Description
A rich and moist peppermint fudge cake perfect for chocolate and mint lovers, featuring a chocolate base infused with peppermint extract and studded with semi-sweet chocolate chips. This festive cake is ideal for holiday gatherings or any celebration needing a touch of refreshing indulgence.
Ingredients
Scale
Dry Ingredients
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 tsp baking powder
- ¼ tsp salt
Wet Ingredients
- ¾ cup unsalted butter (softened)
- 1 ½ cups granulated sugar
- 3 large eggs
- 1 cup whole milk
- 2 tsp pure peppermint extract
Add-ins
- 1 cup semi-sweet chocolate chips
Instructions
- Prepare the oven and pans: Preheat your oven to 350°F (175°C). Grease two round cake pans thoroughly and line the bottoms with parchment paper to prevent sticking and ensure easy removal.
- Sift dry ingredients: In a medium-sized bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt to evenly distribute the leavening and cocoa while removing lumps.
- Cream butter and sugar: In a separate large bowl, cream the softened unsalted butter with the granulated sugar using a mixer until the mixture is light and fluffy, which helps create a tender cake texture.
- Add eggs and flavorings: Incorporate the eggs one at a time into the butter-sugar mixture, beating well after each addition to maintain smoothness. Next, mix in the whole milk and the pure peppermint extract until well combined.
- Combine wet and dry: Gradually add the sifted dry ingredients to the wet mixture, folding gently but thoroughly until just combined to avoid overworking the batter, which can make the cake dense.
- Fold in chocolate chips: Gently fold in the semi-sweet chocolate chips to evenly distribute them throughout the batter without breaking or crushing them.
- Bake the cake: Divide the batter evenly between the prepared cake pans. Place in the preheated oven and bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
- Cool before frosting: Remove the cakes from the oven and allow them to cool in the pans for 10 minutes before transferring them to wire racks to cool completely, ensuring they are ready for frosting or serving.
Notes
- For best results, ensure the butter is softened to room temperature before creaming.
- If you prefer a stronger peppermint flavor, you can increase peppermint extract to 2 ½ tsp.
- Make sure not to overmix the batter after adding flour to keep the cake tender.
- Using parchment paper helps with easy removal of cakes from the pans and prevents sticking.
- Let the cakes cool completely before frosting to avoid melting the frosting.
