This chocolate peppermint cake is rich, chocolaty and loaded with deliciousness! It’s drizzled with a mint chocolate ganache, then garnished with plenty of peppermint candy, sprinkles and chocolate shavings. Make this holiday cake a part of your celebrations!
Hi there friends!
Sharing a festive holiday cake with you all today.
I made a version of this chocolate cake a little while back for my dad’s birthday. It turned out so well, I knew I needed to make a holiday version.
I decided to make a chocolate and peppermint version with plenty of mint candy and sprinkles, of course! We gotta go all out during the holidays, don’t we?
Looking for something to enjoy with this chocolate peppermint cake? Try a cozy mug of homemade hot chocolate!
Ingredients for Chocolate Peppermint Cake
- All-purpose flour
- Cocoa powder
- Baking powder, baking soda and salt
- Cream cheese
- Butter
- Sugar
- Vanilla extract and peppermint extract
- Eggs
- Chocolate chips
- Chocolate milk
How To Make This Cake
Full details on how to make this chocolate peppermint cake are in the recipe card below, but here are the basics:
- In the bowl of a stand mixer (or using a mixing bowl with hand mixer) blend together cream cheese, butter and sugar until fluffy and combined.
- Add eggs, one at a time, blending after each addition.
- Peppermint extract goes next.
- Then add vanilla extract.
- In a bowl, whisk together the dry ingredients (flour, cocoa powder, baking powder, baking soda and salt) and add to the mixer
- Add chocolate milk (alternating with the dry ingredients).
- Mix in flour-dusted chocolate chips.
- Once combined, stop to scrape your mixing bowl with a spatula to get all that goodness from the sides of the bowl.
- Pour cake batter into a greased pan and bake.
- Once baked, allow the cake to cool a little in the pan. Then, remove and allow to fully cool before glazing. Note: Though this is not exactly a pound cake, it does have a rich batter. Don’t worry if the bottom of the cake cracks; that’s totally okay!
- Pour over chocolate ganache and decorate.
- Slice and enjoy!
How To Make Dark Chocolate Ganache
Chocolate ganache is basically equal parts chocolate and heavy cream. What’s not to love, right? So to make homemade ganache:
- Heat heavy cream in a heavy-bottomed saucepan. Don’t boil, just heat through until it starts to bubble a little around the edges and it’s hot.
- Place chopped chocolate into a bowl and pour hot cream over top. Let sit for a few minutes.
- Slowly start to stir chocolate into cream.
- Stir until cream and chocolate are combined and everything is nice and smooth. Allow to cool for about 5 minutes and then pour over your cooled cake. It’s kinda magical watching this come together into a lush, rich chocolate glaze (full details are in the recipe card below).
Can I Use Another Topping Instead of Ganache?
Of course!
If you wanna keep things ultra simple you could, of course, enjoy as is or:
- Drizzle with a simple icing sugar glaze
- Dust with icing sugar
- Use store-bought chocolate sauce and drizzle over
- Serve with whipped cream (or make that whipped cream extra special by adding a little peppermint extract)
- Enjoy with ice cream (go all out and serve with candy cane ice-cream (a personal favourite of mine during the holidays)
Tips for Making This Recipe
- Ensure the cream cheese and butter are softened. It makes things super easy to blend to a creamy consistency.
- A 10-inch fluted cake pan was used for this chocolate peppermint cake. If you use a different size, your bake time may need to be adjusted accordingly. Insert a wooden skewer in the centre of the cake and if it comes out clean of wet batter, it’s done.
- When you insert (then remove) the wooden skewer, you may see chocolate from the chips and that’s okay. You’ll know when it’s baked when there is no actual cake batter on there.
- The style of your cake pan will have an impact on how your chocolate ganache flows. Not a big deal, but it’s something to keep in mind.
- Pour over the chocolate ganache when the cake has fully cooled.
- This chocolate peppermint cake is garnished with shaved chocolate, crushed mint candy and sprinkles. You could even get extra fancy and garnish with chocolate curls.
- Don’t have mint candy? Use crushed candy cane instead.
More Yummy Holiday Treats
- Easy Gingerbread Cake
- Eggnog Donuts With Eggnog Icing Sugar Glaze
- Chocolate Shortbread Cookies
- Chocolate Mint Avocado Pudding Tarts
If you make this chocolate peppermint cake, be sure to leave a comment below!
Chocolate Peppermint Cake
This chocolate peppermint cake is rich, chocolaty and loaded with deliciousness! It's drizzled with a mint chocolate ganache, then garnished with plenty of peppermint candy, sprinkles and chocolate shavings. Make this holiday cake a part of your celebrations!
Ingredients
Chocolate Peppermint Cake
- Baking spray, to grease cake pan (or use butter)
- 2 cups all-purpose flour, plus 1 tablespoon for the chocolate chips
- ⅓ cup cocoa powder
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 8 ounces cream cheese, softened (a 250 gram package)
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 teaspoons peppermint extract
- 1 teaspoon vanilla extract
- 4 large eggs
- 2 cups chocolate chips
- ½ cup chocolate milk
Chocolate Ganache
- ¾ cup heavy cream (whipping cream)
- 6 ounces dark chocolate or semi sweet chocolate, chopped into small pieces
- ½ teaspoon peppermint extract
Garnish Ideas (optional)
- Chopped peppermint candy
- Chocolate shavings
- Festive sprinkles
- Fresh mint leaves
Instructions
Chocolate Peppermint Cake
- Preheat oven to 325 degrees Fahrenheit. Spray a 10-inch, non-stick fluted cake pan with baking spray and set aside.
- Meanwhile, in a small bowl, spoon 1 tablespoon of flour or cocoa powder over chocolate chips, stirring to coat. Set aside.
- In another bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment (or in a bowl using a hand mixer) blend (on medium-high speed) cream cheese, butter and sugar until smooth, combined and fluffy, about 3 minutes. Stop to scrape the sides of the bowl once or twice with a rubber spatula.
- Add peppermint extract and vanilla extract and blend about 30 seconds.
- Reduce speed and add eggs, one at a time, and blend until just combined.
- Blend in reserved flour mixture, alternating with chocolate milk. Don't over mix.
- Add chocolate chips and blend until just combined.
- Scoop batter into the prepared pan. Smooth top with a spoon. Tap the pan down 15 to 20 times on a hard surface to allow it to settle.
- Bake for approximately 55 to 65 minutes or until a wooden skewer or cake tester inserted in the centre of the cake comes out clean. Because ovens vary (as well as cake pans), check on at the 50 minute mark to see how it's doing.Note: Though this is not exactly a pound cake, it does have a rich batter. Don't worry if the bottom of the cake cracks; that's totally okay!
- Once baked, let the cake cool for 15 to 20 minutes in the pan. Then carefully remove the cake from the pan, allowing it to cool completely on a cooling rack before glazing with the ganache.
Chocolate Ganache
- Once the chocolate peppermint cake is cool, make the chocolate ganache. Heat cream in a heavy-bottomed saucepan over medium-low heat, stirring occasionally. Don't boil. Heat through until it bubbles around the edges and it's heated through.
- Placed chopped chocolate in a heat-safe bowl. Pour hot cream over top and allow to sit 5 minutes without stirring.
- Gently stir to incorporate until everything is smooth and combined. Stir in peppermint extract. Allow to cool 10 minutes before pouring over cooled chocolate peppermint cake.
Glaze the Cake
- Pour the chocolate ganache over the cake and garnish, as desired, with peppermint candy, chocolate shavings, festive sprinkles and/or fresh mint leaves. Ganache will set as it cools. Slice and enjoy!Note: Wrap cooled leftovers in plastic food wrap, place in an airtight container, store in the fridge and enjoy within a couple of days. Alternatively, wrap cooled leftovers in a couple of layers of plastic food wrap, place in a freezer-safe container and freeze for up to a month. When ready to enjoy, remove the cake from the container (but leave the wrapping intact) and thaw in the refrigerator.
Notes
- Ensure the cream cheese and butter are softened. It makes things super easy to blend to a creamy consistency.
- A 10-inch fluted cake pan was used for this chocolate peppermint cake. If you use a different size, your bake time may need to be adjusted accordingly. Insert a wooden skewer in the centre of the cake and if it comes out clean of wet batter, it’s done. Tip: When you insert (then remove) the wooden skewer, you may see chocolate from the chips and that’s okay. You’ll know when it’s baked when there is no actual cake batter on there.
- The style of your pan will have an impact on how your chocolate ganache flows. Not a big deal, but it’s something to keep in mind.
- Pour over the chocolate ganache when the cake has fully cooled.
- Don’t have mint candy? Use crushed candy cane instead.
A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Tried this recipe?
If you do make this recipe, thank you!! It would mean so much if you could leave a comment below. Love to know how you enjoyed it, and it helps other readers too!
Terri
OMG this is beyond fun! I can just imagine how excited my kids would be if I made this -what a great holiday cake!
Dawn - Girl Heart Food
So happy to hear that! Thanks Terri 🙂
[email protected]
Wowsers! That is a show-stopper cake, Dawn and perfect for the holidays (and I am sure very tasty and chocolate-y with those ingredients). The bundt cake pan is lovely and it sure makes it even more attractive with all of those crags filled with ganache and embellishments. I believe that you can say that you were very successful in your goal to ‘Christmas-ify’ this cake (that is a great word!). 🙂
Dawn - Girl Heart Food
Lol! Happy you think so 😉 Thank you so much, Denise!!
Colleen
This cake is calling my name. It’s a chocolate lovers dream, and the crushed candy cane is a perfect festive touch. Can’t wait to make it!
Dawn - Girl Heart Food
Woo hoo! Thanks Colleen! Hope you love it as much as we do 🙂
Isabelle @ Crumb
I am all about the peppermint this time of year, so this cake is pretty much screaming my name. Love the way you’ve layered in the chocolate flavour, from the chocolate chips to the chocolate cake to the chocolate ganache. This is totally a chocoholic’s holiday dream cake!
Dawn - Girl Heart Food
Yay! Thank you Isabelle 🙂 I think so too!
Valentina
Beautiful, Dawn! I’m a big chocolate+peppermint fan, especially during the holiday season. This cake is so fun and festive. I’m in! 🙂 ~Valentina
Dawn - Girl Heart Food
Thank you Valentina! Happy to hear it 😉
David @ Spiced
Yup, this cake would disappear quickly in our house! There would be absolutely no need to freeze this as there wouldn’t be anything left. 🙂 I love using crushed candy canes for dessert toppings during the holidays, and this chocolate bundt cake is a good one. Man, now I’m thinking I need a 2nd cup of coffee and a slice of this cake!
Dawn - Girl Heart Food
Haha..it did in ours 😉 Thanks David!
Haylie / Our Balanced Bowl
Wow, Dawn! This looks mouthwatering!!! I love how moist and decadent this cake looks…and I love the combo of mint and chocolate! You can’t go wrong!! I want this with a big glass of milk. Perfect for the holidays!!
Dawn - Girl Heart Food
Thank you Haylie!! I think so too 😉
Leanne
This looks amazing Dawn! Mint chocolate is so incredible on its own, but this cake is so decadent with the chocolate ganache. And while most bloggers hate to use the word – I’m going to say it – this cake looks so moist! I’m wishing I had a piece in front of me right now to go with my evening cup of tea. If you have some left, I can be there in 10 minutes!! 😉
Dawn - Girl Heart Food
Lol! Thank you Leanne 🙂 I’d totally share with ya!
Marissa
In my opinion you can not go wrong with chocolate and peppermint. Your cake looks totally mouthwatering, Dawn!
Dawn - Girl Heart Food
I agree! Thank you kindly, Marissa!
Kelly | Foodtasia
Dawn, what a beautiful and festive cake! The peppermint ganache sounds so dreamy! Love the molten chocolate chips inside the slices. A chocolate lover’s dream!
Dawn - Girl Heart Food
Thank you so much, Kelly 🙂
Kelsie | the itsy-bitsy kitchen
I love the suggestion to serve this with candy cane ice cream! Although I’m not skipping the ganache :). This is so pretty and festive, Dawn! I hope you saved me a couple of slices! Happy Friday, my dear!
Dawn - Girl Heart Food
Lol! Thank you Kelsie!
Kevin
Wow, this cake looks perfect for a holiday dinner! So moist and rich, and that ganache! Yes please!
Dawn - Girl Heart Food
Thank you Kevin :)!
Katherine | Love In My Oven
Is there anything more holiday than chocolate and peppermint, together in a cake!? This bundt would be such a showstopper at a holiday gathering! You’ve been ON fire (haha) with your recipes lately, Dawn. I’m adding another one to the list of must-try soon!!! Have a great weekend! XO
Dawn - Girl Heart Food
I agree!! Lol! Thank you Katherine! XOXO
Kathy @ Beyond the Chicken Coop
What a perfect cake for the holidays! It is so moist and chocolaty. I love that you’ve use chocolate milk in the cake – talk about an extra dose of chocolate. Such a great idea. Those sprinkles are so fun and festive too!
Dawn - Girl Heart Food
Thank you Kathy! Yes, sprinkles definitely make things waaaay more fun 😉