Description
This festive Layered Chocolate Peppermint Cake features rich triple chocolate layers infused with peppermint extract, a luscious white chocolate peppermint whipped cream frosting, and an assortment of peppermint candy decorations, perfect for holiday celebrations or any time you crave a refreshing chocolate and peppermint combination.
Ingredients
Scale
Cake
- 2 boxes of Triple chocolate cake mix
- 6 large eggs, room temperature
- 1 cup softened unsalted butter
- 2 cups whole milk
- 1 tablespoon pure peppermint extract
White Chocolate Peppermint Whipped Cream
- 3 cups white chocolate chips
- 3 1/2 cups heavy whipping cream
- 1/2 teaspoon kosher salt
- 4 teaspoons unflavored powdered gelatin
- 4 tablespoons water
- 1 teaspoon pure peppermint extract
Decorations and Filling
- 1 1/2 cups peppermint baking bits
- 1/2 cup chocolate chips
- 1/4 cup heavy whipping cream
- Peppermint bark, broken into pieces
- Ghirardelli peppermint bark squares
- Candy canes
- Mini candy canes
- Candy Cane Lollipops
Instructions
- Prepare Cake Batter: Preheat your oven as directed on the cake mix boxes. In a large mixing bowl, combine the triple chocolate cake mix, softened butter, eggs, whole milk, and 1 tablespoon of pure peppermint extract. Beat the mixture on medium speed until well combined and smooth, ensuring all ingredients are fully incorporated.
- Bake the Cake Layers: Divide the batter evenly between the prepared cake pans. Bake according to the box instructions, generally around 30-35 minutes, or until a toothpick inserted into the center comes out clean. Remove cakes from the oven and let them cool completely on wire racks before assembling.
- Prepare Gelatin Mixture: In a small bowl, sprinkle the unflavored powdered gelatin over 4 tablespoons of cold water to bloom. Let it sit for about 5 minutes until it thickens and then gently warm it until the gelatin dissolves entirely. Set aside to cool slightly but do not allow it to set.
- Make White Chocolate Peppermint Whipped Cream: In a double boiler or microwave, melt the white chocolate chips until smooth. In a large chilled mixing bowl, whip 3 1/2 cups heavy cream with 1/2 teaspoon kosher salt until soft peaks form. Gradually add the melted white chocolate, the cooled gelatin mixture, and 1 teaspoon of pure peppermint extract. Continue to whip until firm peaks form. Refrigerate the whipped cream until ready to assemble.
- Assemble the Cake: Place the first layer of cooled cake on a serving plate. Spread an even layer of the white chocolate peppermint whipped cream over the cake. Sprinkle 1 1/2 cups peppermint baking bits evenly over the cream. Add the second cake layer on top and repeat the frosting process. Use the remaining whipped cream to cover the top and sides of the cake smoothly. Decorate with remaining chocolate chips, peppermint bark pieces, Ghirardelli peppermint bark squares, candy canes, mini candy canes, and candy cane lollipops as desired.
- Chill and Serve: Refrigerate the assembled cake for at least 2 hours to set the frosting and allow flavors to meld. Remove from the fridge about 15 minutes before serving to let the cake soften slightly. Slice into 8-8 generous slices and enjoy the delicious combination of chocolate and peppermint.
Notes
- Use room temperature eggs and softened butter to ensure a smooth cake batter.
- Blooming and dissolving the gelatin properly is key to stabilizing the whipped cream frosting.
- For extra peppermint flavor, you can add a little more peppermint extract to the whipped cream but avoid overdoing it as it can become overpowering.
- Decorate creatively with the assortment of peppermint candies for a visually appealing festive look.
- Allow the cake to fully cool before frosting to prevent melting and a messy finish.
- Store leftovers covered in the refrigerator for up to 3 days to maintain freshness.
