Peppermint Bark Cake
A stunning holiday centerpiece featuring moist dark chocolate cake layers, cool peppermint buttercream, and a decadent dark chocolate ganache drip topped with crushed peppermint candies.
Ingredients
- All-Purpose Flour: 2 cups
- Granulated Sugar: 2 cups
- Unsweetened Cocoa Powder: 3/4 cup
- Baking Powder & Soda: 2 tsp each
- Large Eggs: 2
- Buttermilk: 1 cup
- Vegetable Oil: 1/2 cup
- Hot Coffee: 1 cup
- Unsalted Butter: 1.5 cups
- Powdered Sugar: 4 cups
- Peppermint Extract: 1.5 tsp
- Heavy Cream: 6 tbsp (divided)
- Semi-Sweet Chocolate Chips: 1/2 cup
- Crushed Peppermint Candies: 1/2 cup
Instructions
- Preheat oven to 350°F and prep two 8-inch cake pans.
- Whisk dry ingredients, then mix in eggs, buttermilk, and oil. Stir in hot coffee last.
- Bake for 30-35 minutes. Cool completely.
- Beat butter, powdered sugar, peppermint extract, and 3 tbsp cream into a fluffy frosting.
- Stack and frost cake layers, then chill for 30 minutes.
- Melt chocolate chips with remaining cream for ganache; drip over the edges of the chilled cake.
- Pipe buttercream swirls on top and garnish with crushed peppermint.
Notes
- Note: Chilling the cake before the ganache drip is essential for perfect, controlled drips.
- Use Dutch-processed cocoa for the darkest chocolate color.
- Add peppermint candies just before serving to prevent them from softening.
Find it online: https://dishmio.com/peppermint-bark-cake/