Christmas Chocolate Peppermint Drip Cake
Ingredients
Chocolate Cake
• 2 cups all-purpose flour
• 1 ¾ cups granulated sugar
• ¾ cup unsweetened cocoa powder
• 1 ½ tsp baking powder
• 1 ½ tsp baking soda
• 1 tsp salt
• 2 large eggs
• 1 cup whole milk
• ½ cup vegetable oil
• 2 tsp vanilla extract
• 1 cup hot coffee or hot water
•
Peppermint Buttercream
• 1 ½ cups unsalted butter, softened
• 4 cups powdered sugar
• 2–3 tbsp heavy cream or milk
• 1 tsp vanilla extract
• ½ tsp peppermint extract
•
Chocolate Drip
• 1 cup semi-sweet chocolate chips
• ½ cup heavy cream
•
Decoration
• White chocolate snowflake
• Crushed peppermint candies
• Whipped buttercream swirls
Instructions
• Make the Cake
• Preheat oven to 350°F (175°C). Grease two 8-inch cake pans.
• In a bowl, mix flour, sugar, cocoa powder, baking powder, baking soda, and salt.
• Add eggs, milk, oil, and vanilla. Mix until smooth.
• Slowly stir in hot coffee.
• Divide batter into pans and bake 30–35 minutes.
• Let cakes cool completely.
• Prepare Buttercream
• Beat butter until creamy.
• Gradually add powdered sugar.
• Add cream, vanilla, and peppermint extract.
• Beat until light and fluffy.
• Assemble the Cake
• Place one cake layer on a plate and spread buttercream.
• Add second layer and frost the entire cake smoothly.
• Make Chocolate Drip
• Heat cream until warm (not boiling).
• Pour over chocolate chips and stir until smooth.
• Let cool slightly, then drip over the cake edges.
• Decorate
• Pipe buttercream swirls around the top.
• Add crushed peppermint and a white chocolate snowflake in the center.
