Description
Indulge in the rich, chocolatey goodness of this Peppermint Hot Chocolate Cake, perfect for festive gatherings or cozy winter nights.
Ingredients
Scale
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 tsp baking powder
- 1 ½ cups granulated sugar
- ½ tsp salt
- 3 large eggs (room temperature)
- 1 cup whole milk (or plant-based milk)
- ½ cup vegetable oil
- 2 tsp vanilla extract
- ½ tsp peppermint extract
- 1 cup whipped cream
- ½ cup crushed candy canes
Instructions
- Preheat your oven to 350°F (175°C). Grease two round cake pans and line them with parchment paper.
- In a large bowl, sift together the flour, cocoa powder, baking powder, sugar, and salt. Whisk until well combined.
- In another bowl, whisk together the eggs, milk, vegetable oil, vanilla extract, and peppermint extract until smooth.
- Pour the wet mixture into the dry ingredients. Gently stir until just combined—avoid overmixing.
- Divide the batter evenly between the prepared pans and bake for about 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for about ten minutes before transferring them to wire racks to cool completely.
- Once cooled, frost between layers and on top of the cake with whipped cream.
- Sprinkle crushed candy canes generously on top for decoration.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 320
- Sugar: 24g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg
Keywords: For a richer flavor, consider using dark cocoa powder instead of regular cocoa. You can add espresso powder for an enhanced chocolate experience. Ensure your cakes are completely cool before frosting to prevent melting.