Chocolate Peppermint Cake 🍫🎄
Every holiday season, the combination of rich chocolate and refreshing peppermint brings back memories of cozy family gatherings by the fireplace. This Chocolate Peppermint Cake, with its moist layers and creamy frosting, encapsulates that festive spirit, making it a perfect centerpiece for your celebrations.
Ingredients:
For the Cake:
🍫 2 cups all-purpose flour
🍫 2 cups granulated sugar
🍫 3/4 cup unsweetened cocoa powder
🥄 2 teaspoons baking powder
🥄 1.5 teaspoons baking soda
🧂 1 teaspoon salt
🥚 2 large eggs, at room temperature
🥛 1 cup whole milk
🥛 1/2 cup vegetable oil
🍦 2 teaspoons vanilla extract
🍬 1 teaspoon peppermint extract
💧 1 cup boiling water
For the Peppermint Buttercream Frosting:
🧈 1 cup unsalted butter, softened
🍚 4 cups powdered sugar
🥛 1/4 cup heavy cream
🍬 1 teaspoon peppermint extract
🍬 Optional: A few drops of red food coloring for a festive touch
For the Chocolate Ganache:
🍫 1 cup semi-sweet chocolate chips
🥛 1/2 cup heavy cream
For Garnish:
🍬 Crushed candy canes or peppermint candies
Directions:
Prepare the Cake:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add the eggs, milk, oil, vanilla extract, and peppermint extract to the dry ingredients. Beat on medium speed until well combined.
Stir in the boiling water until the batter is smooth. The batter will be thin, but that's okay.
Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then remove from pans and cool completely on wire racks.
Prepare the Peppermint Buttercream Frosting:
In a large bowl, beat the softened butter until creamy.
Gradually add the powdered sugar, beating on low speed until combined.
Add the heavy cream and peppermint extract. Increase the speed to medium-high and beat until light and fluffy.
If desired, add a few drops of red food coloring and mix until you achieve a light pink hue.
Assemble the Cake:
Place one cake layer on a serving plate. Spread a generous amount of peppermint buttercream over the top.
Place the second cake layer on top and frost the entire cake with the remaining buttercream.
Prepare the Chocolate Ganache:
In a heatproof bowl, combine the semi-sweet chocolate chips and heavy cream.
Heat in the microwave in 20-second intervals, stirring after each, until the mixture is smooth and glossy.
Allow the ganache to cool slightly until it thickens but is still pourable.
Decorate the Cake:
Pour the ganache over the top of the cake, allowing it to drip down the sides.
Sprinkle crushed candy canes or peppermint candies over the top for a festive touch.
Nutritional Information: Approximately 550 calories per slice (based on 12 servings) | Carbohydrates: 75g | Protein: 5g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 80mg | Sodium: 350mg | Sugars: 60g
Comments
Post a Comment