The Best Peppermint Chocolate Cake

The Best Peppermint Chocolate Cake might be a good recipe to expand your dessert recipe box. This recipe makes 10 servings with 451 calories, 5g of protein, and 28g of fat each. For 61 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. 214 people found this recipe to be tasty and satisfying. If you have salt, peppermint extract, cocoa powder, and a few other ingredients on hand, you can make it. It is perfect for Christmas. It is brought to you by Averie Cooks. From preparation to the plate, this recipe takes roughly 2 hours. Taking all factors into account, this recipe earns a spoonacular score of 32%, which is rather bad. If you like this recipe, take a look at these similar recipes: Peppermint Chocolate Cake with Peppermint Buttercream Frosting, Triple-Chocolate Cake with Chocolate-Peppermint Filling, and Chocolate-Peppermint Cake.

Servings: 10

Preparation duration: 15 minutes

Cooking duration: 32 minutes

 

Ingredients:

1/2 teaspoon baking powder

1 teaspoon baking soda

Chocolate Ganache

1/2 cup unsweetened natural cocoa powder

1/2 cup brewed coffee, any temperature other than piping hot

1 large egg

1 cup all-purpose flour

1 cup granulated sugar

3/4 cup heavy cream or half-and-half

15 Andes Peppermint Crunch mini bars, diced small for sprinkling (about 1 cup; or use Andes Peppermint Crunch Baking Chips or similar diced mint candies)

1/2 teaspoon peppermint extract

1/2 teaspoon salt, optional

9 ounces semi-sweet chocolate chips (about 1 1/2 cups)

6 ounces sour cream (lite sour cream or Greek yogurt may be substituted)

1/4 cup canola or vegetable oil

Equipment:

aluminum foil

mixing bowl

baking pan

whisk

oven

hand mixer

measuring cup

toothpicks

wire rack

spatula

bowl

frying pan

Cooking instruction summary:

Cake -Preheat oven to 350F. Line a 9-by-9-inch square baking pan with aluminum foil, spray with cooking spray, or grease and flour the pan; set aside. (Don't use a 9-inch round pan, it's too small.) To a large mixing bowl add the egg, sugar, sour cream, oil,peppermint extract (be careful, measure, and don't over-add; peppermint extract is very potent), and whisk until smooth and combined. Add coffee, cocoa powder,and whisk vigorously until batter is smooth and free from lumps. Alternatively use a handheld electric mixer to quickly break up cocoa lumps. Note about coffee -The coffee does not make the cake taste like a coffee-flavored cake. Rather, it brings out and enhances the flavor of the cocoa powder and adds depth of flavor; I highly recommend coffee but use water if you must. The coffee can be any temperature other than piping hot; you dont want to scramble the egg. Add the flour, baking soda, baking powder, optional salt, and whisk vigorously until batter has just combined, about 1 minute; don't overmix. Turn batter out into prepared pan, smoothing the top lightly with a spatula if necessary, and bake for about 25 to 32 minutes, or until top has set and a toothpick or cake tester inserted in the center comes out clean. I've found that climate and brands of ingredients used impact the baking time for this cake greatly, and have baked it in as short as 25 minutes and as long as 32; bake until it's done in your oven. Allow cake to cool completely in pan on top of a wire rack, at least 30 minutes, before adding ganache. Chocolate Ganache - To a medium microwave-safe bowl, add the chocolate chips and heat on high power for 1 minute to soften (they won't melt); set aside. In a small microwave-safe bowl or glass measuring cup, heat the cream (I used half-and-half) on high power just until it begins to bubble and show signs of boiling, about 60 to 75 seconds. Pour cream over chocolate chips and let it stand about 1 minute. Whisk vigorously until chocolate has melted and mixture is smooth and combined. Evenly pour ganache over cake, smoothing lightly with a spatula if necessary. Allow ganache to set up and cool for about 5 minutes while you chop the peppermint candies. If you add them while ganache is too warm, they'll melt. Too cool, and they won't adhere; use your judgment. Dice and evenly sprinkle the peppermint candies over cake. Allow cake to cool uncovered at room temp for at least 2 to 3 hours, or until ganache has set up, before slicing and serving. I am comfortable storing this cake airtight at room temp for a day or two, and afterthat I store airtight in the fridge for up to 1 week. Chilling it has a nice effect with the chocolate and peppermint. Adapted fromThe Best Chocolate Cake With Chocolate Ganache

 

Step by step:


1. Cake -Preheat oven to 350F. Line a 9-by-9-inch square baking pan with aluminum foil, spray with cooking spray, or grease and flour the pan; set aside. (Don't use a 9-inch round pan, it's too small.) To a large mixing bowl add the egg, sugar, sour cream, oil,peppermint extract (be careful, measure, and don't over-add; peppermint extract is very potent), and whisk until smooth and combined.

2. Add coffee, cocoa powder,and whisk vigorously until batter is smooth and free from lumps. Alternatively use a handheld electric mixer to quickly break up cocoa lumps. Note about coffee -The coffee does not make the cake taste like a coffee-flavored cake. Rather, it brings out and enhances the flavor of the cocoa powder and adds depth of flavor; I highly recommend coffee but use water if you must. The coffee can be any temperature other than piping hot; you dont want to scramble the egg.

3. Add the flour, baking soda, baking powder, optional salt, and whisk vigorously until batter has just combined, about 1 minute; don't overmix. Turn batter out into prepared pan, smoothing the top lightly with a spatula if necessary, and bake for about 25 to 32 minutes, or until top has set and a toothpick or cake tester inserted in the center comes out clean. I've found that climate and brands of ingredients used impact the baking time for this cake greatly, and have baked it in as short as 25 minutes and as long as 32; bake until it's done in your oven. Allow cake to cool completely in pan on top of a wire rack, at least 30 minutes, before adding ganache. Chocolate Ganache - To a medium microwave-safe bowl, add the chocolate chips and heat on high power for 1 minute to soften (they won't melt); set aside. In a small microwave-safe bowl or glass measuring cup, heat the cream (I used half-and-half) on high power just until it begins to bubble and show signs of boiling, about 60 to 75 seconds.

4. Pour cream over chocolate chips and let it stand about 1 minute.

5. Whisk vigorously until chocolate has melted and mixture is smooth and combined. Evenly pour ganache over cake, smoothing lightly with a spatula if necessary. Allow ganache to set up and cool for about 5 minutes while you chop the peppermint candies. If you add them while ganache is too warm, they'll melt. Too cool, and they won't adhere; use your judgment. Dice and evenly sprinkle the peppermint candies over cake. Allow cake to cool uncovered at room temp for at least 2 to 3 hours, or until ganache has set up, before slicing and serving. I am comfortable storing this cake airtight at room temp for a day or two, and afterthat I store airtight in the fridge for up to 1 week. Chilling it has a nice effect with the chocolate and peppermint. Adapted from

6. The Best Chocolate Cake With Chocolate Ganache


Nutrition Information:

Quickview
451k Calories
5g Protein
27g Total Fat
48g Carbs
2% Health Score
Limit These
Calories
451k
23%

Fat
27g
43%

  Saturated Fat
17g
110%

Carbohydrates
48g
16%

  Sugar
31g
35%

Cholesterol
53mg
18%

Sodium
258mg
11%

Caffeine
38mg
13%

Get Enough Of These
Protein
5g
11%

Manganese
0.62mg
31%

Copper
0.53mg
27%

Magnesium
76mg
19%

Phosphorus
171mg
17%

Iron
3mg
17%

Fiber
3g
16%

Selenium
9µg
13%

Vitamin B2
0.17mg
10%

Potassium
305mg
9%

Zinc
1mg
9%

Vitamin B1
0.12mg
8%

Vitamin A
408IU
8%

Folate
28µg
7%

Calcium
68mg
7%

Vitamin B3
1mg
6%

Vitamin E
0.7mg
5%

Vitamin K
4µg
4%

Vitamin B5
0.36mg
4%

Vitamin B12
0.17µg
3%

Vitamin B6
0.04mg
2%

Vitamin D
0.29µg
2%

covered percent of daily need
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Food Trivia

Radishes are members of the same family as cabbages.

Food Joke

This is an excerpt from Dave Barry's book A Guide to Guys. On the differences between men and women... Let's say a guy named Roger is attracted to a woman named Elaine. He asks her out to a movie; she accepts; they have a pretty good time. A few nights later he asks her out to dinner, and again they enjoy themselves. They continue to see each other regularly, and after a while neither one of them is seeing anybody else. And then, one evening when they're driving home, a thought occurs to Elaine, and, without really thinking, she says it aloud: "Do you realize that, as of tonight, we've been seeing each other for exactly six months?" And then there is silence in the car. To Elaine, it seems like a very loud silence. She thinks to herself: Geez, I wonder if it bothers him that I said that. Maybe he's been feeling confined by our relationship; maybe he thinks I'm trying to push him into some kind of obligation that he doesn't want, or isn't sure of. And Roger is thinking: Gosh. Six months. And Elaine is thinking: But, hey, I'm not so sure I want this kind of relationship, either. Sometimes I wish I had a little more space, so I'd have time to think about whether I really want us to keep going the way we are, moving steadily toward ... I mean, where are we going? Are we just going to keep seeing each other at this level of intimacy? Are we heading toward marriage? Toward children? Toward a lifetime together? Am I ready for that level of commitment? Do I really even know this person? And Roger is thinking: ... so that means it was... let's see... February when we started going out, which was right after I had the car at the dealer's, which means ... lemme check the odometer ... Whoa! I am way overdue for an oil change here. And Elaine is thinking: He's upset. I can see it on his face. Maybe I'm reading this completely wrong. Maybe he wants more from our relationship, more intimacy, more commitment; maybe he has sensed -- even before I sensed it -- that I was feeling some reservations. Yes, I bet that's it. That's why he's so reluctant to say anything about his own feelings. He's afraid of being rejected. And Roger is thinking: And I'm gonna have them look at the transmission again. I don't care what those morons say, it's still not shifting right. And they better not try to blame it on the cold weather this time. What cold weather? It's 87 degrees out, and this thing is shifting like a darn garbage truck, and I paid those incompetent thieves $600. And Elaine is thinking: He's angry. And I don't blame him. I'd be angry, too. I feel so guilty, putting him through this, but I can't help the way I feel. I'm just not sure. And Roger is thinking: They'll probably say it's only a 90-day warranty. That's exactly what they're gonna say, the scumballs. And Elaine is thinking: Maybe I'm just too idealistic, waiting for a knight to come riding up on his white horse, when I'm sitting right next to a perfectly good person, a person I enjoy being with, a person I truly do care about, a person who seems to truly care about me. A person who is in pain because of my self-centered, schoolgirl romantic fantasy. And Roger is thinking: Warranty? They want a warranty? I'll give them a darn warranty. I'll take their warranty and stick it right up their ... "Roger," Elaine says aloud. "What?" says Roger, startled. "Please don't torture yourself like this," she says, her eyes beginning to brim with tears. "Maybe I should never have ... Oh my, I feel so ..." "What?" says Roger. "I'm such a fool," Elaine sobs. "I mean, I know there's no knight. I really know that. It's silly. There's no knight, and there's no horse." "There's no horse?" says Roger. "You think I'm a fool, don't you?" Elaine says. "No!" says Roger, glad to finally know the correct answer. "It's just that ... It's that I ... I need some time," Elaine says. (There is a 15-second pause while Roger, thinking as fast as he can, tries to come up with a safe response. Finally.

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