Deep Dark Chocolate Peppermint Cake

"This is a cake that children love."
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Ingredients

2 h 30 m servings 363 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 363 kcal
  • 18%
  • Fat:
  • 10.4 g
  • 16%
  • Carbs:
  • 66.3g
  • 21%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 47 mg
  • 16%
  • Sodium:
  • 300 mg
  • 12%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease two 9-inch round pans and line the bottoms with parchment paper.
  2. Sift together the cake flour and salt.
  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. 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. 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. 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.

Footnotes

  • 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.

Reviews

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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.

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 candies. Per...

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

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