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Decadent Chocolate Peppermint Cake

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A rich and moist chocolate cake layered with Swiss meringue buttercream and infused with refreshing peppermint, perfect for festive occasions.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 cups granulated sugar
  • 2 large eggs
  • 1 cup whole milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • 1 cup white chocolate chips
  • 1 cup peppermint bark, crushed
  • Swiss meringue buttercream

Instructions

  1. Preheat your oven to 350°F (175°C) and grease/flour two 9-inch round cake pans.
  2. In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
  3. In another bowl, mix the granulated sugar, eggs, milk, oil, and vanilla until smooth.
  4. Gradually fold the dry ingredients into the wet mixture until just combined.
  5. Stir in the boiling water until smooth.
  6. Pour the batter evenly into prepared cake pans.
  7. Bake for 30-35 minutes, or until a toothpick comes out clean.
  8. Let the cakes cool for 10 minutes in the pan, then transfer to wire racks to cool completely.
  9. Once cooled, frost with Swiss meringue buttercream and sprinkle with crushed peppermint bark.

Notes

Ensure all ingredients, especially eggs and butter, are at room temperature for best results.

Nutrition

Find it online: https://us.recipesfood.org/chocolate-peppermint-cake/

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