CHOCOLATE PEPPERMINT CAKE RECIPES RECIPES

Name: Chocolate Peppermint Cake
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 12-16 servings.
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

CHOCOLATE PEPPERMINT CAKE RECIPE: HOW TO MAKE IT

Chocolate Peppermint Cake Recipe: How to Make It image

Guests make sure to save room for this light and moist cake with its refreshing mint flavor and chocolate glaze. Its seasonal look makes it perfect for Christmas...a holiday birthday party...or other festive gatherings!

Provided by Taste of Home

Categories Desserts

Total Time 50 minutes

Prep Time 30 minutes

Cook Time 20 minutes

Yield 12-16 servings.

Number Of Ingredients 23

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

Steps:

In a bowl, combine dry ingredients. Add milk, oil, eggs and vanilla; beat at medium speed for 2 minutes. Stir in boiling water (batter will be thin). Pour into three greased and floured 9-in. round baking pans. , Bake at 350° for 18-23 minutes or until cake tests done. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For filling, beat cream until soft peaks form. Add the sugar, vanilla and food coloring if desired; beat until stiff peaks form. Set aside about 1 tablespoon crushed candy. Fold remaining candy into cream mixture. Spread between layers and around sides but not over the top. , For glaze, melt butter in a saucepan over low heat. Add cocoa and water; cook, stirring constantly, until slightly thickened. Remove from the heat; whisk in vanilla. Gradually blend in sugar until smooth. Add additional water if necessary. Spread over top of cake. Sprinkle with reserved candy. Chill before serving. Store in the refrigerator.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

DEEP DARK CHOCOLATE PEPPERMINT CAKE RECIPE | ALLRECIPES

Deep Dark Chocolate Peppermint Cake Recipe | Allrecipes image

This is a cake that children love.

Provided by Carol

Categories Desserts Chocolate Dessert Recipes Dark Chocolate

Total Time 2 hours 30 minutes

Prep Time 30 minutes

Cook Time 30 minutes

Yield 1 9-inch layer cake

Number Of Ingredients 12

Ingredients

2 cups sifted cake flour
¾ teaspoon salt
4 (1 ounce) squares unsweetened chocolate
¼ cup butter
2 cups white sugar
2 egg yolks
1?¾ cups milk, divided
1 teaspoon vanilla extract
1 teaspoon baking soda
Seven-Minute Frosting
½ cup crushed peppermint hard candies
3 drops red food coloring

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease two 9-inch round pans and line the bottoms with parchment paper.
Sift together the cake flour and salt.
Melt chocolate and butter together in a double boiler. Turn into mixing bowl, and cool to room temperature; this mixture must be cool. Mix in the sugar. Blend in egg yolks and 1 cup milk.
Pour in the flour and salt, and mix just until incorporated. Beat batter with electric mixer for 1 minute, and then blend in vanilla and 1/2 cup milk. Dissolve baking soda in the remaining 1/4 cup milk; stir into the batter quickly and thoroughly. Pour batter into prepared pans.
Bake in the preheated oven until the surface of the cakes spring back lightly when pressed with a finger, about 30 minutes. Cool cakes on wire racks.
Prepare Seven Minute Frosting, omitting vanilla (see Footnote for link). Tint the frosting a delicate pink with a few drops of food coloring, and add 1/4 cup crushed candy. Frost and fill the cooled cake. Garnish with bits of crushed candy.

Nutrition Facts : Calories 362.9 calories, CarbohydrateContent 66.3 g, CholesterolContent 47.2 mg, FatContent 10.4 g, FiberContent 2 g, ProteinContent 4.8 g, SaturatedFatContent 6.2 g, SodiumContent 300.1 mg, SugarContent 41.5 g

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