Description
This rich and decadent chocolate cake is infused with peppermint and topped with a luscious chocolate ganache, making it the perfect dessert for the holidays.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ¾ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup heavy whipping cream
- 10 oz bittersweet chocolate, chopped
- ½ cup crushed peppermint candies
- 1 teaspoon peppermint extract
- Buttercream frosting (vanilla)
- Red food coloring (for decoration)
Instructions
- Preheat Oven:
– Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans. - Prepare Cake Batter:
– In a large bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
– Add eggs, milk, oil, and vanilla extract to the dry ingredients. Mix well on medium speed for 2 minutes.
– Stir in boiling water (batter will be thin). - Bake the Cakes:
– Pour the batter evenly into the prepared cake pans.
– Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
– Allow the cakes to cool for 10 minutes in the pans, then turn out onto wire racks to cool completely. - Prepare Chocolate Ganache:
– In a saucepan, bring the heavy cream to a simmer.
– Remove from heat and add chopped chocolate. Let it sit for a minute, then stir until smooth.
– Stir in peppermint extract and let it cool to room temperature. - Assemble the Cake:
– Place one cake layer on a serving plate. Spread a layer of vanilla buttercream on top. Sprinkle a layer of crushed peppermint candies.
– Repeat with the second layer.
– Place the final layer on top and frost the entire cake with vanilla buttercream. - Decorate:
– Pour the cooled chocolate ganache over the top of the cake, allowing it to drip down the sides.
– Add a few drops of red food coloring to some buttercream to create red swirls on top for decoration.
– Garnish with additional crushed peppermint candies around the base or on top.
Notes
- Make sure the cakes are completely cool before frosting to prevent melting the frosting.
- For an extra peppermint kick, increase the peppermint extract in the ganache.
- Use a serrated knife to slice the cake for cleaner cuts.
- Store any leftovers in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg