ito Cake na may Tsokolate na Peppermint 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 Vegan na Keyk na Pamasko, Mga Peppermint Snowball Cookies, O Peppermint Mainit na Tsokolate. 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.
Bagama't nasa ibaba lang ang buong recipe, huwag palampasin ang lahat ng aking mga tip sa ibaba, kabilang ang mga pagpapalit ng sangkap, mga tip sa pagluluto, at mga sunud-sunod na larawan!
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Cake na may Tsokolate na Peppermint
Ingredients
- 1 ½ tasa Harinang Kusang Tumataas - Tandaan 1
- 1 tasa Hindi Pinong Cane Sugar - Tandaan 2
- 1 tasa tubig
- ⅓ tasa Banayad na Lasa ng Langis ng Oliba - Tandaan 3
- ⅓ tasa Unsweetened kakaw pulbos
- 1 kutsarita Vanilla Extract
- ½ kutsarita Asin
- ¼ kutsarita Extract ng Peppermint
Peppermint frosting
- ½ tasa Mantikilya na Walang Gatas (Walang Asin)
- 1 ½ tasa Pulbos na Asukal
- 2 tablespoons Almond Milk
- ¼ kutsarita Extract ng Peppermint
- 2-3 Candy Cane - Tandaan 4
tagubilin
- 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.
Mga Tala
Pagkain
Ingredients at Substitutions
You don’t need too many ingredients for this cake.
- Harinang Kusang Tumataas – 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 converter na walang gluten, pero huwag kalimutan ang baking powder.
- Asukal – Granulated sugar or any sweetener works well. For a less sweet cake, reduce to ¾ cup.
- Unsweetened kakaw pulbos – Dutch-processed cocoa will enhance the richness, but any cocoa works.
- Banayad na Langis ng Oliba – Substitute with avocado oil or vegetable oil for a mild flavor.
- Extract ng Peppermint – Adjust the quantity according to your preference for mint intensity.
- Vanilla Extract – Balances the peppermint flavor and enhances the sweetness.
- Mantikilya na Vegan – Softened for a smooth, creamy texture. You can also use margarine.
- Pulbos na Asukal – Use sifted powdered sugar for a lump-free frosting.
- Almond Milk – Almond milk adds moisture to the frosting. Swap with soy or oat milk if preferred.
- mga baston ng kendi – 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.
Pagsamahin ang mga tuyong sangkap sa isang malaking mangkok.
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.
Mga Tip sa Pagbe-bake ni 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.
- Tip sa Paghahanda nang Maaga: Prepare the cake a day in advance, and store it unfrosted at room temperature. Frost just before serving for the best results.
Mga Mungkahi sa Imbakan
- Temperatura ng Silid: Store the cake in an airtight container for up to 2 days.
- Refrigerator: Keeps well in the fridge for up to 5 days.
- Freezer: 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