Festive Peppermint and Dark Chocolate Cake
A show-stopping holiday dessert featuring moist, velvet-textured dark chocolate sponge layered with a refreshing peppermint-infused buttercream and crushed candy canes.
Ingredients
Ingredients
- 1.75 cups all-purpose flour sifted
- 0.75 cups dark cocoa powder Dutch-processed for deep color
- 2 cups granulated sugar
- 1 cup whole milk room temperature
- 0.5 cup vegetable oil
- 2 large eggs room temperature
- 1 cup boiling water to bloom the cocoa
- 1.5 tsp peppermint extract divided between cake and frosting
- 1 cup unsalted butter softened for frosting
- 3.5 cups powdered sugar sifted
- 0.5 cup candy canes crushed for garnish
Notes
Store in an airtight container at room temperature for up to 3 days or refrigerate for 5 days. For a more intense flavor, add a layer of dark chocolate ganache between the cake layers. You can make the cake sponges a day in advance and wrap them tightly in plastic wrap once cooled.