Deep Dark Chocolate Peppermint Cake

  • Recipe By
  • Published Jan 1st
  • Ready In2h 30m
  • Servings12
  • Calories363
This is a cake that children love.

Deep Dark Chocolate Peppermint Cake Ingredients

The following are the ingredients needed to make delicious Deep Dark Chocolate Peppermint Cake for 12 servings:

  • 2 cups sifted cake flour
  • 3/4 teaspoon salt
  • 4 (1 ounce) squares unsweetened chocolate
  • 1/4 cup butter
  • 2 cups white sugar
  • 2 egg yolks
  • 1 3/4 cups milk, divided
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • Seven-Minute Frosting
  • 1/2 cup crushed peppermint hard candies
  • 3 drops red food coloring

Deep Dark Chocolate Peppermint Cake Cooking Instructions

  • Prep30m
  • Cook30m
  • Ready In2h 30m

To cook Deep Dark Chocolate Peppermint Cake, you need about 30 minutes of preparation time. The time needed to cook this Deep Dark Chocolate Peppermint Cake is about 30 minutes , and you can serve your Deep Dark Chocolate Peppermint Cake within 2 hours 30 minutes . The following are the steps to cook Deep Dark Chocolate Peppermint Cake easily:

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease two 9-inch round pans and line the bottoms with parchment paper.
  2. 2 Sift together the cake flour and salt.
  3. 3 Melt chocolate and butter together in a double boiler. Turn into mixing bowl, and cool to room temperature; this mixture must be cool. Mix in the sugar. Blend in egg yolks and 1 cup milk.
  4. 4 Pour in the flour and salt, and mix just until incorporated. Beat batter with electric mixer for 1 minute, and then blend in vanilla and 1/2 cup milk. Dissolve baking soda in the remaining 1/4 cup milk; stir into the batter quickly and thoroughly. Pour batter into prepared pans.
  5. 5 Bake in the preheated oven until the surface of the cakes spring back lightly when pressed with a finger, about 30 minutes. Cool cakes on wire racks.
  6. 6 Prepare Seven Minute Frosting, omitting vanilla (see Footnote for link). Tint the frosting a delicate pink with a few drops of food coloring, and add 1/4 cup crushed candy. Frost and fill the cooled cake. Garnish with bits of crushed candy.

Notes

  • Click here for the Seven Minute Frosting recipe.
  • Cook's Note:
  • This cake can also be baked in a 13x9x2-inch pan for about 45 minutes, or in two 9x9x2-inch square pans for about 30 minutes.
  • Editor's Note:
  • The nutrition data for this recipe does not include the frosting ingredients. The actual amount of the frosting consumed will vary.

Nutrition Facts

Per Serving: 363 calories; 10.4 grams of fat; 66.3 grams of carbohydrates; 4.8 grams of protein; 47 milligrams of cholesterol; 300 milligrams of sodium.

  1. May 25th 2010

    Wonderful cake! We used peppermint extract instead of vanilla & it was perfect (same measurement). Icing was too heavy for us, so we used cool whip to frost & added the peppermint c ...

  2. May 12th 2009

    Made if for several birthdays, Everyone loves it. I think the last 5 years running for my oldest.

  3. Jan 25th 2007

    I loved this recipe. The only complaint I got was that the cake was a little dry. I would make this again, but maybe tone down the peppermint a little.