Chocolate Icing For Easy Chocolate Peppermint Cake Recipes

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EASY CHOCOLATE-PEPPERMINT CAKE



Easy Chocolate-Peppermint Cake image

Peppermint-flavored icing gives this easy chocolate cake a seasonal flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 3h

Number Of Ingredients 12

1/2 cup (1 stick) unsalted butter, cut into small pieces, plus more for pan
1 cup all-purpose flour, (spooned and leveled), plus more for pan
1/2 teaspoon salt
1/2 teaspoon baking powder
8 ounces semisweet chocolate, chopped
1 1/4 cups sugar
2 teaspoons vanilla extract
2 large eggs
1/2 cup low-fat buttermilk
Chocolate Icing for Easy Chocolate-Peppermint Cake
Whipped Cream, for serving (optional)
Chocolate shavings or crushed peppermint candies, for serving (optional)

Steps:

  • Preheat oven to 350 degrees. Butter and flour an 8-inch round cake pan; line bottom with parchment or waxed paper. Whisk together flour, salt, and baking powder.
  • In a medium saucepan, bring 2 inches water to a boil. Place butter and chocolate in a large heatproof bowl; set over (not in) water. Turn off heat; let stand until melted, 8 to 10 minutes. Stir to combine. Remove bowl; cool 5 minutes.
  • Whisk in sugar and vanilla, then eggs and buttermilk until combined. Fold in flour mixture until combined.
  • Pour batter into prepared pan. Bake until cake pulls away from sides and a toothpick inserted in center has a few moist crumbs clinging to it, 45 minutes to 1 hour. Cool in pan 5 minutes. Run a knife around edge of cake; invert onto a wire rack (and leave inverted) to cool completely, about 1 hour.
  • Set cake on a serving platter. Tuck parchment or waxed paper under sides of cake. Pour chocolate icing onto center of cake and spread evenly over top and sides. Let set, about 40 minutes. Serve cake with whipped cream and chocolate shavings or peppermint candies, if desired.

CHOCOLATE CAKE WITH PEPPERMINT FROSTING



Chocolate Cake With Peppermint Frosting image

Dutch-process cocoa and a bit of espresso powder give this simple one-bowl cake deep chocolate flavor without much effort. The generous swoop of fluffy peppermint buttercream frosting makes it a festive treat. A bit of optional red food coloring gives the frosting those classic peppermint candy stripes, and you can dress the cake up even more with sprinkles and shaved chocolate for a special occasion. The oil in the cake makes it extra moist, and it keeps well on the counter for a few days - if it lasts that long.

Provided by Yossy Arefi

Categories     cakes, dessert

Time 1h

Yield One 8-by-8-inch square or 9-inch round cake

Number Of Ingredients 20

1/2 cup/105 grams grapeseed or other neutral oil, plus more for pan
1 1/4 cups/250 grams granulated sugar
2 large eggs
1 (8-ounce/227-gram) container sour cream
1 1/2 teaspoons pure vanilla extract
3/4 teaspoon kosher salt (Diamond Crystal)
3/4 cup/68 grams Dutch process cocoa powder, sifted if lumpy
1 cup/128 grams all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon instant espresso powder
1/4 cup/55 grams hot water
1/2 cup/113 grams unsalted butter, softened
2 cups/200 grams sifted confectioners' sugar
2 teaspoons heavy cream or milk, plus more if needed
1 teaspoon vanilla extract
3/4 teaspoon peppermint extract, plus more if desired
Pinch kosher salt (Diamond Crystal)
Red gel food coloring (optional)
Shaved chocolate and sprinkles, for decorating (optional)

Steps:

  • Make the cake: Set a rack in the center of the oven and heat oven to 350 degrees. Generously grease an 8-by-8-inch square or 9-inch round light-colored metal baking pan with oil.
  • In a large bowl, combine the granulated sugar and eggs. Use a whisk or an electric mixer to beat the mixture until foamy and slightly lighter in texture and color, 1 to 2 minutes. Add the sour cream, 1/2 cup oil, vanilla and salt, and whisk until combined and smooth, about 1 minute.
  • Whisk in the cocoa powder until combined. Add the flour, baking powder and baking soda, and whisk until combined and no streaks of flour remain. Stir the espresso powder into the hot water, then add the mixture to the bowl. Whisk until incorporated.
  • Pour the batter into the prepared pan and tap on the counter a few times to release any large air bubbles. Bake until puffed and a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let the cake cool in the pan set on a rack for about 45 minutes.
  • While the cake bakes, clean the mixing bowl and make the frosting: Add the butter to the bowl and mix on medium-high with an electric mixer until smooth, stopping the mixer occasionally to scrape the bottom and sides of the bowl. Turn the speed to low, and slowly add the confectioners' sugar. Mix until the sugar is moistened, then add 2 teaspoons of the cream, the vanilla extract, 3/4 teaspoon peppermint extract and salt. Turn the speed up to medium-high, and whip until smooth and fluffy, about 3 minutes, adding a bit more cream a teaspoon at a time, if necessary, to make a smooth and light frosting. Taste the frosting, and add a few more drops of peppermint extract if desired. The frosting can be kept at room temperature while the cake finishes baking and cooling.
  • Top the cooled cake with an even layer of frosting, then use the tip of a toothpick to dot the frosting with a few small dots of gel food coloring, if using. Use a spoon or offset spatula to swirl the food coloring into the frosting to create candy cane-like stripes - just a few swipes will do the trick. If you mix it in too much, the frosting will turn pink. Top the cake with sprinkles and shaved chocolate, if desired. Store leftover cake loosely covered at room temperature for up to 3 days.

CHOCOLATE ICING FOR EASY CHOCOLATE-PEPPERMINT CAKE



Chocolate Icing for Easy Chocolate-Peppermint Cake image

Use this chocolate peppermint icing recipe to make our Easy Chocolate-Peppermint Cake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 3

4 ounces chopped semisweet chocolate
1/2 cup heavy cream
1/2 teaspoon peppermint extract

Steps:

  • Place chocolate in a medium bowl. In a small saucepan, bring heavy cream to a boil over high heat; stir in extract. Strain cream into bowl of chocolate. Let stand 5 minutes; stir until smooth (mixture will appear oily at first). Cool until mixture falls in ribbons when spoon is lifted, 2 to 6 minutes.
  • Set cake (Chocolate-Peppermint Cake) on a serving platter. Tuck parchment or waxed paper under sides of cake (to keep platter clean). Pour icing onto center of cake. Use an offset spatula or a dinner knife to spread evenly over the top and down the sides. Let set, about 30 minutes.

CHOCOLATE-PEPPERMINT ICING



Chocolate-Peppermint Icing image

Use this icing with the Chocolate-Peppermint Cake. Peppermint extract is highly concentrated, so a very small amount is all that is needed.

Provided by Martha Stewart

Categories     Food & Cooking     Holidays & Events     Christmas Recipes

Number Of Ingredients 3

4 ounces chopped semisweet chocolate
1/2 cup heavy cream
1/2 teaspoon peppermint extract

Steps:

  • Place chocolate in a medium bowl. In a small saucepan, bring heavy cream to a boil over high heat; stir in peppermint extract. Strain cream into chocolate. Let stand 5 minutes; stir until smooth (mixture will appear oily at first.) Cool until mixture falls in ribbons when spoon is lifted, 2 to 6 minutes.
  • To ice cake, set the cake on a serving platter. Tuck parchment or waxed paper under sides of cake (to keep platter clean). Pour icing onto center of cake. Use an offset spatula or a dinner knife to spread evenly over the top and down the sides. Let set, about 30 minutes.

DOUBLE CHOCOLATE CAKE WITH PEPPERMINT-CHOCOLATE FROSTING



Double Chocolate Cake with Peppermint-Chocolate Frosting image

Made without eggs or butter, this pretty layer cake uses a combination of applesauce and baking powder to leaven the layers, and mayo for luxurious richness.

Provided by Katherine Sacks

Categories     Christmas     Dessert     Cake     Bake     Chocolate     Mint     Mayonnaise     Dairy Free

Yield Makes 1 (9") double-layer cake

Number Of Ingredients 24

For the cake:
Nonstick vegetable cooking spray
1/2 cup unsweetened applesauce
1 1/4 teaspoons baking powder, divided
2 ounces bittersweet or semisweet chocolate, chopped
2/3 cup unsweetened cocoa powder
2 3/4 cups all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon kosher salt
1 1/3 cups mayonnaise
1 cup granulated sugar
1 cup (packed) dark brown sugar
1 teaspoon vanilla extract
For the frosting:
1 pound, 3 ounces bittersweet chocolate, chopped
1 cup refined coconut oil
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
1/4 teaspoon peppermint extract
For the chocolate petals:
1 pound, 5 ounces bittersweet chocolate, coarsely chopped
2 candy canes, lightly crushed
Special Equipment
2 (9") round cake pans; a 1" pastry brush

Steps:

  • For the cake:
  • Position a rack in center of oven; preheat to 350°F. Lightly coat cake pans with nonstick spray. Line bottom of pans with parchment paper; lightly coat parchment with nonstick spray.
  • Whisk applesauce and 1 tsp. baking powder in a small bowl. Mix chocolate and cocoa powder in a medium bowl. Pour 1 3/4 cups boiling water over and whisk until chocolate is melted. Sift flour, baking soda, salt, and remaining 1/4 tsp. baking powder into another medium bowl.
  • Using an electric mixer on medium speed, beat mayonnaise, granulated sugar, and brown sugar in a large bowl (or use a stand mixer fitted with the paddle attachment) until well blended, about 3 minutes. Add half of applesauce mixture and beat to blend. Add remaining applesauce mixture, then beat in vanilla. Add dry ingredients in 3 additions, alternating with chocolate mixture in 2 additions, beginning and ending with dry ingredients, beating to blend after each addition and occasionally scraping down sides of bowl. Divide batter among prepared pans; smooth top.
  • Bake cakes, rotating pans halfway through, until center is set and a tester inserted into the center comes out clean, 40-45 minutes. Transfer pans to a wire rack and let cakes cool 10 minutes. Run a knife around sides of cakes and invert onto wire rack; remove parchment. Let cool.
  • For the frosting:
  • Heat chocolate, coconut oil, vanilla, and salt in a medium heatproof bowl set over a medium pot of barely simmering water (bottom of bowl should not touch water), stirring occasionally, or in short bursts in the microwave, stirring in between bursts, until chocolate is melted and smooth. Whisk in peppermint extract and 1/4 cup water. Chill, stirring every 5 minutes, until frosting thickens, about 25 minutes. If frosting gets too thick, gently reheat over pot of simmering water.
  • For the chocolate petals:
  • Heat chocolate in a medium heatproof bowl set over a medium pot of barely simmering water (bottom of bowl should not touch water), stirring occasionally, or in short bursts in the microwave, stirring in between bursts, until chocolate is melted and smooth.
  • Dip clean, dry pastry brush into melted chocolate. Brush a stripe of chocolate about 3" long and 1/8" thick on a parchment-lined baking sheet. Chill. Repeat process on second parchment-lined baking sheet. Swap trays and go over original brush strokes, repeating and chilling in between coatings and gently reheating chocolate if needed, until stems are 1/4" thick.
  • When stems are thick enough, sprinkle one end with crushed candy canes. Chill until set, about 10 minutes.
  • For assembly:
  • Spread 1 Tbsp. frosting in the center of a platter. Place 1 cake layer, domed side down, on platter. Spread 1 1/2 cups frosting evenly over top. Place remaining cake layer, domed side down, over frosting.
  • Spread top and sides of cake with remaining 2 cups frosting, swirling top decoratively. Press chocolate stems into frosting on sides of cake. Serve at room temperature.
  • Do Ahead
  • Cake can be made 3 days ahead; wrap tightly in plastic and chill, or freeze up to 2 weeks. Frosting can be made 5 days ahead; chill, or freeze up to 1 month. Gently reheat over pot of simmering water or in short bursts in the microwave, stirring in between bursts. Chocolate stems can be made 3 days ahead; keep chilled.

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