Chocolate Peppermint Cake

In a medium saucepan over low-medium heat cook together the cocoa powder, hot coffee, and butter. Stir frequently and let cook until all of the butter is melted. Remove from the heat and let cool for ten minutes or so.

Cook the ingredients 

In a large bowl whisk together the flour, sugar, baking soda, baking powder, and salt.

Mix Dry Ingredients 

Step 2

Once the cocoa mixture is cooled add the vegetable oil, sour cream, buttermilk, peppermint extract, and vanilla.

Add the other wet ingredients

Step 3

Once mixed fully combined add the eggs and whisk to combine.

Add eggs

Step 4

Pour liquid ingredients into the dry ingredients & mix together until fully combined, make sure there are no flour streaks left behind but don't over mix the batter or you risk a tough cake.


Step 5

Pour into the prepared pan and bake for 38-42 minutes, if you stick a knife in the center of the cake it should come out with no wet batter, moist crumbs are okay.

Add wet ingredients 

Step 7

In a small saucepan add the cream and cook over medium heat for a couple of minutes to warm it, you don't want to boil it though.

Make the ganache

Step 8

Pour the ganache on top of the cake.

Add Frosting

Step 9

Sprinkle all over the cake so it is filled with the candy canes.

Spring Crushed Candy Canes

Step 9