Peppermint in December is it.

Chocolate Peppermint Cake!

Chocolate is good any time of year, but when paired with the refreshingly cool tones of peppermint, my heads spins a little.  I love taking a breath right after a bite of this cake; the rich chocolate flavor lingers, but the air traveling down my windpipe seems to be coated in sparkling crystals of peppermint bliss.

Chocolate Peppermint Cake!

I am getting ahead of myself, I do that a lot.

To make this delightful cake, I baked a simple one layer peppermint chocolate cake then covered it in melted Andes® creme de menthe chips and then sprinkled some around the top for good measure.





Chocolate Peppermint Cake!

This is quite a mint-y recipe, but I think we have established that I love a good peppermint!

I do recommend eating this cake as soon as you have covered it in the melted chocolate.  The longer the cake sits the harder the chocolate will get, and when it is completely cooled can be hard to cut into.

If you want to refrigerate the cake you certainly can eat it cold too!

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. The mint and chocolate combination is my favorite!!
    Could you please post the chocolate cake recipe that you used for this wonderful creation?
    I love your recipe blog!!
    Thank you.

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