This Homemade Chocolate Peppermint Cake is a small 6 inch size cake, perfect for get togethers or special Holidays for 4-6. Made with a delicious moist chocolate cake and a creamy not too sweet Swiss Meringue Butter Cream. So good you’ll wish it was bigger!
Not only did I create one of my favourite combinations of Chocolate and Mint (Peppermint) cake, I ate it for my Birthday. I really didn’t feel like doing anything this year. My husband and I are alone this year in Italy, and our daughters are in Canada, plus I hear there is a new lockdown on the horizon, so needless to say I just wasn’t feeling it. But the Italian thought different, if there was one year when we need cake this is it! So cake it was.
How to make Chocolate Cake
In a large bowl whisk together the sugar, flour, cocoa, baking powder, baking soda and salt. Then add the egg, milk, oil and vanilla and beat on medium speed for 2 minutes. With a wooden spoon or spatula stir in the boiling water.
Pour into the prepared cake pan and bake. Cool in the pan for about 10 minutes then remove from the pan to a wire rack to cool completely before frosting. 
Even though I am not a very good cake decorator I still wanted it to look a bit fancy. So taking the advice of my daughter I decided to make a semi naked cake and use white chocolate chards sprinkled with broken candy canes.
How to make chocolate chards
Place the broken pieces of white chocolate (you can use milk or dark chocolate if you prefer) in a heat safe bowl, you can either melt the chocolate in a microwave or over a small pot of boiling water (bain-marie) as I do, just make sure the water doesn’t touch the bottom of the bowl. Stir the chocolate once it starts to melt until it is completely smooth and melted.
Pour the melted chocolate on a parchment paper lined cookie sheet and with a spatula even it out to form a square or rectangle, sprinkle with broken candy canes or candies. Let the chocolate cool and then break or cut into pieces.
If your house is very hot it might be best to let it chill in the fridge. Beware though milk or dark chocolate could turn white when refrigerated, it is safe to eat it just doesn’t look pretty. So better to let it firm in a cool dry room.
Again thanks to my daughter for introducing me to this amazingly delicious and not too sweet Frosting, Swiss Meringue Buttercream. by a British baker named Cupcake Jemma.
How to make Swiss Meringue
Either in your standup mixing bowl or a large glass bowl add the egg whites and sugar, then place it over a pot of water over medium heat and whisk until the sugar has dissolved, this will take about 15-20 minutes, you can feel between your fingers when the sugar has dissolved completely and the mixture is smooth.
Then with the whisk attachment beat on medium speed until the mixture is completely cool, about 10-15 minutes, add the butter a little at a time beating continuously until completely combined, add the peppermint flavouring and beat to combine. You should then have a smooth creamy frosting that tastes better than any bake shop!
What is fine/caster sugar?
The recipe calls for fine/caster sugar which is a very fine granulated sugar, you can make your own by blending regular granulated sugar until fine, but not powdery. I like to use it because it won’t take as long to dissolve with the egg whites. And those leftover yolks? Use them to make a tasty Italian Pastry Cream.
Why add boiling water?
Adding boiling helps to dissolve the cocoa powder and to bring out as much flavour as possible. In fact to make it even more chocolatey I substitute half the water with coffee. Boil them together and add to the cake.
How to store it
The baked frosted cake should be kept in a cool or room temperature room, covered in a cake dish. If your kitchen is too warm then it is best kept in the fridge. Be sure to bring it to room temperature before serving. At room temperature the cake will last up to 2 days, refrigerated it will last up to 5 days.
How to freeze a cake
The unfrosted cooled cake should be wrapped well in plastic then rewrapped in foil, place it in a freezer safe bag or container. It will keep up to 3 months in the freezer. If you wish to freeze the frosted cake, then place it on a cookie sheet and freeze until firm, then wrap it and place in a freezer safe bag or container. It will last up to 3 months in the freezer.
To thaw remove the cake from the container, but leave wrapped. Let it thaw in the fridge. Then bring to room temperature to serve.
More Delicious Layer Cakes
So if you are looking for a small Birthday or Christmas Dessert cake I hope you give this Chocolate Peppermint Cake a try and let me know what you think. Enjoy!
Homemade Chocolate Peppermint Cake
Ingredients
FOR THE CAKE
- ¾ cup + 2 tablespoons granulated sugar (175 grams)
- 1 cup cake flour (130 grams)
- ¼ cup unsweetened cocoa (sifted) (25 grams)
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 large egg (room temperature)
- ½ cup milk - room temperature (I used 2%) (120 grams)
- ¼ cup vegetable oil (I use sunflower or corn) (50 grams)
- 1 teaspoon vanilla extract
- ½ cup boiling water (or ¼ cut boiling water & ¼ cup boiling coffee) (118 grams)
FOR THE CHOCOLATE CHARD
- 5-7 ounces white chocolate (broken into pieces) (150-200 grams)
- 1-2 small candy canes (broken into small pieces)
FOR THE SWISS MERINGUE BUTTERCREAM
- 3 large egg whites (room temperature)
- 1 cup + 2 tablespoons fine/caster or granulated sugar (225 grams)
- 1 ¼ cups + 1 ½ tablespoons butter (soft and cubed) (300 grams)
- ¾ teaspoon peppermint flavouring
Instructions
FOR THE CHOCOLATE CAKE
- Pre-heat oven to 350F (180C). Flour and grease a 6 x 3 inch (15x7½ cm) cake pan.
- In a large bowl or stand up mixer whisk together the sugar, flour, cocoa, baking powder, baking soda and salt. Then add the egg, milk, oil and vanilla and beat on medium speed for 2 minutes. With a wooden spoon or spatula stir (do not beat) in the boiling water.
- Pour the batter into the prepared cake pan and bake for approximately 30-35 minutes or until tooth pick comes out clean. Cool in the pan for about 10 minutes then remove the cake from the pan to a wire rack to cool completely before frosting. In order to help flatten the cake as soon as it comes out of the oven, gently flatten the top with either a spatula or a small plate, tapping it a few times, or you can just cut off the domed part of the cake to even it out before frosting.
FOR THE CHOCOLATE CHARDS
- Place the broken pieces of white chocolate (you can use milk or dark chocolate if you prefer) in a heat safe bowl, you can either melt the chocolate in a microwave or over a small pot of boiling water (bain-marie) as I do, just make sure the water doesn't touch the bottom of the bowl. Stir the chocolate once it starts to melt until smooth.
- Pour the melted chocolate on a parchment paper lined cookie sheet and with a spatula even it out to form a square or rectangle, sprinkle with broken candy canes or candies. Let the chocolate cool and then break into pieces. If your house is very hot it might be best to let it chill in the fridge. Beware though milk or dark chocolate could turn white when refrigerated, it is safe to eat it just doesn't look pretty. So better to let it firm in a cool dry room.
FOR THE SWISS MERINGUE BUTTERCREAM
- Either in your standup mixer bowl or a large heat safe glass bowl add the egg whites and sugar, then place it over a pot of water over medium heat and whisk until the sugar has dissolved, this will take about 15-20 minutes, you can feel between your fingers when the sugar has completely dissolved and the mixture is smooth.
- Then with the whisk attachment beat on medium speed until the mixture is completely cool, about 10-15 minutes, add the butter a little at a time beating continuously until completely combined, add the peppermint flavouring and beat to combine. You should then have a smooth creamy frosting.
PUTTING IT TOGETHER
- If the top of the cake is domed then with a serrated knife remove the domed piece. Slice through the cake making 2 layers as even as you can. You can measure it if you want to be extremely accurate. (needless to say I didn't, I figure the frosting will cover my mistakes). Spread 1/3 of the icing between the layers and lightly frost the outside, removing the excess with a spatula. Frost the top of the cake with another 1/3, I made swirls with the remaining frosting using a medium star tip to decorate the top of the cake. Top the cake with broken white chocolate chards and broken pieces of candy cane or candies. Enjoy!
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