Peppermint-Hot Chocolate Cake Recipe

Name: Peppermint-Hot Chocolate Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup boiling water; 1 (4-oz.) milk chocolate baking bar, chopped; 1 cup butter, softened; 2 cups sugar; 4 large eggs, separated; 1 teaspoon vanilla extract; 2 cups all-purpose flour; 1/4 cup unsweetened cocoa; 1 teaspoon baking soda; 1 teaspoon salt; 1 cup buttermilk

Servings: persons

1/2 cup boiling water
1 (4-oz.) milk chocolate baking bar, chopped
1 cup butter, softened
2 cups sugar
4 large eggs, separated
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 cup unsweetened cocoa
1 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk

1
Preheat oven to 350u00b0. Grease and flour 3 (8-inch) round cake pans.
2
Pour boiling water over chocolate in a heatproof bowl. Stir until chocolate is melted and smooth. Cool to room temperature (about 30 minutes).
3
Beat butter at medium speed with a heavy-duty electric stand mixer until creamy; gradually add sugar, beating until light and fluffy. Add egg yolks, 1 at a time, beating until blended after each addition. Add melted chocolate and vanilla, beating until blended. Combine flour and next 3 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition.
4
Beat egg whites at medium speed until soft peaks form; gently fold into batter. Pour batter into prepared pans.
5
Bake at 350u00b0 for 20 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 40 minutes).
6
Meanwhile, prepare Fudge Filling; spread between cake layers. Spread frosting on top and sides of cake.

1977

kcal

Calories

141

Fat

166

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 cup boiling water, 1 (4-oz.) milk chocolate baking bar, chopped, 1 cup butter, softened, 2 cups sugar, and more.

Yes, Peppermint-Hot Chocolate Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Peppermint-Hot Chocolate Cake

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