Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Peppermint Chocolate Cake Recipe

★★★★★

4.6 from 98 reviews
  • Author: Elara
  • Total Time: 3 hours 30 minutes
  • Yield: 12 servings 1x

Description

This Peppermint Chocolate Cake is a rich, moist chocolate cake infused with peppermint flavor, layered with smooth peppermint buttercream, and topped with a luscious chocolate ganache drip and festive crushed candy canes. Perfect for holiday celebrations or any time you crave a decadent minty-chocolate dessert.

Ingredients

Scale

Cake

  • 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

Buttercream Frosting

  • 4 sticks (452 grams) unsalted butter, at room temperature
  • 5 cups (625 grams) powdered sugar (preferably organic with tapioca starch)
  • 1/4 cup milk or heavy cream
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon peppermint extract

Chocolate Drip

  • 2 1/2 ounces (75 grams) semisweet or bittersweet chocolate, finely chopped
  • 2 1/2 ounces (75 grams) heavy cream

Decoration

  • Crushed candy canes

Instructions

  1. Prepare Cake Pans: Preheat your oven to 350°F (175°C). Butter and flour two 8-inch round cake pans to prevent sticking.
  2. Make Chocolate Mixture: In a large heatproof bowl, combine the finely chopped bittersweet chocolate, sifted Dutch-process cocoa, and instant espresso powder. Pour boiling water over the mixture, cover, and let it stand for 5 minutes. Then whisk gently until smooth and set aside to cool completely.
  3. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, granulated sugar, light brown sugar, fine sea salt, and baking soda. Set this mixture aside.
  4. Combine Wet Ingredients: To the cooled chocolate mixture, whisk in the sour cream, vegetable oil, eggs, egg yolks, white vinegar, and vanilla extract until smooth.
  5. Make Cake Batter: Gradually stir the flour mixture into the chocolate mixture until smooth, being careful not to overmix to maintain cake tenderness.
  6. Bake the Cake: Divide the batter evenly between the prepared pans. Bake for 35 to 40 minutes or until a cake tester inserted in the center comes out clean. Let the cakes cool in pans for 30 minutes, then transfer to a cooling rack to cool completely. Refrigerate the cakes to chill before assembling and frosting.
  7. Prepare Buttercream: In a stand mixer fitted with a paddle attachment, beat unsalted butter and powdered sugar together on medium speed until well blended. Increase speed to medium-high and beat for 3 more minutes. Scrape down the bowl, then add milk or cream, vanilla extract, salt, and peppermint extract. Beat on medium-high for 1 minute. Adjust consistency with more cream or powdered sugar as needed.
  8. Assemble the Cake: Place one cake layer on your serving plate or cake stand. Generously frost the top to create the filling. Place the second layer on top, flat side up.
  9. Crumb Coat: Spread a thin layer of frosting all over the cake to seal in crumbs. Chill the cake in the fridge or freezer until the frosting is firm to the touch.
  10. Final Frosting: Apply the remaining frosting to the cake, focusing mostly on the top to maintain a semi-naked look if desired. Return to the fridge to set while you prepare the chocolate drip.
  11. Make Chocolate Drip: Place chopped chocolate in a heatproof bowl. Heat the heavy cream until it simmers, then pour it over the chocolate. Cover and let sit for a few minutes, then stir until smooth. Let the ganache cool to a thick but pourable consistency (about 10 minutes). Test consistency by pouring on a glass; adjust by microwaving briefly if too thick or letting cool longer if too thin.
  12. Apply Chocolate Drip: Pour or spoon the ganache over the top of the cake, allowing it to drip gently down the sides. Before the ganache sets, sprinkle crushed candy canes around the top edge as decoration.
  13. Storage: The cake can be stored covered at room temperature up to 1 day or refrigerated for up to 3 days. Note candy canes may bleed color into the frosting and dripping ganache, so the cake is best served the day it is decorated.

Notes

  • Ensure all ingredients like eggs and sour cream are at room temperature for best mixing results.
  • Be careful not to overmix the batter to keep the cake tender and moist.
  • Chilling the cake layers before frosting helps the crumbs stay contained.
  • The peppermint extract in the buttercream gives a refreshing contrast to the rich chocolate.
  • Do not refrigerate the chocolate drip ganache during setting as it can alter texture.
  • Crushed candy canes add festive crunch and flavor but may bleed if stored too long on the cake.
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: peppermint chocolate cake, holiday cake, chocolate drip cake, mint chocolate dessert, festive cake

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://kitchenflavorspot.com/peppermint-chocolate-cake-recipe/