Chocolate Peppermint Cake Recipe
My favorite Christmas flavor combination has to be chocolate and peppermint! When I came across this dreamy recipe from the Novice Chef, I decided to make it for a Christmas party I was attending. I received texts later that night after leaving that people were literally scraping the cake board for every last morsel because it was THAT good. This tutorial was one of my first ever shot (let’s just say we’ve come A LONG way from when we started), and I go step by step on how to make this most delicious holiday cake.
Notes:
This is Doubled Recipe from: © The Novice Chef -
Makes Three 9” layers, plus a few cupcakes
Peppermint Cake Ingredients:
4 cups Flour
½ cup cocoa
4 tsp. baking powder
4 tsp. baking soda
2 tsp salt
4 cups water
4 cups sugar
10 oz. dark chocolate chips
12 Tbs. butter (1 ½ sticks)
4 Tbs. vegetable oil
2 tsp vanilla extract
4 eggs
Peppermint Frosting Ingredients:
3 cups softened butter
4 tsp vanilla extract
1 ½ tsp of pure peppermint extract or ½ tsp of peppermint oil
½ tsp salt
6 Tbs. milk
10 cups of powdered sugar (plus a bit more depending on consistency you like)
Cake Instructions:
Preheat oven to 350 and prepare Three 9” cake pans
Whisk together flour, cocoa, baking powder, baking soda, and salt
In separate large saucepan, combine water and sugar over medium heat. Bring to a boil until sugar dissolves, remove from heat.
Add dark chocolate and butter to boiled mixture. Stir until smooth.
Add in vegetable oil and vanilla to sauce pan.
Next, temper the eggs by adding some of the hot mixture to the four beaten eggs, then add tempered eggs into the chocolate mixture until combined.
Add in dry ingredients to sauce pan, mix until smooth
Divide batter between the three pans
Bake at 350 for between 30-35 minutes.
Let cakes cool in pan for ten minutes before overturning to cool completely before frosting.
Frosting Instructions:
In stand mixer or with hand mixer, cream softened butter in large bowl (about 3 minutes)
Mix in vanilla, peppermint extract, and salt to butter. Mix.
Slowly add in powdered sugar until desired consistency is achieved (I used 10 cups!).
Continue to beat until light and fluffy (approximately 3 more minutes)
Stack, frost, and assemble this dreamy cake!
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How to Make White Chocolate Peppermint Poke Cake | Holiday Creations | Kroger
White Chocolate Peppermint Poke Cake
Ingredients
1 box Pillsbury Moist Supreme White Cake Mix
1 cup water
3 large eggs
1/2 cup oil
1 cup peppermint candies, crushed, divided
1 package white chocolate instant pudding mix
2 cups milk
1/2 teaspoon peppermint extract
12 ounces whipped topping, thawed
Directions
Step 1
Heat oven to 350°F. Spray a 9”x13” pan with nonstick spray; set aside.
Step 2
In a bowl beat together cake mix, water, eggs and butter until blended. Fold in ½ cup peppermint candies and spread in prepared pan.
Step 3
Bake 25-27 minutes until a toothpick inserted in the center comes out clean. Allow to stand 10 minutes.
Step 4
Meanwhile, in a bowl beat together pudding mix, milk and peppermint extract until slightly thickened.
Step 5
Using the handle of a wooden spoon poke warm cake evenly over the surface and all the way to the bottom of the pan. Spread pudding mixture over cake making sure it gets in the holes. Refrigerate until cooled completely.
Step 6
Frost cake with whipped topping and sprinkle with remaining peppermint candies. Store refrigerated.
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How to Make White Chocolate Peppermint Poke Cake | Holiday Creations | Kroger
Kroger
Blend Mint and Sugar! My Family Was Shocked by the Result | ASMR
Did you know that you can make desserts with fresh mint leaves? Mix mint and sugar and get this amazing dessert recipe. These delicious mint cookies one of the best I've ever made.
► Full recipe:
► Equipment I used in this video:
►More Recipes You Might Like:
Easy Banana Oatmeal Cookies:
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Makes 16 cookies
Ingredients:
25g Mint leaves
1/2 cup (100g) Sugar
1/2 cup (115g) Softened butter
1 Egg
1½ cups (190g) Flour
3/4 teaspoon Baking powder
1/4 teaspoon Baking soda
1/4 teaspoon Salt
1/3 cup (55g) Chocolate chips
Directions:
1. In a bowl, place mint leaves and sugar. Then, using a hand blender, blend it until smooth paste forms.
2. Add butter and mix until combined. Add egg and mix until combined.
3. Sift in flour, baking powder, baking soda and salt. Mix until dough is formed. Add chocolate chips and give it a last mix.
4. Cover and refrigerate for 30 minutes.
5. Preheat oven to 350F (180C). Line two baking trays with parchment paper.
6. Take the dough out of the fridge and shape the dough into balls and arrange them on a baking sheet, leaving at least 2 inches (5 cm) of space between the cookies.
7. Bake for 10-12 minutes, or until the edges are golden.
8. Allow to cool before serving.
How to Make Peppermint Cake Layers | Holiday Recipe
This chocolate peppermint cake recipe is perfect for the holiday season (or any season!) and it goes great with my peppermint buttercream (posting on Thursday, December 17). Enjoy!
3 cups granulated sugar (600 g)
3/4 cup vegetable or canola oil (149 g)
3 eggs + 3 egg whites
2 teaspoons vanilla (10 g)
4 teaspoons peppermint extract (18 g)
1 1/2 cups hot water (355 g)
1/2 cup sour cream (114 g)
1 cup buttermilk (224 g)
4 cups AP flour (480 g)
2 Tablespoons cornstarch (30 g) optional but gives cake a little bit lighter texture
1 cup cocoa (100 g) I like dark but any will work
1 Tablespoon baking soda (18 g)
1 1/2 teaspoons baking powder (6 g)
1 1/2 teaspoons salt (7.5 g)
350° F (177° C)
30-40 minutes (16-18 minutes for cupcakes) Check out my new online course Stay-At-Home Baker where you'll learn everything you need to know to thrive on your baking journey!
Chocolate Peppermint Cake with Tutti Dolci | C&H® Sugar
This rich and delicious chocolate cake is filled with chocolate ganache and creamy peppermint buttercream. Topped with chocolate ganache and crushed peppermint candy, this festive layer cake is perfect for the holidays!
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How to Make: Holiday Peppermint Cake
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