Description
Candy Cane Chocolate Cake is a festive dessert that harmonizes rich chocolate with refreshing peppermint, making it the perfect treat for holiday gatherings or cozy nights.
Ingredients
Scale
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 tsp baking powder
- 1 ½ cups granulated sugar
- 3 large eggs (room temperature)
- 1 cup whole milk (or buttermilk)
- ½ cup vegetable oil (or melted butter)
- 1 tsp pure vanilla extract
- 1 tsp peppermint extract
- Crushed candy canes (for topping)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two round cake pans.
- In a large bowl, whisk together flour, cocoa powder, baking powder, and sugar until well combined.
- In another bowl, beat together eggs, milk, vegetable oil, vanilla extract, and peppermint extract until smooth.
- Gradually add the wet ingredients to the dry ingredients while stirring gently to avoid overmixing.
- Divide the batter evenly between the prepared cake pans and tap gently to remove air bubbles.
- Bake for approximately 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow cakes to cool in pans for about ten minutes before transferring to wire racks.
- Once cooled, frost with peppermint-infused chocolate icing and sprinkle crushed candy canes on top for a festive touch.
Nutrition
- Serving Size: 1 slice (approximately 100g)
- Calories: 320
- Sugar: 26g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 2.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
Keywords: - Ensure all ingredients are at room temperature for better mixing. - Substitute dark or white chocolate if desired for varied flavor profiles. - Store leftovers in an airtight container in the fridge for up to five days.