Chocolate Peppermint Layer Cake

Jump to Recipe

Semisweet chocolate, rich cocoa powder, pure peppermint paste, and a salted butter form this stunning and truly delectable chocolate peppermint layer cake. 

Introduction:

Indulge your sweet tooth with a heavenly creation that marries the rich, velvety notes of Scharffenberger chocolate with the cool, refreshing essence of peppermint. This decadent Chocolate Peppermint Layer Cake will leave your taste buds dancing (take that, sugar plums). A special thanks to Scharffen Berger Chocolates for making this culinary delight a reality. Let’s make it. 

The Dark Chocolate Cake:

Ingredients:

• ½ Cup Salted Butter, softened to room temperature
• 1 ¼ Cups Granulated Sugar
• 1 Large Egg + One Large Egg Yolk
• ⅓ Cup Sour Cream
• 1 Tablespoon Pure Vanilla Extract
• 1 ½ Cups All-Purpose Flour
• ⅓ Cup Scharffen Berger Unsweetened Cocoa Powder
• 2 Tablespoons Black Cocoa Powder
• 2 Teaspoons Baking Powder
• ½ Teaspoon Salt
• ¾ Cup Whole or 2% Milk

Instructions:

Preheat your oven to 350°F (175°C). Grease + flour or spray three 6-inch round cake pans. Line each pan with a round parchment paper circle. 

In a large mixing bowl, cream together the softened butter and sugar.

Add the egg and egg yolk, beating well.

Mix in the sour cream and vanilla extract until well combined.

In a separate bowl, sift together the all-purpose flour, Scharffenberger unsweetened cocoa powder, and black cocoa powder.

Gradually add the flour mixture to the wet ingredients. Add the baking powder and salt. Mix until no powder remains. 

Add the milk and mix until smooth and just combined. 

Divide the batter evenly between the prepared pans and smooth the tops.

Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Peppermint Chocolate Buttercream:

Ingredients:

• 1 ½ Cups Salted Butter, softened to room temperature
• 2 ¼ Cups Powdered Sugar
• ¾ Cup Scharffen Berger Cocoa Powder
• 1 Tablespoon Pure Vanilla Extract
• ½ Tablespoon Pure Peppermint Extract
• Splash of Heavy Cream, if needed

Instructions:

In a large mixing bowl, add all of the ingredients for the buttercream. 

If the buttercream is too thick, add a splash of heavy cream until you reach your desired consistency.

Peppermint Semisweet Ganache:

Ingredients:

• ½ Cup Heavy Cream
• 1 Cup Scharffen Berger Semisweet Chocolate Chunks
• 1 Teaspoon Pure Peppermint Extract

Instructions:

In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.

Remove the cream from the heat and pour it over the Scharffenberger semisweet chocolate chunks in a heatproof bowl.

Let it sit for a minute, then stir until the chocolate is completely melted and smooth.

Add the peppermint extract and stir to combine.

Allow the ganache to cool slightly before filling the cake and pouring it over the frosted cake, letting it drip down the sides for a decadent finish.

Toppers:

• Candy Cane Toppers
• Chocolate Curls

Assembly:

Once the cakes are completely cooled, pipe a ring of buttercream around the edge of the cake. Spoon the cooled ganache into the center to just below the frosting line. Repeat with the other two layers of cake. Frost the entire cake with the remaining buttercream and drizzle the remaining ganache over the top, allowing it to cascade down the sides. Once the ganache has set, garnish the top of the cake with candy cane toppers and delicate chocolate curls for a festive touch.Slice into this masterpiece to reveal layers of moist chocolate cake, luscious peppermint chocolate buttercream, and a luxurious chocolate ganache.

Dietary Substitutions:

I love providing gluten and dairy free substitutions so that those with alternate dietary needs can enjoy my recipes to their fullest! These are subs that I have either used and continue to stock in my own home, or that have come highly recommended from others. I want your baking experience to be the best it can be, and avoiding gluten or dairy shouldn’t hinder that process in the slightest. 

As always, here is a list of tried and true dietary substitutes, so that you can enjoy this recipe without the additions of gluten or dairy. 

Bob’s Red Mill 1:1 Gluten Free Baking Flour is a wonderful all-purpose sub, and its cup for cup, so use the same measurements as you would all-purpose flour. 

Miyokos butter is a plant based brick that closely resembles dairy butter not only in its look, but it’s taste as well. It melts, browns, and spreads just like real butter, and truly is a fantastic substitute in this recipe. Use it as a 1:1 ratio sub, same as the flour, so the recipe measurements will not change. 

Kite Hill makes a dairy free sour cream that would be ideal for replacing the dairy sour cream.  

Silk Plant Based Half and Half Alternative is a great alternative to dairy based cream. 

Silk Dairy Free Heavy Cream is a great option for replacing the dairy heavy cream. 

Use any unsweetened plant based milk in place of the dairy milk. My personal favorites are almond and coconut.

Scharffen Berger makes an Oat Milk Chocolate that is a wonderful substitute for the dairy based chocolate.

Conclusion:

This Peppermint Chocolate Cake is a beautiful table piece, combining the finest ingredients with a touch of holiday spirit. The essence of Scharffenberger’s artisan chocolates elevates this dessert to a new level of perfection. A sincere thank you to Scharffenberger for making this indulgent creation possible. Peruse their website to find all of the best in baking chocolates. Enjoy every slice and savor the magic of chocolate and peppermint in every bite!

XO,

Heather

PS- be sure to check out my Peppermint Chocolate Cheesecake Bars for more indulgent holiday flavors!