Chocolate Peppermint Dream Cake
Whoa — this is my 10th dream cake! And big surprise, I made it with my favorite chocolate cake base. I have actually had this flavor combination in my head for the past two years and now this Christmas cake miracle has finally become a real thing!
However, the first year I was pregnant and had zero interest in eating anything chocolate. Year two, I had twin newborns and I could barely make dinner…much less a cake. Turns out, Ellie was the chocolate hating baby and she still has zero taste for it.
As you can see, Lyla does not have that same aversion to chocolate. In fact, if you look closely enough you will see her clutching the empty container of her mini m&ms from days ago. She keeps carrying it around hoping that more m&ms will magically appear.
As soon as she spotted me taking photos of this cake, she stared me down until I gave her a few huge bites. Bless her little chocolate lovin’ heart.
I used my favorite super moist chocolate cake base and topped it with creamy peppermint frosting and crushed candy canes. I considered adding mint to the chocolate cake as well, however I am so glad I didn’t. It was perfect as is…and any more mint would have been too much. It actually turned out tasting like a Peppermint Patty!
I gave over half of this cake away to neighbors and they texted me that by the end of the day there was only a tiny sliver left. To me, that means it was a damn good cake! 😉
Recipe note: If you use a different type of peppermint extract than I did, I would start with a little and taste as you go. Mint can become overwhelming if you aren’t careful.
Chocolate Peppermint Dream Cake
- 2 cups all purpose flour
- 1/4 cup cocoa powder
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 cups water
- 2 cups sugar
- 5 oz dark chocolate, chopped
- 6 tablespoons unsalted butter
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup butter flavored crisco shortening (or an additional stick of butter)
- 2 teaspoons vanilla extract
- 3/4 teaspoon pure peppermint extract
- 1/4 teaspoon salt
- 7 cups powdered sugar
Preheat oven to 350°F. Butter two 8 inch round cake pans. Set aside.
In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt.
In a medium saucepan over medium high heat, combine water and sugar. Bring to a boil and stir until sugar dissolves, about 1 minute. Remove from heat and add chocolate and butter, stirring occasionally, until melted.
Whisk in vegetable oil and vanilla extract. Quickly beat in eggs (do this quickly so they don’t cook) into the chocolate mixture until combined. Whisk in dry ingredients, until smooth.
Divide batter evenly between prepared pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Let cakes cool in pans until cool to the touch – then frost.
Cream butter and shortening in a stand mixer. Add vanilla, peppermint extract and salt. Gradually add powdered sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl as needed.
When all sugar has been mixed in, beat at medium speed until light and fluffy.
Assemble the two cake layers with a thick layer of frosting in between the layers. Frost cake as desired.
Store in an airtight contianer at room temperature until ready to serve. (With no milk in the frosting, it does not need to be stored in the refridgerator.)