Peppermint Chocolate Cake with White Chocolate French Buttercream

Name: Peppermint Chocolate Cake with White Chocolate French Buttercream
Yield: 1 (6") 4 Layer Cake
Cuisine: Cakes
Ingredients: 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

Loaded with velvety chocolate and refreshing peppermint, this luscious Peppermint Chocolate Cake with White Chocolate French Buttercream is a welcome treat at any holiday table. Complete with a generous sprinkle of crushed candy canes, Buddy the Elf himself couldn't resist!

Filed in: Categories - Cake & Cupcakes, Categories - Frosting & Icing, Flavors - Chocolate, Ingredients - Chocolate, Seasonal - Christmas, Seasonal - Winter

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Peppermint Chocolate Cake with White Chocolate French Buttercream

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