Peppermint Hot Chocolate Cake
Experience the joy of the holiday season with Peppermint Hot Chocolate Cake, a delightful fusion of rich chocolate and refreshing peppermint. Each moist layer is generously adorned with fluffy whipped cream and festive crushed candy canes, making this cake the perfect centerpiece for any winter gathering. Indulge in every bite that captures the essence of cozy winter nights and joyful celebrations.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Approximately 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 tsp baking powder
- 1 ½ cups granulated sugar
- ½ cup unsalted butter (softened)
- 3 large eggs (room temperature)
- 1 cup whole milk
- 2 tsp pure peppermint extract
- Whipped cream for topping
Instructions
- Preheat your oven to 350°F (175°C) and grease two round cake pans.
- In a large bowl, whisk together flour, cocoa powder, baking powder, and sugar.
- In another bowl, cream the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then mix in milk and peppermint extract.
- Gradually combine wet ingredients with dry ingredients until just mixed; avoid overmixing.
- Pour batter into prepared pans and bake for 25-30 minutes or until a toothpick inserted comes out clean.
- Allow cakes to cool for ten minutes before transferring to wire racks. Once completely cooled, layer with whipped cream and top with crushed candy canes.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 28g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg