EASY CHOCOLATE-PEPPERMINT CAKE
Peppermint-flavored icing gives this easy chocolate cake a seasonal flavor.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 3h
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Butter and flour an 8-inch round cake pan; line bottom with parchment or waxed paper. Whisk together flour, salt, and baking powder.
- In a medium saucepan, bring 2 inches water to a boil. Place butter and chocolate in a large heatproof bowl; set over (not in) water. Turn off heat; let stand until melted, 8 to 10 minutes. Stir to combine. Remove bowl; cool 5 minutes.
- Whisk in sugar and vanilla, then eggs and buttermilk until combined. Fold in flour mixture until combined.
- Pour batter into prepared pan. Bake until cake pulls away from sides and a toothpick inserted in center has a few moist crumbs clinging to it, 45 minutes to 1 hour. Cool in pan 5 minutes. Run a knife around edge of cake; invert onto a wire rack (and leave inverted) to cool completely, about 1 hour.
- Set cake on a serving platter. Tuck parchment or waxed paper under sides of cake. Pour chocolate icing onto center of cake and spread evenly over top and sides. Let set, about 40 minutes. Serve cake with whipped cream and chocolate shavings or peppermint candies, if desired.
FUDGY PEPPERMINT TRUFFLE CHOCOLATE CAKE
Slice into this peppermint-sprinkled cake, made easy with a packaged devil's food mix, to reveal a melted chocolate filling.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h15m
Yield 12
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Grease and flour 12-cup fluted tube cake pan, or spray with baking spray with flour. In medium microwavable bowl, microwave filling ingredients uncovered on High 30 to 40 seconds; stir until melted and smooth. If necessary, microwave 10 to 20 seconds longer. Set aside.
- In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Spoon half of batter into pan; spread evenly.
- Bake 15 minutes. Remove from oven; immediately drop spoonfuls of filling over batter, keeping filling away from sides of pan and pressing down lightly. Carefully spoon remaining batter over top; spread evenly. Bake 42 to 47 minutes longer or until toothpick inserted near center comes out almost clean and cake springs back when lightly touched in center. Cool in pan 15 minutes. Loosen cake with knife around center and edges of pan. Turn cake upside down onto cooling rack or heatproof serving plate. Cool completely, about 1 1/2 hours.
- In medium bowl, beat powdered sugar, cream cheese and 1 tablespoon of the milk with whisk until smooth, adding additional milk until of desired drizzling consistency. Drizzle icing over cooled cake. Sprinkle with crushed candy. Store loosely covered in refrigerator.
Nutrition Facts : Calories 580, Carbohydrate 74 g, Cholesterol 125 mg, Fat 5 1/2, Fiber 2 g, Protein 7 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 600 mg, Sugar 55 g, TransFat 1/2 g
DOUBLE CHOCOLATE CAKE WITH PEPPERMINT-CHOCOLATE FROSTING
Made without eggs or butter, this pretty layer cake uses a combination of applesauce and baking powder to leaven the layers, and mayo for luxurious richness.
Provided by Katherine Sacks
Categories Christmas Dessert Cake Bake Chocolate Mint Mayonnaise Dairy Free
Yield Makes 1 (9") double-layer cake
Number Of Ingredients 24
Steps:
- For the cake:
- Position a rack in center of oven; preheat to 350°F. Lightly coat cake pans with nonstick spray. Line bottom of pans with parchment paper; lightly coat parchment with nonstick spray.
- Whisk applesauce and 1 tsp. baking powder in a small bowl. Mix chocolate and cocoa powder in a medium bowl. Pour 1 3/4 cups boiling water over and whisk until chocolate is melted. Sift flour, baking soda, salt, and remaining 1/4 tsp. baking powder into another medium bowl.
- Using an electric mixer on medium speed, beat mayonnaise, granulated sugar, and brown sugar in a large bowl (or use a stand mixer fitted with the paddle attachment) until well blended, about 3 minutes. Add half of applesauce mixture and beat to blend. Add remaining applesauce mixture, then beat in vanilla. Add dry ingredients in 3 additions, alternating with chocolate mixture in 2 additions, beginning and ending with dry ingredients, beating to blend after each addition and occasionally scraping down sides of bowl. Divide batter among prepared pans; smooth top.
- Bake cakes, rotating pans halfway through, until center is set and a tester inserted into the center comes out clean, 40-45 minutes. Transfer pans to a wire rack and let cakes cool 10 minutes. Run a knife around sides of cakes and invert onto wire rack; remove parchment. Let cool.
- For the frosting:
- Heat chocolate, coconut oil, vanilla, and salt in a medium heatproof bowl set over a medium pot of barely simmering water (bottom of bowl should not touch water), stirring occasionally, or in short bursts in the microwave, stirring in between bursts, until chocolate is melted and smooth. Whisk in peppermint extract and 1/4 cup water. Chill, stirring every 5 minutes, until frosting thickens, about 25 minutes. If frosting gets too thick, gently reheat over pot of simmering water.
- For the chocolate petals:
- Heat chocolate in a medium heatproof bowl set over a medium pot of barely simmering water (bottom of bowl should not touch water), stirring occasionally, or in short bursts in the microwave, stirring in between bursts, until chocolate is melted and smooth.
- Dip clean, dry pastry brush into melted chocolate. Brush a stripe of chocolate about 3" long and 1/8" thick on a parchment-lined baking sheet. Chill. Repeat process on second parchment-lined baking sheet. Swap trays and go over original brush strokes, repeating and chilling in between coatings and gently reheating chocolate if needed, until stems are 1/4" thick.
- When stems are thick enough, sprinkle one end with crushed candy canes. Chill until set, about 10 minutes.
- For assembly:
- Spread 1 Tbsp. frosting in the center of a platter. Place 1 cake layer, domed side down, on platter. Spread 1 1/2 cups frosting evenly over top. Place remaining cake layer, domed side down, over frosting.
- Spread top and sides of cake with remaining 2 cups frosting, swirling top decoratively. Press chocolate stems into frosting on sides of cake. Serve at room temperature.
- Do Ahead
- Cake can be made 3 days ahead; wrap tightly in plastic and chill, or freeze up to 2 weeks. Frosting can be made 5 days ahead; chill, or freeze up to 1 month. Gently reheat over pot of simmering water or in short bursts in the microwave, stirring in between bursts. Chocolate stems can be made 3 days ahead; keep chilled.
EASY CHOCOLATE PEPPERMINT LOAF CAKE RECIPE - (4.2/5)
Provided by sandiB2010
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (325 degrees F for dark or nonstick pans and 2-3 minute longer baking times). Grease and lightly flour mini loaf pans. In a large bowl, blend together mixes, sour cream, oil, eggs, water, milk and extract at low speed for 30 seconds. Continue mixing at medium speed for 1-2 minutes. Stir in chocolate chips. Pour batter into pans and bake for 30-35 minutes for mini loaves (40-50 minutes for full-sized loaf) or until top springs back to touch and toothpick inserted in center comes out clean. Cool completely before removing from pan. In a small bowl, stir together sugar and 1 teaspoon water. Add a few drops of water at a time to reach desired consistency. Drizzle over cooled cakes and top with candy pieces. Tip: Mini chocolate chips will distribute throughout the cake and create a more uniform chocolaty texture. If using regular chocolate chips, toss them with a teaspoon of flour before incorporating to help keep them from sinking to the bottom of the pan.
CHOCOLATE ICING FOR EASY CHOCOLATE-PEPPERMINT CAKE
Use this chocolate peppermint icing recipe to make our Easy Chocolate-Peppermint Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 3
Steps:
- Place chocolate in a medium bowl. In a small saucepan, bring heavy cream to a boil over high heat; stir in extract. Strain cream into bowl of chocolate. Let stand 5 minutes; stir until smooth (mixture will appear oily at first). Cool until mixture falls in ribbons when spoon is lifted, 2 to 6 minutes.
- Set cake (Chocolate-Peppermint Cake) on a serving platter. Tuck parchment or waxed paper under sides of cake (to keep platter clean). Pour icing onto center of cake. Use an offset spatula or a dinner knife to spread evenly over the top and down the sides. Let set, about 30 minutes.
CHOCOLATE CAKE WITH PEPPERMINT FROSTING
Dutch-process cocoa and a bit of espresso powder give this simple one-bowl cake deep chocolate flavor without much effort. The generous swoop of fluffy peppermint buttercream frosting makes it a festive treat. A bit of optional red food coloring gives the frosting those classic peppermint candy stripes, and you can dress the cake up even more with sprinkles and shaved chocolate for a special occasion. The oil in the cake makes it extra moist, and it keeps well on the counter for a few days - if it lasts that long.
Provided by Yossy Arefi
Categories cakes, dessert
Time 1h
Yield One 8-by-8-inch square or 9-inch round cake
Number Of Ingredients 20
Steps:
- Make the cake: Set a rack in the center of the oven and heat oven to 350 degrees. Generously grease an 8-by-8-inch square or 9-inch round light-colored metal baking pan with oil.
- In a large bowl, combine the granulated sugar and eggs. Use a whisk or an electric mixer to beat the mixture until foamy and slightly lighter in texture and color, 1 to 2 minutes. Add the sour cream, 1/2 cup oil, vanilla and salt, and whisk until combined and smooth, about 1 minute.
- Whisk in the cocoa powder until combined. Add the flour, baking powder and baking soda, and whisk until combined and no streaks of flour remain. Stir the espresso powder into the hot water, then add the mixture to the bowl. Whisk until incorporated.
- Pour the batter into the prepared pan and tap on the counter a few times to release any large air bubbles. Bake until puffed and a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let the cake cool in the pan set on a rack for about 45 minutes.
- While the cake bakes, clean the mixing bowl and make the frosting: Add the butter to the bowl and mix on medium-high with an electric mixer until smooth, stopping the mixer occasionally to scrape the bottom and sides of the bowl. Turn the speed to low, and slowly add the confectioners' sugar. Mix until the sugar is moistened, then add 2 teaspoons of the cream, the vanilla extract, 3/4 teaspoon peppermint extract and salt. Turn the speed up to medium-high, and whip until smooth and fluffy, about 3 minutes, adding a bit more cream a teaspoon at a time, if necessary, to make a smooth and light frosting. Taste the frosting, and add a few more drops of peppermint extract if desired. The frosting can be kept at room temperature while the cake finishes baking and cooling.
- Top the cooled cake with an even layer of frosting, then use the tip of a toothpick to dot the frosting with a few small dots of gel food coloring, if using. Use a spoon or offset spatula to swirl the food coloring into the frosting to create candy cane-like stripes - just a few swipes will do the trick. If you mix it in too much, the frosting will turn pink. Top the cake with sprinkles and shaved chocolate, if desired. Store leftover cake loosely covered at room temperature for up to 3 days.
More about "easy chocolate peppermint cake food"
RICH EASY CHOCOLATE PEPPERMINT DRIP CAKE - BAKE THEN EAT
From baketheneat.com
5/5 (7)Total Time 3 hrs 40 minsCategory DessertCalories 735 per serving
- Preheat your oven to 180C/350F/Gas mark 4 and lightly grease and line two 8 inch/20 cm round cake tins with baking parchment and place to one side.
- While the cake is baking, make your frosting so everything is ready to go as soon as your cake is cool. Beat the butter in a stand mixer with the paddle attachment for 8 minutes. Or an electric hand mixer for 10 minutes. You are looking for your butter to be pale and creamy.
- Use half of the frosting to sandwich the two cakes together. Then take a small amount of the frosting and cover the whole of the cake in a thin layer of it. Try and smooth it out as much as you can.
- Once the cake is cold carefully cover the whole cake with the remaining amount of frosting. Smooth it out as best you can. There are plenty of fancy tools on the market to help you with this I just used a flat edge spatula.
CHOCOLATE PEPPERMINT CAKE MIX COOKIES HOLIDAY RECIPE
From kenarry.com
5/5 (1)Total Time 41 minsCategory Cookies, DessertCalories 99 per serving
- Mix the dry ingredients in a medium size mixing bowl then set it aside. Then whisk eggs, oil and peppermint extract together in a small bowl until smooth. Pour the wet mixture over the dry mixture then mix with a wooden spoon or spatula until well combined.
- Roll cookie dough into balls then place them onto the prepared cookie sheet. Bake them for 10 minutes. Allow the cookies to cool completely before moving on to the next step.
CHOCOLATE PEPPERMINT CAKE RECIPE FROM A BOX MIX
From stayingclosetohome.com
Category DESSERTSCalories 303 per serving
- Combine all cake ingredients except peppermint baking chips in bowl. Beat at low speed 30 seconds. Beat at medium speed, scraping bowl occasionally, until well mixed. Stir in peppermint chips.
- Pour batter into prepared pan. Bake 40-50 minutes or until toothpick inserted in center comes out clean. (check your box for directions) Cool 15 minutes; remove from pan. Cool completely.
- Combine powdered sugar, 1 tablespoon butter, 1/2 teaspoon peppermint extract and enough milk for desired glazing consistency in bowl. Beat at low speed until powdered sugar is moistened. Increase speed to medium; beat until creamy. Drizzle glaze over cooled cake. Sprinkle with additional candy or crushed hard peppermint candy.
CHOCOLATE PEPPERMINT CAKE - GIRL HEART FOOD
From girlheartfood.com
Ratings 13Estimated Reading Time 7 minsCategory DessertTotal Time 4 hrs 15 mins
- Heat cream in a heavy-bottomed saucepan over medium-low heat, stirring occasionally. Don't boil. Heat through until it bubbles around the edges and it's heated through.
CHOCOLATE PEPPERMINT BUNDT CAKE (NOTHING BUNDT CAKE …
From tastesbetterfromscratch.com
5/5 (32)Total Time 20 minsCategory DessertCalories 621 per serving
- Mix cake ingredients together with an electric mixer. Fold in chocolate chips. Pour into a well-greased bunt cake pan.
- Bake at 350 degrees F for 45-50mins or until toothpick inserted into the center comes out clean. Remove from oven. Allow to cool in the pan for 15-20mins. Remove from pan.
- At this point you can frost it and serve it, or you can wrap it in plastic wrap and let it sit overnight in the fridge before frosting.
- In a medium bowl, beat the cream cheese and butter until creamy. Mix in the vanilla. Gradually stir in the powdered sugar. Pipe onto cake. Sprinkle with crushed candy canes.
SIMPLE CHOCOLATE PEPPERMINT CAKE - OH SWEET BASIL
From ohsweetbasil.com
4.6/5 (7)Total Time 50 minsCategory 500+ Best Dessert RecipesCalories 739 per serving
EASY & LIGHT PEPPERMINT CHOCOLATE ANGEL FOOD CAKE
From foodwinesunshine.com
5/5 (1)Category DessertServings 6Total Time 20 mins
EASY CHOCOLATE PEPPERMINT CAKE RECIPE - NO DIETS ALLOWED
From nodietsallowed.com
CHOCOLATE PEPPERMINT POUND CAKE - RECIPES SIMPLE
From recipessimple.com
Cuisine AmericanCategory DessertServings 10Estimated Reading Time 3 mins
- In a medium bowl, combine the cocoa powder, chocolate chips and boiling water. Stir until well combined and the chocolate chips are melted. Set aside and allow to cool.
- In a large bowl, beat together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating between each addition.
CHOCOLATE PEPPERMINT BUNDT CAKE - LET'S DISH RECIPES
From letsdishrecipes.com
4.4/5 (59)Total Time 1 hr 5 minsCategory ChristmasCalories 247 per serving
- In the bowl of a stand mixer, beat all cake ingredients until well blended. Spoon batter (it will be thick) into prepared pan.
- Bake for 50 minutes to 1 hour. Cool for 10-15 minutes in the pan before turning out onto a wire rack to cool completely.
- Meanwhile, make the ganache: Place chopped chocolate in a medium bowl. Heat cream in a small saucepan over medium heat until bubbles just begin to form around the edges.
PEPPERMINT CAKE WITH WHITE CHOCOLATE BUTTERCREAM - THE ...
From itsybitsykitchen.com
5/5 (13)Category DessertServings 10Total Time 1 hr 2 mins
- Preheat the oven to 350 degrees. Spray 2 8-inch round cake pans with cooking spray. Line the bottom of the pans with parchment paper, then spray the paper with more cooking spray. Set pans aside.
- Place the chocolate in a microwave-safe bowl and heat at 50% power in 15-second intervals, stirring after each interval, until chocolate is melted and smooth. Set aside to cool for 5 minutes.
CHOCOLATE PEPPERMINT CAKE - THIS SILLY GIRL'S KITCHEN
From thissillygirlskitchen.com
Cuisine AmericanCategory DessertServings 15Calories 266 per serving
- In a large bowl, add the cake mix, water, butter, and eggs. Using a hand mixer, mix together for 30 seconds until there are no dry spots then on medium speed for additional 2 minutes, scraping the sides as needed.
- Pour into a 9x13 greased baking dish and bake for 26-31 minutes until a toothpick inserted into the middle comes out clean. Place on the counter to cool slightly.
- While the cake is still warm, use the end of a utensil to poke holes in the cake. I used a chopstick, you can use whatever will poke a medium-sized hole. Do this about every ½ inch all over the cake.
WHITE CHOCOLATE PEPPERMINT TRUFFLES
From irishamericanmom.com
5/5 (1)Total Time 2 hrs 10 minsCategory DessertCalories 104 per serving
- Prepare the cake mix with oil, water and eggs as directed on the box. Add the peppermint extract to the batter and mix. Bake in a greased 9”x13” pan according to package directions.
- Place the cake pieces into your food processor on the thickest setting to begin with. Once the cake is broken up and forms crumbs, move the processor down to the smallest setting. Keep pulsing the processor until the cake mix turns to dough.
- Use a cookie scoop to create small evenly sized balls of cake dough and rest them on a parchment lined cookie sheet.
CANDY CANE CAKE RECIPE {EASY BUNDT CAKE WITH PEPPERMINT SWIRL}
From thebestcakerecipes.com
Total Time 1 hr 5 minsCalories 351 per serving
- Combine the powdered sugar, milk and peppermint extract in a small bowl. Add enough milk so that the glaze will be a thick drizzle.
PEPPERMINT MOCHA CUPCAKES – BEST CHOCOLATE PEPPERMINT ...
From kimspireddiy.com
5/5 (12)Total Time 32 minsCategory DessertsCalories 257 per serving
- Heat milk in a saucepan over medium heat. When the milk begins to simmer, whisk in the cocoa powder and espresso powder until well combined. Set aside and allow to cool.
- In a separate bowl, beat together the sugar and oil until well combined. Add the eggs and peppermint extract and beat to combine.
EASY CHOCOLATE AND PEPPERMINT ICEBOX CAKE - FRONT RANGE FED
From frontrangefed.com
Cuisine AmericanCategory DessertServings 8Estimated Reading Time 5 mins
- In a large bowl, combine the heavy whipping cream, powdered sugar, and peppermint extract. Using a hand mixer (or a stand mixer) mix on high speed until cream thickens and forms stiff peaks.
- Line a serving plate with wax paper. To assemble the cake, create 6 small stacks of wafers, using 6 wafers per stack, layering the peppermint whipped cream between each wafer. Arrange the stacks into a rectangle. (If making a larger cake, just increase the number of wafers per stack, or increase the number of stacks.)
- Using the remaining whipped cream, ice the rest of the cake. Don’t worry about it being perfect - it’s ok of some of the stacks show through the cake.
EASY CAKE MIX CHOCOLATE PEPPERMINT COOKIES - FEEDING YOUR FAM
From feedingyourfam.com
Cuisine Cookies, Dessert, HolidaysTotal Time 13 minsCategory Cookie, DessertCalories 167 per serving
CHOCOLATE PEPPERMINT BUNDT CAKE - MOM MAKES DINNER
From mommakesdinner.com
Cuisine AmericanCategory Easy CakesServings 1Total Time 50 mins
PEPPERMINT PATTY CAKE-DOCTORED CAKE MIX RECIPE | MY CAKE ...
From mycakeschool.com
4.5/5 (4)Category Cakes And Cupcakes
CHOCOLATE CHEESECAKE - EASY CHOCOLATE PEPPERMINT ...
From createyum.com
Ratings 2Category DessertsCuisine AmeicanTotal Time 25 mins
HOLIDAY CHOCOLATE PEPPERMINT CAKE MIX COOKIES - TODAY'S MAMA
From todaysmama.com
Estimated Reading Time 5 mins
CHOCOLATE PEPPERMINT BUNDT CAKE - THE SUBURBAN SOAPBOX
From thesuburbansoapbox.com
Cuisine AmericanTotal Time 1 hrCategory DessertCalories 329 per serving
CHOCOLATE PEPPERMINT CAKE - EVERYDAY EILEEN
From everydayeileen.com
Cuisine AmericanTotal Time 1 hr 25 minsCategory Christmas Dessert, DessertCalories 1056 per serving
MINIMALIST CHOCOLATE PEPPERMINT CAKE | BAKE OR BREAK
From bakeorbreak.com
Servings 12Total Time 52 minsCategory CakesCalories 430 per serving
CHOCOLATE PEPPERMINT CAKE BALLS - BAKED BROILED AND BASTED
From bakedbroiledandbasted.com
5/5 (1)Estimated Reading Time 3 minsCategory ChristmasTotal Time 2 hrs 15 mins
EASY CHOCOLATE PEPPERMINT CAKE MIX COOKIES – HOMEMADE ...
From kimspireddiy.com
5/5 (2)Category DessertsCuisine AmericanTotal Time 20 mins
CHOCOLATE PEPPERMINT SNOWMAN CAKE BY DUFF GOLDMAN - GOLDBELLY
From goldbelly.com
Brand Duff GoldmanCategory Decorated CakesPrice $69
CHOCOLATE PEPPERMINT PROTEIN CAKE - HAPPIHOMEMADE WITH ...
From happihomemade.com
Cuisine All AmericanTotal Time 35 minsCategory Breakfast, DessertCalories 415 per serving
EASY CHOCOLATE AND PEPPERMINT CAKE - ROSYSCRIPTION
From rosyscription.com
Estimated Reading Time 4 mins
CHOCOLATE PEPPERMINT CAKE! - JANE'S PATISSERIE
From janespatisserie.com
Reviews 4Category CakeCuisine Bundt CakeTotal Time 4 hrs 40 mins
PEPPERMINT CHOCOLATE CAKE MIX COOKIES « RUNNING IN A SKIRT
From runninginaskirt.com
5/5 (5)Total Time 49 minsCategory DessertCalories 127 per serving
SIMPLE CHOCOLATE PEPPERMINT CAKE RECIPE
From the-star.co.ke
EASY CHOCOLATE PEPPERMINT CAKE RECIPE - FOOD NEWS
From foodnewsnews.com
EASY PEPPERMINT CAKE RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
50 PEPPERMINT TREAT AND DESSERT RECIPES - FOOD NETWORK
From foodnetwork.com
RICH CHOCOLATE PEPPERMINT MUG CAKE RECIPE: A FAST, FESTIVE ...
From 30seconds.com
EASY CHOCOLATE PEPPERMINT CAKE MIX COOKIES - TODAY'S MAMA
From todaysmama.com
CHOCOLATE PEPPERMINT ROLL CAKE | PINTEREST
From pinterest.ca
PEPPERMINT BUNDT CAKE RECIPE - CAKEBOXING.COM
From cakeboxing.com
EASY CHOCOLATE PEPPERMINT LOAF CAKE RECIPE - FOOD NEWS
From foodnewsnews.com
SUPER EASY CHOCOLATE PEPPERMINT CAKE ROLL - FROSTING AND ...
From frostingandglue.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love