The Christmas Showstopper: Chocolate Peppermint Layer Cake ✨
This stunning dessert combines rich chocolate, refreshing peppermint, and a touch of festive flair. It’s sure to steal the spotlight at any holiday gathering!
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1¾ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1½ tsp baking powder
- 1½ tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 tsp peppermint extract
- 1 cup boiling water
For the Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- ½ cup unsweetened cocoa powder
- ½ tsp peppermint extract
- 4-5 tbsp heavy cream (adjust for consistency)
For Decoration:
- Crushed candy canes or peppermint candies
- Mini chocolate chips or curls
- Fresh mint leaves (optional)
Instructions
Step 1: Prepare the Cake
- Preheat Oven
- Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- Mix Dry Ingredients
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add Wet Ingredients
- Add eggs, milk, oil, and peppermint extract to the dry mixture. Beat on medium speed until smooth.
- Incorporate Water
- Gradually stir in the boiling water. The batter will be thin—this is normal.
- Bake
- Divide the batter evenly among the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool completely.
Step 2: Make the Frosting
- Cream the Butter
- In a large bowl, beat the butter until creamy.
- Add Dry Ingredients
- Gradually mix in powdered sugar and cocoa powder.
- Add Peppermint and Cream
- Stir in the peppermint extract and heavy cream, one tablespoon at a time, until the frosting reaches a spreadable consistency.
Step 3: Assemble the Cake
- Layer the Cake
- Place one cake layer on a serving plate. Spread a generous layer of frosting on top. Repeat with the remaining layers.
- Frost the Outside
- Frost the top and sides of the cake evenly.
- Decorate
- Sprinkle crushed candy canes around the edges and press mini chocolate chips or curls along the sides. Garnish with fresh mint leaves if desired.
Tips
- Make Ahead: Bake the cake layers a day in advance and store them wrapped in plastic. Assemble and frost the day of serving.
- Storage: Store the cake in a cool place or refrigerate for up to 3 days.
- Variation: Add a layer of peppermint ganache between the cake layers for extra indulgence!
Enjoy the festive flavors and watch your Christmas Showstopper cake dazzle the crowd! ✨