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Chocolate Cake with Peppermint Stracciatella Buttercream
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Chocolate Cake with Peppermint Stracciatella Buttercream

A moist one layer Chocolate Cake smothered in a Peppermint Stracciatella Buttercream, topped with extra flaked chocolate and crushed peppermint candy canes.

Course Dessert, Snack
Cuisine American, Italian
Keyword Chocolate Cake, Christmas Cake, Holiday Baking, Peppermint Stracciatella Buttercream
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 9 Squares
Author Jennifer Preston

Ingredients

Chocolate Cake

  • 1 cup Sugar white or cane
  • 3/4 cup + 2 TB All-Purpose Flour
  • 1/4 cup + 2 TB Cocoa Powder unsweetened
  • 3/4 tsp Baking Soda
  • 3/4 tsp Baking Powder
  • 1/2 tsp Salt
  • 1 Egg large
  • 1/2 cup Milk
  • 1/4 cup Vegetable Oil I use Avocado Oil
  • 1 tsp Vanilla Extract
  • 1/2 cup Coffee or Water boiling

Peppermint Stracciatella Buttercream Frosting

  • 1/2 cup Butter softened to room temp
  • 2 1/2 cups Confectioners Sugar
  • 1/2 tsp Vanilla Extract
  • 1/4-1/2 tsp Peppermint Extract add a little at a time to taste
  • 5-6 tsp Milk
  • a pinch of Salt
  • 3 TB Semi-Sweet or Dark Baking Chocolate chopped

Instructions

Chocolate Cake

  1. Preheat oven to 350 degrees F. Grease and flour an 8x8 square baking dish.

  2. In a medium bowl/or stand mixer bowl, mix together the sugar, flour, cocoa powder, baking soda, baking powder, and salt.

  3. Once combined, add the egg, milk, oil, vanilla, and mix on medium speed for 3 minutes. scrape down the bowl with a spatula halfway through.

  4. Remove bowl from stand mixer and stir in boiling coffee/or water by hand with a spatula until evenly incorporated and smooth. Pour mixture into prepared pan.

  5. Bake for 30-35 minutes, or until toothpick comes out of centre clean. Place pan on cooling rack and allow to cool completely before frosting it.

Whipping up the Peppermint Stracciatella Buttercream Frosting

  1. Put softened butter into a bowl of stand-mixer and using the paddle attachment cream butter at medium speed until smooth, fluffy, and whiter in color. At least 2 minutes.

  2. Stop mixer and scrape down sides with spatula. Add in the confectioners sugar, vanilla extract, peppermint extract, milk, and a pinch of salt. Mix on low until incorporated, then increase speed to medium-high and mix for at least 2 minutes until fluffy and smooth.

  3. Taste buttercream to make sure it has enough peppermint flavour. If buttercream is too stiff, add more milk; if it's too soft, add more powdered sugar.

  4. Remove bowl from stand-mixer and using a spatula, and gently fold in chopped chocolate. Use a spatula to evenly smooth Peppermint Stracciatella Buttercream on the cooled chocolate cake.

  5. Top with extra chocolate flakes and crushed candy canes. (I crushed candy canes by sealing them in a ziplock bag, then pounding my heavy marble rolling pin on them--works like a charm!)