Chocolate Peppermint Cake
Peppermint has been used for centuries to aid digestion and freshen breath.
This is vegetarian recipe. Dish can be prepared in 130 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 14.
Chocolate Peppermint Cake
Ingredients
Instructions
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Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
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In a medium bowl, combine the flour, cocoa powder, baking powder, and salt. Set aside.
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In a large bowl, cream together the butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
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Gradually add the dry ingredients to the butter mixture, alternating with the milk. Stir in the peppermint extract.
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Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
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Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
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In a small saucepan, heat the heavy cream until it begins to simmer. Remove from heat and add the chocolate. Stir until smooth and melted.
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In a separate bowl, whip the powdered sugar and heavy cream until stiff peaks form.
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Place one cake layer on a serving plate. Spread a layer of the whipped cream on top, then sprinkle with crushed candy canes. Place the second cake layer on top and frost the entire cake with the chocolate ganache.
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Garnish with additional crushed candy canes, if desired. Chill for at least 1 hour before serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 25g39%
- Total Carbohydrate 55g19%
- Sugars 40g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
