Are you looking for the ultimate holiday dessert? Look no further than this Chocolate Peppermint Cake. This cake is everything you could ever want in a festive treat—decadent, fudgy chocolate cake layers paired with creamy whipped peppermint cream cheese frosting and topped with a glossy dark chocolate ganache drip. It’s a dessert that’s sure to impress at any holiday gathering. Whether you’re a baking novice or a seasoned pro, this cake is easy to make, and it offers the perfect balance of rich chocolate and refreshing peppermint.
Why You Will Love This Recipe
- Easy to Make: This cake can be made in one bowl with minimal effort. No need for complicated equipment—just a whisk (or an electric hand mixer if you prefer).
- Moist and Fudgy Texture: The cake layers are ultra-moist, thanks to melted butter. The fudgy texture makes every bite feel indulgent and satisfying.
- Whipped Cream Cheese Frosting: The frosting is light, fluffy, and bursting with peppermint flavor, making it the perfect complement to the rich chocolate cake.
- Perfect Balance of Flavors: With peppermint extract in both the cake and frosting, the flavors blend seamlessly, giving you that irresistible chocolate peppermint combination.
Ingredients for Chocolate Peppermint Cake
To make this delicious cake, you’ll need a few simple ingredients. Here’s a breakdown of what you’ll need for the cake, frosting, and chocolate drip:
Cake Ingredients:
- 1 cup (240ml) very hot coffee (or boiling water)
- 1 ¾ cups (250g) all-purpose flour
- ⅔ cup (56g) cocoa powder
- 1 tsp baking powder
- 1 tsp baking soda
- 1 cup (200g) granulated sugar
- ½ cup (110g) light brown sugar, packed
- ¾ tsp salt
- ¾ cup (180ml) buttermilk (see FAQ for substitutions)
- 2 large eggs, at room temperature
- ½ cup (113g) melted butter
- 1 tsp (5ml) vanilla extract
- ¼-½ tsp peppermint extract (depending on your preference)
Frosting Ingredients:
- 1 package (250g) brick cream cheese, softened
- 1 ⅓ cups (320ml) 35% heavy whipping cream
- 5 tbsp (60g) granulated sugar
- 1 tsp (5ml) pure vanilla extract
- ¼ tsp peppermint extract
Chocolate Drip Ingredients:
- 4 oz (113g) dark chocolate
- ⅓ cup (80ml) 35% heavy whipping cream
- 1 tsp (5ml) corn syrup or honey
Step-by-Step Instructions
Making this cake is straightforward, and the process is broken down into manageable steps. Here’s how to make your Chocolate Peppermint Cake:
Make the Cake Layers
- Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, lining the bottoms with parchment paper.
- Prepare the coffee by brewing 1 cup of hot coffee. If you prefer, you can substitute instant coffee by adding 1 tablespoon of instant coffee or 2 teaspoons of espresso powder to 1 cup of hot water.
- Combine the dry ingredients: In a large bowl, sift the flour, cocoa powder, baking powder, and baking soda. Add the granulated sugar, brown sugar, and salt, and whisk to blend well, ensuring there are no lumps.
- Mix the wet ingredients: In a separate bowl, whisk together the buttermilk, eggs, melted butter, vanilla, and peppermint extract.
- Combine wet and dry ingredients: Pour the wet mixture into the dry ingredients and whisk until mostly combined. The batter will be thick.
- Add hot coffee: Gradually add the hot coffee in stages, mixing well to avoid clumps, until the batter is smooth.
- Bake the cake layers: Divide the batter evenly between the prepared pans and bake for 25-30 minutes. Check by inserting a skewer—if it comes out clean, the cakes are done. Let them cool for 15 minutes in the pans before transferring them to a wire rack to cool completely.
Make the Whipped Frosting
- Beat the cream cheese: Combine softened cream cheese with 2 tablespoons of sugar and beat on medium-low speed until smooth and glossy.
- Add the cream: Gradually add ¼ cup of heavy cream, mixing on low speed until incorporated. Then, add the remaining cream and beat on medium-high until soft peaks form.
- Finish the frosting: Gradually beat in the remaining sugar and continue beating until stiff peaks form. Add the vanilla and peppermint extracts and mix until fully incorporated.
- Frost the cake: Spread about 2 cups of frosting between the cooled cake layers. Then, spread the remaining frosting all over the top and sides of the cake.
Make the Chocolate Drip
- Chop the dark chocolate into small pieces and place it in a heatproof bowl.
- Heat the cream: In a small saucepan, heat the heavy cream and corn syrup over medium heat until it begins to simmer.
- Pour over the chocolate: Pour the heated cream over the chopped chocolate and let it sit for 2 minutes. Stir until smooth and glossy.
- Drip the ganache: Let the ganache cool for 15-20 minutes. Once it’s no longer hot, but still fluid, use a spoon to drip the ganache around the edges of the cake, coaxing it to drip down the sides.
Chill and Serve
Place the cake in the fridge to set the ganache and frosting for at least an hour before serving. For an extra touch, you can decorate the cake with crushed candy canes for a festive finish.
Expert Baking Tips
- Choose the right cocoa: Using dark Dutch Process cocoa powder gives the cake a richer, more intense color. However, if you prefer a lighter flavor, feel free to use natural cocoa powder.
- Don’t reduce the sugar: Sugar is crucial in keeping the cake moist, as it helps to retain moisture within the batter.
- Keep an eye on the baking time: Start by checking the cake at the lower end of the recommended baking time. If the skewer comes out clean, the cake is done.
- Room temperature cream cheese: Make sure your cream cheese is soft and at room temperature to prevent lumps when mixing with the cream.
FAQ for Chocolate Peppermint Cake
What type of cocoa is best for chocolate cake?
For a rich, dark color, Dutch-process cocoa is ideal. However, natural cocoa works fine and can provide a slightly lighter flavor.
What can I use instead of buttermilk?
If buttermilk isn’t available, a mixture of half yogurt and half milk works as a great substitute. You can also use sour cream instead of yogurt for similar results.
Can I make this recipe without coffee?
Yes! If you prefer to skip the coffee, you can substitute it with hot water or decaf coffee. Instant coffee works well too—use 2 teaspoons for 1 cup of hot water.
How do I store Chocolate Peppermint Cake?
Since this cake is topped with cream cheese frosting, store it in the fridge for up to a week. Make sure to cover it tightly to preserve freshness.
Conclusion: Why You’ll Love This Chocolate Peppermint Cake
This Chocolate Peppermint Cake is a holiday showstopper that combines the irresistible flavors of rich chocolate and cool peppermint in a beautifully layered cake. Whether you’re baking it for a festive occasion or just because you love these classic flavors, it’s sure to become a go-to dessert. With its easy-to-follow instructions, decadent texture, and light frosting, this cake is a perfect treat for anyone who loves holiday baking. Don’t forget to top it off with a glossy chocolate drip and crushed candy canes for the ultimate festive flair!