Include in Print View:

Peppermint Chocolate Cake

Peppermint Chocolate Cake recipe image
This Peppermint Chocolate Cake is a delightful fusion of deep cocoa flavors and refreshing minty notes. The secret lies in steeping peppermint tea bags to create a fragrant liquid that melts into the unsweetened chocolate and butter. The result is a tender, moist crumb that isn't overly sweet, allowing the complexity of the tea to shine through. The addition of yogurt ensures a soft texture, while whipped egg whites give the cake a light, airy lift. Perfect for holiday gatherings, afternoon tea, or as a sophisticated dessert for special occasions, this cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. Its a unique twist on classic chocolate cake that will impress guests and satisfy any sweet tooth.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 8
Calories: 2125.3
Dietary: Vegetarian
Description
This Peppermint Chocolate Cake is a delightful fusion of deep cocoa flavors and refreshing minty notes. The secret lies in steeping peppermint tea bags to create a fragrant liquid that melts into the unsweetened chocolate and butter. The result is a tender, moist crumb that isn't overly sweet, allowing the complexity of the tea to shine through. The addition of yogurt ensures a soft texture, while whipped egg whites give the cake a light, airy lift. Perfect for holiday gatherings, afternoon tea, or as a sophisticated dessert for special occasions, this cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. Its a unique twist on classic chocolate cake that will impress guests and satisfy any sweet tooth.
Ingredients
  • 6 Peppermint Tea bags
  • 1 cup Water
  • 3 ounce Unsweetened chocolate
  • 1/2 cup Butter; salted
  • 2 cup Sugar
  • 2 Eggs; separated
  • 1 teaspoon Baking soda
  • 1/2 cup Plain yogurt
  • 2 cup Flour
  • 1 teaspoon Baking powder
Directions
  1. 1
    Preheat oven to 350F (175C). Grease and flour two 8-inch round cake pans or one 9x13 inch baking pan.
  2. 2
    Bring 1 cup of water to a boil in a small saucepan. Remove from heat and add 6 peppermint tea bags.
  3. 3
    Let the tea steep for 5 minutes to extract the flavor.
  4. 4
    Remove the tea bags, squeezing any excess liquid from them back into the pan.
  5. 5
    Place unsweetened chocolate and butter in a large heat-proof bowl.
  6. 6
    Pour the hot peppermint tea over the chocolate and butter. Let sit for 1 minute, then whisk until completely smooth and melted.
  7. 7
    Stir in sugar and egg yolks until well combined.
  8. 8
    In a small separate bowl, mix baking soda and plain yogurt. Let it sit for a minute to activate, then stir into the chocolate mixture.
  9. 9
    Sift flour and baking powder together, then fold into the batter until just combined. Do not overmix.
  10. 10
    In a clean, dry bowl, whip egg whites until stiff peaks form.
  11. 11
    Gently fold the whipped egg whites into the chocolate batter in two additions, being careful not to deflate the mixture.
  12. 12
    Pour the batter evenly into the prepared pans.
  13. 13
    Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean.
  14. 14
    Allow cakes to cool in the pans for 10 minutes, then remove to wire racks to cool completely.
  15. 15
    Dust generously with powdered sugar before serving.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 2125.3kcal
% Daily Value *
Total Fat 49.0g76%
Saturated Fat 29.6g148%
Cholesterol 67.8mg23%
Sodium 402.4mg17%
Total Carbohydrate 405.7g136%
Dietary Fiber 11.5g46%
Sugars 304.8g
Protein 17.0g34%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a stronger mint flavor, use high-quality peppermint tea or add a few drops of pure peppermint extract to the batter after mixing in the egg whites.

Ensure the egg whites are whipped in a completely clean, grease-free bowl to achieve maximum volume and stability.

This cake is best served fresh but can be stored in an airtight container at room temperature for up to 2 days. For longer storage, wrap tightly and refrigerate for up to 5 days.

You can substitute plain yogurt with buttermilk for a similar tangy flavor and moist texture.

The powdered sugar dusting is traditional and adds a delicate sweetness without overpowering the mint-chocolate flavor. Avoid glazing if you prefer a more rustic presentation.

Keywords: peppermint, chocolate, cake, tea, mint, baking, dessert, yogurt, eggs, flour, butter, sugar, moist, rich, holiday, christmas, tea-infused, powdered sugar, whipped egg whites, homemade
Read it online: https://www.chefs-mate.com/recipe/peppermint-chocolate-cake/