Chocolate meets peppermint in this birthday cake!
Oh, you love Peppermint Patties? My son is a big, big fan of them and requested a peppermint patty birthday cake as his birthday cake. His birthday was June 2nd so yes, I’m a little late posting this. The cake is long gone, but it was amazing while it lasted.
Let’s just take a minute to talk about how my baby has turned four. How does this happen so fast? He started tae kwon do the day after he turned four and has fallen in love with it. He was nagging to do karate, but they have to be six at the place we were looking at. More than anything I think he really enjoys playing with the other little boys and getting told how awesome he is. You should see the smile on his face when everyone claps for him. He’s just like his father.
Did you see the candles up in the second picture? I let Lucian blow them out. They were the same ones that I nearly burnt my eyebrows off with for my blog birthday cake. He huffed and puffed. I think his addition of spit after 10 minutes of blowing help put them all out. It was a great laugh for me and a great lung exercise for him. It’s the little things that make me bust a gut.
If I made this recipe again, I would get the big bag of mini peppermint patties and shove a bunch of them down into the cake batter. In the directions, I say 6 regular sized peppermint patties though because that’s what I used. I try to stick to telling you how exactly I did the recipe, but next time mini peppermint patties all through that cake. For reals.
- ¾ cup (1½ sticks) salted butter, cubed
- 1 cup boiling water
- 3 T. vegetable oil
- ¾ cup unsweetened cocoa powder
- 1 cup sour cream
- 1 tsp. vanilla extract
- 1 tsp. peppermint extract
- 2 eggs, lightly beaten
- 2 cups cake flour
- 1 + ½ cups granulated sugar
- 1 + ½ tsp. baking soda
- ½ tsp. baking powder
- 6 peppermint patties
- 1 cup butter, room temperature
- ¼ cup powdered coffee creamer
- 1 tsp. peppermint extract
- 3 cups powdered sugar
- 3 T. heavy cream
- 2 cups milk chocolate chips
- ½ cup + 1 T. heavy cream
- 22 mini peppermint patties
- Preheat oven to 350 degrees. Spray two 9 inch cake pans with non-stick cooking spray. Place a piece of parchment paper in the bottom of the pan and spray with non-stick cooking spray.
- In a microwave-safe medium bowl, add in the water and butter. Microwave for 2 and half minutes.
- Add vegetable oil and cocoa powder in the water and whisk until smooth.
- Add sour cream and vanilla extract and continue to whisk until incorporated.
- In a separate bowl, add in cake flour, sugar, baking soda, and baking powder. Whisk until combined.
- Pour the cocoa mixture in with the dry ingredients. Add in the lightly beaten eggs. I add the eggs now because I don't want them to cook in the hot cocoa mixture. Whisk until everything is combined. Try to whisk out most of the lumps.
- Divide the batter into the two 9 inch cake pans. Place the peppermint patties on the top of the batter. You can either cut up the patties or place them whole.
- Bake for 30 minutes or until they're done. Place a toothpick in the center of the cake and if it comes out clean or with moist crumbs it's done. If it comes out with batter, let the cakes bake an additional 3-4 minutes and test the cakes again.
- Let the cake cool in the pan for about 15 minutes and then turn onto a cooling rack to finish cooling.
- In a large mixing bowl, add in the butter, powdered coffee creamer and peppermint extract. Mix on medium until incorporated.
- Add in the powdered sugar and heavy cream and beat on low until the powdered sugar is incorporated.
- Once the powdered sugar is incorporated, turn the mixter on high and beat for 3 minutes until light and fluffy.
- Add the frosting to the cooled cakes. I filled my cakes and then did a very thin layer on the top and sides of the cake. Make sure the sides are filled in.
- Refrigerate for 30 minutes until frosting is hard. Meanwhile make ganache to pour over top of the cake.
- Add the milk chocolate chips and heavy cream to a medium microwave-safe bowl. Place in the microwave for 30 second intervals. Stir after each interval. It will take about three 30 second intervals for the ganache to be completely smooth.
- Set aside to cool for 10 minutes.
- Pour the ganache over the chilled cake. This will leave a nice dripping effect on the sides of the cake.
- Place the mini peppermint patties on the wet top around the edges. Once decorated, place in the fridge. The cake will have to be stored in the fridge because of the ganache.
- Cut and Serve.
What’s kind of birthday cake do you request? Mine is normally a chocolate cake with an extra thick layer of peanut butter frosting. My mama hooks me up every. single. time.