Chocolate Peppermint Layer Cake

This chocolate peppermint cake has three rich chocolate layers covered in white chocolate peppermint buttercream, then topped with dark chocolate ganache and crushed candy canes!

Course Dessert

Cuisine American

Prep Time 1

Cook Time 30

Chilling Time 2

Total Time 3 30

Servings slices

Calories 564kcal

Author Kyleigh Sage

Equipment

Ingredients

Chocolate Cake

1 ½ cups cake flour substitute all purpose flour
¾ cup unsweetened cocoa powder
2 teaspoons baking powder
½ teaspoon kosher salt
¾ cup vegetable oil
1 ½ cups granulated sugar
3 large eggs room temperature
1 ½ teaspoons vanilla extract
½ teaspoon peppermint extract
1 cup brewed espresso substitute whole milk

White Chocolate Buttercream

8 ounces white chocolate melted and cooled
1 ½ cups unsalted butter room temperature
4 cups powdered sugar
½ teaspoon peppermint extract
2-4 tablespoons heavy cream as needed

Chocolate Ganache Drip

4 ounces dark chocolate finely chopped
½ cup heavy cream

Garnish

crushed candy canes

US Customary - Metric

Instructions

Chocolate Cake Layers

Preheat the oven to 350°F and lightly spray three 6 inch layer cake pans with pan spray.
In a small bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
In a separate large bowl, whisk together the vegetable oil and sugar. Then whisk in the eggs, vanilla, and peppermint extract.
Gently mix in about half of the dry ingredients, then mix in the brewed espresso and the rest of the dry ingredients until just combined. The batter will be thin.
Pour ⅓ of the batter into each cake pan (they will only be about half full).
Bake at 350°F for 25-30 minutes or until a cake tester comes out clean.
Place a cooling rack on top of each cake pan and invert. The pan should slide cleanly away.
Let the cakes cool completely to room temperature before trimming. Once the cakes are fully cooled. Using a sharp bread knife, trim the cakes until the layers are even.

White Chocolate Buttercream

Melt the white chocolate and let cool almost to room temperature. It should be melted but cool to the touch. I prefer to melt the chocolate in the microwave in intervals of 20 seconds, stirring each time.
In a large bowl using a handheld or stand mixer fitted with a paddle attachment, cream the butter, powdered sugar, and peppermint extract together until smooth.
Set the mixer to low speed and slowly drizzle in the melted white chocolate until it's fully incorporated into the buttercream. Then beat on high speed for 3-4 minutes or until the buttercream is super light and fluffy.
If the frosting is too thick, add in 1-2 teaspoons of heavy cream at a time to thin it out a bit.

Assemble the Cake

Place the bottom layer on your cake stand and spread about ¼ of the white chocolate buttercream on top in an even layer. Then top with the next layer and repeat. Place the final cake layer upside down so that the top of your cake is as even as possible.
Spread a thin layer of buttercream (your crumb coat) over the top and sides of the cake. Then place the cake in the fridge for 30-60 minutes.
Evenly smooth the rest of the white chocolate buttercream on the top and sides of your cake as desired. Then gently press crushed candy canes along the bottom sides of the cake.
Place back in the fridge for another 20-30 minutes before pouring the ganache on top. This is important for getting the ganache to solidify while dripping!
Finely chop the dark chocolate and place into a large bowl.Place the heavy cream in a microwave safe bowl and microwave for 1-2 minutes or until hot to the touch but not boiling. Pour over the chopped chocolate and let sit for about two minutes.
Using a spatula, gently mix until the chocolate is fully melted and the ganache is fully combined and smooth.
The ganache should be a smooth, pourable consistency. Let sit for a couple minutes so it can cool slightly [it doesn't need to be fully cool, you just don't want it to be hot or it will melt the frosting].
Remove the frosted cake from the fridge and pour the ganache on top. Use an offset spatula to gently push some of the chocolate off the edges to create the drip effect.
Place the cake back in the fridge for another 10-15 minutes so that the ganache can fully set.
Once the ganache is set, let the cake sit at room temperature for 30 minutes before slicing and serving for the best texture.

Notes

This recipe is designed for 3 six inch cake pans. It will also work with 2 eight inch cake pans.

Store the cake in the fridge for up to 4 days. However, it will taste best when served at room temperature! I like to let it sit at room temperature for at least 30 minutes before serving.

Nutrition