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Peppermint Chocolate Cake

Peppermint Chocolate CakeThe popular flavor pairing of mint and chocolate is perfectly excuted in this holiday dessert. Rich and moist chocolate cake covered in creamy peppermint frosting sprinkled with crushed candy cane. Here is an easy dessert recipe for Peppermint Chocolate Cake.

2½ c. all-purpose flour
1¼ c. unsweetened cocoa
2¼ c. granulated sugar
¾ c. packed brown sugar
2¼ tsp. baking soda
¾ tsp. baking powder
¾ tsp. kosher salt
1½ c. whole milk
¾ c. canola oil
3 large eggs
1½ tsp. peppermint extract
1¼ c. boiling water
20 mini candy canes (crushed)
3 package cream cheese
¾ c. unsalted butter
1 box confectioners' sugar

Preheat oven to 350 degrees F. Slightly grease three 8x2-inch round cake pans with cooking spray. Line the bottoms with parchment paper; also spray the paper with cooking spray.

Whisk together the flour, cocoa, granulated and brown sugars, baking soda and powder, and salt in a large bowl. In another bowl, mix together the milk, oil, eggs, and peppermint extract.

Pour the milk mixture into the flour mixture and mix until fully incorporated. Add in the boiling water and mix thoroughly until smooth (the batter will be thin).

Pour the batter evenly among the 3 prepared pans and bake until a wooden pick inserted in the center comes out clean, about 35 to 40 minutes. Remove from oven and let cool for 10 minutes in the pans before transferring to a wire rack to cool completely.

Meanwhile, prepare the icing. Beat the cream cheese and butter in a large bowl with an electric mixer until smooth. Add in the confectioners' sugar and continue beating until light and fluffy, about 3 minutes.

To assemble, place one cake layer on a platter. Spread 1 1/4 cups icing over the top. Top with another layer and 1 1/4 cups icing. Top with the last cake layer. Frost sides and top with the remaining icing. Gently pat the crushed candy canes all over the sides of the cake.



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