Peppermint Chocolate Cake

WHY THIS RECIPE WORKS

This Peppermint Chocolate Cake is a delightful combination of rich chocolate and refreshing peppermint flavors. The moist and decadent cake layers are perfectly complemented by the creamy peppermint frosting, creating a dessert that is both indulgent and refreshing. Whether you’re celebrating the holidays or simply craving a delicious treat, this recipe is sure to satisfy your sweet tooth.

INGREDIENTS

For the Chocolate Cake:

• 2 cups all-purpose flour
• 1 cup unsweetened cocoa powder
• 2 cups granulated sugar
• 1 teaspoon baking powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs, at room temperature
• 1 cup buttermilk, at room temperature
• 1 cup hot water
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract

For the Peppermint Frosting:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 1/4 cup heavy cream
• 1 teaspoon peppermint extract
• Crushed candy canes, for garnish (optional)

HOW TO MAKE THIS RECIPE

For the Chocolate Cake:

1. Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
2. In a large mixing bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
3. Add the eggs, buttermilk, hot water, vegetable oil, and vanilla extract to the dry ingredients.
4. Beat on medium speed for 2 minutes until well combined, scraping down the sides of the bowl as needed.
5. Divide the batter evenly between the prepared cake pans.
6. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
7. Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer them to wire racks to cool completely.

For the Peppermint Frosting:

1. In a large mixing bowl, beat the softened butter until smooth and creamy.
2. Gradually add the powdered sugar, one cup at a time, beating well after each addition.
3. Pour in the heavy cream and peppermint extract, and continue to beat until the frosting is light and fluffy.
4. If the frosting is too thick, you can add more cream, a tablespoon at a time, until you reach the desired consistency.

Assembly:

1. Place one cake layer on a serving plate or cake stand. Spread a layer of peppermint frosting evenly over the top.
2. Repeat with the second and third cake layers, stacking them on top of each other and frosting between each layer.
3. Use the remaining frosting to frost the top and sides of the cake.
4. If desired, sprinkle crushed candy canes over the top of the cake for decoration.

FREQUENTLY ASKED QUESTIONS (FAQs)

Q: Can I make this cake ahead of time? A: Yes, you can bake the cake layers ahead of time and store them in an airtight container at room temperature for up to two days. You can also make the frosting in advance and refrigerate it in an airtight container. Bring the frosting to room temperature and rewhip before using.

Q: Can I use a different type of frosting? A: While the peppermint frosting complements the chocolate cake beautifully, you can use any frosting of your choice, such as chocolate ganache or vanilla buttercream.

Q: Can I freeze this cake? A: Yes, you can freeze the cake layers before assembling. Wrap each cooled cake layer tightly in plastic wrap and aluminum foil, then freeze for up to three months. Thaw the cake layers overnight in the refrigerator before assembling and frosting.

EXPERT TIPS

• For a stronger peppermint flavor, you can add more peppermint extract to the frosting, to taste.
• Make sure your cake layers are completely cooled before frosting to prevent the frosting from melting.

HOW TO STORE THIS RECIPE

• Store the assembled cake in an airtight cake container or cover it with a cake dome at room temperature for up to three days.
• If you need to store the cake for longer, you can refrigerate it for up to one week. Allow the cake to come to room temperature before serving for the best taste and texture.