Blog | Weekly Specials

Chocolate Peppermint Cake

Baby, it’s cold outside but the desserts are plentiful and the fire is a cracklin.’ Warm up a chilly winter night with a taste of heaven.

Chocolate Peppermint Cake

Recipe by Chef Bryan

  • 1 lb semisweet chocolate, chopped
  • 1/2 lbs unsalted butter
  • 1 Tbsp orange zest
  • 2 tsp vanilla extract
  • 8 eggs
  • 1/4 cup sugar
  • 1/2 cup crushed peppermint candy
  • 3/4 cup whipping cream
  • 2 Tbsp powdered sugar

Preheat oven to 375°.

Combine the chocolate, butter, orange zest and vanilla in the top of a double boiler. Heat the mixture, stirring occasionally, until fully melted and smooth, about 5 minutes. Set aside to cool while preparing the eggs.

Combine the eggs and sugar in a bowl and whip until double in volume. Fold the egg mixture into the chocolate-butter mixture until well blended.

Spoon the chocolate batter into a buttered prepared 10” round pan and bake until the cake has puffed up nicely and a toothpick inserted in the center comes out nearly clean, about 25 minutes.

While the cake is baking, whisk together whipping cream and powdered sugar until thick enough to hold its shape when scooped up. Refrigerate until ready to serve.

Cut the cake into wedges and top each with a generous dollop of the whipped cream. Sprinkle the crushed peppermint candy over and serve.



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