Chocolate Peppermint Cake

The classic Christmas dessert is chocolate peppermint cake. Three layers of chocolate cake are sandwiched between two layers of sweet and creamy peppermint buttercream and topped with melted chocolate and crushed peppermint candies.

Ingredients

Chocolate Cake:

• 1 cup unsalted butter, room temperature
• 1 1/2 cups dark brown sugar, packed
• 1 cup granulated sugar
• 4 large eggs
• 1 1/2 teaspoon vanilla extract
• 2 3/4 cups all-purpose flour
• 1 1/2 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teasppon fine sea salt
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon instant espresso powder
• 1 cup hot water
• 2/3 cup sour cream, room temperature

Peppermint Buttercream:

• 2 cups unsalted butter
• 5 1/2 cups powdered sugar
• 1/2 teaspoon peppermint oil*
• crushed peppermint candy cane, as needed
• 5 oz semi-sweet chocolate, melted

Instructions 

Chocolate Cake:

1. Preheat the oven to 350 degrees Fahrenheit. Preheat oven to 350°F. Line three 8-inch cake circles with parchment paper. Set aside after lightly greasing.
2. Butter should be beaten until smooth in the bowl of a stand mixer fitted with a paddle attachment. Brown sugar and granulated sugar are added to the butter and mixed until smooth. Add the eggs and vanilla extract. Mix on moderate speed until all of the ingredients are combined. Scrape down the sides of the basin as needed to achieve complete mixing.
3. Combine flour, baking powder, baking soda, and salt in a medium mixing basin. Remove from the equation.
4. Combine cocoa powder, espresso powder, and boiling water in a separate dish. Blend until completely smooth. Allow to cool slightly before serving.
5. 1/3 of the flour mixture should be added to the mixing basin. Mix on low speed until virtually all of the ingredients are combined. Mix in the sour cream until everything is well mixed. Add another third of the flour mixture, then the entire cocoa mixture. Mix on a low setting. 1/3 of the flour mixture should be added now. Mix on low speed until the batter is smooth and completely incorporated.
6. Divide the batter evenly between the prepared cake pans. To level cake batter, use the back of a spoon or a little offset spatula. Cook for 30-35 minutes, or until a toothpick inserted in the middle comes out clean. Midway through baking, rotate the pans. Allow 5 minutes for cooling in the pan. To remove the cake from the pan, use a knife or an offset spatula. Unmold onto a wire rack to cool to room temperature.

Peppermint Buttercream:

1. Butter should be beaten until smooth in the bowl of a stand mixer fitted with a paddle attachment. Peppermint oil and powdered sugar are added. On low speed, beat the buttercream until it is smooth. Scrape down the sides of the basin as needed to achieve complete mixing. Increase the mixer’s speed to medium and continue to beat until the buttercream is airy, smooth, and creamy.

Assembly:

1. Level the cake layers if required. On a cake turntable, place one cake round. Using an offset spatula, spread roughly 1/2 cup buttercream on the cake. Place the second cake round on top of the first. Another 1/2 cup buttercream should be spread on top. Spread another 1/2 cup buttercream on top of the last third layer.
2. To seal in any crumbs, spread buttercream around the cake to create a “crumb coat” layer. To solidify the icing, chill the cake for 15 minutes. Additional buttercream can be used to coat the chilled cake if desired.
3. Drizzle melted, slightly cooled chocolate over the decorated cake. Sprinkle crushed peppermint over the chocolate right away. Serve right away or keep refrigerated until ready to serve. In the fridge, the chocolate will solidify. If you wish to retain the chocolate liquid, pour melted chocolate before serving.

Source: The Little Epicurean

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