An old-fashioned holiday chocolate layercake with crushed peppermint candy baked inside the cake layers,filled and frosted with a creamy cocoa buttercream and garnishedwith more crushed peppermint candies.
Recipe: Old-Fashioned PeppermintCocoa Cake
Cake:2 cups all-purpose flour2/3 cup unsweetened cocoa powder1 1/4 teaspoons baking soda1 teaspoon salt1/4 teaspoon baking powder3/4 cup butter, softened1 2/3 cups granulated sugar3 large eggs1 teaspoon vanilla extract1 1/3 cups water1/2 cup finely crushed hard peppermintcandyCocoa Buttercream Frosting:6 tablespoons butter, softened
Heat oven to 350°F (175°C). Greaseand flour two 9-inch round baking pans or one 13 x 9 x 2-inchbaking pan.
For Cake: In medium bowl mix togetherflour, cocoa, baking soda, salt and baking powder; set aside.
In large bowl, combine butter, sugar,eggs and vanilla and beat on high speed of mixer 3 minutes.
Add flour mixture alternately with waterto butter mixture, beating until blended. Stir in crushed peppermintcandy. Pour batter into prepared pans.
Bake 30 to 35 minutes or until woodenpick inserted in center comes out clean. Cool 10 minutes; removefrom pans to wire racks. Cool completely.
For Cocoa Buttercream Frosting: In mediumbowl beat butter, powdered sugar, cocoa, milk and vanilla tospreading consistency, adding additional milk, 1 teaspoon ata time, if needed. Fill and frost sides and top of cake. Garnishwith additional crushed pepper candy.
2 2/3 cups powdered sugar
1/2 cup unsweetened cocoa powder
1/3 cup milk
1 teaspoon vanilla extractAdditional crushed hard peppermint candy
Makes 10 servings.
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