Chocolate + Peppermint = Big, Mega, Super Love for me. Maybe that’s why I use the combination in everything from truffles to pretzels to cookies during the holiday season. Actually, let’s be real. That’s definitely why.
Still, despite one attempt at putting it in a cake (it was okay, but not good enough for the blog), I have largely skipped over the chocolate cake + peppermint variation. Until now, that is.
Meet Chocolate Peppermint Cake in a Jar. It’s a moist, airy cake with a secret layer of peppermint cream near the bottom. And it’s topped with a rich dark chocolate ganache and a sprinkle of crushed candy cane. And yes, it’s absolutely delicious. If you love these flavors, you will be in heaven with this cake.
Creating this recipe so that it was just right was a challenge. There was a moment earlier this week where I thought it might defeat me. I couldn’t get the peppermint center to behave. It kept melting to the bottom, leaving a flavorful cake that was good, until you got to the bottom where it was too stuck to the jar to enjoy. In the end, I found that the peppermint patty wants to be toward the bottom no matter what — but by freezing it and adding it frozen to the cake (and carefully timing it), the peppermint layer remains in tact … a super surprise as you reach the end of eating.
This recipe is adapted heavily from one for a chocolate mayonnaise cake that a former coworker gave to me after I had a disastrous time making chocolate cupcakes from scratch. I have no idea where the original came from. The mayonnaise is such an interesting addition, lending moisture without density to this cake. You won’t taste it in there, but the addition of mayo does a little magic.
Make it. It’s worth it.
You start by beating together eggs, sugar and vanilla until it’s creamy. Then you add the mayo. And a tiny bit of oil.
Then you sift together the dry ingredients. I always sift using a wire whisk. It makes it so easy. Once that’s done, you mix it all together and start filling the jars.
If you happen to have a canning funnel, this is a great time to break it out. It makes jar filling so much easier.
Once the jars are about half-full, place a frozen York Peppermint Patty gently in each jar. The frozen part is really important — if the candy is at room temperature, it will melt into the bottom of the cake, making a hard to scoop mess. But when it’s frozen, it remains in tact … a delicious finish to the cake.
Cover the peppermint patty with more batter so that it’s completely submerged.
Bake them, and then cover them all in chocolate ganache. Sprinkle with crushed candy canes. Then you have a delicious dessert perfect for the holidays. You could cover these and gift them … or serve them at a party. The single serve portion is perfect since you don’t have to worry about cutting pieces or ensuring there’s enough for everyone.
Also, Hellmann’s is generously sponsoring a holiday giveaway here on Sarah’s Cucina Bella of a KitchenAid Pro 450 Series 4-1/2-Quart Stand Mixer in Empire Red, perfect for making awesome holiday treats and snacks — like this cake. Scroll all the way down to the end of this post to learn how to enter.
KitchenAid Pro 450 Series 4-1/2-Quart Stand Mixer Giveaway (Sponsored by Hellmann’s)
Hellmann’s has generously agreed to give one lucky reader of Sarah’s Cucina Bella a KitchenAid Pro 450 Series 4-1/2-Quart Stand Mixer. I am so excited for one of you to have this awesome mixer. The Empire Red color (I have the Artisan mixer in Empire Red) is such a vibrant and energizing color. It’s perfect for all your baking needs.
The random number generator at Random.org selected comment #3 as the winner. Congrats to Tiffiny Palm! I will be contacting you shortly via email.
Disclosure: The giveaway is being provided by Hellmann’s because of my involvement in their Real Foodies program. I have not been compensated in any way for writing this post. Also, all opinions are my own.