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Chocolate Peppermint Layer Cake

Dark chocolate cake, peppermint chocolate ganache, and peppermint chocolate buttercream form this indulgent Chocolate Peppermint Layer Cake. 
Servings: 8

Ingredients

For the Chocolate Cake:

  • ½ Cup Salted Butter, softened to room temperature
  • 1 ¼ Cups Granulated Sugar
  • 1 Large Egg + 1 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 Double Acting Baking Powder
  • ½ Teaspoon Salt
  • ¾ Cup Whole or 2% Milk

For the Peppermint Chocolate Ganache:

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

For the Chocolate Buttercream:

  • 1 ½ Cups Salted Butter, softened to room temperature
  • 2 ¼ Cups Powdered Sugar
  • ¾ Cup Scharffen Berger Unsweetened Cocoa Powder
  • 1 Tablespoon Pure Vanilla Extract
  • ½ Teaspoon Pure Peppermint Extract, OPTIONAL FOR EXTRA PEPPERMINT FLAVOR
  • Splash of Heavy Cream, optional to reduce thickness if desired

Instructions

  • For the Cake:
    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.
  • For the ganache:
    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.
  • For the buttercream:
    In a large mixing bowl, beat the softened butter until creamy and smooth. Gradually add the powdered sugar and Scharffenberger cocoa powder, beating well after each addition.
    Add the vanilla extract and peppermint extract, mixing until fully incorporated. If the buttercream is too thick, add a splash of heavy cream until you reach your desired consistency.
  • 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.