Homemade Chocolate Peppermint Cake
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An Italian in my Kitchen · by Rosemary Molloy★ 5.0 (1)

Homemade Chocolate Peppermint Cake

NUTRITION · PER SERVING90M COOK
CAL 49%·PRO 17%
CARBS 106G43% OF CAL
2G FIBER17G OTHER86G TOTAL SUGAR
FAT 61G56% OF CAL
31G SAT30G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Small chocolate cake with peppermint frosting and candy cane garnish. Festive holiday dessert with chocolate-mint flavor, sized for 4 to 6 people.

dessertamericanbaked goodvegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • ¾ cup + 2 tablespoons granulated sugar ((175 grams))
  • 1 cup cake flour ((130 grams))
  • ¼ cup unsweetened cocoa (sifted) ((25 grams))
  • ¾ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 large egg (room temperature)
  • ½ cup milk - room temperature (I used 2%) ((120 grams))
  • ¼ cup vegetable oil (I use sunflower or corn) ((50 grams))
  • 1 teaspoon vanilla extract
  • ½ cup boiling water (or ¼ cut boiling water & ¼ cup boiling coffee) ((118 grams))
  • 5-7 ounces white chocolate (broken into pieces) ((150-200 grams))
  • 1-2 small candy canes (broken into small pieces)
  • 3 large egg whites (room temperature)
  • 1 cup + 2 tablespoons fine/caster or granulated sugar ((225 grams))
  • 1 ¼ cups + 1 ½ tablespoons butter (soft and cubed) ((300 grams))
  • ¾ teaspoon peppermint flavouring
PREP
60M
SODIUM
975MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.