Description
Indulge in the Peppermint Hot Chocolate Cake, a delightful blend of rich chocolate and refreshing peppermint, perfect for holiday gatherings or cozy nights in.
Ingredients
Scale
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ½ cups granulated sugar
- 1 ½ tsp baking powder
- 1 tsp salt
- 3 large eggs
- 1 cup whole milk (or almond milk)
- ½ cup vegetable oil (or melted butter)
- 2 tsp peppermint extract
- Whipped cream (store-bought or homemade)
Instructions
- Preheat your oven to 350°F (175°C). Grease two round baking pans.
- In a large mixing bowl, whisk together flour, cocoa powder, sugar, baking powder, and salt until well combined.
- In another bowl, beat together eggs, milk, vegetable oil, and peppermint extract until smooth.
- Pour the wet mixture into the dry ingredients and stir until just combined. Avoid over-mixing for a fluffy texture.
- Divide batter evenly between prepared pans and bake for about 25-30 minutes, or until a toothpick inserted comes out clean.
- Let cakes cool in pans for about ten minutes before transferring to wire racks. Once completely cool, layer with whipped cream between each layer and top generously with more whipped cream.
Nutrition
- Serving Size: 1 slice (approximately 100g)
- Calories: 380
- Sugar: 28g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg
Keywords: - For extra flavor, consider adding crushed candy canes on top for crunch. - Substitute peppermint extract with vanilla if desired. - Store any leftover cake in an airtight container at room temperature for up to three days; reheat slices in the microwave as needed.