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Chocolate Peppermint Cake

 Chocolate Peppermint Cake
Guests make sure to save room for this light and moist cake with its refreshing mint flavor and chocolate glaze. Its seasonal look makes it perfect for Christmas...a holiday birthday party...or other festive gatherings!
12-16 ServingsPrep: 30 min. + chilling Bake: 20 min. + cooling

Ingredients

  • 2 cups sugar
  • 1-3/4 cups all-purpose flour
  • 3/4 cup baking cocoa
  • 1-1/2 teaspoons baking soda
  • 1-1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup milk
  • 1/2 cup canola oil
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • FILLING:
  • 2 cups heavy whipping cream
  • 1/4 cup confectioners' sugar
  • 1 teaspoon vanilla extract
  • 2 drops red food coloring, optional
  • 2/3 cup crushed peppermint candy, divided
  • GLAZE:
  • 2 tablespoons butter
  • 2 tablespoons baking cocoa
  • 2 tablespoons water
  • 1/2 teaspoon vanilla extract
  • 1 cup confectioners' sugar

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Chocolate Peppermint Cake (continued)

Directions

  • In a bowl, combine dry ingredients. Add milk, oil, eggs and vanilla;
  • beat at medium speed for 2 minutes. Stir in boiling water (batter
  • will be thin). Pour into three greased and floured 9-in. round
  • baking pans.
  • Bake at 350° for 18-23 minutes or until cake tests done. Cool for
  • 10 minutes before removing from pans to wire racks to cool
  • completely.
  • For filling, beat cream until soft peaks form. Add the sugar, vanilla
  • and food coloring if desired; beat until stiff peaks form. Set aside
  • about 1 tablespoon crushed candy. Fold remaining candy into cream
  • mixture. Spread between layers and around sides but not over the
  • top.
  • For glaze, melt butter in a saucepan over low heat. Add cocoa and
  • water; cook, stirring constantly, until slightly thickened. Remove
  • from the heat; whisk in vanilla. Gradually blend in sugar until
  • smooth. Add additional water if necessary. Spread over top of cake.
  • Sprinkle with reserved candy. Chill before serving. Store in the
  • refrigerator. Yield: 12-16 servings.
Nutritional Facts: 1 serving (1 slice) equals 407 calories, 21 g fat (9 g saturated fat), 73 mg cholesterol, 346 mg sodium, 53 g carbohydrate, 1 g fiber, 4 g protein.