Double Chocolate Peppermint

Hey lovely humans! Let me introduce you to my new obsession: Double Chocolate Peppermint. Imagine your favorite chocolate treat had a spontaneous holiday fling with a peppermint bark and created this utterly delightful dessert. It’s chocolatey, minty magic in your mouth. Perfect for impressing guests or just devouring alone on the couch with a glass of milk (no judgment here).

Every year, as soon as the weather turns chilly (yes, even when it’s only pretend chilly in Northern California), I whip up a batch of this dreamy dessert. It’s become THE dessert my husband and kids beg for during the holiday freakout. Once, my youngest tried to sneak a piece for breakfast, and who am I to fight that kid’s good taste? It’s the dessert equivalent of wearing cozy sweaters and fuzzy socks — straight-up comfort with a dash of decadent flair. We even brought it to Thanksgiving last year, and everyone forgot about the pumpkin pie. True story.

Why You’ll Love This Double Chocolate Peppermint

– It’s like a winter wonderland party for your taste buds, minus the freezing cold.
– Two words: Double Chocolate. Need I say more?
– You get to crush stuff with a rolling pin. So therapeutic!
– It’s the perfect excuse to eat peppermint outside of toothpaste.

How to Make It

Okay, friends, slip on an apron if you’re fancy, otherwise, just roll up those sleeves and let’s dive into chocolate goodness. So, while your oven gets toasty at 350°F, you’ll want to melt semi-sweet chocolate in a blissful bath over boiling water. (No, seriously, pretend you’re watching a chocolate spa day.) In a bowl, attack some butter with brown sugar until they’re well acquainted. Then casually crack in some eggs — and, I know it’s hard, but don’t eat all the batter at this stage! Mix in our melted chocolate love potion and stir until your arm gets a bit tired. Fold in flour, salt, baking powder (because we obey the baking gods), and add what makes these double chocolate: chunks, more cozy chocolate chunks. Spread this beauty on your baking sheet. Pop it in the oven, and while it bakes, you can contemplate the meaning of peppermint.

Now, while that’s baking to perfection, let’s crumple up candy canes like we’re getting our holiday frustrations out — wrap them in a kitchen towel and whack ‘em good. We’re almost there!

Allow the chocolaty masterpiece to cool slightly. Then, sprinkle that crushed peppermint like edible confetti. Patience is a virtue here, so wait for it to set if you can. Or grab a spoon if you can’t. I won’t tell.

Ingredient Notes

– Semi-Sweet Chocolate: The heart and soul. Melts into a river of chocolaty goodness. Don’t skimp.
– Candy Canes: They’re the festive star! Also great to whack if your day was rough.
– Butter: Because we’re not heartless monsters. Butter is life.

Recipe Steps

1. Preheat oven to 350°F.
2. Melt semi-sweet chocolate over boiling water.
3. Cream butter with brown sugar; add eggs; mix well.
4. Add melted chocolate to the mixture and stir till smooth.
5. Add flour, salt, baking powder, and additional chocolate chunks.
6. Spread on a baking sheet and bake.
7. Crush candy canes and sprinkle over cooled chocolate.

What to Serve It With

Tips & Mistakes

– Let the peppermint set unless impatience is your style (been there!).
– Battering the candy canes without getting too aggressive can be hard but fun. Just don’t let pieces fly into your coffee. Or do, sometimes that’s neat too.

Storage Tips

Throw leftovers in an airtight container (if there are any!). Honestly, though, I’ve been known to eat this bad boy straight from the fridge. Slightly cooler, but still a ‘kick-socks-off’ kind of good. And breakfast! It’s basically breakfast, right?

Variations and Substitutions

Feel free to be wild and switch things up. Swap out some sugar for honey if you want to feel like you’re health-conscious (wink). No peppermint? No problem, toss in some nuts or any candy lying around from Halloween. Just don’t skip the double chocolate, whatever you do — it’s sacrilege.

Frequently Asked Questions

Grab some peppermint, double up on chocolate, and let’s make some magic happen!

Double Chocolate Peppermint

A rich and festive double chocolate peppermint cake, perfect for holiday celebrations.

No ratings yet

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Prep Time: 20 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 55 minutes minutes

Servings: 8

Calories: 120kcal

Ingredients

 

1x2x3x

Main Ingredients

• ▢ 2 cups all-purpose flour
• ▢ 1.5 cups granulated sugar
• ▢ 0.75 cup unsweetened cocoa powder
• ▢ 1 tsp baking powder
• ▢ 0.5 tsp baking soda
• ▢ 0.5 tsp salt
• ▢ 2 large eggs
• ▢ 1 cup buttermilk room temperature
• ▢ 0.5 cup vegetable oil
• ▢ 2 tsp peppermint extract
• ▢ 1 cup semisweet chocolate chips

Instructions

Preparation Steps

• Preheat your oven to 350°F (177°C). Grease and flour a 9-inch round cake pan.
• In a large bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
• In another bowl, whisk eggs, buttermilk, vegetable oil, and peppermint extract until well combined.
• Gradually add wet ingredients to dry ingredients and mix until smooth.
• Fold in the chocolate chips gently.
• Pour batter into prepared pan and bake for 35 minutes or until a toothpick inserted in the center comes out clean.
• Allow cake to cool completely before frosting or serving.

Notes

For an extra festive touch, top with crushed peppermint candies or peppermint buttercream frosting.