Description
This decadent Peppermint Chocolate Cake features moist cocoa layers and a velvety white chocolate peppermint buttercream. A dramatic dark chocolate ganache drip and crushed candy canes make it the ultimate showstopper for your holiday dessert table.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 cup light brown sugar, packed
- 1 cup granulated sugar
- 3/4 cup dark cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1/2 cup vegetable oil
- 2 large eggs, room temperature
- 1 tablespoon vanilla extract
- 1 cup buttermilk, room temperature
- 1 cup hot coffee or boiling water
- 8 oz white chocolate baking bars, chopped
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon peppermint extract
- 1/2 teaspoon vanilla extract
- 1 pinch salt
- 4 oz dark chocolate, finely chopped
- 1/2 cup heavy cream
- 1/4 cup crushed candy canes
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans and line the bottoms with parchment paper.
- In a large bowl, whisk together the flour, brown sugar, granulated sugar, dark cocoa powder, baking soda, and salt until well combined.
- Pour in the melted butter and oil, stirring until combined. Add the eggs and vanilla extract, mixing until the batter looks uniform.
- Slowly stir in the buttermilk, scraping the sides of the bowl to make sure everything is incorporated.
- Carefully pour in the hot coffee (or boiling water) and whisk gently until the batter is smooth. Divide the batter evenly between the prepared pans.
- Bake for 20–24 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs. Let the cakes cool in the pans for 15 minutes before turning them out onto a wire rack to cool completely.
- Melt the white chocolate in the microwave in 15-second intervals until smooth, then let it cool slightly. Beat the softened butter until creamy, then mix in the cooled white chocolate.
- Gradually add powdered sugar, peppermint extract, vanilla, and salt to the butter mixture. Whip until fluffy.
- Frost the cooled cake layers, then chill the assembled cake for 15 minutes.
- Make the ganache by pouring hot heavy cream over chopped dark chocolate; whisk until smooth. Drip the ganache over the chilled cake edges and garnish with crushed candy canes.
Notes
For the best results, ensure all refrigerated ingredients like eggs and buttermilk are at room temperature to create a perfectly emulsified batter. To achieve a clean ganache drip, make sure the cake is properly chilled so the chocolate sets as it runs down the sides.
- Prep Time: 30 mins
- Cook Time: 22 mins
- Category: Dessert
- Method: Baking
- Cuisine: American