Hey Everyone! The recipie today will knock your socks off, blow you away, make you jump for joy…it’s so good. It’s a Chocolate Peppermint Cake with the most amazing Swiss Meringue Buttercream. We’ve tested it (by making it and eating it…duh) and it’s fantastic.
For this week’s holiday treats series, we decided to document our time in the kitchen whilst making this delectable cake! So take a look at the video below on how to make Chocolate Peppermint Cake!
In addition to the video, we decided to provide you guys with photo directions below. So underneath you’ll find the ingredients and the method for making this awesome, scrumptious cake. Wow yourself and your friends and make this festive dessert this holiday season!
- Nonstick cooking spray
- ¾ cup Dutch-process cocoa powder, sifted
- ¾ cup hot water
- ¾ cup sour cream
- 3 cups cake flour (not self-rising), sifted
- 1 tsp baking soda
- ½ tsp salt
- 1 ½ cups unsalted butter, room temperature
- 2 ¼ cups sugar
- 4 large eggs
- 1 tbsp pure vanilla extract
- 30 to 40 hard peppermint candies, finely crushed
Preheat oven to 350 degrees. Spray two 9-by-4 inch cake pans with nonstick cooking spray. Line each cake pan with parchment paper and spray parchment.
Swiss Meringue Buttercream
- 12 large egg whites
- 3 ¾ cups sugar
- 4 ½ cups unsalted butter, room temp, cut into tablespoons
- 1 tablespoon pure vanilla extract
In the heatproof bowl of an electric mixer set over a saucepan of simmering water, combine egg whites and sugar. Cook, whisking constantly, until sugar has dissolved and the mixture is warm to the touch (about 160 degrees).
Attach bowl to the mixer fitted with the whisk attachment. Beat the egg-white mixture on high speed until it holds stiff (but not dry) peaks. Continue beating until the mixture is fluffy and cooled, about 15 minutes.
(If the frosting appears to separate after all the butter has been added, beat on medium-high speed until smooth again, 3 to 5 minutes more.) Beat in vanilla. Beat on lowest speed to eliminate any air bubbles, about 2 minutes. Stir with a rubber spatula until frosting is smooth.
Voila! Chocolate Peppermint Cake – perfect for this holiday season!
~ Sarah & Sean