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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