A rich and decadent chocolate cake infused with peppermint flavor, topped with silky chocolate ganache and beautiful shards of peppermint bark. The cake features a soft, tender crumb, creamy peppermint buttercream, and an indulgent chocolate flavor—the perfect festive Christmas dessert.
powdered sugarjust under 8 cups, about 2.25 lbs or 1 kg8 cups
heavy creamplus 2 tbsp1/3 cups
peppermint extract1¼ tsp
dark chocolatebars or baking chocolate3 pieces
white chocolatebars or baking chocolate3 pieces
candy canes (crushed)for decoration and layer filling~¾ cupsest.
dark chocolatefor ganache~4 ozest.
heavy creamfor ganache, warmed~½ cupest.
Steps
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1
Preheat the oven to 350°F.
2
Pour 1 cup of hot coffee into a large bowl and add 3/4 cup (60g) of Dutch-processed cocoa powder. Stir together and let sit for a few minutes to bloom the cocoa.
3
In another large bowl, sift together 2.5 cups (300g) all-purpose flour, 1.5 cups (300g) sugar, 1/2 tsp baking soda, and 2.5 tsp baking powder. Whisk to combine and remove lumps.
4
Add 1 tsp kosher salt and whisk to combine.
5
Add 1/2 cup (110g) sour cream, 1/2 cup (120ml) whole milk, 1/2 cup (110g) brown sugar, 3/4 cup (180ml) vegetable oil, 4 eggs, and 1 tbsp vanilla extract to the cocoa mixture. Whisk until smooth and well combined.
6
Pour the wet mixture into the dry ingredients and whisk until almost combined. Scrape the bottom of the bowl to ensure all flour is incorporated, but do not overmix.
7
Prepare three 8-inch cake pans by spraying with baking spray. Wring out soaked baking strips and wrap them around the pans.
8
Evenly distribute the cake batter among the three prepared pans.
9
Bake at 350°F for 30 to 35 minutes, or until a skewer inserted in the center comes out clean.
10
Melt 3 bars of dark chocolate in a double boiler over low heat. Pour the melted chocolate onto parchment paper and spread to about 1/4 to 1/8 inch thick.
11
When the dark chocolate is partially set (edges firm but top still wet), melt 3 bars of white chocolate over low heat. Pour onto the dark chocolate and gently spread to create defined layers.
12
Crush candy canes into various-sized pieces. Sprinkle the crushed peppermint over the white chocolate and let set completely until firm.
13
Place 1.5 cups (3 sticks) of room-temperature unsalted butter in a stand mixer fitted with a paddle attachment. Cream until smooth.
14
Add just under 8 cups of powdered sugar in batches on low speed, scraping down the bowl occasionally to ensure even mixing.
15
Add 1/3 cup plus 2 tbsp of heavy cream and mix until smooth.
16
Add 1.25 tsp peppermint extract and beat on medium speed for about 3 minutes until the mixture is creamy, fluffy, and smooth.
17
Place the first cake layer on a cake stand and spread about 3/4 cup of peppermint buttercream on top. Sprinkle with a little crushed peppermint candy.
18
Repeat the layering process: add the second cake layer, buttercream, and crushed peppermint. Top with the final cake layer.
19
Frost the top and sides of the cake with remaining buttercream. Use a bench scraper to smooth the sides. Decorate the bottom third of the cake with larger pieces of crushed peppermint candy.
20
Place the frosted cake in the refrigerator.
21
Make the ganache: chop dark chocolate, pour warm heavy cream over it, and let sit for a few minutes before stirring until smooth and silky.
22
Pour the ganache over the top of the cake and gently spread with a spatula, allowing it to flow naturally down the sides.
23
Break the peppermint bark into shards and arrange them artfully on top of the cake for a beautiful presentation.
24
Slice and serve. You can remove the peppermint bark shards when eating or keep them on for decoration.
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