Peppermint and chocolate together are one of my favorite flavor combinations. There’s just something about smooth, velvety chocolate paired with cool, refreshing peppermint that is oh so nice. Peppermint patties are one of my all-time favorite candies, so much so that I had to try to recreate them. (SO easy to do!) They are closely followed by peppermint bark. Well, now that Christmas has passed I have a lot of leftover candy canes. Maybe you do too? Well, I have the perfect way for you to use some up.
I plan on using some as stirrers for hot chocolate. Oh yeah, they make the best stirrers and magically transform an already perfect drink into something even more heavenly. But since I had so many I had plenty to also make this lovely cake. The cake itself is moist with a deep chocolate peppermint flavor then it’s frosted with a marshmallow frosting that is light, fluffy and the perfect complement to the chocolate peppermint cake. After the success of that Marshmallow Peppermint Bark Ice Cream, I knew marshmallow frosting was the way to go.
Then take all your leftover candy canes and crush them up. Don’t be shy now. Just press all that pepperminty goodness around the sides of this cake for an extra burst of peppermint flavor. Oh and remember those Peppermint Meringues that were so quick and easy to make? They also make a perfect addition to this cake. When all is said and done, you’ll have a stunning, decadent chocolate peppermint creation. This cake takes a bit of time to put together but it is well worth the effort.
One Year Ago: Dark Chocolate Espresso Chocolate Chip Brownies
Moist, decadent chocolate cake with notes of peppermint covered in fluffy marshmallow frosting and candy cane pieces.
- 2 1/2 cups all-purpose flour
- 1 1/4 cups unsweetened cocoa
- 2 1/4 cups granulated sugar
- 3/4 cup brown sugar
- 2 1/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- 3/4 teaspoon kosher salt
- 1 1/2 cups whole milk
- 3/4 cup canola oil
- 3 large eggs
- 2 teaspoons peppermint extract
- 1 1/4 cups strong coffee, very hot
- 6 egg whites
- 2 cups sugar
- 3/4 cup light corn syrup
- pinch of salt
- 2 teaspoons vanilla extract
- 10 full size candy cakes, crushed
- Peppermint Meringues, optional
- Heat oven to 350 degrees. Coat three 8" round cake pans with cooking spray that has flour in it and line the bottoms with parchment paper, spraying the papers as well. Alternately, you can use two 8" round cake pans and two 6" round cake pans.
- Whisk together the flour, cocoa powder, both sugars, baking soda, baking powder and salt in a large bowl.
- In a smaller bowl, whisk together the milk, oil, eggs and peppermint extract. Mix the milk mixture into the flour mixture and then add the very hot coffee to make a thin batter.
- Evenly divide the batter among the prepared pans and bake for 35-40 minutes or until a tester comes clean. Cool 10 minutes in the pans and then transfer to wire racks to cool completely.
- In a medium saucepan, bring an inch of water to a simmer.
- Place egg whites, sugar, corn syrup and salt in a medium bowl. Stir to combine. Place over the pot of simmering water, whisking until the sugar dissolves and the mixture is hot to the touch, about 3-4 minutes.
- Using a mixer, beat the egg white mixture until it is cool and stiff peaks form. Add the vanilla and beat to incorporate.
- Place one cake layer on a platter and spread about 1 cup of the icing over the top, repeat with remaining cake layers and top with final layer of cake. Frost the top and sides of the cake with the remaining icing.
- Gently pat the crushed candy cakes along the sides of the cake and decorate with meringues.
Cake adapted from Woman's Day Magazine Frosting adapted from Culinary Concoctions by Peabody