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- Mickey Walker
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What are you doing now? – on Apr 15 @ 5:00 pm
Peppermint Patty Cake
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The name of this cake says it all. The richness of chocolate cake is layered with peppermint buttercream, so thick and creamy like a peppermint patty! Finished with a lovely gloss of chocolate ganache this decadent holiday cake is sure to please!
- Prep time: 1 hour
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- Cook time: 40 minutes
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- Total time: 1 hour 40 minutes
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- Servings: 12
- Cake
- 2 cup(s) of Unbleached All Purpose Flour
- 2/3 cup(s) of Cocoa Powder
- 2 tsp. of Baking Powder
- 1 1/2 tsp. of Baking Soda
- 1/2 tsp. of Sea Salt
- 1 1/2 cup(s) of Earth Balance Soymilk
- 1/2 cup(s) of Earth Balance Margarine
- 1 1/2 cup(s) of Cane Sugar
- 2 tsp. of Appe Cider Vinegar
- 2 tsp. of Vanilla Extract
- Peppermint Buttercream
- 1 cup(s) of Earth Balance Shortening
- 1/2 cup(s) of Earth Balance Margarine
- 1/4 cup(s) of Earth Balance Soymilk
- 4 cup(s) of Powdered Sugar
- 1 1/2 tsp. of Peppermint Extract
- Chocolate Ganache
- 12 ounce(s) of Dark Chocolate Chips
- 1 cup(s) of Earth Balance Soymilk
- 2 tbsp. of Earth Balance Buttery Spread
Steps
- Preheat oven to 350 degrees F. Prepare 2 - 8" cake pans by greasing the inside, dust with flour, and line them with parchment paper.
- In a medium bowl, sift together the flour, cocoa powder, baking powder and baking soda. Mix together and set aside.
- In a stand mixer, or using a hand blender, cream together the Earth Balance Margarine, sugar and vanilla extract. When creamy, add in the soymilk, salt and apple cider vinegar. Add in the dry ingredients and mix just until a creamy, thick batter is achieved, but be careful not to overmix. (this would create a more dense cake)
- Pour the batter, divided, into your two cake pans. Bake in the preheated oven for 35-40 minutes. It will be done when the edges just start to pull away from the sides and when the top is touched it lightly it springs back. You can also test with a toothpick if you're unsure. Set aside to cool.
- While the cakes are baking or cooling down, you can make the Peppermint Buttercream. In your stand mixer, cream together the shortening and margarine until creamy and combined. You may need to scrape down the sides to get any chunks into the mix. Slowly start adding the powdered sugar a 1/2 cup at a time, mixing well after each addition. In between adding the powdered sugar, add in splashes of the 1/4 cup of soymilk. Mix very well until the buttercream is fluffy and creamy. Lastly add in the peppermint extract and mix well again.
- Once the cakes are cooled down you will need to trim and slice them. If the cake is rounded a little on the top, trim it so it has a flat surface. You can now spread the buttercream onto each layer and stack them, making sure they are aligned evenly. If you have enough extra, frost the remaining buttercream onto the outside of the cake too. Chill the cake in the freezer for about 30 minutes.
- To make the ganache, put the chocolate chips into a medium sized bowl. In a small saucepan, heat the soymilk and margarine until hot (not boiling). Pour the hot milk over the chocolate and whisk together until all chocolate is melted and no chunks are left.
- Remove the cake from the freezer and put on to a cooling rack, so the ganache can drip off the sides onto a tray underneath. Pour the ganache onto the top of the cake and around the edges, using a spatula to smooth the chocolate as you go. Once finished with the ganache, chill the cake in the refrigerator for 1-2 hours.
- Slice, serve and enjoy! Delicious with a cup of tea or hot chocolate!
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