Chocolate Peppermint Cake Recipe – Learn with Experts:- A delicious combination of rich chocolate and peppermint, this luscious Chocolate Peppermint Cake is the ideal way to indulge in the delightful combination of these two flavours. Because it includes layers that are moist, frosting that is creamy, and a hint of minty freshness, this cake is ideal for any occasion because it makes the right combination.
Chocolate Peppermint Cake Recipe – Learn with Experts
Everyone is going to be blown away by it. In the event that you are hosting a holiday celebration or merely have a craving for a sweet treat, this recipe will enable you to satisfy your cravings for chocolate while also putting a festive touch to the sweet delight.
Ingredients
For the cake:
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 and 3/4 cups granulated sugar
- 2 large eggs, at room temperature
- 1 cup buttermilk, at room temperature
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
For the frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup heavy cream
- 1 teaspoon peppermint extract
- Crushed candy canes or peppermint candies for garnish
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Instructions
A temperature of 175 degrees Celsius (350 degrees Fahrenheit) should be set in your oven. Two circular cake pans with a diameter of approximately 9 inches should be greased and floured. The batter can be made by combining the flour, cocoa powder, baking powder, baking soda, salt, and granulated sugar in a large mixing basin and then sifting the ingredients together.
Mix the eggs, buttermilk, vegetable oil, and vanilla extract thoroughly after adding them to the dry ingredients and incorporating them into the mixture. After combining everything carefully, mix it. To ensure that the batter is fully smooth, the hot water should be added in increments while the batter is continuously mixed into a smooth consistency.
Every one of the cake pans that have been prepared should have an even layer of batter spread out in it. It should be possible to remove a toothpick from the middle of the cakes without any residue remaining on it. Toast the cakes for thirty to thirty-five minutes in an oven that has been preheated to the appropriate temperature.
Once the cakes have been removed from the oven, wait ten minutes for them to cool down in the pans before transferring them to a wire rack to complete the cooling process.
For the frosting:
In a large mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, one cup at a time, beating well after each addition. Pour in the heavy cream and peppermint extract, and beat until the frosting is smooth and fluffy. Once the cakes are completely cooled, frost the top of one cake layer with a generous amount of frosting.
Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting. Sprinkle crushed candy canes or peppermint candies over the top of the cake for garnish.
Nutrition
- Serving size: 1 slice (1/12 of cake)
- Calories: 480
- Total Fat: 24 g
- Saturated Fat: 12 g
- Cholesterol: 75 mg
- Sodium: 280 mg
- Total Carbohydrate: 65 g
- Dietary Fiber: 2 g
- Sugars: 48 g
- Protein: 4 g
Tips
A tiny bit of additional peppermint extract should be added to both the cake batter and the icing in order to achieve a more robust peppermint flavour. Before you add the eggs and buttermilk to the batter, you need to make sure that they are at room temperature. This helps to guarantee that the texture is smoother.
Candies that contain peppermint or candy canes can be easily crushed by placing them in a plastic bag that can be sealed back up and then using a rolling pin to break them up into smaller bits. Any cake that is left over can be kept in the refrigerator for up to three days if it is stored in an airtight container.
FAQ
Q.1) Can I use a different type of frosting?
You are able to personalise the icing to suit your tastes, that is correct. There is also the possibility of using chocolate ganache or cream cheese frosting as a complement to this cake.
Q.2) Can I make this cake ahead of time?
It is in fact possible to bake the cake layers ahead of time and then store them in the freezer until you are ready to assemble and frost the cake. Wait until the cake layers have completely thawed before applying the icing.
Q.3) Can I use regular milk instead of buttermilk?
The cake receives additional moisture and tenderness from the addition of buttermilk; but, if you do not have any on hand, you can prepare a replacement by combining one cup of milk with one tablespoon of lemon juice or vinegar. If you want to use it, you should wait five minutes.
