Peppermint Chocolate Cake
- 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.
- Prep Time 45 minutes
- Cook Time 30 minutes
- Total Time 2 hours
- Yield 12 servings
- Category dessert
- Method baked
- Cuisine holiday
Ingredients
Units
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
- Preheat oven to 350°F. Grease and line two 8-inch cake pans with parchment paper. Set aside.
- 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.
- 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.
- Pour the wet ingredients into the dry, whisking until no lumps remain. Pour in the brewed coffee, mixing until just combined.
- 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.
- 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.
- 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.
- 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.
- 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.
- Enjoy!
Notes
- You can replace the flax eggs with regular eggs, but the cake will be less fudgy!
- 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!).
Find it online: https://hair-grow.fit/peppermint-chocolate-cake/%3C/a%3E%3C/p%3E