Peppermint Bark Cake
One of my favorite holiday treats is peppermint bark. So, I decided to turn the sweet snack into a more decadent version with dark chocolate cake and white chocolate peppermint crunch swiss meringue buttercream all topped with homemade peppermint bark and dark chocolate drip.
Peppermint Bark Cake
Dark Chocolate Cake
- 1 cup all purpose flour
- 1 1/2 cup granulated sugar
- 1/2 cup dark dutch-process cocoa powder
- 1 tsp baking powder
- 1 1/4 tsp baking soda
- a pinch of salt
- 1/2 cup buttermilk
- 1/2 cup strong brewed coffee
- 2 eggs
- 2 tsp vanilla extract
Preheat the oven to 350 degrees. Grease and add parchment circles to 3 6inch round cake pans.
Using the paddle attachment of a stand mixer, mix together the dry ingredients (Flour, sugar, cocoa powder, baking powder, baking soda and salt).
In a separate bowl, mix together all other wet ingredients.
Gradually add liquid mixture to dry ingredients and beat until just combined.
Divide the batter into three 6 inch cake pans. Bake for 30 minutes or until a toothpick comes out clean. Then, move to a wire rack to cool.
White Chocolate Peppermint Swiss Meringue Buttercream
- 5 egg whites
- 1 1/2 cup sugar
- 1 1/2 cup cold butter, cubed
- 4 ounces white chocolate
- 1/2 cup peppermint pieces
In a heat proof bowl over a pot of simmering water, whisk together the egg whites and sugar constantly, but gently, until a candy thermometer reads 160 degrees fahrenheit.
Transfer the egg white mixture to the bowl of a stand mixer fitted with the whisk attachment. Whisk the meringue mixture on medium speed until the bowl is room temperature to the touch and the meringue has reached soft peaks.
While your meringue is mixing, melt white chocolate in the microwave in 30 second intervals until melted and smooth and set aside to cool.
Then, switch to the paddle attachment and incorporate the butter cube by cube. Keep mixing until the buttercream reaches a smooth consistency. Mix in cooled melted white chocolate until incorporated.
Peppermint Bark and Chocolate Fudge Drip for topping
- 5 oz dark or semi sweet chocolate
- 4 oz white chocolate
- 2 oz heavy cream
- peppermint pieces and peppermint pillow mints
Peppermint bark: In a microwave safe bowl, melt 3 oz (reserve the other 2 oz for chocolate drip) of the dark chocolate in the microwave in 30 second intervals stirring between each interval until the chocolate is melted. Follow the same process with the white chocolate. White chocolate can be a little more temperamental so I usually melt it in 20 second intervals.
Pour the the melted dark chocolate unto a sheet of wax paper or parchment. Using an offset spatula, spread the chocolate in a thin even layer into an approximately 8 inch square. Then, top the dark chocolate with the white and spread it evenly over the first layer. The white chocolate layer should be slightly thicker than the dark.
Sprinkle the bark with the peppermint pieces and pillow mints. Then, allow it to harden on the counter or in the fridge before breaking into large pieces. You may need to use a sharp knife to help break up the bark.
Chocolate Drip: Bring the cream to a simmer in a small sauce pan over low heat (do not boil). Pour hot cream over reserved 2 oz dark chocolate and let sit for 5 minutes. Then, whisk together until smooth.