Peppermint Chocolate Cake

From Woman's Day
Chocolate and peppermint, the classic cold-weather combo make for the perfect Christmas layer cake. Use peppermint meringues and candy canes for decoration.

By Woman's Day Kitchen

Be the first to rate this recipe
Recipe Photos Reviews
Save this recipe
Add ingredients to my shopping list
Submit your version

Nutritional Information

Calories    740
Total Fat    36g
Saturated Fat    16g
Cholesterol    107mg
Sodium    467mg
Total Carbohydrate    101g
Dietary Fiber    3g
Sugars    --
Protein    8g
Calcium    --
peppermint chocolate cake

Kana Okada

Serves: 16

Total Time: 2 hr

Prep Time: 35 min

Oven Temp: 350

Ingredients
    U.S.         Metric     Conversion chart

    2 1/2 cup(s) all-purpose flour
    1 1/4 cup(s) unsweetened cocoa
    2 1/4 cup(s) granulated sugar
    3/4 cup(s) packed brown sugar
    2 1/4 teaspoon(s) baking soda
    3/4 teaspoon(s) baking powder
    3/4 teaspoon(s) kosher salt
    1 1/2 cup(s) whole milk
    3/4 cup(s) canola oil
    3 large eggs
    1 1/2 teaspoon(s) peppermint extract
    1 1/4 cup(s) boiling water
    20 mini candy canes
    3 package(s) (8 ounces each) cream cheese, at room temperature
    3/4 cup(s) (1 1/2 sticks) unsalted butter, at room temperature
    1 box(es) (1-pound) box confectioners' sugar
    Peppermint Meringues, for decorating (optional)

Directions

    Heat oven to 350 degrees F. Coat three 8- by 2-inch round cake pans with cooking spray. Corrugated Display ManufacturerLine the bottoms with parchment paper; spray the paper.
    In a large bowl, whisk together the flour, cocoa, granulated and brown sugars, baking soda and powder, and salt. In a bowl, whisk together the milk, oil, eggs, and peppermint extract. Mix the milk mixture into the flour mixture until fully incorporated. Mix in the boiling water (the batter will be thin).
    Divide the batter among the prepared pans and bake until a wooden pick inserted in the center comes out clean, 35 to 40 minutes. Let cool for 10 minutes in the pans before transferring to a wire rack to cool completely.
    Meanwhile, crush the candy canes and make the icing. Using an electric mixer, beat teco the cream cheese and butter in a large bowl until smooth. Beat in the confectioners' sugar until light and fluffy, about 3 minutes.
    Place one cake layer on a platter. Spread 1 1/4 cups icing over the top. Top with another layer and 1 1/4 cups icing. Top with the last cake layer. Frost sides and top with the remaining icing. Gently pat the crushed candy canes all over the sides of Attractions in Hong Kongthe cake. Top with meringues (if using).