Peppermint Bark Chocolate Cake

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Get ready to impress. The cake is a dense chocolate cake that is not overly sweet. The white chocolate ganache is a light and airy, sweet topping that really hits the spot. The broken peppermint bark really makes it ready for the holidays.

Prep Time40

Cook Time30

Total Time1 10

Course: Dessert

Cuisine: American, French

Keyword: dessert, cake, ganache, holidays, peppermint bark

Servings: cake

Calories: 5689kcal

Ingredients

Whipped White Chocolate Ganache

4 oz Heavy Whipping Cream
4 oz White Baking Chocolate
8 oz Heavy Whipping Cream at room temperature
? tsp Salt

Single Layer Chocolate Cake

1 cup All purpose flour
2 tsp Baking Powder
6 TBSP Unsweetened Cocoa Powder
2 TBSP Ground Instant Espresso
¼ tsp Salt
½ cup Butter at room temperature
¾ cup Sugar
1 Egg
1 tsp Vanilla Extract
¾ cup Milk at room temperature 1%, 2% or Whole Milk
1 cup Chocolate Chips Semi-Sweet or Dark Chocolate

Peppermint Bark

7 oz Peppermint Bark

Instructions

Make the White Chocolate Ganache: In a small saucepan over medium low heat, add 4oz (1/2 cup) of Heavy Whipping Cream. Heat it until hot to touch, but not boiling. Remove from heat and immediately add in the 4 oz of white chocolate. Stir until it is fully melted without and lumps. Pour the white chocolate ganache into a bowl and refrigerate for at least an hour (while you make your cake and it has time to cool).
4 oz Heavy Whipping Cream, 4 oz White Baking Chocolate
Pour the white chocolate ganache into a bowl and refrigerate for at least an hour.
Preheat your oven to 350F. Spray your 9 inch baking pan with cooking spray and place a piece of parchment paper on the cake pan, lightly spray again.
Prepare the Cake: In a bowl, whisk together the flour, baking powder, cocoa powder, espresso, and salt, set aside.
1 cup All purpose flour, 2 tsp Baking Powder, 6 TBSP Unsweetened Cocoa Powder, 2 TBSP Ground Instant Espresso, ¼ tsp Salt
Using a stand mixer with a paddle attachment or a hand mixer, cream together the butter, and sugar until it's smooth, fluffy and a pale yellow, about 2 minutes. Add in the egg and vanilla extract and mix together until it is fully incorporated.
½ cup Butter at room temperature, ¾ cup Sugar, 1 Egg, 1 tsp Vanilla Extract
Divide your flour mixture into thirds and the milk into half. You will want to alternate folding in your flour and milk into the butter and sugar mixture, ending with flour, see blog for additional notes.
Gently stir in the chocolate chips.
¾ cup Milk at room temperature, 1 cup Chocolate Chips
Add the cake batter into the prepared pan, spread around so that it is even. Drop the pan once or twice onto the counter to let the batter even out.
Bake at 350F for 30 minutes, until a toothpick comes out clean. Let is cool on a wire rack. Once cool, turn the pan upside down and pop it out of the cake pan (optional).
Finish the Whipped White Chocolate Ganache: Take the cooled white chocolate ganache out of the fridge. Using a stand mixer with a whisk attachment or a hand mixer, whip the white chocolate ganache until it starts to thicken, with the mixer on low, slowly pour in the remaining 8oz (1 cup) of heavy cream and a pinch of salt. Once all of the cream has been added, turn the mixer on medium-high until it forms a medium soft peak.
8 oz Heavy Whipping Cream at room temperature, ? tsp Salt
Pour the whipped white chocolate ganache over the top of the cake and spread it around carefully so that it keeps its perfectly airy fluff. Loosely spread it across the top allowing it to spill over onto the side of the cake
Put the peppermint bark into a large zip lock bag and with a rolling pin, hit it to break it up into pieces. Top the cake with all of the broken peppermint bark.
7 oz Peppermint Bark

Nutrition