Description

Indulge in the festive flavors of winter with this Peppermint Hot Chocolate Cake. This delightful dessert features moist chocolate layers infused with refreshing peppermint, beautifully frosted and topped with crushed candy canes for a touch of holiday cheer. Perfect for gatherings or cozy nights, each bite envelops you in warmth and sweetness, making it an irresistible treat that will have everyone coming back for seconds.

Ingredients

Scale

1 ¾ cups all-purpose flour
¾ cup unsweetened cocoa powder
1 ½ tsp baking powder
2 cups granulated sugar
4 large eggs (room temperature)
1 cup whole milk
½ cup vegetable oil
2 tsp vanilla extract
1 tsp peppermint extract
1 cup heavy cream (for frosting)
Crushed peppermint candy canes (for garnish)

Instructions

Preheat your oven to 350°F (175°C) and prepare two round baking pans with nonstick spray or parchment paper.
In a large bowl, whisk together flour, cocoa powder, baking powder, and granulated sugar until well combined.
In another bowl, mix eggs, whole milk, vegetable oil, vanilla extract, and peppermint extract until fully incorporated.
Gradually pour the wet mixture into the dry ingredients while stirring gently until just combined; avoid overmixing.
Divide the batter evenly between the prepared pans and bake for 30-35 minutes or until a toothpick comes out clean.
Once cooled, whip heavy cream with sugar until soft peaks form. Frost between layers and generously on top; garnish with crushed candy canes.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (100g)
Calories: 410
Sugar: 45g
Sodium: 150mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 54g
Fiber: 3g
Protein: 5g
Cholesterol: 70mg

Keywords: - For a richer flavor, use dark cocoa powder instead of regular cocoa powder. - Swap peppermint extract for vanilla for a classic chocolate cake variation. - Store leftovers in an airtight container at room temperature for up to three days.