Fudgy Peppermint Chocolate Cake

by Sofi | Broma Bakery

If the holidays were a cake, they would be this rich, fudgy peppermint chocolate cake made with layers of perfectly moist and tender chocolate cake, a dreamy peppermint frosting and topped with a sprinkle of crushed up candy canes.

Fudgy Peppermint Chocolate Cake

I don’t know what you guys are up to these days, but we’re in full on Holiday mode. If it’s not red and green, covered in crushed up candy canes, or singing a carol, it can just show itself the door. So naturally, this Peppermint Chocolate Cake fits right in with all of our plans.

It’s basically a peppermint bark in cake form…so, like, it’s perfect.

This chunk of time between Thanksgiving and Christmas is my absolute favorite time of the year.

And not just because it’s my time to shine, and stuff all my relatives and friends full of Christmas cookies and hot chocolate. I mean that part is fun too, but what I love most is the infectious warmth of those three weeks.

I never want it to end, and I’m trying to soak up every little moment of it.

And, you know what makes me warm? Cake.

How to make the fluffiest buttercream frosting

Homemade frosting is one of those magical substances that I could never get sick of. Fluffy and perfectly sweet, this peppermint buttercream between the layers of this chocolate cake taste like a peppermint cloud. So, we’re sharing our tips for you to get that perfect dreamy peppermint buttercream too:

1. Get a guard for your mixer: My absolute least favorite thing about frosting is how messy it can be.  We have this awesome accessory for our KitchendAid that helps prevent powdered sugar from flying everywhere!
2. Use room temperature butter: If your butter is not truly room temperature it won’t ever beat up into a creamy buttercream. We recommend leaving it on the counter for at least 3 hours.
3. Listen to your tastebuds: Taste your frosting as you make it! You’re the artist here, and if you feel like it needs a little more sugar or vanilla go for it!

We broke it down step by step for you here, so you can get foolproof frosting every single time!

Happy holidays, my sweet loves! Even if you’re tied to your email today or stuck doing some other soulless Monday-ey task, soak up some of that holiday cheer.

Peppermint Chocolate Cake

• Author Sofi | Broma Bakery
• Prep Time 45 minutes
• Cook Time 30 minutes
• Total Time 2 hours
• Yield 12 servings
• Category dessert
• Method baked
• Cuisine holiday

Peppermint Chocolate Cake

This ones for all you candy cane lovers out there. This peppermint chocolate cake made with a fudgy chocolate cake and mint buttercream this candy cane chocolate cake is perfect this holiday season.

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews

• Author Sofi | Broma Bakery
• Prep Time 45 minutes
• Cook Time 30 minutes
• Total Time 2 hours
• Yield 12 servings
• Category dessert
• Method baked
• Cuisine holiday

• Author Sofi | Broma Bakery
• Prep Time 45 minutes
• Cook Time 30 minutes
• Total Time 2 hours
• Yield 12 servings
• Category dessert
• Method baked
• Cuisine holiday

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Ingredients

Units USM

For the chocolate peppermint cake

• 3 flax eggs (3 tablespoons ground flax seed meal + 9 tablespoons water)*
• 2 cups all-purpose flour
• 1 3/4 cups granulated sugar
• 3/4 cup Dutch-processed cocoa powder
• 2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1 cup milk
• 3/4 cup vegetable oil
• 1 teaspoon peppermint extract
• 1/2 cup strongly brewed coffee

For the peppermint buttercream

• 1 cup unsalted butter, room temperature
• 4 1/2 cups powdered sugar
• 3 tablespoons milk
• 1 tablespoon vanilla extract
• 1/2 teaspoon peppermint extract
• 1/2 teaspoon salt

For the chocolate ganache (optional)

• 1/3 cup heavy cream
• 1 cup dark chocolate chips
• 1/2 cup crushed candy canes

Instructions

1. Preheat oven to 350°F. Grease and line two 8-inch cake pans with parchment paper. Set aside.
2. First, make the flax eggs. combine the ground flaxseed meal with the 9 tablespoons of water and stir to combine. Set aside for 5 minutes to thicken and congeal.
3. Make the cake. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, whisk together the thickened flax eggs, milk, oil, and peppermint extract.
4. Pour the wet ingredients into the dry, whisking until no lumps remain. Pour in the brewed coffee, mixing until just combined.
5. Pour the batter into prepared pans and bake for 25 t0 30 minutes or until a knife inserted in the center of the cake comes out clean. Cool completely on a wire rack before frosting.
6. Once the cakes are cool, make the frosting. Place the softened butter and powdered sugar in a stand mixer fitted with a whisk attachment. Beat the butter and sugar together until combined. The mixture will be thick.
7. Add the milk, vanilla extract, peppermint extract, and salt, and beat until smooth and combined. Scrape down the sides of the bowl using a rubber spatula. Beat for 1 minute until frosting is thick and fluffy.
8. To assemble the cake, place the first layer down onto whatever you will be serving the cake on. Spread a thick, even layer of frosting over the top of the layer, and place the second layer on top. Spread the remaining frosting over the top of the cake, pulling down to the sides and use an offset spatula to frost the cake.
9. If desired, make the chocolate ganache. Place the heavy cream in a microwave safe bowl and microwave on high until the cream is scalding, about 1 minute. Add the chocolate chips to the bowl, stir and let the mixture stand for 3 minutes. After 3 minutes, stir the mixture until smooth and glossy. Pour the ganache over the top of the cake, using an offset spatula to spread into an even layer. Sprinkle the crushed candy canes all over the cake and place in the fridge to set for 30 minutes.
10. Enjoy!

Notes

1. You can replace the flax eggs with regular eggs, but the cake will be less fudgy!
2. This recipe can easily be made gluten free–just swap the all-purpose flour out for a 1:1 gluten free baking flour (we love Bob’s Redmill!).

• Author Sofi | Broma Bakery
• Prep Time 45 minutes
• Cook Time 30 minutes
• Total Time 2 hours
• Yield 12 servings
• Category dessert
• Method baked
• Cuisine holiday