Esta Pastel de chocolate y menta is a festive Christmas cake that is super easy to prepare in less than 10 minutes. It has a moist chocolate crumb topped with a smooth peppermint vanilla frosting and crunchy candy cane pieces.
When it’s the holiday season, I like to make very Christmassy recipes, like my Tarta navideña vegana, Galletas de menta y nieve o La menta del chocolate caliente. So to continue this (necessary) trend, I decided to transform my various cake recipes into a Chocolate Peppermint Cake.
This cake recipe is absolutely amazing. It has a soft and delicate chocolate crumb with a subtle peppermint flavor and is topped with a rich peppermint-loaded frosting.
Aunque la receta completa está justo debajo, no te pierdas todos mis consejos más abajo, que incluyen sustituciones de ingredientes, mis trucos de cocina y fotos paso a paso.
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Pastel de chocolate y menta
Ingredientes
- 1 ½ taza de Harina con levadura - Notas 1
- 1 taza de Azúcar de caña sin refinar - Notas 2
- 1 taza de Agua
- ⅓ taza de Aceite de oliva de sabor suave - Notas 3
- ⅓ taza de Cacao en polvo sin azúcar
- 1 cucharadita de Extracto de vainilla
- ½ cucharadita de Salt
- ¼ cucharadita de Extracto de menta
Peppermint frosting
- ½ taza de Mantequilla sin lácteos (sin sal)
- 1 ½ taza de Azúcar en polvo
- 2 cucharadas de Leche de almendras
- ¼ cucharadita de Extracto de menta
- 2-3 Candy Cane - Notas 4
Instrucciones para la impresión en alta definición
- Preheat the oven to 350°F (180°C). Line an 8-inch baking pan with parchment paper. Slightly oil the paper with cooking oil spray. Set aside.
- In a large mixing bowl, whisk, self-rising flour, sugar, unsweetened cocoa powder, and salt.
- Whisk in water, light olive oil, vanilla extract, and peppermint extract.
- Pour the batter into the prepared pan and bake the cake for 25-30 minutes until a toothpick inserted in the center of the cake comes out clean.
- Let the cake cool down on a cooling rack at room temperature for 1-2 hours or until cold to the touch before adding any frosting.
Peppermint Frosting
- Place 2-3 candy canes in a Ziploc bag, close the bag tightly, and whack it with a wooden rolling pin on a sturdy surface like a thick wooden board, not your benchtop. Stop when the candy cane forms pieces and powder. Set aside.
- In a large mixing bowl or the bowl of your stand mixer, beat the softened vegan butter until pale and creamy for about 1 minute. Use the paddle attachment or an electric beater.
- Beat in the powdered sugar, adding almond milk gradually until creamy and smooth.
- Beat in the peppermint extract and crushed candy canes.
- Spread on top of the cooled chocolate cake and add extra pieces of candy cane to decorate.
Notas
Nutrición
Ingredientes y sustituciones
You don’t need too many ingredients for this cake.
- Harina con levadura – For homemade self-rising flour, combine 1 ½ cups of all-purpose flour with 2 ½ teaspoons of baking powder. For a gluten-free option, use my convertidor sin gluten, pero no olvides el polvo para hornear.
- Sugar – Granulated sugar or any sweetener works well. For a less sweet cake, reduce to ¾ cup.
- Cacao en polvo sin azúcar – Dutch-processed cocoa will enhance the richness, but any cocoa works.
- Aceite de oliva ligero – Substitute with avocado oil or vegetable oil for a mild flavor.
- Extracto de menta – Adjust the quantity according to your preference for mint intensity.
- Extracto de vainilla – Balances the peppermint flavor and enhances the sweetness.
- Mantequilla vegana – Softened for a smooth, creamy texture. You can also use margarine.
- Azúcar en polvo – Use sifted powdered sugar for a lump-free frosting.
- Leche de almendras – Almond milk adds moisture to the frosting. Swap with soy or oat milk if preferred.
- Bastones de caramelo – Organic or vegan candy canes work best. Adjust the amount of crushed candy canes based on sweetness and crunch preference.
How to Make Chocolate Peppermint Cake
Here are photos of the key steps to make this Christmas cake.
Mezcla los ingredientes secos en un bol grande.
Whisk the liquid ingredients into the dry ingredients.
Stir the batter until it’s just combined.
Pour the cake batter into a square pan lined with parchment paper.
Let the cake cool down for a a few minutes while starting the frosting.
Beat the vegan butter in a stand mixer before incorporating the sugar and then the crushed candy canes.
Place dollops of peppermint frosting on the cooled down cake.
Spread the frosting all over the cake before slicing it.
Consejos de repostería de Carine
Here are a few more tips to make a perfect cake every single time.
- Prevent Over-Baking: Check the cake after 25 minutes to avoid drying out the crumb.
- Foil Hack: If the cake top browns too quickly, cover it loosely with foil halfway through baking.
- Consejo para preparar con antelación: Prepare the cake a day in advance, and store it unfrosted at room temperature. Frost just before serving for the best results.
Sugerencias de almacenamiento
- Temperatura ambiente: Store the cake in an airtight container for up to 2 days.
- Refrigerador: Keeps well in the fridge for up to 5 days.
- Congelador: Freeze unfrosted for up to 1 month. Thaw overnight in the fridge and frost before serving.
made it for my son’s 29th birthday he loved it
This is now my favorite cake recipe
This. Was. Delicious. Never thought of doing this. The combo of candy cane and peppermint was amazing
Thank you, my kids devoured the cake. Must have been really good because all I had left was crumbs