Need a last minute holiday dessert that is guaranteed to stun your guests? Look no further than this Dark Chocolate Cake with a White Chocolate Peppermint Swiss Meringue Buttercream. The cake is super moist and pairs beautifully with this light, peppermint chocolate frosting. You can easily divide the frosting and dye it whatever color you like, have fun with it!
Let’s talk about this chocolate cake. Everyone needs a good basic chocolate cake recipe that you can easily whip together. This is that recipe for me! To add depth I added both hot coffee and instant espresso powder, and the moisture comes from buttermilk, eggs and vegetable oil. I also used dark cocoa powder instead of normal, again to enhance that deep cocoa flavor. I like to pair this cake with different frostings like raspberry or Nutella, sometimes even Oreo! Overall it’s a great dark chocolate cake that doesn’t disappoint on flavor, no matter what frosting you pair it with 🙂
Now I want to talk about this White Chocolate Peppermint Swiss Meringue Buttercream. A Swiss Meringue buttercream may seem intimidating, but it’s actually super easy! The biggest mistake people make is not cooking down the sugar long enough. You don’t want to stop cooking the egg whites/sugar mixture until all of the granules of sugar are smooth. This can take anywhere from 3-5 minutes so be patient! In a small pot simmer water which you will cook your egg whites and sugar over in a bowl. This creates the smoothest, lightest buttercream and is so easy to customize and add different flavors to. If you have a cooking thermometer, bring the mixture up to 140 degrees. If you don’t have one, (oryou’re lazy like me and don’t feel like dirtying one more thing 😉 ) rub a small amount of the mixture between your index finger and thumb. If you can still feel the granules of sugar, keep cooking! You’ll know it’s done once the mixture is entirely smooth.
I like to divide up my buttercream and dye it different colors to create the above effect. I thought it was perfect for a holiday party until my husband mentioned it looked like a Valentines Day cake 🙁 Either way, get creative with the different colors and tips you use to decorate, or just spread it on thick 🙂 Enjoy and please share your thoughts in the comment section below!
Dark Chocolate Cake with White Chocolate Peppermint Swiss Meringue Buttercream
Ingredients
For the Dark Chocolate Cake
- 2 cups granulated sugar
- ¼ cup light brown sugar
- 1 tsp vanilla extract
- ¼ cup + 2 tbsp vegetable oil
- ¾ tsp instant espresso powder
- 1 ¾ cup all-purpose flour
- ¾ cup dark chocolate cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp kosher salt
- 1 cup buttermilk
- 2 eggs
- 1 cup hot coffee
For the White Chocolate Peppermint Swiss Meringue
- 6 large egg whites
- 2 cups granulated sugar
- 1 ¾ cups salted butter room temperature
- 8 oz white chocolate melted, room temperature
- 1 tsp peppermint extract
Instructions
For the Dark Chocolate Cake:
- Grease a 9×13 pan and set aside. Preheat the oven to 350°
- Add both sugars, vanilla extract, vegetable oil and espresso powder to the bowl of a stand mixer and mix on low until combined, about 30 seconds.
- In a medium bowl, sift together flour, cocoa, baking soda and baking powder. While the mixer is on low, slowly add the dry ingredients to the mixer until combined. Add salt and mix for 1 minute.
- Add in buttermilk and then eggs, then mix again on low until combined. Finally add the coffee and mix until the batter comes together, about 30 seconds.
- Pour into the prepped pan and bake for 25-30 minutes, or until you can insert a toothpick and it comes out clean.
For the White Chocolate Peppermint Swiss Meringue:
- Bring a medium pot of water to a simmer on the stove. To a medium bowl add sugar and egg whites, and place over the pot. Stir constantly until the mixture comes to 140°. If you don't have a thermometer, rub a small amount of the mixture in between your fingers. When you can no longer feel the granules of sugar and it's completely smooth, it's ready!
- Add egg mixture to the bowl of a stand mixture and beat on high for 5-8 minutes, or until the outside of the bowl is room temperature and soft peaks start to form. Beat on a medium high speed and add butter, 1 tablespoon at a time, until combined. Add in room temperature melted white chocolate and peppermint extract, and beat on high until stiff peaks start to form, 3-5 minutes.
- Once the cake has cooled, top with the Swiss meringue buttercream!
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