Description
This Chocolate Peppermint Cake is a deliciously rich dessert perfect for the holidays!
Ingredients
Scale
- 3 flax eggs (3 tablespoons ground flax seed meal + 9 tablespoons water)
- 2 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup Dutch-processed cocoa powder
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup milk
- 3/4 cup vegetable oil
- 1 teaspoon peppermint extract
- 1/2 cup strongly brewed coffee
- 1 cup unsalted butter, room temperature
- 4 1/2 cups powdered sugar
- 3 tablespoons milk
- 1 tablespoon vanilla extract
- 1/2 teaspoon peppermint extract
- 1/2 teaspoon salt
- 1/2 cup crushed candy canes
Instructions
- Preheat oven to 350°F. Grease and line two 8-inch cake pans with parchment paper. Set aside.
- First, make the flax eggs. Combine the ground flaxseed meal with the 9 tablespoons of water and stir to combine. Set aside for 5 minutes to thicken and congeal.
- Make the cake. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, whisk together the thickened flax eggs, milk, oil, and peppermint extract.
- Pour the wet ingredients into the dry, whisking until no lumps remain. Pour in the brewed coffee, mixing until just combined.
- Pour the batter into prepared pans and bake for 25 to 30 minutes or until a knife inserted in the center of the cake comes out clean. Cool completely on a wire rack before frosting.
- Once the cakes are cool, make the frosting. Place the softened butter and powdered sugar in a stand mixer fitted with a whisk attachment. Beat the butter and sugar together until combined. The mixture will be thick.
- Add the milk, vanilla extract, peppermint extract, and salt, and beat until smooth and combined. Scrape down the sides of the bowl using a rubber spatula. Beat for 1 minute until frosting is thick and fluffy.
- To assemble the cake, place the first layer down onto whatever you will be serving the cake on. Spread a thick, even layer of frosting over the top of the layer, and place the second layer on top. Spread the remaining frosting over the top of the cake, pulling down to the sides and use an offset spatula to frost the cake. Sprinkle the crushed candy canes up the sides of the cake and on top.
- Enjoy!
Notes
- This cake pairs wonderfully with a cup of coffee or hot chocolate.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg