Best 20 Chocolate Peppermint Cake Recipes

CHOCOLATE PEPPERMINT CAKE

Steps:

• In a bowl, combine dry ingredients. Add milk, oil, eggs and vanilla; beat at medium speed for 2 minutes. Stir in boiling water (batter will be thin). Pour into three greased and floured 9-in. round baking pans. , Bake at 350° for 18-23 minutes or until cake tests done. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For filling, beat cream until soft peaks form. Add the sugar, vanilla and food coloring if desired; beat until stiff peaks form. Set aside about 1 tablespoon crushed candy. Fold remaining candy into cream mixture. Spread between layers and around sides but not over the top. , For glaze, melt butter in a saucepan over low heat. Add cocoa and water; cook, stirring constantly, until slightly thickened. Remove from the heat; whisk in vanilla. Gradually blend in sugar until smooth. Add additional water if necessary. Spread over top of cake. Sprinkle with reserved candy. Chill before serving. Store in the refrigerator.

DARK CHOCOLATE PEPPERMINT PATTIE CAKE

Steps:

• If you're one of those individuals who always opts for the chocolate-covered Thin Mints when your local Girl Scout representative comes calling, this dessert is for you. The refreshing peppermint counterpoint takes the edge off the intense fudge-like cake.
• To facilitate cutting the Peppermint Patties, I often freeze them first. Use a hot, dry long-bladed knife to cut perfectly clean slices of the cake.
• Serve with whipped cream, cocoa fudge sauce, and a drizzle of mint syrup.
• Cocoa Fudge Sauce, recipe follows, for serving
• Mint Syrup, recipe follows, for serving
• To make the cake: Preheat oven to 350 degrees F.
• Butter a 9 1/2 to 10-inch springform pan, line the bottom with parchment paper, butter the paper, and flour the pan, tapping out the excess flour.
• Melt the chocolate with the butter and cream in the top of a double boiler. Reserve.
• In the bowl of a mixer with a whip, beat the egg yolks with the sugar until very thick and light (about 5 minutes). Add the melted chocolate mixture to the egg yolks and mix until just blended. Add the flour, salt, and vanilla and mix until combined, scraping the bowl once or twice. Transfer the batter to a large mixing bowl and stir in the Peppermint Pattie pieces. The mixture will be quite thick.
• In a clean mixing bowl, with a clean whip, beat the egg whites to medium soft peaks. Lighten the batter by stirring in about one-third of the egg whites. Fold in the remaining whites and the place batter in the prepared pan. Bake at 350 degrees F for approximately 45 to 50 minutes. The top of the cake will feel set and very fine hairline cracks will just start to form around the edges. Remove and cool in the pan on a rack.
• To make the ganache topping: Heat the cream in a heavy bottomed saucepan to just under a boil. Add the chopped chocolate and, over very low heat, constantly stirring, cook the mixture until it is completely smooth. Strain through a fine sieve into a bowl and cool, stirring occasionally, until thickened and spreadable. This can take several hours. You can make the topping up to 3 days ahead, refrigerate it, and allow it to come to room temperature for several hours before using. You can also hasten the cooling process by placing the melted ganache over an ice bath and gently stirring it till thickened; however, the resulting texture may not be quite as smooth and creamy.
• Place the cooled cake upside down on a cardboard cake circle or a service plate. Remove the sides and bottom of the springform pan. Remove the parchment liner. Using an offset spatula, decoratively spread the ganache over what is now the top of the cake, drawing the ganache all the way out to the edges of the cake. Using the offset spatula, level the edges to give the cake a finished look. Serve at room temperature with whipped cream, Cocoa Fudge Sauce and Mint Syrup.
• Melt the butter in a medium sized saucepan. Whisk in the sugar and cocoa. Whisk in the cream and salt. Bring to a simmer over medium low heat, whisking often. Allow to simmer for 8 to 10 minutes until the sauce has thickened somewhat. Remove from heat, add the vanilla and strain though a fine sieve. Cool and serve at room temperature. This can be made up to 1 week ahead of time. It can also be frozen.
• Yield: 2 cups
• Combine the sugar and water in a small saucepan and bring to a boil over medium heat. Turn the heat down and simmer several minutes, until the sugar is completely dissolved. Remove from heat and cool completely. Reserve.
• Bring a small saucepan of water to a boil. Have a strainer and a bowl of ice water at the ready. Working quickly, place the mint leaves in the boiling water and blanch until just wilted (about 10 seconds). Immediately strain the mint and place the leaves directly in the ice water to set their color. Strain the mint again, pressing to remove excess liquid.
• Place the mint leaves and half of the reserved syrup in a blender. Puree the mint, stopping several times to scrape down the blender bowl. Add the remaining syrup and blend for 2 minutes. Transfer the mixture to a clean storage container and allow to sit overnight, covered, at room temperature.
• Strain the syrup through a fine mesh strainer and discard the solid mint puree. Store the syrup, refrigerated, for up to 2 weeks. Shake or stir lightly before using.
• Yield: 1 1/4 cups

PEPPERMINT TEA CHOCOLATE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
• Bring water to a boil in a saucepan. Steep tea bags in the water for 5 minutes. Squeeze tea bags over the saucepan and discard. Bring tea to a boil.
• Combine butter and chocolate in a large mixing bowl. Pour in the hot tea; whisk until melted. Beat in sugar and egg yolks using an electric mixer.
• Mix sour cream and baking soda together in a separate bowl. Add to the batter, mixing well. Mix in flour and baking powder.
• Beat egg whites in a glass or metal bowl until stiff peaks form. Fold into the batter. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Cool in the pan for 10 minutes, then invert onto a plate. Let cool completely, about 30 minutes.
• Make glaze while the cake is cooling. Melt chocolate chips and butter together in a small saucepan over low heat. Stir in half-and-half until blended. Remove from heat; stir in confectioners' sugar and peppermint extract. Drizzle over cooled cake.

PEPPERMINT-CHOCOLATE CAKE MIX SANDWICH COOKIES

Steps:

• Heat oven to 350°F. Line 2 cookie sheets with cooking parchment paper; set aside.
• In large bowl, mix cake mix, oil and eggs with electric mixer on low speed until soft dough forms. Scoop dough by level tablespoonfuls onto cookie sheets. Bake 8 to 10 minutes or until edges are set and slightly crispy. Cool 5 minutes on cookie sheets. Remove to cooling racks to cool completely.
• To make frosting, in large bowl, beat marshmallow creme and 1 cup butter with electric mixer on medium speed until smooth. Beat in powdered sugar and vanilla until smooth. Spoon 2 tablespoons frosting onto each of half of the cookies; top with remaining cookies.
• Roll edges of cookies in crushed peppermint candies.

DOUBLE CHOCOLATE CAKE WITH PEPPERMINT-CHOCOLATE FROSTING

Steps:

• For the cake:
• Position a rack in center of oven; preheat to 350°F. Lightly coat cake pans with nonstick spray. Line bottom of pans with parchment paper; lightly coat parchment with nonstick spray.
• Whisk applesauce and 1 tsp. baking powder in a small bowl. Mix chocolate and cocoa powder in a medium bowl. Pour 1 3/4 cups boiling water over and whisk until chocolate is melted. Sift flour, baking soda, salt, and remaining 1/4 tsp. baking powder into another medium bowl.
• Using an electric mixer on medium speed, beat mayonnaise, granulated sugar, and brown sugar in a large bowl (or use a stand mixer fitted with the paddle attachment) until well blended, about 3 minutes. Add half of applesauce mixture and beat to blend. Add remaining applesauce mixture, then beat in vanilla. Add dry ingredients in 3 additions, alternating with chocolate mixture in 2 additions, beginning and ending with dry ingredients, beating to blend after each addition and occasionally scraping down sides of bowl. Divide batter among prepared pans; smooth top.
• Bake cakes, rotating pans halfway through, until center is set and a tester inserted into the center comes out clean, 40-45 minutes. Transfer pans to a wire rack and let cakes cool 10 minutes. Run a knife around sides of cakes and invert onto wire rack; remove parchment. Let cool.
• For the frosting:
• Heat chocolate, coconut oil, vanilla, and salt in a medium heatproof bowl set over a medium pot of barely simmering water (bottom of bowl should not touch water), stirring occasionally, or in short bursts in the microwave, stirring in between bursts, until chocolate is melted and smooth. Whisk in peppermint extract and 1/4 cup water. Chill, stirring every 5 minutes, until frosting thickens, about 25 minutes. If frosting gets too thick, gently reheat over pot of simmering water.
• For the chocolate petals:
• Heat chocolate in a medium heatproof bowl set over a medium pot of barely simmering water (bottom of bowl should not touch water), stirring occasionally, or in short bursts in the microwave, stirring in between bursts, until chocolate is melted and smooth.
• Dip clean, dry pastry brush into melted chocolate. Brush a stripe of chocolate about 3" long and 1/8" thick on a parchment-lined baking sheet. Chill. Repeat process on second parchment-lined baking sheet. Swap trays and go over original brush strokes, repeating and chilling in between coatings and gently reheating chocolate if needed, until stems are 1/4" thick.
• When stems are thick enough, sprinkle one end with crushed candy canes. Chill until set, about 10 minutes.
• For assembly:
• Spread 1 Tbsp. frosting in the center of a platter. Place 1 cake layer, domed side down, on platter. Spread 1 1/2 cups frosting evenly over top. Place remaining cake layer, domed side down, over frosting.
• Spread top and sides of cake with remaining 2 cups frosting, swirling top decoratively. Press chocolate stems into frosting on sides of cake. Serve at room temperature.
• Do Ahead
• Cake can be made 3 days ahead; wrap tightly in plastic and chill, or freeze up to 2 weeks. Frosting can be made 5 days ahead; chill, or freeze up to 1 month. Gently reheat over pot of simmering water or in short bursts in the microwave, stirring in between bursts. Chocolate stems can be made 3 days ahead; keep chilled.

CHOCOLATE-PEPPERMINT POKE CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour. Make and bake cake mix as directed on box for 13x9-inch pan. Cool 15 minutes. With handle of wooden spoon, poke top of warm cake every 1/2 inch.
• In medium bowl, beat filling ingredients with whisk about 2 minutes. Immediately pour over cake. Cover loosely; refrigerate about 2 hours or until chilled.
• Stir 1/4 teaspoon peppermint extract into frosting. Spread frosting over top of cake. Sprinkle with peppermint patties. Store covered in refrigerator.

SWISS MERINGUE BUTTERCREAM FOR CHOCOLATE-PEPPERMINT CAKE

Steps:

• In the heatproof bowl of an electric mixer set over a saucepan of simmering water, combine the egg whites and sugar. Cook, whisking constantly, until sugar has dissolved and the mixture is warm to the touch (about 160 degrees).
• Attach bowl to the mixer fitted with the whisk attachment. Beat the egg-white mixture on high speed until it holds stiff (but not dry) peaks. Continue beating until the mixture is fluffy and cooled, about 15 minutes.
• Switch to the paddle attachment. With the mixer on medium-low speed, add the butter several tablespoons at a time, beating well after each addition. (If the frosting appears to separate after all the butter has been added, beat on medium-high speed until smooth again, 3 to 5 minutes more.) Beat in vanilla. Beat on lowest speed to eliminate any air bubbles, about 2 minutes. Stir with a rubber spatula until frosting is smooth.

DEEP DARK CHOCOLATE PEPPERMINT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 9-inch round pans and line the bottoms with parchment paper.
• Sift together the cake flour and salt.
• Melt chocolate and butter together in a double boiler. Turn into mixing bowl, and cool to room temperature; this mixture must be cool. Mix in the sugar. Blend in egg yolks and 1 cup milk.
• Pour in the flour and salt, and mix just until incorporated. Beat batter with electric mixer for 1 minute, and then blend in vanilla and 1/2 cup milk. Dissolve baking soda in the remaining 1/4 cup milk; stir into the batter quickly and thoroughly. Pour batter into prepared pans.
• Bake in the preheated oven until the surface of the cakes spring back lightly when pressed with a finger, about 30 minutes. Cool cakes on wire racks.
• Prepare Seven Minute Frosting, omitting vanilla (see Footnote for link). Tint the frosting a delicate pink with a few drops of food coloring, and add 1/4 cup crushed candy. Frost and fill the cooled cake. Garnish with bits of crushed candy.

CHOCOLATE BUNDT CAKE WITH PEPPERMINT GLAZE

Steps:

• Preheat oven to 350 degrees (175 degrees C).
• Grease and flour a Bundt pan- mix the cocoa with the flour so it doesn't leave a white coating on the cake.
• Combine cake mix, pudding mix, oil, eggs, water, sour cream, and vanilla.
• Beat until smooth.
• Stir in chocolate chips by hand.
• Pour batter into prepared pan.
• Bake for 1 hour- but check it after 55 minutes just in case.
• Allow to cool.
• In a medium bowl, mix powdered sugar with peppermint extract (to taste- adjust as necessary), then mix a few drops of hot water.
• Stir stir stir.
• If it's too thick, add another couple drops of water.
• Drizzle over turned out cake.
• Sprinkle with crushed candy canes, if you got`em.

TRIPLE-CHOCOLATE CAKE WITH CHOCOLATE-PEPPERMINT FILLING

Steps:

• For filling:
• Place chocolate in medium bowl. Bring cream and corn syrup to simmer in small saucepan. Pour hot mixture over chocolate; add extract and let stand 1 minute. Whisk until mixture is smooth. Let filling stand at room temperature while cake is baking and cooling.
• For cake:
• Position rack in lowest third of oven and preheat to 350°F. Butter 9-inch-diameter cake pan with 2-inch-high sides. Line bottom with parchment paper. Butter parchment. Dust pan with flour. Whisk first 5 ingredients in medium bowl to blend. Using electric mixer, beat butter in large bowl until light and fluffy. Gradually beat in both sugars, then vanilla. Add eggs 1 at a time, beating well after each addition. Beat in dry ingredients alternately with buttermilk in 2 additions each. Mix in chocolate chips.
• Transfer batter to prepared pan. Bake cake until tester inserted into center comes out clean, about 1 hour 5 minutes. Cool cake in pan on rack 5 minutes. Turn out cake onto rack. Peel off parchment. Cool completely.
• Using electric mixer, beat filling until fluffy and lightened in color, about 30 seconds. Using serrated knife, cut cake horizontally in half. Place 1 layer, cut side up, on rack set over baking sheet. Spread filling over. Top with second layer, cut side down. Chill filled cake 20 minutes.
• Meanwhile, prepare glaze:
• Stir chocolate, butter, and corn syrup in heavy small saucepan over low heat until melted and smooth. Mix in extract. Cool glaze until just lukewarm but still pourable, stirring occasionally, about 20 minutes.
• Pour 1/2 cup glaze over center of cake. Spread over top and sides of cake. Chill until glaze sets, about 15 minutes. Pour remaining glaze over center of cake, then spread quickly over top and sides. Chill until glaze sets, about 1 hour. (Can be made 1 day ahead. Cover with cake dome; chill. Before continuing, let stand at room temperature until softened, about 4 hours.)
• Sprinkle candies around top edge of cake. Garnish with fresh mint leaves.

LETHAL PEPPERMINT CHOCOLATE CAKE

Steps:

• Grease and flour 2 round cake pans.
• Preheat oven to 350.
• In a large mixing bowl, beat together cake ingredients on low for 1 minute, scraping sides of bowl occasionally.
• Increase mixing speed to medium high and beat for 2 minutes more.
• Pour batter into cake pans and bake for 25-30 minutes, or until they test done.
• Remove from oven and cool completely.
• While cooling, prepare Ganache:.
• Put all ganache ingredients in 2 cup glass measuring cup.
• Cook on 50% power in microwave for 2-3 minutes, stirring well after each minute until chocolate is completely melted and mixture is smooth.
• Cover tightly and let sit for 3-4 hours or until it reaches spreading consistency. If it gets too thick, place in a pan of hot water over medium heat and stir until softens.
• To make filling:.
• Place butter and cream cheese in mixing bowl.
• Cream together until smooth and fluffy.
• Add candy, sugar, flavoring (or schnapps) and about 2 Tbs milk.
• Beat, adding additional milk until mixture is fluffy.
• When cakes are cool, layer them with the filling between layers, reserving about 1/2 cup of the filling for garnish, if you wish.
• Frost layers with cooled ganache.
• Pipe remaining filling on top of cake, or just sprinkle with crushed candy canes.
• Refrigerate to set ganache.

FUDGY PEPPERMINT TRUFFLE CHOCOLATE CAKE

Steps:

• Heat oven to 350°F. Grease and flour 12-cup fluted tube cake pan, or spray with baking spray with flour. In medium microwavable bowl, microwave filling ingredients uncovered on High 30 to 40 seconds; stir until melted and smooth. If necessary, microwave 10 to 20 seconds longer. Set aside.
• In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Spoon half of batter into pan; spread evenly.
• Bake 15 minutes. Remove from oven; immediately drop spoonfuls of filling over batter, keeping filling away from sides of pan and pressing down lightly. Carefully spoon remaining batter over top; spread evenly. Bake 42 to 47 minutes longer or until toothpick inserted near center comes out almost clean and cake springs back when lightly touched in center. Cool in pan 15 minutes. Loosen cake with knife around center and edges of pan. Turn cake upside down onto cooling rack or heatproof serving plate. Cool completely, about 1 1/2 hours.
• In medium bowl, beat powdered sugar, cream cheese and 1 tablespoon of the milk with whisk until smooth, adding additional milk until of desired drizzling consistency. Drizzle icing over cooled cake. Sprinkle with crushed candy. Store loosely covered in refrigerator.

CHOCOLATE PEPPERMINT BUNDT CAKE

Steps:

• heavily grease and flour a 12 cup bundt pan.
• set aside.
• combine 1st seven ingredients in a large mixing bowl.
• beat at low speed till just combined.
• beat at high speed for 2 minutes.
• pour batter into prepared bundt pan.
• bake at 350 degrees for 50 minutes or till toothpick inserted in center comes out clean.
• cool in pan on a wire rack for 15 minutes.
• remove from pan and cool entirely on wire rack.
• place on a serving platter when cool.
• stir together powdered sugar and enough milk to make a dribbling glaze consistency.
• drizzle glaze over cake and sprinkle with peppermint candies.

CHOCOLATE FUDGE CAKE WITH PINK PEPPERMINT CREAM CHEESE FROSTING

Steps:

• Make cake as directed on box for two 9-inch rounds; cool completely.
• Beat butter and cream cheese on medium speed until smooth and fluffy. Reduce speed to low; gradually add sugar, beating until smooth. Add vanilla, peppermint extract and food color, a drop at a time, beating until desired color is obtained.
• Split each cake horizontally to make 2 layers. Place 1 layer on serving plate; spread top with thin coat frosting. Repeat with remaining layers. Frost side and top of cake with thin coat frosting; refrigerate 10 minutes to allow frosting to firm up. Frost side and top of cake with remaining frosting. Arrange whole peppermints then sprinkle crushed peppermint around side and top of cake.
• Refrigerate until ready to serve.

CHOCOLATE PEPPERMINT CAKE ROLL

Steps:

• Preheat oven to 350 degrees F. Grease a 10x15-inch jelly roll pan and line with parchment paper.
• In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt. In a large bowl, vigorously whisk together eggs, sugar, and stevia, until mixture is thickened and light yellow. Whisk in butter and vanilla. Fold in dry ingredients just until combined.
• Scrape batter into prepared pan and spread evenly. Bake until cake is set, 10 to 13 minutes. Do not overbake or the cake will dry out.
• Run a thin knife along the pan edge to release cake from pan. Place a piece of parchment paper on a countertop and invert cake onto parchment. While cake is still hot, roll up cake tightly in parchment, starting at a short end. Let cake roll cool completely, at least 20 minutes.
• Place heavy cream, creme fraiche, stevia, and peppermint extract in the bowl of a stand mixer fitted with a whisk attachment. Beat on medium speed until stiff.
• Unroll cake and cover evenly with peppermint cream, leaving a 3/4-inch border all around. Re-roll cake tightly, but not so tightly that filling oozes out. Wrap in plastic wrap and refrigerate at least 1 hour before serving.
• Right before serving, dust cake with cocoa powder and sprinkle with peppermint candies.

WHITE CHOCOLATE CAKE POPS WITH PEPPERMINT TWIST

Steps:

• For the modeling chocolate: Microwave the semisweet chocolate chips in a microwave-safe bowl in 15-second intervals until melted. Add the corn syrup and stir together until blended. Cover and set aside on the counter for later.
• For the cake pop: Preheat the oven to 350 degrees F. Grease two 8-inch round cake pans with butter.
• Mix the flour, baking soda, baking powder and salt in a bowl and set aside. In a small microwave-safe bowl, microwave the white chocolate chips at 15-second intervals until melted.
• In the bowl of a stand mixer, cream the sugar and melted butter until light and fluffy. Add the eggs 1 at a time, mixing well. Stir in the flour mixture alternately with the milk. Mix in the melted white chocolate.
• Pour the batter into the prepared cake pans. Bake until a toothpick inserted in the cake centers comes out clean, 25 to 30 minutes. Let cool completely, then cut the cake into squares, put in a food processor and mix.
• Make a small ball of the modeling chocolate and place it on the end of a candy cane. Using the moisture of the cake, take 1 tablespoon of the processed cake and mold it around the modeling chocolate ball on the end of the candy cane. Repeat with the remaining candy canes, cake and chocolate. Freeze until firm.
• In a microwave-safe bowl, microwave the melting chocolate in 15-second intervals until melted. Dip the cake part of each cake pop 1 at a time in the melted chocolate. Decorate as desired.

CHOCOLATE-PEPPERMINT CAKE

Steps:

• Heat oven to 350°F. Grease 12-cup bundt cake pan; lightly flour.
• Reserve 2 tablespoons crushed candies. Beat cake mix, water, oil and eggs in large bowl with electric mixer on low speed 1 minute, scraping bowl constantly. Beat in extract and remaining crushed candies. Pour into pan.
• Bake 35 to 40 minutes or until toothpick inserted in center comes out clean and when top springs back when touched in center. Cool 10 minutes in pan. Remove from pan; cool completely on wire rack.
• Microwave frosting in microwavable bowl on High 15 to 30 seconds or until melted and drizzling consistency; drizzle over cake. Sprinkle crushed candies over top of cake.

CHOCOLATE PUDDING CAKE WITH PEPPERMINT-MASCARPONE CREAM

Steps:

• Preheat oven to 350 degrees. Line a 9-inch springform pan with a parchment paper round; spray with nonstick cooking spray. Wrap exterior of pan with a double layer of heavy-duty aluminum foil. Set aside.
• Melt both chocolates and butter together in a heatproof bowl set over (but not touching) simmering water; set aside to cool slightly.
• In the bowl of an electric mixer fitted with the whisk attachment, beat egg yolks, brown sugar, and granulated sugar until very thick and ribbons form; stir in vanilla, salt, and cooled chocolate.
• In the clean bowl of an electric mixer fitted with the whisk attachment, beat egg whites until stiff peaks form. Gently fold in some of the egg yolk mixture, then fold half of the egg whites into the egg yolk mixture. Fold remaining egg whites into yolk mixture.
• Pour into prepared springform pan and place it into a larger roasting pan. Add enough hot water to roasting pan to come 1 inch up sides of springform pan. Carefully transfer to oven and bake until top appears dry but inside is moist and mousse-like, 50 to 60 minutes. Transfer to a wire rack and let cool completely.
• Meanwhile, line a baking sheet with a nonstick baking mat or waxed paper. Place whole peppermint candies about 2 inches apart on baking sheet. Transfer to oven and bake until melted, about 7 minutes. Remove from oven and let cool on baking sheet.
• In a small bowl, mix together mascarpone cheese, crushed peppermint candies, and 1 tablespoon sugar. Stir in whipped cream and add remaining 2 tablespoons sugar.
• To serve, unmold cake and dust with confectioners' sugar. Serve with peppermint mascarpone cream and candy garnish.

REDUCED-SUGAR CHOCOLATE BUNDT® CAKE WITH PEPPERMINT GLAZE

Steps:

• Preheat oven to 350 degrees F. Liberally butter a 10-inch fluted tube pan (such as Bundt®). Place some sugar inside the pan and rotate to coat evenly. Shake out excess.
• In a large bowl, whisk to combine sugar, stevia, flour, cocoa powder, salt, baking powder, and baking soda. Add coffee, sour cream, oil, eggs, and vanilla; whisk to combine.
• Scrape batter into prepared pan and bake until a toothpick inserted into cake comes out clean or with moist crumbs attached, 50 to 60 minutes.
• Let cake cool in pan for 10 minutes, then invert onto a rack, removing cake pan. Let cake cool completely.
• In a small saucepan, bring cream to a boil. Take off heat, add white chocolate, cover, and let sit 5 minutes. Stir until smooth, then stir in peppermint extract. Let cool for 15 minutes.
• Pour glaze over cake, letting it drip down the sides.

PEPPERMINT MERINGUE CAKE WITH CHOCOLATE BUTTERCREAM

Steps:

• For meringue layers:
• Position rack in center of oven and preheat to 175°F. Using pencil, trace two 12 x 4-inch rectangles on sheet of parchment paper; turn parchment over (rectangles will show through) and place on large rimmed baking sheet. Trace one 12 x 4-inch rectangle on second sheet of parchment paper; turn parchment over and place on second rimmed baking sheet.
• Sift powdered sugar, superfine sugar, and salt into medium bowl. Combine egg whites and cream of tartar in large bowl of heavy-duty stand mixer fitted with wire whisk; beat on medium-low speed until frothy. Increase speed to medium-high and beat until soft peaks form. Increase speed to high; gradually add sugar mixture and beat until stiff and glossy peaks form, about 3 minutes. Beat in vanilla and peppermint extracts. Divide meringue equally among prepared rectangles on parchment (about 1 1/3 cups for each); spread meringue evenly within traced lines.
• Bake meringues until dry and crisp but not browned, about 3 hours. Turn off oven and let meringues cool completely in oven.
• Carefully remove meringue rectangles from parchment. DO AHEAD: Meringues can be made 1 week ahead. Store in single layer in airtight container at room temperature.
• For peppermint syrup:
• Combine 1/2 cup water and sugar in small saucepan. Stir over medium heat until sugar dissolves and mixture comes to boil. Remove from heat; stir in peppermint schnapps. Transfer to bowl; cover and chill until cold. DO AHEAD: Can be made 3 days ahead. Keep chilled.
• For cake:
• Position rack in center of oven and preheat to 350°F. Lightly butter bottom and sides of 13 x 9 x 1-inch baking sheet. Line bottom of baking sheet with parchment paper. Lightly dust sheet sides with flour. Sift 1/2 cup flour, cocoa powder, baking powder, and salt into medium bowl. Using electric mixer, beat eggs and egg yolks in another medium bowl until pale and foamy, about 2 minutes. Add sugar and vanilla; beat until mixture is thick and ribbon forms when beaters are lifted, about 3 minutes. Sift flour mixture over egg mixture and gently fold in with rubber spatula just until incorporated.
• Transfer batter to baking sheet; spread evenly to edges. Bake until top springs back when gently touched and tester inserted into center comes out clean, about 15 minutes. Transfer baking sheet to rack and cool cake 20 minutes. Run small knife around sides of cake to loosen. Invert cake onto parchment-lined work surface; gently peel off parchment. Cool completely. Using serrated knife, cut cake in half lengthwise, then trim each half to 12 x 4-inch rectangle.
• For buttercream:
• Simmer cream, butter, and corn syrup in medium saucepan.Remove from heat. Add chocolate; whisk until smooth. Whisk in vanilla and salt. Let stand at room temperature until thick enough to spread, 1 hour to 1 1/2 hours. DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature.
• Transfer 1/2 cup buttercream to pastry bag fitted with medium star tip; reserve for piping rosettes. Brush off any crumbs from meringue layers and cake layers. Place several small dabs of buttercream down center of 15-inch-long rectangular serving platter. Place 1 meringue layer, top side up, atop buttercream on platter, anchoring to platter. Place strips of foil around meringue layer to protect platter when spreading meringue with buttercream. Using small offset spatula, spread 2/3 cup buttercream over meringue. Top with 1 cake layer, top side down, pressing gently to adhere. Brush cake layer with 1/3 cup peppermint syrup (cake layer will be very moist). Spread 2/3 cup buttercream over, then top with second meringue layer, top side up. Spread 2/3 cup buttercream over. Cover with second cake layer, top side down. Brush with 1/3 cup peppermint syrup (cake layer will be very moist). Spread with 2/3 cup buttercream. Top with third meringue layer, top side up. Spread thin layer of buttercream over top and sides of cake. Chill 15 minutes.
• Spread remaining buttercream over top and sides of cake. Pipe small rosettes of buttercream in 2 rows atop center of cake. Stand 1 or 2 mint wafer triangles in each rosette. Chill cake at least 6 hours. DO AHEAD: Can be made 2 days ahead. Cover loosely; chill. Let cake stand at room temperature 1 1/2 hours before serving.
• Garnish top of cake with fresh raspberries and mint leaves and serve.