Peppermint Patty Cake With Whipped Chocolate Ganach

Name: Peppermint Patty Cake With Whipped Chocolate Ganache Icing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CAKE:; 1-1/2 cup Semisweet Chocolate Morsels; 1/2 cups (1 Stick) Butter, Softened; 1 package (16 Oz) Light Brown Sugar; 3 whole Large Eggs; 2 cups All-purpose Flour; 1 teaspoon Baking Soda; 1/2 teaspoons Salt; 1 container (8 Oz.) Sour Cream; 1 cup Hot Water; 2 teaspoons Vanilla Extract; _____; FOR THE ICING:; 1/2 cups (1 Stick) Butter, Softened; 1 box (16 Oz / 1 Pound) Powdered Sugar; 1/3 cups Milk (I Use Whole); 1/4 teaspoons Peppermint Oil; _____; FOR THE GANACHE:; 1 package (12 Oz) Semisweet Morsels; 1-1/2 cup Heavy Whipping Cream; 3 Tablespoons Butter; Frozen Peppermint Patties, Chopped - Optional Garnish

Servings: persons

FOR THE CAKE:
1-1/2 cup Semisweet Chocolate Morsels
1/2 cups (1 Stick) Butter, Softened
1 package (16 Oz) Light Brown Sugar
3 whole Large Eggs
2 cups All-purpose Flour
1 teaspoon Baking Soda
1/2 teaspoons Salt
1 container (8 Oz.) Sour Cream
1 cup Hot Water
2 teaspoons Vanilla Extract
_____
FOR THE ICING:
1/2 cups (1 Stick) Butter, Softened
1 box (16 Oz / 1 Pound) Powdered Sugar
1/3 cups Milk (I Use Whole)
1/4 teaspoons Peppermint Oil
_____
FOR THE GANACHE:
1 package (12 Oz) Semisweet Morsels
1-1/2 cup Heavy Whipping Cream
3 Tablespoons Butter
Frozen Peppermint Patties, Chopped - Optional Garnish

1
CAKE: Melt chocolate morsels in a double-boiler until melted. Stir until smooth. Set aside.
2
Beat softened butter and brown sugar at medium speed about 5 minutes or until well blended. Add eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beat just until blended.
3
Stir together flour, baking soda and salt. Gradually add to chocolate mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Gradually add 1 cup hot water in a slow, steady stream, beating at low speed just until blended. Stir in vanilla. Spoon batter evenly into 2 greased and floured 10-inch round cake pans.
4
Bake at 350 for 30 minutes or until a toothpick comes out clean. Cool in pans for 10 minutes. Remove from pans and let cool completely on wire racks.
5
PEPPERMINT ICING: Beat butter at medium speed until creamy. Gradually add powdered sugar alternately with milk, beginning and ending with powdered sugar. Beat at low speed just until blended after each addition. Stir in peppermint oil at the end and blend a bit further.
6
CHOCOLATE GANACHE: Melt chocolate morsels and whipping cream until chocolate beings to melt (you can do it in a double boiler or the microwave on 30 second intervals). Whisk until smooth. When it's melted, remove from heat (if using double boiler). Whisk in butter, and let the mixture stand for 20 minutes. Then beat at medium speed for 3-4 minutes or until soft peaks form.
7
ASSEMBLE: Spread a thick layer of peppermint icing evenly on top of first cake layer. Put in the freezer for 15 minutes to set. Then place second cake layer on top of the first and spread chocolate ganache evenly on top and sides of cake. Decorate with extra ganache or top with coarsely chopped peppermint patties. (Freeze before chopping).

1385

kcal

Calories

Fat

139

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 23 ingredients. The key ingredients include: FOR THE CAKE:, 1-1/2 cup Semisweet Chocolate Morsels, 1/2 cups (1 Stick) Butter, Softened, 1 package (16 Oz) Light Brown Sugar, and more.

Yes, Peppermint Patty Cake With Whipped Chocolate Ganache Icing 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.

That's it — enjoy your meal!

Peppermint Patty Cake With Whipped Chocolate Ganache Icing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions