Peppermint Chocolate Cake with White Chocolate French Buttercream•
Posted on December 18 2023
Rated 4.0 stars by 2 users
1 (6") 4 Layer Cake
This incredibly moist chocolate cake from Sloane's Table is infused with peppermint and vanilla for the perfect base, then slathered with the silkiest White Chocolate French Buttercream you'll ever taste! The white chocolate has just the right amount of subtle sweetness, and pairs perfectly with the peppermint. Crushed candy canes on top also add an irresistible crunch!
120g (1 cup) All purpose flour
42g (½ cup) Dutch Process cocoa powder
21g (¼ cup) Black cocoa powder
¾ tsp Baking powder
1 tsp Kosher salt
198g (14 tbsp) Unsalted butter, room temperature
250g (1 ¼ cup) Granulated sugar
2 Eggs, room temperature
2 tsp Peppermint extract
113g (½ cup) Sour cream, room temperature
100g (½ cup) Extra light tasting olive oil
227g (8 oz) Belgian White Chocolate
6 Egg yolks
124g (½ cup + 2 tbsp) Granulated sugar, separated
42g (3 tbsp) Water
1 tsp Pure Vanilla Extract
227 (16g tbsp) Unsalted butter, room temperature
Preheat the oven to 325°F. Grease and line two 6” cake pans with parchment paper.
In a medium bowl, whisk together the flour, cocoa powders, baking powder, and salt. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and sugar for 2-3 minutes until light and fluffy.
Mixing on low speed, add the eggs one at a time. Scrape down the bowl and mix in the vanilla and peppermint extract.
Add half of the dry ingredients and mix until just combined. Mix in the sour cream and oil then the remaining dry ingredients until just combined. Scrape down the bowl to ensure everything is evenly incorporated.
Separate the batter between the prepared cake pans and smooth them out into even layers with an offset spatula.
Bake the cakes for about 35-40 minutes, or until the edges begin to pull away from the sides of the pan and a toothpick inserted comes out clean.
Turn the cakes out onto a wire rack and allow to cool completely.
In a small heat-proof bowl, add the white chocolate and place it over a pot of simmering water. Stir often until fully melted. Remove the bowl from heat and set aside.
Place the egg yolks and 24g (2 tbsp) of granulated sugar in a medium bowl or a bowl of a stand mixer fitted with a whisk attachment. Whisk on high speed until thick and foamy (about 3 minutes) while you heat the sugar and water.
Heat the remaining 100g (½ cup) of granulated sugar and water in a small saucepan over low heat, stirring constantly until the sugar dissolves. Increase the heat to medium and bring to a boil, or until it reaches 240°F.
While the egg yolks are whisking on medium speed, slowly add the sugar syrup into the bowl. Continue mixing until the mixture has cooled down.
Add the butter to the mixture a few cubes at a time, allowing them to fully incorporate before adding more.
Lastly, add the cooled, melted white chocolate and vanilla. Continue mixing on low speed until the buttercream is completely smooth.
Use a serrated knife to cut each cake layer in half, creating four layers.
Place the first cake layer on a cake stand. Use a 3 tablespoon cookie scoop to add 2 scoops of buttercream and spread into an even layer. Repeat with the remaining cake layers.
Add the last cake layer and top with a few more scoops of buttercream. Use an offset spatula to smooth out the top, and spread the excess all over the sides.
Transfer the remaining buttercream to a piping bag with a small star tip. Pipe small dollops around the rim of the cake.
Sprinkle some crushed candy cane pieces on top and gently press handfuls into the bottom of the cake. Enjoy!
Black cocoa powder substitute: If you do not have black cocoa powder, you can use an equal amount of dutch process cocoa powder, making it a total of 63g or ¾ cup.
Bake ahead of time: This cake stays moist, so you can make it ahead of time! Store at room temperature wrapped tightly and stored in an airtight container for 1-2 days, or in the freezer for up to 3 months. If frozen, leave the cake layers out at room temperature overnight, then decorate the following day.
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