Fran Christian's Peppermint Chocolate Cake
Everyone loves a festive presentation, and this is so easy! When I was about seven years old, the largest peppermint stick in the whole world had arrived that Christmas. I was convinced that it HAD to have come directly from the North Pole. It was so large that it was impossible to break off or bite. I was captivated by the aroma, but I was determined to get a taste as soon as possible.
For a seven-year-old, problem-solving of this nature usually involves, yes, a hammer. I can’t believe our parents allowed my brother and me to use a HAMMER to break up the stick. Since that Christmas, I have always used peppermint sticks at Christmas. When I saw this recipe a few years ago, it instantly occurred to me that this would be perfect for adding Bob’s peppermint sticks upright around the cake and tying them with a red ribbon. Note: No hammer needed, Bob’s peppermint sticks are the perfect size.
Enjoy!
Fran Christian
Peppermint Chocolate Cake with Peppermint Buttercream Frosting
Cake Ingredients:
1 3/4 cups (246g) all-purpose flour
2 cups (430g) granulated sugar
3/4 cup (80g) unsweetened cocoa powder, plus more for pans.
1 1/2 tsp baking soda
1 1/2 tsp baking powder
3/4 tsp salt
1 cup (235ml) buttermilk
1/2 cup (120ml) vegetable oil
2 large eggs
1 tsp peppermint extract
1 tsp vanilla extract
1 cup (235ml) boiling water (measure after it reaches a boil)
Frosting:
1 1/2 cups butter, (1 cup unsalted and 1/2cup salted room temp)
3 - 5 Tbsp heavy cream
2 1/2 tsp peppermint extract
1/2 tsp vanilla extract
4 3/4 cups (632g) powdered sugar
Instructions
- For the cake: Preheat oven to 350 degrees.
Butter 2 9-inch round baking pans and line with a round of parchment paper; butter parchment.
Lightly dust pans with cocoa powder, shaking out excess. Set aside. - In a large mixing bowl whisk together flour, sugar, cocoa powder, baking soda, baking powder and salt.
- Add buttermilk, vegetable oil, eggs, peppermint extract, and vanilla extract. Then, using an electric hand mixer, blend the mixture on low until combined. Increase the speed to medium and mix for 2 minutes. Mix in boiling water.
- Divide batter evenly among prepared baking pans. Bake in a preheated oven for 30 -35 minutes, then transfer to wire racks to cool for 10 minutes.
- Run a knife around the edges of the cake to ensure they are loosened, then invert onto wire racks to cool completely. Once cool, frost with Peppermint Buttercream Frosting. Store cake in an airtight container at room temperature or in the refrigerator.
Frosting:
- In the bowl of an electric stand mixer, whip butter until it is pale and fluffy. Add in 3 Tbsp of the cream, the peppermint extract and vanilla extract, and 1 cup of the powdered sugar, and mix until combined.
- Add the remaining powdered sugar and mix on low speed until blended. Increase the speed to medium-high and whip until light and fluffy, adding additional cream 1/2 tablespoon at a time to reach the desired consistency.
Garnish:
NOTE: I used four bags of Bob’s Sweet Stripes soft peppermint 4” candy sticks, red satin ribbon, small candy canes, and chocolate accents.