Introduction

This Peppermint Chocolate Cake is a luscious treat perfect for holiday celebrations or any time you crave a festive dessert. Rich bittersweet chocolate layers paired with a refreshing peppermint buttercream and a glossy chocolate drip make this cake as beautiful as it is delicious.

A tall cake consists of three dark brown chocolate layers separated by white frosting layers. The cake is coated with a thin, slightly uneven layer of white frosting, allowing the dark chocolate cake layers to show faintly through. On top, a smooth dark chocolate ganache drips slowly down the sides, with each drip varying slightly in length. The top edge and base of the cake are decorated with small pieces of crushed red and white peppermint candy. The cake stands on a wooden cake stand with green eucalyptus leaves scattered around its base, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

10 ounces (283 grams) bittersweet chocolate, finely chopped
2/3 cup (57 grams) Dutch-process cocoa, sifted
2 teaspoons instant espresso powder
1 cup boiling water
1 3/4 cups (222 grams) all-purpose flour
1 cup (200 grams) granulated sugar
3/4 cup (150 grams) packed light brown sugar
1 teaspoon fine sea salt
1 teaspoon baking soda
1 cup (227 grams) sour cream, at room temperature
1/2 cup vegetable oil
4 large eggs, at room temperature
2 large egg yolks, at room temperature
1 tablespoon white vinegar
2 teaspoons vanilla extract
4 sticks (452 grams) unsalted butter, at room temperature
5 cups (625 grams) powdered sugar (preferably organic with tapioca starch instead of cornstarch)
1/4 cup milk or heavy cream
2 teaspoons vanilla extract
1/2 teaspoon fine sea salt
1/2 teaspoon peppermint extract
2 1/2 ounces (75 grams) semisweet or bittersweet chocolate, finely chopped
2 1/2 ounces (75 grams) heavy cream
Crushed candy canes*

Instructions

Step 1: Preheat the oven to 350°F. Butter and flour two 8-inch round cake pans.
Step 2: In a large heatproof bowl, combine the bittersweet chocolate, Dutch-process cocoa, and instant espresso powder. Pour the boiling water over the mixture, cover, and let it stand for 5 minutes. Whisk gently until smooth, then set aside to cool completely.
Step 3: In a medium bowl, whisk together the flour, granulated sugar, light brown sugar, salt, and baking soda. Set aside.
Step 4: Whisk the sour cream, vegetable oil, eggs, egg yolks, white vinegar, and vanilla extract into the cooled chocolate mixture until smooth. Stir in the flour mixture until just combined, being careful not to overmix.
Step 5: Divide the batter evenly between the prepared pans and bake for 35 to 40 minutes, or until a cake tester inserted in the center comes out clean.
Step 6: Let the cakes cool in the pans for 30 minutes, then turn them out onto a cooling rack to cool completely. Refrigerate the layers before assembling and frosting.
Step 7: To make the buttercream, beat the unsalted butter and powdered sugar in a stand mixer fitted with a paddle attachment on medium speed until well combined. Increase speed to medium-high and beat for an additional 3 minutes, scraping down the bowl as needed.
Step 8: Add the milk or heavy cream, vanilla extract, fine sea salt, and peppermint extract. Beat on medium-high for 1 minute. Adjust consistency with more cream or powdered sugar if necessary.
Step 9: Place one cake layer on a serving plate and spread a generous amount of buttercream over the top as filling. Place the second cake layer on top, flat side up.
Step 10: Apply a thin crumb coat of frosting all over the cake. Chill in the fridge or freezer until firm to the touch. Then spread the remaining frosting, focusing on the top if you prefer a ‘naked’ look.
Step 11: Refrigerate the cake while preparing the chocolate drip.
Step 12: Place the chopped semisweet chocolate in a heatproof bowl. Bring the heavy cream to a simmer and immediately pour over the chocolate. Cover for a few minutes, then stir until smooth.
Step 13: Let the ganache cool until thickened but still pourable, about 10 minutes. Test the consistency by dripping it down the side of a glass. Adjust thickness by gently microwaving or letting it cool longer if needed.
Step 14: Pour the chocolate drip over the top of the cake, allowing it to drip slowly down the sides. Before the drip sets, sprinkle crushed candy canes around the top border.

Tips & Variations

Use high-quality chocolate for the richest flavor in both the cake and ganache.
For a more intense peppermint flavor, add an extra 1/4 teaspoon of peppermint extract to the buttercream, but be careful not to overpower it.
To make this cake dairy-free, substitute plant-based sour cream, butter, and cream alternatives.
If you prefer a stronger coffee flavor, increase the instant espresso powder to 1 tablespoon.

Storage

Store the cake covered at room temperature for up to 1 day or refrigerate for up to 3 days. Note that crushed candy canes may bleed into the frosting and chocolate drip, so it’s best to serve the cake the day it is decorated. Before serving refrigerated cake, allow it to come to room temperature for the best texture and flavor.

How to Serve

A slice of two-layer dark chocolate cake sits on a white plate with a silver fork resting beside it. The cake has thick, light cream-colored frosting between the moist chocolate layers and on the outside edges. The top layer is covered with a dark chocolate glaze dripping slightly over the side, decorated with small pieces of crushed red and white peppermint candy on one side. In the background, the rest of the cake stands on a wooden cake stand with crumbs and more peppermint pieces scattered around. Green leaves and a dark green and red plaid cloth napkin lie nearby on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, you can bake and frost the cake a day in advance. Store it covered in the fridge and add the chocolate drip and crushed candy canes just before serving to keep the decorations fresh.

What if I don’t have instant espresso powder?

You can omit the espresso powder; it enhances the chocolate flavor but is not essential. Alternatively, substitute with 1 tablespoon of brewed espresso or coffee for a subtle depth.