Fudgy peppermint chocolate cake
If the holidays were a cake, it would be a rich, fluffy peppermint chocolate cake with layers of perfectly moist, soft chocolate cake, topped with dreamy peppermint frosting, and sprinkled with crushed candy canes.
Fudgy peppermint chocolate cake
I don’t know what you guys are up to these days, but we’re in full holiday mode. Whether it’s red and green, covered in crushed candy canes, or singing carols, it can present itself at the door. So, naturally, this peppermint chocolate cake fits right into all our plans.
It’s basically a cake of peppermint bark…I mean, it’s perfect.
This time between Thanksgiving and Christmas is my favorite time of the year.
And not just because it’s my time to shine and pack Christmas cookies and hot chocolate for all my relatives and friends. That part is fun, but what I love most is the contagious warmth of those three weeks.
I don’t want it to end and I’m trying to soak up every 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 I never tire of. Fluffy and perfectly sweet, this peppermint buttercream tastes like a cloud of peppermint between the layers of this chocolate cake. So we’re sharing tips to help you get the perfect dreamy peppermint buttercream too.
Prepare a guard for the mixer. My least favorite thing about frosting is that it’s so messy. There’s a great accessory for your KitchenAid that will help keep powdered sugar from flying all over the place. Use room temperature butter: If your butter isn’t completely room temperature, you won’t get a creamy buttercream. We recommend leaving it on the counter for at least 3 hours. Listen to your taste buds. Taste as you make the frosting. You are the artist here. If you feel like it needs a little more sugar or vanilla, go for it!
We’ll walk you through it step-by-step, so you can be sure of the frosting every time.
Happy Holidays, my love! Whether you’re busy with emails or soulless Monday tasks today, enjoy the holiday spirit.
For chocolate peppermint cake
3 Flax eggs (3 tablespoons Flaxseed grinding+ 9 tablespoons water)*
2 cupsall-purpose flour
1 3/4 cupgranulated sugar
3/4 cup Dutch processing cocoa powder
2 teaspoonsbaking powder
1 1/2 tsp baking soda
1 teaspoon salt
1 cup milk
3/4 cup vegetable oil
1 teaspoon peppermint extract
1/2 cup strong brewed coffee
For peppermint buttercream
1 cup unsalted butter, room temperature
4 1/2 cup powdered sugar
3 tablespoons milk
1 tablespoon vanilla essence
1/2 teaspoon peppermint extract
1/2 teaspoon salt
For chocolate ganache (optional)
1/3 cup fresh cream
1 cup dark chocolate chips
1/2 cup shattered candy cane
Instructions
Preheat oven to 350°F. Grease and line two 8-inch cake pans with parchment paper. Let’s set it aside. First, make flaxseed eggs. Mix ground flaxseed flour with 9 tablespoons of water and stir to combine. Let stand for 5 minutes to thicken and harden. I’ll make a cake. In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, combine the thickened flaxseed eggs, milk, oil, and peppermint extract. Pour the wet ingredients into the dry ingredients and whisk until no lumps remain. Pour in the freshly brewed coffee and mix until just combined. Pour the batter into the prepared pan and bake for 25 to 30 minutes, or until a knife inserted into the center of the cake comes out clean. Cool completely on a wire rack before frosting. Once the cake has cooled, make the frosting. Place softened butter and powdered sugar in a stand mixer fitted with the whisk attachment. Mix butter and sugar. The mixture will become thick. Add milk, vanilla extract, peppermint extract, and salt and mix until smooth. Scrape the sides of the bowl with a rubber spatula. Mix for 1 minute until the frosting is thick and fluffy. To assemble the cake, place the first layer on top of whatever you will be serving the cake with. Spread the frosting thickly and evenly over the layer and place the second layer on top. Spread the remaining frosting over the cake, pulling it down the sides and using an offset spatula to frost the cake. Make chocolate ganache to your liking. Place the cream in a microwave-safe bowl and microwave on high until the cream comes to a boil, about 1 minute. Add chocolate chips to the bowl, mix and let stand for 3 minutes. After 3 minutes, stir the mixture until smooth and glossy. Pour the ganache over the cake and use an offset spatula to spread it into an even layer. Sprinkle crushed candy canes all over the cake and place in the refrigerator to chill for 30 minutes. enjoy!
Precautions
You can also replace flaxseed eggs with regular eggs, but the cake will be less fluffy. This recipe can easily be made gluten-free. Just swap out all-purpose flour for 1:1 gluten-free baking flour (we love Bob’s Redmill!).
