Earlier this week we celebrated my older daughter’s birthday. I can’t believe she’s 14 – which here in the state of Idaho is legal driving age. Well… that’s not going to happen any time soon. But anyhow- she’s of the age now that a traditional birthday cake isn’t quite necessary & the whole birthday ordeal is scaled back. Something a little different is often okay with her & this year she chose this Chocolate Peppermint Cake to help us celebrate. I was happy to make it as I had only baked one other cake in the new oven & I was eager to try out another recipe. She really loves the combination of chocolate & peppermint so this cake was just perfect for her.
I was hesitant to go this route for her as we really try to keep her birthday & anything Christmas related as separate as possible. But it was her idea – so fortunately it fits with the season & I can share it here with you all now.
I decided on a light peppermint glaze this time for presentation. I wish I could have shown you a slice – but I didn’t want to pre-cut her cake before the celebration. We ended up adding just a little bit of this toasted coconut hot fudge on top which was DIVINE!
Chocolate Peppermint Cake
- 1 package chocolate cake mix I used triple chocolate fudge
- 1 package instant chocolate pudding mix 3.9 ounce
- 3 tbsp cocoa powder
- 1-1/4 cups milk
- 1/2 cup sour cream
- 2 large eggs
- 1-1/2 cups peppermint baking chips
- 1 cup confectioners sugar
- 2 tbsp milk
- 1/2 tsp peppermint extract
- Preheat oven to 350 degrees
- In mixer bowl - combine cake mix, pudding mix, cocoa, milk, sour cream & eggs
- Beat on medium for approx 2 minutes
- Fold in peppermint chips
- Liberally spray tour bundt pan with Bakers Joy (this is particularly important if using a bundt pan with a lot of detail)
- Pour batter into sprayed pan
- bake 55-60 minutes or until cake springs back when pressed
- Allow to cool in pan on wire rack for 20 minutes
- Invert onto plate & allow to completely cool before adding icing
To make icing
- Combine all icing ingredients in small bowl & whisk well
- Drizzle over cake & sprinkle with additional peppermint baking chips if desired
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Taste of the Frontier cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Want more cake ideas?
Red Velvet BlackBerry Crash Cake
To see where I am linking today- visit HERE
Happy birthday to her!!
That is an early driving age!
Rach D says
Looks delish!!! Pinning this one 🙂
Visiting from Inspired By Me Mondays Link Up. Thanks so much for coming by & sharing your post 🙂 Rachael @ Diamonds in the Rough