Sunday, December 9, 2012

Warning: Tastes Like A York Peppermint Patty

I found this recipe a few weeks ago and thought it would be a perfect addition to our St Nicholas Day festivities.  It was so good but very rich (a small piece is perfect with that dollop of whipped cream).  This cake would be a perfect addition to a Christmas feast too. Enjoy!

Lethal Peppermint Chocolate Cake
adapted from:

1 pkg Devil's Food Cake (I used triple chocolate fudge)
3 T unsweetened cocoa powder
1 1/3 cup buttermilk
1/2 cup vegetable oil
3 eggs
1 t vanilla

3/4 cup heavy cream
8oz chocolate chips
1 T peppermint extract

1/4 cup butter, softened
1 1/2 cups powdered sugar
1 t peppermint extract
crushed candy canes (I did not use)

Combine cake mix, cocoa powder, buttermilk, oil, eggs in vanilla.  Pour into greased and floured 9 inch cake pans.  Bake at 350 for about 29 minutes.
Meanwhile prepare ganache.  Place cream in saucepan.  Bring to a boil, stirring constantly.  Pour hot milk over chocolate chips.  Stir until smooth.  Add peppermint extract, stirring until smooth again.  Let rest at room temperature (to thicken) while cake is baking and cooling.
In another bowl combine softened butter, powdered sugar, peppermint extract and milk.  Stir until a  thick consistency.
Once cake is cooled, place layer 1 on a large plate, spread with 1/3 ganache. Next add layer 2, then  top with frosting.  Add another layer of ganache on top of frosted cake.  (Save other 1/3 for another recipe or just eat by the spoonful).  Sprinkle with crushed candy canes.  Place in a cold place until ready to be served and after serving. (I kept mine on the deck - with it being SUPER cold outside - until serving time.)


  1. That sounds really good! I love mint and chocolate together.

  2. This cake is incredible! I've made it two Christmases in a row now, and it gets great reviews. One issue though: Both times, the cake didn't slip out of the pans easily (in spite of generous greasing & flouring of pans), or hold together very well. I was able to do damage control with frosting, but I'm wondering if anyone else had this issue.

    1. I have sometimes lined my pans with some parchment after greasing. Then greasing again. Hope this helps. Glad you have enjoyed it.