Name: Chocolate Peppermint Cake
Prep time: 30 min
Cook time: 30 min
Yield: 1
Ingredients: 2 cups sugar -; 1-3/4 cups all-purpose flour -; 3/4 cup baking cocoa -; 1-1/2 teaspoons baking soda -; 1-1/2 teaspoons baking powder -; 1 teaspoon salt -; 1 cup milk -; 1/2 cup canola oil -; 2 eggs -; 2 teaspoons vanilla extract -; 1 cup boiling water -; Filling: -; 2 cups heavy whipping cream -; 1/4 cup confectioners' sugar -; 1 teaspoon vanilla extract -; 2 drops red food coloring, optional -; 2/3 cup crushed peppermint candy, divided -; Glaze: -; 2 tablespoons butter -; 2 tablespoons baking cocoa -; 2 tablespoons water -; 1/2 teaspoon vanilla extract -; 1 cup confectioners' sugar -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Chocolate Peppermint Cake

1. 2 cups sugar -

2. 1-3/4 cups all-purpose flour -

3. 3/4 cup baking cocoa -

4. 1-1/2 teaspoons baking soda -

5. 1-1/2 teaspoons baking powder -

6. 1 teaspoon salt -

7. 1 cup milk -

8. 1/2 cup canola oil -

9. 2 eggs -

10. 2 teaspoons vanilla extract -

11. 1 cup boiling water -

12. Filling: -

13. 2 cups heavy whipping cream -

14. 1/4 cup confectioners' sugar -

15. 1 teaspoon vanilla extract -

16. 2 drops red food coloring, optional -

17. 2/3 cup crushed peppermint candy, divided -

18. Glaze: -

19. 2 tablespoons butter -

20. 2 tablespoons baking cocoa -

21. 2 tablespoons water -

22. 1/2 teaspoon vanilla extract -

23. 1 cup confectioners' sugar -

How to cook deliciously - Chocolate Peppermint Cake

1. Stage

Preheat your oven to 350°F. Grease and flour three 9-inch round baking pans. In a large bowl, whisk together the sugar, all-purpose flour, cocoa, baking soda, baking powder and salt. Using a hand mixer or stand mixer, beat in the milk, oil, eggs and vanilla at medium speed for two minutes. Carefully stir in the boiling water (the batter will be thin). Editor’s Tip: Learn how to grease a cake pan properly so your cakes don’t break when leaving the pans.

2. Stage

Bake until a toothpick inserted in the center of the cakes comes out clean, 18 to 23 minutes. Cool for 10 minutes before removing the cakes from the pans and onto wire racks to cool completely to room temperature. Editor’s Tip: Cutting the dome off the cakes will make your finished layered cake stand stronger, so dip into your cake decorating supplies and pull out a cake leveler or serrated knife.

3. Stage

Using a hand mixer or stand mixer, beat the heavy cream until soft peaks form. Add the sugar, vanilla and food coloring and beat until stiff peaks form. Set aside about one tablespoon of crushed candy. Fold the remaining candy into the whipped mixture. Using an offset spatula, spread the filling between the layers and around sides of the cakes, but not over the top. Editor’s Tip: If you’re new to cake decorating, take a few of our best cake frosting tips for this step.

4. Stage

Melt the butter in a saucepan over low heat. Add the cocoa and water and cook, stirring constantly, until slightly thickened. Remove the saucepan from the heat and whisk in the vanilla. Gradually blend in the confectioners’ sugar until smooth. Add additional water if necessary to achieve a glaze consistency. Spread the glaze over the top of the cake. Sprinkle with the reserved candy. Chill in the refrigerator before serving. Store leftover cake in the refrigerator.