Description
This luscious Chocolate Peppermint Cake features a rich, moist chocolate base infused with hints of peppermint, layered with a smooth and fluffy peppermint cream cheese frosting. A glossy dark chocolate ganache drip adds an elegant finishing touch, garnished with festive crushed candy cane for a refreshing holiday treat.
Ingredients
Dry Ingredients
- 1 ¾ cups (250g) all-purpose flour
- ⅔ cup (56g) cocoa powder
- 1 tsp baking powder
- 1 tsp baking soda
- 1 ½ cups (300g) granulated sugar
- ¾ tsp salt
Wet Ingredients
- 1 cup (240ml) very hot coffee (or boiling water)
- ⅔ cup (160ml) buttermilk
- 2 large eggs, at room temperature
- ½ cup (113g) salted butter, melted
- 1 tsp (5ml) pure vanilla extract
- ½ tsp pure peppermint extract
Frosting
- 5 oz (142g) brick cream cheese, cold
- 1 ¼ cups (300ml) 35% heavy whipping cream
- ½ cup (60g) powdered sugar, divided
- 1 tsp (5ml) pure vanilla extract
- ¼ tsp pure peppermint extract
Chocolate Ganache Drip
- 4 oz (113g) semisweet dark chocolate
- ⅓ cup (80ml) 35% heavy whipping cream
- 1 tsp (5ml) corn syrup or honey
Decoration
- Crushed candy cane, for garnish
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Lightly grease and flour two 8-inch round cake pans, then line the base of each with parchment paper rounds to prevent sticking.
- Mix Dry Ingredients: Weigh out 630g of your homemade chocolate cake mix, or create your own by sifting together flour, cocoa powder, baking powder, and baking soda into a large bowl. Add sugar and salt, then whisk thoroughly to combine.
- Prepare Coffee: Brew a cup of hot coffee using instant coffee or espresso powder dissolved in boiling water; alternatively, you can use just boiling water if preferred.
- Combine Wet Ingredients: In a medium bowl, whisk buttermilk, eggs, melted butter, vanilla extract, and peppermint extract until smooth and well blended. Add this wet mixture to the dry ingredients and mix on low speed with an electric hand mixer until mostly combined and thick.
- Incorporate Coffee: Gradually add the hot coffee in three additions to the batter, mixing well each time to prevent lumps. Scrape the bowl’s sides and bottom once during mixing to ensure even blending.
- Divide and Bake: Evenly divide the batter between the prepared pans (about 620g per pan). Tap each pan on the counter three times to release any large air bubbles. Bake for 25-30 minutes or until a skewer inserted into the center comes out clean. Allow cupcakes to cool in the pans for 15 minutes before inverting onto a wire rack to cool completely.
- Make the Frosting: Beat the cold cream cheese in a large bowl on medium speed until smooth. Add vanilla extract, peppermint extract, and half the powdered sugar (30g), mixing until very smooth. Gradually add 2 tablespoons (30ml) of heavy cream and mix to combine. Then, while mixing on low speed, slowly add the remaining cream. Increase speed to medium-high and whip until soft peaks form, watching closely to avoid overmixing. Add the remaining powdered sugar and mix briefly just to incorporate. Chill frosting for 15 minutes for easier spreading.
- Assemble the Cake: Spread about 1 ½ cups of frosting evenly over one cake layer, leaving a ½ inch border at the edges. Place the second layer on top, then cover the entire cake with the remaining frosting. Refrigerate the cake for 1 hour to set.
- Prepare Chocolate Ganache: Chop the dark chocolate finely and place in a bowl. Heat the heavy cream with corn syrup or honey in a small saucepan over medium heat until it begins to simmer. Pour the hot cream over the chocolate, cover, and let sit for 2 minutes. Whisk gently from the center outward until smooth and glossy. Let the ganache cool for 15-20 minutes until slightly thickened but still pourable.
- Apply Ganache Drip: Spoon the ganache around the edges of the chilled cake, coaxing it to drip down the sides using a small offset spatula or a squeeze bottle for precision. Continue evenly around the cake, then refrigerate for 30 minutes to set the ganache.
- Decorate and Serve: Sprinkle crushed candy cane over the top of the cake for a festive finish. Serve chilled or at room temperature.
Notes
- Buttermilk can be substituted with equal parts milk mixed with 1 tablespoon lemon juice or white vinegar, let it sit for 5 minutes before using.
- Ensure eggs are at room temperature to help create a smooth batter.
- Do not overwhip the frosting after adding powdered sugar to avoid it becoming runny.
- Let ganache cool sufficiently before applying to avoid melting the frosting.
- For a stronger peppermint flavor, adjust peppermint extract carefully; it can be overpowering.
- Use parchment paper in the pans to ensure easy cake removal and clean edges.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
