Introduction
Indulge in the delightful flavors of a rich chocolate peppermint cake that combines the depth of cocoa with the refreshing essence of peppermint. This cake is not only perfect for holiday celebrations but also makes a wonderful treat any time of year. The addition of crushed peppermint candy on top provides both a beautiful finish and an extra burst of flavor. Follow the step-by-step guide to create this decadent dessert.
Detailed Ingredients with measures
Cake:
– ¾ cup unsweetened cocoa powder
– ¼ cup semi-sweet chocolate chips
– ½ cup boiling water
– 1 cup all-purpose flour
– 1 teaspoon salt
– 1 cup unsalted butter, room temperature
– 1¼ cups granulated sugar
– 5 large eggs, room temperature
– 1 teaspoon peppermint extract
Topping:
– 5 tablespoons unsalted butter
– 6 tablespoons unsweetened cocoa powder
– 1 cup powdered sugar
– ½ teaspoon peppermint extract
– 2-3 tablespoons hot water
– ⅓ cup crushed peppermint candy
Prep Time
The preparation time for this cake is approximately 20-30 minutes.
Cook Time, Total Time, Yield
Cook Time: 60-70 minutes
Total Time: About 80 minutes (including cooling)
Yield: This recipe makes one delicious loaf cake that serves 8-10 people.
Detailed Directions and Instructions
Preheat the Oven
Preheat the oven to 375°F (190°C). Grease a bread pan with nonstick cooking spray.
Prepare the Chocolate Mixture
In a medium bowl, combine the unsweetened cocoa powder, semi-sweet chocolate chips, and boiling water. Stir until the mixture is smooth and the chocolate chips are fully melted. Set aside to cool.
Mix the Dry Ingredients
In another medium bowl, whisk together the all-purpose flour and salt. Set aside.
Beat the Butter and Sugar
In a large bowl, beat the room-temperature unsalted butter and granulated sugar together until the mixture is light and fluffy.
Add the Eggs
Add the eggs one at a time to the butter-sugar mixture, beating well after each addition.
Incorporate the Chocolate Mixture
Mix in the cooled chocolate mixture and peppermint extract until fully incorporated.
Combine Wet and Dry Ingredients
Gradually add the flour mixture to the wet ingredients, mixing until just combined.
Pour the Batter
Pour the batter into the prepared bread pan.
Bake the Cake
Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean.
Cool the Cake
Allow the cake to cool in the pan for 5 to 10 minutes, then transfer it to a wire rack to cool completely.
Prepare the Topping
For the topping, melt the unsalted butter and unsweetened cocoa powder together in a small saucepan over low heat, stirring constantly until smooth.
Add Sugar and Peppermint
Remove the saucepan from heat and stir in the powdered sugar, peppermint extract, and 1 tablespoon of hot water. Mix until smooth, adding additional hot water as needed to achieve the desired consistency.
Spread the Topping
Spread the topping evenly over the cooled cake.
Garnish with Peppermint Candy
Sprinkle the crushed peppermint candy over the top of the cake.
Allow to Set
Allow the topping to set before slicing and serving.
Notes
Room Temperature Ingredients
Ensure that the butter and eggs are at room temperature for better mixing and texture.
Cooling Time
Let the cake cool completely before adding the topping to prevent it from melting.
Adjusting Consistency
Adjust the consistency of the topping by adding hot water gradually; it should be spreadable but not too runny.
Storage
Store any leftover cake in an airtight container at room temperature for up to three days.
Cook techniques
Melting Chocolate
Combine unsweetened cocoa powder, semi-sweet chocolate chips, and boiling water. Stir until smooth to create a rich chocolate base for your cake.
Whisking Dry Ingredients
In a separate bowl, whisk together all-purpose flour and salt. This ensures even distribution of salt and prevents clumps in your batter.
Creaming Butter and Sugar
Beat room-temperature unsalted butter and granulated sugar until light and fluffy. This technique incorporates air, resulting in a tender cake texture.
Incorporating Eggs
Add eggs one at a time to the creamed mixture, beating well after each addition. This process helps emulsify the ingredients, improving the cake’s structure.
Folding in Dry Ingredients
Gradually add the flour mixture to the wet ingredients, mixing until just combined. Overmixing can lead to a dense cake, so stop as soon as you see no dry flour.
Baking
Pour the batter into a prepared bread pan and bake at 375°F (190°C) for 60 to 70 minutes. Check for doneness using a toothpick inserted into the center.
Cooling
Allow the cake to cool in the pan for 5 to 10 minutes before transferring it to a wire rack. This prevents sogginess and helps maintain cake structure.
Making the Topping
Melt unsalted butter and unsweetened cocoa powder together, then stir in powdered sugar and peppermint extract until smooth, adjusting consistency with hot water as needed.
Garnishing
Spread the topping evenly over the cooled cake and sprinkle with crushed peppermint candy for added flavor and texture.
FAQ
Can I substitute the unsweetened cocoa powder with anything else?
It is best to use unsweetened cocoa powder for the intended flavor profile, but Dutch-processed cocoa can be a substitute, though it may alter the taste slightly.
What can I use instead of semi-sweet chocolate chips?
You can substitute with dark chocolate chips or milk chocolate chips, depending on your desired sweetness level.
Is it necessary to use room temperature ingredients?
Yes, using room temperature ingredients helps create a smoother batter and better incorporates air, leading to a lighter cake.
Can I make this cake ahead of time?
Absolutely! The cake can be baked a day in advance and stored in an airtight container. Just add the topping prior to serving.
How can I make the topping thicker?
To make the topping thicker, reduce the amount of hot water added or increase the amount of powdered sugar.
What is the best way to store leftovers?
Store leftover cake in an airtight container at room temperature for up to three days, or in the refrigerator for longer freshness.
Conclusion
This cake combines rich chocolate flavors with a refreshing hint of peppermint, making it a delightful treat for any occasion. The added crushed peppermint candy on top not only enhances the aesthetic but also amplifies the festive spirit of the dessert. It’s perfect for holiday gatherings or simply as a cozy dessert to enjoy at home.
More recipes suggestions and combination
Chocolate Mint Brownies
Create fudgy brownies with a peppermint twist by incorporating peppermint extract and crushed mint candies into your brownie batter.
Chocolate Peppermint Cupcakes
Make moist chocolate cupcakes and top them with peppermint-infused frosting, garnished with crushed peppermint on top for extra flair.
Chocolate Mint Cheesecake
Combine a cream cheese filling with melted chocolate and peppermint extract to marvelously blend flavors and textures in a cheesecake form.
Peppermint Chocolate Bark
Melt semi-sweet chocolate and spread it onto a baking sheet, then sprinkle with crushed peppermint candies before it sets for a quick and easy treat.
Chocolate Peppermint Truffles
Prepare a rich chocolate ganache with peppermint extract, roll into balls, and coat with cocoa powder or crushed peppermint for a delightful bite-sized dessert.
