For Chocolate Peppermint Cake (makes TWO 8X8 cake)
All purpose flour - 3 Cups
Baking Cocoa Powder - ⅔ CupsI used Nestle Toll House Cocoa
Salt - 1 tsp
Baking soda - 1 tsp
Sugar - 1 ½ Cup
Instant coffee powder - 2 tsp
Melted Butter - 1 Cup
Milk - 2 Cupsslightly warm
Peppermint extract - 4 tsp
White distilled vinegar - ¼ Cup
Butter - 1 Cupsoftened, at room temperature
Confectionary Sugar - 3 Cups
Peppermint extract - 1 tsp
Green Food Color - 1 pinch
Heavy cream - 1 Tbsp
For chocolate Ganache
Heavy cream - ½ Cup
Nestle Toll House Semisweet Morsels - ⅔ Cup
For white chocolate decoration
Nestle Toll House Premier White Morsels - ½ cup
First, add all the dry ingredients (all purpose flour, cocoa powder, salt, baking soda, sugar, coffee powder) to a large mixing bowl. Mix well until combined.
In a separate bowl, add the melted butter. To the melted butter, add the milk and peppermint extract. Mix well until combined. To the dry ingredients, add the wet mixture.
Mix well until everything is combined into a smooth cake batter. Grease two 8X8 square pans and line them with a parchment paper. Also, preheat the oven to 375 F. Now, to the cake batter, add the vinegar.
As soon as you add the vinegar the batter, it will react with the baking soda and turn white. Fold the cake batter until the vinegar is combined with the batter. It is perfectly fine when you see white streaks.
Transfer the batter to the baking pans. Bake for about 25 mins until the cake is done in the center. A toothpick inserted in the middle should come out clean. Pull the cake from the oven and transfer to a cooling rack to cool completely.
Once cooled, Slice a small portion from the top of the cake to make sure that the cake surface is flat.
Now moving on with the icing. In a mixing bowl, add the softened butter and confectionery sugar. Using a hand mixer, beat in low speed until combined and fluffy. Add the peppermint extract, food color and beat in medium speed until combined. Finally add the heavy cream and beat in medium speed until the icing is nicely combined and fluffy.
Place one of the cakes upright onto the cake board. Place small sheets of parchment paper under the cake so that it doesn’t get messy while icing. Add sufficient icing to the top of the cake and spread it out evenly with a spatula.Now place the other cake upside down onto the first cake. Similarly add the icing on top of the cake. Spread it evenly using the spatula. Do the same to the sides of the cake. Once the cake is completely iced, place it in the refrigerator until needed.
We will now prepare the white chocolate decorations. Melt the White Morsels in a microwave. Once completely melted, let it sit for a short time. When it is warm and not hot, transfer it to a piping bag. Cut the tip of the bag and draw the necessary shapes on top of a parchment paper. Place it in the freezer until solid.
Now we will now make the chocolate ganache. Slightly heat the ½ cup of heavy cream. Do not bring it to a boil, it should be only hot. To the cream, add the Nestle Toll House Semisweet Morsels. Wait for about 1 min. Then mix until the morsels are melted. Leave the ganache for a few mins until it thickens to the desired consistency.
Pull out the cake from the fridge and pour the chocolate ganache over the top. Use a spatula to spread it out. Peel the white choco shapes from the parchment paper and place them on top of the cake.
Notes | FAQ
- Since I had only one 8X8 baking pan, I had baked twice using half the quantity of the ingredients mentioned each time. - You can add the instant coffee powder either along with the dry ingredients or with the wet ingredients. I have shown both the methods. One in the step wise pics and one in the video. - In case you do not find or like peppermint flavor, you can replace peppermint extract with vanilla extract.