Ingredients for Chocolate Peppermint Cake
- 1 cup (2 sticks) softened butter
- 2 ½ cups granulated sugar
- 2 large egg yolks
- Unsweetened Chocolate Squares
- 2 cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 cup sour milk
- 1 teaspoon vanilla extract
- ¼ cup water
- 2 large egg whites
- 1 teaspoon peppermint extract
- 6 ounces bittersweet chocolate (or semi-sweet)
- ¼ cup crushed peppermint candies
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How to Make Chocolate Peppermint Cake
- Preheat oven to 375°F (190°C). Grease and flour a 9x13 inch baking pan.
- Cream together 1 cup (2 sticks) softened butter, 1 ½ cups granulated sugar, and 2 large egg yolks until light and fluffy.
- Melt 6 ounces of bittersweet chocolate (or semi-sweet) and stir into the butter mixture.
- In a separate bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup sour milk, beginning and ending with the dry ingredients. Mix until just combined.
- Stir in 1 teaspoon vanilla extract.
- Pour batter into the prepared pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool completely in the pan before frosting.
- **For the Peppermint Frosting:** In a heatproof bowl set over a pan of simmering water (double boiler), whisk together 2 large egg whites, 1 cup granulated sugar, and ¼ cup water.
- Beat constantly with a whisk or electric mixer for 5 minutes, or until the mixture is thick and glossy.
- Remove from heat and stir in 1 teaspoon peppermint extract (or 1/4 cup crushed peppermint candies).
- Continue beating until the frosting is thick enough to spread. If too thin, continue beating until it reaches desired consistency.
- Frost the cooled cake evenly.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
342g
Fat
46g
Carbs
37g
