Holiday Treats Part 3: Peppermint Cake & Mini Cakes!

Hey Everyone! The recipie today will knock your socks off, blow you away, make you jump for joy…it’s so good. It’s a Chocolate Peppermint Cake with the most amazing Swiss Meringue Buttercream. We’ve tested it (by making it and eating it…duh) and it’s fantastic.

For this week’s holiday treats series, we decided to document our time in the kitchen whilst making this delectable cake! So take a look at the video below on how to make Chocolate Peppermint Cake!

In addition to the video, we decided to provide you guys with photo directions below. So underneath you’ll find the ingredients and the method for making this awesome, scrumptious cake. Wow yourself and your friends and make this festive dessert this holiday season!

Chocolate Peppermint Cake & CupcakesDSC_9985

  • Nonstick cooking spray
  • ¾ cup Dutch-process cocoa powder, sifted
  • ¾ cup hot water
  • ¾ cup sour cream
  • 3 cups cake flour (not self-rising), sifted
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 ½ cups unsalted butter, room temperature
  • 2 ¼ cups sugar
  • 4 large eggs
  • 1 tbsp pure vanilla extract
  • 30 to 40 hard peppermint candies, finely crushed

Preheat oven to 350 degrees. Spray two 9-by-4 inch cake pans with nonstick cooking spray. Line each cake pan with parchment paper and spray parchment.

In a medium bowl, whisk cocoa with hot water until smooth.23

Whisk in sour cream; let cool.4

Into a medium bowl, sift together flour, baking soda, and salt; set aside.5

In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, 3 to 4 minutes.6

Add eggs, one at a time, beating to combine after each; scrape down sides of bowl as needed.78

Beat in vanilla and peppermint.910

With mixer on low speed, add flour mixture in two parts, alternating with the cocoa mixture and beginning and ending with the flour; beat until combined.11

Bake cakes rounds for roughly 45 minutes or until toothpick inserted in centre of cake comes out clean. Cupcakes take approximately ___ minutes.DSC_0045

Swiss Meringue Buttercream

  • 12 large egg whites
  • 3 ¾ cups sugar
  • 4 ½ cups unsalted butter, room temp, cut into tablespoons
  • 1 tablespoon pure vanilla extract

In the heatproof bowl of an electric mixer set over a saucepan of simmering water, combine egg whites and sugar. Cook, whisking constantly, until sugar has dissolved and the mixture is warm to the touch (about 160 degrees).12

Attach bowl to the mixer fitted with the whisk attachment. Beat the egg-white mixture on high speed until it holds stiff (but not dry) peaks. Continue beating until the mixture is fluffy and cooled, about 15 minutes.13

Switch to the paddle attachment. With the mixer on medium-low speed, add the butter several tablespoons at a time, beating well after each addition.14

(If the frosting appears to separate after all the butter has been added, beat on medium-high speed until smooth again, 3 to 5 minutes more.) Beat in vanilla. Beat on lowest speed to eliminate any air bubbles, about 2 minutes. Stir with a rubber spatula until frosting is smooth.15

Spread buttercream around perimeter and between layers. Sprinkle peppermint candy on buttercream between layers and on top of cake.1718

Voila! Chocolate Peppermint Cake – perfect for this holiday season!

~ Sarah & Sean

9 thoughts on “Holiday Treats Part 3: Peppermint Cake & Mini Cakes!

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