Chocolate Peppermint Cake Recipe
This Chocolate Peppermint Cake uses my chocolate pound cake and pairs it with a peppermint chocolate ganache and is topped with crushed peppermint!
Servings: 16 servings
Calories: 474kcal
Equipment
Ingredients
For the Cake:
- ¼ cup semisweet chocolate chips
- 1 ½ cups unsalted butter, room temperature 3 sticks
- 2 ¾ cups granulated sugar
- 5 large eggs room temperature
- 2 ¼ cups sifted all-purpose flour
- ¾ cup unsweetened cocoa powder
- ½ teaspoon instant coffee powder
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ⅓ cups buttermilk room temperature
- 1 tablespoon pure vanilla extract
For the Glaze:
- ½ cup heavy cream
- 2 teaspoons corn syrup
- ½ cup semisweet chocolate chips
- ⅛- ¼ teaspoon pure peppermint extract
- Crushed holiday peppermint for garnish
Instructions
For the Cake:
- Preheat your oven to 325°F. Liberally prepare a 12-cup Bundt pan with the nonstick method of your choice.
- Pour the chocolate chips into a medium microwave-safe bowl. Microwave on high for 15 seconds at a time, stirring after each heating interval, until the chocolate is melted.
- In the bowl of your stand mixer fitted with the whisk attachment, beat the butter for 2 minutes on high speed. Slowly add the granulated sugar. Cream together for an additional 5 minutes, until very pale yellow and fluffy. Add the eggs 1 at a time, combining well after each addition and scraping down the sides and bottom of the bowl as needed.
- Turn your mixer down to its lowest speed and slowly add the flour in 2 batches. Be careful not to overbeat. Add the cocoa powder, coffee powder, baking powder, and salt. Lastly, add the melted chocolate, buttermilk, and vanilla extract. Make sure the chocolate cools slightly so it doesn't curdle the buttermilk. Scrape down the sides and bottom of the bowl and mix the batter until just combined. Be careful to not overmix.
- Pour the batter into the prepared pan and bake for 70 to 80 minutes, or until a toothpick inserted into the center of the cake comes out clean. Check frequently to ensure you do not overbake this cake.
- Let the cake cool in the pan on a wire rack for 10 minutes, then invert onto a serving plate. Let cool to room temperature. Lightly cover the cake with foil or plastic wrap so it does not dry out.
For the Glaze:
- In a small saucepan, add heavy cream and corn syrup and heat over medium heat until hot.
- Remove from heat, then stir in chocolate. Continue to whisk until smooth then add in peppermint extract and allow to cool and thicken.
- Drizzle over cooled cake and let set. Garnish with crushed peppermint candy and serve.
Notes
How to store
- Room Temp: Keep your chocolate peppermint cake lightly covered on the counter for up to 3 days so it stays moist.
- Fridge: You can store the cake in an airtight container in the fridge for up to a week. I suggest using a tall cake container to keep it well-sealed, but it can also be wrapped in plastic wrap.
- Freezer: Freeze the cooled, unglazed cake by wrapping it in plastic wrap, then foil. It will keep for up to 3 months. You can freeze the glaze separately in a freezer safe container. Thaw both in the fridge overnight, then warm the glaze before drizzling.
- Tip: If the ganache is already on the cake, pop it in the freezer uncovered for a few minutes to firm up the glaze before wrapping.
Nutrition
Calories: 474kcal | Carbohydrates: 56g | Protein: 6g | Fat: 26g | Saturated Fat: 15g | Cholesterol: 116mg | Sodium: 124mg | Potassium: 199mg | Fiber: 2g | Sugar: 39g | Vitamin A: 760IU | Calcium: 60mg | Iron: 2.2mg