milk chocolate frosting

This 6 inch Single Layer Peppermint Chocolate Cake recipe gives you a moist and chocolatey, peppermint-flavored cake! Enjoy it with this light and refreshing peppermint swiss meringue buttercream for the ultimate chocolate-peppermint combo!

Single Layer Chocolate Peppermint Cake

All-Purpose Flour

Sugar

Light Brown Sugar (lightly packed)

Unsweetened Cocoa Powder

tsp Baking Powder

tsp Baking Soda

Salt

Large Egg

Milk

tbsp Vegetable Oil

tsp Peppermint Extract

tbsp Hot Water

Mini Candy Canes (crushed (for cake garnish))

Large Egg Whites

Unsalted Butter

Mini Candy Canes (unwrapped)

Semi-Sweet Chocolate Chips (melted)

tsp Coconut Oil

Holiday Themed Sprinkles

Adjust your oven rack to the 2nd level position (just above center) and preheat your oven to 350ºF. Generously spray a 6 inch cake pan with a flour based baking spray or grease and flour. If you choose, you can also add a 6 inch parchment paper circle to the bottom of the pan as well. Set to the side.

With a small mixing bowl and a whisk, blend together the all-purpose flour, granulated sugar, light brown sugar, unsweetened cocoa powder, baking powder, baking soda, and salt. Set to the side.

In a separate medium-size mixing bowl, whisk together the egg, milk, vegetable oil, vanilla extract, and hot water.

Add the dry ingredients to the wet ingredients and whisk together until just combined. Be careful not to over mix the cake batter.

Pour the cake batter into the prepared cake pan and bake for 25-28 minutes at 350ºF or until an inserted toothpick comes out clean.

Cool the cake in the cake pan for 10 minutes before inverting it onto a wire cooling rack to cool completely.

Once cooled, dust with powdered sugar or frost with this small batch peppermint swiss meringue buttercream, then top with the crushed candy cane bits.

6 inch single layer chocolate cake

Place the egg whites and granulated sugar in a glass or metal mixing bowl (either one that is stand alone or part of a stand mixer), and set over a pot that is filled with 1&quot;-2&quot; of simmering water.

Whisk continuously until the mixture reaches 150ºF and/or the sugar has completely dissolved. You can check this by taking a small amount of the egg white mixture, rubbing it between two fingers. It should be smooth and not gritty in texture.

Carefully remove the mixing bowl from the simmering pot, wipe the bottom off with a towel, and beat the egg white mixture using a hand mixer or your stand mixer fitted with the whisk attachment on medium-high to high speed until it forms the stiff meringue peaks and (this is important) the bottom of the mixing bowl is cool to the touch. This can take anywhere from 10-15 minutes. 

Begin to add the butter one piece at a time, allowing each piece to fully absorb into the meringue mixture. If it looks mushy or curdled, continue to beat on medium-high speed.

After you&#39;ve added in all of the butter, switch out the whisk attachment for the paddle attachment, add in the peppermint extract and salt, then mix anywhere from 5-10 minutes. The meringue buttercream is ready when it is nice and smooth in texture.

Frost your cake once it's completely cooled.

small batch peppermint swiss meringue buttercream (optional)

Adjust your oven rack to the middle or center rack then preheat the oven to 225ºF. Add a silicone baking mat or parchment paper to a baking sheet.

Unwrap the mini candy canes then match 2 together to form a heart shape. Place into the oven to warm the candy canes for 5 minutes.

Remove from the oven and carefully push the candy canes together at each end. Let them cool completely before transferring them to a baking sheet with wax paper. If the candy canes come apart you can reheat them for 5 minutes in the oven.

Transfer the cooled candy cane hearts to a wax paper lined baking sheet. Melt the chocolate chips and coconut oil in a microwaveable safe bowl for 1 minute at full power. Stir, then heat again for 30-45 seconds. Stir once more until the chocolate is fully melted with the coconut oil.

Carefully spoon the melted chocolate into the centers of each candy cane hearts, then top with a few holiday sprinkles. Place into the freezer or refrigerator to let the candy cane hearts set.

Candy cane hearts can be used as a garnish for cake or can be placed in candy bags to give out for the holidays!

candy cane hearts garnish

This chocolate buttercream frosting recipe only uses seven ingredients! It&#x27;s so easy to make and delicious you&#x27;ll never buy frosting again!!

Chocolate Buttercream Frosting

sifted, unsweetened baking cocoa (80 grams)

tsp vanilla extract (4 grams)

tsp fine table salt (3 grams)

sugar (625 grams)

heavy cream, room temperature (180 grams)

milk chocolate chips, melted and cooled (230 grams)

Electric hand mixer or stand mixer

Rubber Spatula

Beat the butter on a medium speed for...

Beat the butter on a medium speed for 30 seconds with a paddle attachment until smooth. 

Add in the sifted cocoa powder, vanilla extract...

Add in the sifted cocoa powder, vanilla extract and salt, and mix on low until the ingredients are fully incorporated.

Slowly mix in the powdered sugar. Half way...

Slowly mix in the powdered sugar. Half way through, add in the heavy cream to make the frosting easier to mix. Scrape the sides and bottom of the bowl as needed with a rubber spatula.

Mix in the cooled, melted chocolate on a...

Mix in the cooled, melted chocolate on a low speed until the ingredients are fully incorporated and the desired consistency is reached.

To make the frosting extra smooth, stir by...

To make the frosting extra smooth, stir by hand with a rubber spatula for a couple minutes. Push the frosting back and forth to work out any extra air that was incorporated while the frosting was being mixed. Cover with plastic wrap to prevent crusting and set aside.

Repeat step 5 and stir the frosting by...

Repeat step 5 and stir the frosting by hand again right before you use it. Sometimes as frosting sits it develops air bubbles. Giving it a good stir helps make sure it stays silky smooth before you add it to your cake or cupcakes.

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Love chocolate?? Then this death my chocolate cake recipe is for you! It's made with moist chocolate cake layers and decadent dark chocolate buttercream.

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