Chocolate Peppermint Layer Cake


Satisfy your sweet cravings with a divine creation that blends the rich flavors of Scharffenberger chocolate with the cool minty taste of peppermint. This luscious Chocolate Peppermint Layer Cake will have your taste buds singing with joy.

This indulgent treat features layers of dark chocolate cake, peppermint chocolate ganache, and peppermint chocolate buttercream.


For the Chocolate Cake:

1/2 cup salted butter, softened
1 1/4 cups granulated sugar
1 large egg + 1 large egg yolk
1/3 cup sour cream
1 tablespoon pure vanilla extract
1 1/2 cups all-purpose flour
1/3 cup Scharffen Berger unsweetened cocoa powder
2 tablespoons black cocoa powder
2 teaspoons double-acting baking powder
1/2 teaspoon salt
3/4 cup whole or 2% milk

For the Peppermint Chocolate Ganache:

1/2 cup heavy cream
1 cup Scharffen Berger semisweet chocolate chunks
1 teaspoon pure peppermint extract or paste

For the Chocolate Buttercream:

1 1/2 cups salted butter, softened
2 1/4 cups powdered sugar
3/4 cup Scharffen Berger unsweetened cocoa powder
1 tablespoon pure vanilla extract
1/2 teaspoon pure peppermint extract (optional)
Splash of heavy cream (optional)


For the Cake:

Preheat your oven to 350°F (175°C). Grease and flour three 6-inch round cake pans, and line each with parchment paper circles.
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
Add the egg and egg yolk, beating well, then mix in the sour cream and vanilla extract until smooth.
In a separate bowl, sift together the all-purpose flour, Scharffen Berger cocoa powders, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until smooth.
Divide the batter evenly among the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

For the Ganache:

Heat the heavy cream in a small saucepan over medium heat until it begins to simmer.
Pour the hot cream over the chocolate chunks in a heatproof bowl and let sit for a minute.
Stir until the chocolate is melted and smooth, then add the peppermint extract and mix well.
Let the ganache cool slightly before using.

For the Buttercream:

Beat the softened butter in a large mixing bowl until creamy.
Gradually add the powdered sugar and cocoa powder, beating well after each addition.
Add the vanilla extract and peppermint extract (if using), and mix until smooth. Add a splash of heavy cream if needed to reach the desired consistency.


Once the cakes are completely cooled, pipe a ring of buttercream around the edge of one cake layer.
Spoon the cooled ganache into the center, just below the frosting line. Repeat with the remaining cake layers.
Frost the entire cake with the remaining buttercream and drizzle the remaining ganache over the top, letting it drip down the sides.
Garnish with candy cane toppers and chocolate curls, if desired.
Slice and enjoy this decadent masterpiece with layers of moist chocolate cake, creamy peppermint chocolate buttercream, and luxurious ganache.

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