- The batter comes together quickly with simple pantry staples—no fancy equipment or baking techniques required!
- Swapping half of the flour for whole-wheat flour increases the fiber content of this cake.
- This easy cake can be made up to two days ahead, saving time during the busy holiday season.
For a dessert that feels as impressive as it tastes, look no further than this Chocolate-Peppermint Cake. Each slice is deeply chocolaty yet balanced with a refreshing hint of mint. Pantry staples help keep the batter simple to prepare, while also helping you avoid a trip to the grocery store during the busy season! Both the cake and frosting can be made ahead, so you can prep this in advance and free up precious oven space for the main meal. When it’s time to serve, simply frost, garnish and watch this festive centerpiece steal the show. Read on for our best tips and tricks below for making this impressive cake part of your next holiday meal.
Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
- When combining the wet and dry ingredients for the cake, mix only until just combined. Overmixing can lead to a tough, dry cake.
- Hot coffee helps intensify the chocolate flavor. Decaf coffee works just as well, if you’re avoiding caffeine.
- The crushed peppermints look and taste best when added just before serving. To prep ahead, store the crushed candy in an airtight container until ready to use.
- Sifting the confectioners’ sugar for the buttercream prevents lumps and ensures a super-smooth, fluffy frosting.
Nutrition Notes
- Cocoa powder comes from dried and roasted cocoa beans that are ground to create a powder. Most cocoa powders are made from 100% cacao and contain high amounts of flavonoids that can help improve blood flow to the heart and brain while lowering blood pressure. Cocoa also contains an active ingredient called theobromine that has effects similar to caffeine, without the jitters.
- Peppermint extract not only provides minty fresh breath, but has been shown to have digestive benefits, thanks to peppermint’s relaxing effect on the digestive system. The menthol in peppermint helps to increase blood flow, which may improve focus and concentration and, like the theobromine in cocoa, can have similar benefits to caffeine without the crash.
- Whole-wheat flour comes from milled wheat berries with the nutrient-dense bran and germ intact, making it higher in fiber and nutrients like iron, magnesium and vitamin B6 compared to all-purpose flour. Because whole wheat flour is denser than all-purpose flour, doing a 50/50 mixture of the two provides the nutritional benefits without adversely affecting the texture of your baked goods.
- Butter does provide a moderate source of fat-soluble vitamin A, but otherwise is considered a source of saturated fat that should be consumed in moderation. Fats like butter can actually increase the satiety of desserts, making them more filling, and also can help slow blood sugar absorption.
Photographer: Fred Hardy, Food Stylist: Emily Nabors Hall, Prop Stylist: Lindsey Lower.
