My peppermint bark cake is made with moist dark chocolate cake layers and a white chocolate peppermint frosting. It's so festive and incredibly decadent!Recipe includes a how-to video!
Crushed candy canes or peppermint candiesFor decorating, optional
For the ganache
4oz(113g)semisweet or dark chocolatechopped
½cup(118ml)heavy cream
Instructions
Preheat oven to 350F (175C) and grease and flour three 9” (23cm) round cake pans (or spray with baking spray). Line the bottom of each pan with a round of parchment paper round (to insure against sticking). Set aside.
In a large mixing bowl, whisk together flour, sugars, cocoa powder, baking soda, and salt.
1 ¾ cup all-purpose flour, 1 cup light brown sugar, 1 cup granulated sugar, ¾ cup dark cocoa powder, 1 ½ teaspoons baking soda, ¾ teaspoon table salt
Add butter, and oil, stirring until completely combined.
½ cup unsalted butter, ⅔ cup neutral cooking oil
Add eggs and vanilla extract and stir until batter is uniform
2 large eggs, 2 teaspoons vanilla extract
Slowly add buttermilk, stirring to combine. Be sure to scrape the sides and bottom of the bowl with a spatula to ensure all ingredients are well incorporated.
1 cup buttermilk
Slowly (and carefully) add hot water, stirring until batter is smooth and uniform.
½ cup very hot or boiling water or coffee
Evenly divide batter between cake pans. Transfer to 350F (175C) oven and bake for 20-24 minutes, or until a toothpick inserted in the center of each cake comes out clean or with a few moist crumbs.
Allow cakes to cool for 15 minutes before running a knife around the edge and carefully inverting onto a cooling rack to cool completely. While cakes are cooling, prepare your frosting.
For the frosting
In a small, microwave-safe bowl, heat chopped chocolate for 30 seconds. Stir well, then return to the microwave in 15 second increments, stirring in between, until chocolate is melted and completely smooth. Allow chocolate to cool for 15 minutes and it is no longer warm to the touch.
12 oz white chocolate bars
In a large mixing bowl, use an electric mixer to beat butter until it is creamy and well-whipped.
2 cups unsalted butter
Add (cooled) melted chocolate and stir well.
With mixer on low-speed, gradually add powdered sugar until completely combined.
4 cups powdered sugar
Scrape the sides and bottom of the mixing bowl with a rubber spatula and add peppermint extract, vanilla extract, and salt and stir until combined and frosting is smooth.
2 ½ teaspoon peppermint extract, ¼ teaspoon vanilla extract, ⅛ teaspoon salt
For the ganache
Place chopped chocolate in a medium sized heat-proof bowl. Set aside.
4 oz semisweet or dark chocolate
In a small saucepan, heat cream over medium-low heat just until cream begins to steam. Immediately remove from heat and pour evenly over chocolate. Cover bowl with foil and let sit for 5 minutes.
½ cup heavy cream
After 5 minutes, remove foil cover and whisk thoroughly until chocolate is smooth. Allow to cool for at least 10-15 minutes before pouring into a squeeze bottle for decorating the cake.
Assembly
Once cake has cooled completely, frost each layer evenly with prepared frosting. Evenly frost the outside of the cake and place in the fridge for 15 minutes. Reserve some frosting for piping on top of cake.
After 15 minutes, remove cake from refrigerator, hold the bottle of ganache vertically and drip chocolate around the edge of the cake, going all the way around the cake. Take remaining ganache and cover the top with a thin even layer so it is evenly covered (you may not use all of the ganache). I do have a tutorial on how to do a ganache drip.
Set cake back in fridge for 15-20 minutes to allow ganache to become firm.
After ganache has firmed, remove cake. Place reserved frosting in a piping bag with a closed-star tip ( I use Ateco 846 or 848). Pipe swirls on top of firm ganache along the top edge of the cake. If desired, sprinkle with crushed peppermint.
Crushed candy canes or peppermint candies
Serve and enjoy!
Video
Notes
Baking in different sized pans
Cake may be baked in the following sized pans for the following time (regardless of pan size, bake on 350F/175C). Use the toothpick test to assess doneness (toothpick inserted in the center should come out clean or with moist crumbs but no wet batter). Note that dark pans tend to take less time and light-colored pans tend to take more time. Glass pans take the longest and will take longer than indicated below.Three 8” pans: Cake will take slightly longer to bake than indicated in recipe, begin checking at 24 minutes.Two 9” pans: Bake 27-30 minutes.Two 8” pans: Bake 35-40 minutesOne 13x9 pan: Bake 32-35 minutes
Storing
Store in an airtight container at room temperature for up to 2 days or in an airtight container in the refrigerator for up to 5 days. This cake may also be frozen. Wrap tightly and it will keep for several months in the freezer.