cakes and cut them into two equal discs. We will end up with four cake layers. I used three layers in this cake; however, you can use all four.
- Place the first layer on the turn table. Spread a thin layer of plain buttercream on the cake. Use plain buttercream in a piping bag to run a border around the edge of the cake layer. This will prevent the filling from oozing out.
- Place about half a cup of the crushed candy cane filling in the center of the cake layer and smooth it out with a spatula.
- Repeat steps 1 to 4. Then, place the third layer on top of the cake and cover it with the buttercream.
Chocolate Ganache
- Place the heavy cream in a heatproof bowl and warm it in the microwave at 15-second intervals until the margin of the cream starts to boil. Do not let it boil.½ cup Heavy cream
- Add the chocolate chips to the cream and let the mixture sit on the counter for 5-7 minutes. Gently stir the mixture until all the chocolate is melted. If the cream becomes cold and the chocolate chips are not fully melted, warm the mixture for another 15 seconds.1 cup Chocolate chips
- Use a piping bag or a drip bottle to drip the chocolate ganache around the cake. Decorate the top and sides with crushed peppermint candies.1 cup Peppermint candies
Nutrition
Calories: 847kcalCarbohydrates: 149gProtein: 8gFat: 49gSaturated Fat: 22gPolyunsaturated Fat: 5gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 102mgSodium: 514mgPotassium: 340mgFiber: 5gSugar: 67gVitamin A: 882IUVitamin C: 0.1mgCalcium: 110mgIron: 4mg
Tried this recipe?Let us know how it was!