Chocolate Peppermint Cake
Servings: 24 servings
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Rich, fudgy chocolate peppermint sheet cake topped with crushed peppermint candy. Totally irresistible, and perfect for the holidays. (And anytime.)
Ingredients
Cake
- 2 cups sugar
- 2 cups flour
- 1/2 teaspoon salt
- 1 cup water
- 1 cup butter
- 4 tablespoons cocoa powder
- 1/2 cup sour cream
- 1 teaspoon baking soda
- 2 eggs
Frosting
- 6 cups powdered sugar
- 1 cup butter
- 8 tablespoons cocoa
- 8 tablespoons milk
- 2 teaspoons vanilla
- 1 tablespoon peppermint extract
- Crushed peppermint, candy canes or peppermint candies
Instructions
Cake
- In a large bowl add the flour, sugar, and salt, then mix well. Set aside.
- Add the water, butter, and cocoa to a large saucepan, and bring to a boil over medium heat, whisking until smooth.
- Pour immediately over the flour mixture, and mix well with a wooden spoon.
- Add the sour cream, soda, and eggs, and mix well.
- In a 350 degree preheated oven, bake for 25-30 minutes or until toothpick comes out clean.
- Frost cake while warm. Let cool for about 20 minutes before sprinkling on the peppermint.
Frosting
- While the cake is baking, make the frosting.
- Measure the powdered sugar into a large mixing bowl.
- In a large glass measuring cup, or glass bowl (microwave safe), melt the butter, cocoa, and 2 tablespoons of the milk until it comes to a boil. Stir in the vanilla and peppermint extracts.
- Stir well, then add to the powdered sugar.
- Add the rest of the milk, beating with a wooden spoon until the consistency is smooth.
- Add a little more milk if necessary.
- Spread frosting on a warm cake. Sprinkle chopped peppermint candy on top, about 20 minutes after cooling.
Recipe Equipment
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