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The Best Peppermint Dark Chocolate Cake

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

  • Adapted from Hershey's "Especially Dark Chocolate Cake"
  • 1 3/4 cup all-purpose flour
  • 3/4 cup Hersheys Special Dark Cocoa Powder
  • 2 cups sugar
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 1 tsp expresso powder
  • 2 eggs
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 tsp vanilla extract
  • 1/4 tsp peppermint extract
  • 1 cup boiling water
  • Peppermint Swiss Meringue Buttercream
  • 5 egg whites
  • 1 cup plus 2 tbsp sugar
  • 1 1/2 tsp vanilla extract
  • 1/2 tsp peppermint extract
  • 1 pound 4 sticks butter
  • 2 cups crushed peppermint candy

Instructions

  • Heat oven to 350 Degrees
  • In a mixing bowl mix all the dry ingredients (flour, cocoa powder, salt, baking powder, baking soda and espresso powder)
  • Mix all the wet ingredients together (eggs, vanilla, buttermilk, vegetable oil), but leave the hot water for last.
  • Then add wet ingredients with the dry ingredients in the mixing bowl. Mix together, then add the hot water.
  • Mix until combined but do not over mix.
  • Bake for 25-30 minutes until knife or toothpick comes out clean.
  • Peppermint Swiss Meringue Buttercream
  • Add egg whites and sugar to a heat proof bowl (preferably the bowl from the mixer)
  • Then mix until the mixture is smooth and the sugar is dissolved and/or when the mixer gets to 140 degrees
  • Once the sugar is dissolved mix on high until the meringue comes to room temperature or the bowl is cool to the touch.
  • Then add butter one piece at a time. It will look like something is wrong, but keep mixing until it comes together.
  • When it comes together add the vanilla extract and peppermint extract. Add a 1/4 teaspoon at a time until you get to the taste you would like to achieve.