Description
A rich and decadent chocolate cake with a refreshing peppermint twist, perfect for the holidays.
Ingredients
Scale
- 1 cup unsalted butter, cut into pieces
- 1/4 cup heavy cream
- 1/2 teaspoon peppermint extract
- 1 cup semisweet chocolate chips
- 6 large eggs
- 1 cup granulated sugar
- 1/2 cup Dutch-processed cocoa powder
- 1/4 teaspoon salt
- Powdered sugar, for dusting
- Crushed peppermint candies, optional
Instructions
- Preheat oven to 300°F. Grease a 9-inch springform pan and line the bottom with parchment paper.
- In a medium saucepan, melt the butter with heavy cream over medium heat. Stir in peppermint extract and chocolate chips until smooth. Remove from heat and cool slightly.
- In a large bowl, beat the eggs with sugar until light and frothy, about 5 minutes.
- Slowly pour the chocolate mixture into the eggs, stirring constantly. Sift in the cocoa powder and salt, mixing until just combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 45–50 minutes or until the center is set. Let cool in the pan before removing the sides.
- Dust with powdered sugar and top with crushed peppermint candies if desired. Serve with whipped cream or ice cream.
Notes
- Ensure the eggs are at room temperature for better mixing.
- This cake can be made a day ahead and stored in the refrigerator.
- Substitute the crushed peppermint candies with chocolate shavings for a different topping.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 150 mg