Recipe: Peppermint Mocha Snack Cake

Recipe: Peppermint Mocha Snack Cake

Kelli Foster
Dec 14, 2017
(Image credit: Joe Lingeman)

If I could bake just one thing during the holiday season, it would be this coffee-spiked chocolate cake topped with a sea of crushed peppermint candies. I would choose it over my favorite cookie recipes, hands-down, every time. It's a humble cake that couldn't be easier to whip up on a weeknight. It has a balanced richness and a pillowy-soft texture. It's right at home everywhere from holiday parties to book club.

(Image credit: Joe Lingeman)

Bloom Cocoa Powder for a Bigger Chocolate Flavor

Blooming cocoa powder is a technique used twice in this recipe: once in the cake and again when making the frosting. For the deepest, richest chocolate flavor possible, cocoa powder is bloomed with hot coffee when preparing the cake batter. Not only do you get the benefit from blooming the cocoa powder, but coffee is also excellent at enhancing chocolate's flavor.

What It Means to Bloom Cocoa Powder

When cocoa powder is "bloomed" it's mixed with a hot liquid, stirred well to break up any lumps, and then left to sit for a minute or two. The cocoa powder dissolves, which thickens the liquid and releases flavor particles within the powder. This technique brings out the best in cocoa powder and unleashes its ultra-chocolatey potential.

Read more: Why (and When) It's Important to Bloom Cocoa Powder

Peppermint Mocha Snack Cake

Makes 1 (9x13-inch) cake; 12 to 15 servings

  • For the cake:
  • Cooking spray or butter

  • 3/4 cup

    unsweetened natural cocoa powder

  • 1 cup

    black coffee, hot

  • 2 cups

    granulated sugar

  • 1 3/4 cups

    all-purpose flour

  • 1 1/2 teaspoons

    baking powder

  • 1 1/2 teaspoons

    baking soda

  • 1 teaspoon

    fine salt

  • 2

    large eggs, at room temperature

  • 1 cup

    whole or 2% milk

  • 1/2 cup

    vegetable oil

  • 2 teaspoons

    vanilla extract

  • For the frosting:
  • 1/3 cup

    unsweetened natural cocoa powder

  • 1/2 cup

    (1 stick) unsalted butter, melted

  • 1/2 cup

    whole or 2% milk

  • 1/2 teaspoon

    peppermint extract

  • 3 1/2 cups

    powdered sugar

  • 1/4 cup

    finely crushed peppermint candies (12 to 15)

Make the cake: Arrange a rack in the middle of the oven and heat to 325°F. Generously coat a 9x13-inch baking dish with cooking spray or butter; set aside.

Place the cocoa powder in a medium heatproof bowl. Add the coffee and whisk until smooth; set aside.

Place the sugar, flour, baking powder, baking soda, and salt in the bowl of a stand mixer fitted with the paddle attachment and whisk to combine. (Alternatively, use an electric hand mixer and large bowl.) Add the eggs, milk, oil, and vanilla. Beat on medium speed until smooth and fluffy, about 2 minutes. Add the cocoa mixture and beat on low speed until just combined, about 1 minute more. The batter will be thin. Transfer the batter to the baking dish.

Bake for 30 minutes. Rotate the baking dish and bake until a tester inserted in the center of the cake comes out clean, 20 to 30 minutes more. Remove the pan to a wire rack and let cool until warm to the touch, about 1 hour. Meanwhile, make the frosting.

Make the frosting: Place the cocoa powder in the bowl of a stand mixer fitted with the whisk attachment. (Alternatively, use an electric hand mixer and large bowl.) Add the butter and whisk until dissolved. Add milk and peppermint extract. Turn the mixer to low speed and slowly add the powdered sugar. Once incorporated, increase the speed to medium and mix until smooth and creamy.

Spread the frosting in an even layer on the cake. Sprinkle with the crushed peppermint candies.

Recipe Notes

Storage: Leftovers can be wrapped in plastic wrap and stored at room temperature for up to 3 days.

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