Peppermint Chocolate Cake
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A moist chocolate cake layered with peppermint-infused frosting and topped with candy canes, combining rich cocoa with refreshing mint. This holiday showstopper is easier to make than it looks.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 10 ounces (283 grams) bittersweet chocolate, (finely chopped)
- 2/3 cup (57 grams) Dutch-process cocoa, (sifted)
- 2 teaspoons instant espresso powder
- 1 cup boiling water
- 1 3/4 (222 grams) cups all-purpose flour
- 1 cup (200 grams) granulated sugar
- 3/4 cup (150 grams) packed light brown sugar
- 1 teaspoon fine sea salt
- 1 teaspoon baking soda
- 1 cup (227 grams) sour cream, (at room temperature)
- 1/2 cup vegetable oil
- 4 large eggs, (at room temperature)
- 2 large egg yolks, (at room temperature)
- 1 tablespoon white vinegar
- 2 teaspoons vanilla extract
- 4 sticks (452 grams) unsalted butter, (at room temperature)
- 5 cups (625 grams) powdered sugar (preferably organic with tapioca starch instead of cornstarch)
- 1/4 cup milk or heavy cream
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon peppermint extract
- 2 1/2 ounces (75 grams) semisweet or bittersweet chocolate, (finely chopped)
- 2 1/2 ounces (75 grams) heavy cream
- Crushed candy canes*
At a glance
PER SERVING · TIME 70M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 40m
- Sodium
- 666mg
- Total sugar
- 146g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 620mg
- Calcium
- 113mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 666MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.