My peppermint bark cake is made with moist darkish chocolate cake layers and a white chocolate peppermint frosting. It’s so festive and extremely decadent! Recipe features a how-to video!
New Favourite Christmas Dessert: Peppermint Bark Cake
Right this moment we’re reworking traditional peppermint bark sweet right into a enjoyable and festive vacation cake. This peppermint bark cake is a stunner and positive to be the star of your Christmas dessert desk. The bottom is identical richly fudgy and chocolatey cake from my triple chocolate cake recipe, which we’ll prime with a peppermint-infused white chocolate frosting (a favourite of mine!). We’ll cloak the entire thing in a darkish chocolate ganache, after which pipe peppermint swirls to complete.
Why You’ll Love This Recipe
- Unbelievable mixture of wealthy chocolate cake layers, a white chocolate peppermint buttercream, and fudgy chocolate ganache.
- Surprisingly not too candy! The darkish cocoa within the cake and lowered sugar within the frosting (in comparison with conventional buttercream frosting) means this cake is well-balanced.
- Makes use of the reverse creaming technique (kind of) so there’s little or no probability of over-mixing AND technically you can mix the batter by hand with out even plugging in a mixer!
- Incorporates oil and butter for a moist and flavorful cake crumb. Utilizing all oil would maintain the layers moist, however the taste wouldn’t be fairly as good. All butter would style nice, however could possibly be dry. So a mix actually is finest!
I’ve a sense this peppermint bark cake will likely be simply as widespread because the gingerbread layer cake I shared final yr. It’s good for everybody who has had their fill of Christmas cookies by the point the massive day rolls round 🤪
I can’t wait so that you can strive it!
What You Want
Don’t be overwhelmed by the quantity of components right here; most will already be in your pantry already. I’ll level out a couple of of the vital ones earlier than we get began.
- Cocoa powder. I like darkish cocoa for the darkest shade and taste. For those who can’t discover this, use Dutch course of.
- Buttermilk. This makes our cake extremely moist and flavorful. I like to recommend utilizing full fats buttermilk for the perfect outcomes, however you can use my simple buttermilk substitute in a pinch.
- Scorching water. For those who actually need to amp up the chocolate taste on this peppermint bark cake, use sizzling espresso as a substitute!
- Peppermint extract. Be sure you use peppermint extract and never mint extract! They’ve completely totally different flavors (mint tends to lean extra in direction of a toothpaste taste–not what we’re searching for right here).
- White chocolate. Use a high quality white chocolate and warmth it slowly so it doesn’t seize. I’ve a tutorial on find out how to soften chocolate within the microwave in case you have had points with this previously.
We should always in all probability focus on the pile of butter within the very heart of this picture too…sure, it’s so much! It’s because we’re frosting a 3 layer cake, and I needed to have loads leftover for these fairly swirls on prime. Be happy to cut back the frosting in case you like, simply know you gained’t have the ability to beautify the cake as proven in pictures. I’m admittedly over-indulgent in the case of frosting, particularly one I like a lot!
SAM’S TIP: Use room temperature eggs! This ensures a clean and uniform batter. For those who overlook to set your eggs out forward of time, comply with my tips about find out how to rapidly deliver eggs to room temperature.
Bear in mind, that is simply an summary of the components I used and why. For the total recipe please scroll right down to the underside of the put up!
Find out how to Make Peppermint Bark Cake
Make the Cake Layers
- Whisk collectively the flour, sugars, cocoa powder, baking soda, and salt in a big mixing bowl.
- Stir within the melted butter and oil till every part is evenly coated. The batter will likely be thick at this level–that is completely regular!
- Step by step add the buttermilk, then scrape the edges and backside of the bowl. Fastidiously and slowly pour within the sizzling water or espresso and blend till the batter is uniform. Utilizing sizzling water or espresso helps “bloom” the cocoa powder, in the end enhancing its taste.
- Divide the cake batter between your pans (you need to use both 8 or 9 inch pans) and bake. Pull the truffles out when a toothpick take a look at reveals moist crumbs to keep away from a dry cake.
Make the Frosting
- Let the truffles cool fully earlier than masking with frosting. Whereas they cool, put together the frosting.
- Soften the white chocolate within the microwave till clean. Bear in mind to do that slowly and stir effectively in between, or your chocolate might seize and also you’ll want to begin over. Let the chocolate cool to the contact.
- Beat the butter till creamy and fluffy, then stir within the cooled melted chocolate till integrated.
- Slowly stir within the powdered sugar with the mixer on low pace till every part is clean and mixed. Scrape the bowl, then stir within the extracts and salt till integrated.
Put together the Ganache
- Warmth the cream till it begins to steam, then pour it over your chopped chocolate (be certain the chocolate is in a heatproof bowl!). Cowl the bowl with foil and let it sit undisturbed for a couple of minutes.
- Take away the foil and whisk till clean. Let this sit for a couple of minutes to chill and thicken up earlier than pouring right into a squeeze bottle.
Embellish the Cake
- Frost the cake layers together with your buttercream, then place the cake within the fridge to relax.
- Add ganache drips across the cake, then fill within the prime with extra ganache. For those who’ve by no means achieved this earlier than, try my tutorial on find out how to do a ganache drip. Let this agency up within the fridge for a couple of minutes.
- Pipe ornamental frosting swirls on prime of the ganache and end with crushed peppermint candies if desired.
SAM’S TIP: Whereas I’m utilizing three 9″ pans right here, this peppermint bark cake could be made in 8″ pans or a single 9×13″ cake pan. I present baking instances for all variations within the recipe notes beneath.
Continuously Requested Questions
Sure, like most truffles, this peppermint bark cake freezes effectively! Simply be certain to wrap it tightly with plastic wrap (and possibly foil too, simply to be secure!) earlier than storing in an hermetic, freezer-safe container or ziploc bag. You’ll be able to freeze this cake in slices or as an entire.
For those who plan to take pleasure in your cake inside two days of baking, you’ll be able to let it sit at room temperature. In any other case, I like to recommend refrigerating. Notice that whereas the fridge does are likely to dry out truffles, since we used oil in ours, it is going to keep moist for days–even within the fridge!
Completely! I’m undecided of a bake time, however I’d assume they might take round 17 minutes or in order cupcakes. For those who do that, I’d like to know the way it goes for you!
This cake is so good for the vacations–I hope you get an opportunity to make it this yr!
Take pleasure in!
Let’s bake collectively! Subscribe to my publication to be notified of all the latest recipes, and discover my free recipe tutorials on YouTube 💜
Peppermint Bark Cake
Servings: 12 servings
Energy: 1088kcal
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Directions
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Preheat oven to 350F (175C) and grease and flour three 9” (23cm) spherical cake pans (or spray with baking spray). Line the underside of every pan with a spherical of parchment paper spherical (to insure in opposition to sticking). Put aside.
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In a big mixing bowl, whisk collectively flour, sugars, cocoa powder, baking soda, and salt.
1 ¾ cup (220 g) all-purpose flour, 1 cup (200 g) mild brown sugar, 1 cup (200 g) granulated sugar, ¾ cup (75 g) darkish cocoa powder, 1 ½ teaspoons baking soda, ¾ teaspoon desk salt
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Add butter, and oil, stirring till fully mixed.
½ cup (113 g) unsalted butter, ⅔ cup (155 ml) impartial cooking oil
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Add eggs and vanilla extract and stir till batter is uniform
2 giant eggs, 2 teaspoons vanilla extract
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Slowly add buttermilk, stirring to mix. You should definitely scrape the edges and backside of the bowl with a spatula to make sure all components are effectively integrated.
1 cup (236 ml) buttermilk
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Slowly (and punctiliously) add sizzling water, stirring till batter is clean and uniform.
½ cup (118 ml) extremely popular or boiling water or espresso
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Evenly divide batter between cake pans. Switch to 350F (175C) oven and bake for 20-24 minutes, or till a toothpick inserted within the heart of every cake comes out clear or with a couple of moist crumbs.
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Permit truffles to chill for Quarter-hour earlier than working a knife across the edge and punctiliously inverting onto a cooling rack to chill fully. Whereas truffles are cooling, put together your frosting.
For the frosting
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In a small, microwave-safe bowl, warmth chopped chocolate for 30 seconds. Stir effectively, then return to the microwave in 15 second increments, stirring in between, till chocolate is melted and fully clean. Permit chocolate to chill for Quarter-hour and it’s not heat to the contact.
12 oz (350 g) white chocolate bars
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In a big mixing bowl, use an electrical mixer to beat butter till it’s creamy and well-whipped.
2 cups (453 g) unsalted butter
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Add (cooled) melted chocolate and stir effectively.
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With mixer on low-speed, step by step add powdered sugar till fully mixed.
4 cups (500 g) powdered sugar
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Scrape the edges and backside of the blending bowl with a rubber spatula and add peppermint extract, vanilla extract, and salt and stir till mixed and frosting is clean.
2 ½ teaspoon peppermint extract, ¼ teaspoon vanilla extract, ⅛ teaspoon salt
For the ganache
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Place chopped chocolate in a medium sized heat-proof bowl. Put aside.
4 oz (113 g) semisweet or darkish chocolate
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In a small saucepan, warmth cream over medium-low warmth simply till cream begins to steam. Instantly take away from warmth and pour evenly over chocolate. Cowl bowl with foil and let sit for five minutes.
½ cup (118 ml) heavy cream
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After 5 minutes, take away foil cowl and whisk completely till chocolate is clean. Permit to chill for a minimum of 10-Quarter-hour earlier than pouring right into a squeeze bottle for adorning the cake.
Meeting
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As soon as cake has cooled fully, frost every layer evenly with ready frosting. Evenly frost the surface of the cake and place within the fridge for Quarter-hour. Reserve some frosting for piping on prime of cake.
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After Quarter-hour, take away cake from fridge, maintain the bottle of ganache vertically and drip chocolate across the fringe of the cake, going all the best way across the cake. Take remaining ganache and canopy the highest with a skinny even layer so it’s evenly coated (you could not use all the ganache). I do have a tutorial on find out how to do a ganache drip.
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Set cake again in fridge for 15-20 minutes to permit ganache to develop into agency.
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After ganache has firmed, take away cake. Place reserved frosting in a piping bag with a closed-star tip ( I take advantage of Ateco 846 or 848). Pipe swirls on prime of agency ganache alongside the highest fringe of the cake. If desired, sprinkle with crushed peppermint.
Crushed sweet canes or peppermint candies
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Serve and revel in!
Notes
Baking in numerous sized pans
Cake could also be baked within the following sized pans for the next time (no matter pan measurement, bake on 350F/175C). Use the toothpick take a look at to evaluate doneness (toothpick inserted within the heart ought to come out clear or with moist crumbs however no moist batter). Notice that darkish pans are likely to take much less time and light-colored pans are likely to take extra time. Glass pans take the longest and can take longer than indicated beneath.
Three 8” pans: Cake will take barely longer to bake than indicated in recipe, start checking at 24 minutes.
Two 9” pans: Bake 27-Half-hour.
Two 8” pans: Bake 35-40 minutes
One 13×9 pan: Bake 32-35 minutes
Storing
Retailer in an hermetic container at room temperature for as much as 2 days or in an hermetic container within the fridge for as much as 5 days. This cake can also be frozen. Wrap tightly and it’ll maintain for a number of months within the freezer.
Vitamin
Serving: 1serving | Energy: 1088kcal | Carbohydrates: 114g | Protein: 8g | Fats: 70g | Saturated Fats: 36g | Polyunsaturated Fats: 6g | Monounsaturated Fats: 23g | Trans Fats: 2g | Ldl cholesterol: 149mg | Sodium: 381mg | Potassium: 340mg | Fiber: 4g | Sugar: 94g | Vitamin A: 1412IU | Vitamin C: 0.2mg | Calcium: 134mg | Iron: 3mg
Dietary info relies on third-party calculations and ought to be thought-about an estimate solely. Precise dietary content material will fluctuate primarily based upon manufacturers used, measuring strategies, cooking technique, portion sizes, and extra.
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