Peppermint Bark Chocolate Cake

Submitted by SSB's Peppermint Bark Chocolate Cake
Submitted by SSB's Peppermint Bark Chocolate Cake




2 cups of light brown sugar
¾ cup of granulated sugar
¾ cup of vegetable oil
3 eggs
2⅔ cups of flour
2¼ teaspoon of baking powder
2¼ teaspoon of baking soda
1½ teaspoon of salt
1½ cups of milk
1 teaspoon of vanilla extract
½ teaspoon of peppermint extract
1 tablespoon of brewed coffee
1 cup of cocoa powder
1½ of hot water

12oz of cream cheese, room temperature
12 tablespoon of unsalted butter, room temperature
2 teaspoon of vanilla extract
3 cups of confectioner's sugar
Green food coloring

Optional Peppermint Bark:
2 cups of good quality white chocolate (chopped)
5-6 candy canes (rough chopped)

Nutritional information

No nutrition information available


Line a cookie sheet with parchment or wax paper. Place white chocolate in a double boiler. While chocolate is melting, place candy canes into a plastic bag. Using a rolling pin, crush candy canes into very small pieces. Stir white chocolate until smooth and completely melted. Pour white chocolate onto parchment or waxed paper. Spread chocolate to a thin layer, about ½ inch thick. Sprinkle crushed candy canes onto melted chocolate. Lightly press candy canes into the chocolate. Place cookie sheet into refrigerator until chocolate set and hardens. Preheat oven to 350ºF. Grease and flour 3 nine inch cake pans.

In a stand mixer, cream together brown sugar, granulated sugar, and vegetable oil. Add eggs to the mixture one at a time. In a separate medium size bowl, sift or whisk together the flour, baking powder, baking soda and salt. In a measuring cup combine milk, vanilla extract, peppermint extract and coffee. To the egg mixture, add flour mixture and milk mixture, alternating, beginning and ending with the flour mixture. In a small bowl stir together the cocoa and hot water. Add cocoa slowly to the remaining ingredients. Divide evenly and place cake mixture in the 3 cake pans.

Bake for about 20-25 minutes, or until cake tester comes out clean. Allow cake to cool completely. While cake is baking in a large bowl, whip together cream cheese and butter for about 5 minutes. Add vanilla extract. Add confectioner’s sugar slowly to the cream cheese mixture. Add food coloring (optional). Once everything is combined, break up peppermint bark into bite size pieces. Make sure to reserve some bark for decorating the cake. Stir peppermint bark into the frosting. Frost cake. Sprinkle additional peppermint bark onto the top of the cake.