This cake was made for a get-together on New Year’s Eve and I think it went over well! It captures a little bit of leftover Christmas festiveness with the crushed peppermint candy, but has the modern edge of the fresh mint-infused buttercream to carry us into the new decade. I met a lot of really nice people at this gathering, and I hope they enjoyed the cake! They offered lots of interesting suggestions for other ingredients to try in cakes, so keep an eye out for those in the future, new friends!
Chocolate Peppermint Cake Recipe Ingredients
- 0.5 cup unsalted butter, softened
- 1 cup all-purpose flour
- 0.5 teaspoon salt
- 0.5 teaspoon baking powder
- 8 ounces semisweet baking chocolate, chopped
- 1.25 cups sugar
- 1 teaspoon vanilla extract
- 1 teaspoon mint extract
- 2 eggs, large
- 0.5 cup buttermilk
Fresh Mint-Infused Buttercream Frosting Recipe Ingredients
- 1 cup unsalted butter, softened
- 2 tablespoons heavy cream
- 1 large sprig of mint
- 2 cups confectioner’s or powdered sugar
Chocolate Peppermint Cake Recipe Directions
Preheat the oven to 350 degrees, and prepare an 8-inch round cake pan. Line the bottom with parchment paper. In one bowl, sift together flour, salt and baking powder. Boil a little water in a saucepan. Put the butter and chocolate into a bowl and place over the saucepan – make sure the water isn’t touching the bowl – and turn off the heat. Let it sit in there and melt, it’ll take several minutes, then stir to combine. Remove the bowl from the heat and let it cool for about 5 minutes. Into that, mix in the sugar, vanilla extract, mint extract, eggs and buttermilk just until combined. Gently fold in the dry ingredient flour mixture with a rubber spatula. Pour the batter into your prepared pan, and bake for 45 minutes to an hour. Cool the cake in the pan for 5 to 10 minutes, then run a knife around the edge and invert it onto a wire rack to cool the rest of the way. I used a cardboard round underneath the cake so I could frost it better.
Fresh Mint-Infused Buttercream Frosting Recipe Directions
In a small saucepan, cook the cream and mint sprigs on low heat, for about five minutes. Let that delicious mint flavor infuse into the cream. Remove it from the heat and let it cool completely. Beat the softened butter until it is light and fluffy. Then, beat in the mint-infused cream. Lower your mixer speed and slowly add the confectioner’s or powdered sugar until you get a creamy mint-infused buttercream frosting. Let it cool and set for a few minutes before icing your completely cooled peppermint cake.
Garnish with more fresh mint leaves, Andes mint shavings, or some crushed peppermint candy (I used a candy cane from my Christmas stocking). To crush peppermint candy, put it in a plastic bag and beat it up with a small skillet or meat tenderizer. Use the powder leftover in a cup of homemade hot chocolate!
In one of the pictures you can see yours truly modeling my new apron, given to by my husband’s mom, and it’s embroidered with “fiftytwocakes.com” – pretty cool, huh? Other items you see here are spatulas and whisks given to me for my birthday from my mom, and a rubber squeezable measuring cup. Some baking-related items I got for my birthday and Christmas that I’m very excited about that aren’t pictured here include a handful of awesome Pampered Chef cookbooks and spices from Aunt Rachel and family, ramekins from mom, an apron from my grandma, a spice grinder from ma, caster sugar from mom-in-law, The Cake Bible from my sister-in-law and her family, and I hope I am not forgetting anything or anyone! It is clear that my family knows me very well and supports my goals and endeavors! A big thank you to all of you.