Merry Christmas! Is it just me, or did this holiday season zoom by like reindeer on a sugar rush? They say time flies when you’re having fun, and this year, I set out to make the most of every single sleigh ride. Whew, mission accomplished!
The first-holiday party kicked the season off with a bang and my Peppermint Chocolate Cake was met with rave reviews and a few marriage proposals. So I’m thrilled to share it with you today. If you’re still debating dessert, consider this your sweet solution, just in time to make the final cut!!
This rich, dense, and delightfully moist cake is made entirely from scratch, but don’t let that fool you, the recipe is straightforward, and the results are worth every whisk. Trust me, you and your people with love it so much it might just earn you a standing ovation!
Chocolate Peppermint Cake Recipe
Peppermint Chocolate Cake
Chocolate Cake recipe baked and cooled
1 recipe of White and Chocolate Buttercream Frosting
2/3 cup crushed peppermint candies
To assemble the cake; place one chocolate cake layer on the serving platter. Frost the cake top with white buttercream frosting. Sprinkle the surface of the white frosting with 1/2 of the crushed peppermint. Place the top layer on and frost the cake with the chocolate buttercream. Sprinkle the edge of the top layer with the remaining crushed peppermint.
Chocolate Cake
2 cups flour
2 cups sugar
1/3 cup extra dark cocoa
1 teaspoon baking soda
½ teaspoon salt
1 cup butter
1 cup water
2 eggs
½ cup buttermilk
1 ½ teaspoon vanilla
Preheat oven to 350 degrees. Prepare 2, 8-9-inch cake pans by first spraying with nonstick cooking spray and then dusting with flour. In a large bowl, mix the flour, sugar, cocoa, baking soda, and salt and set aside. In a small saucepan bring the water and butter to a boil. Add the butter liquid to the flour mixture and mix well. Add the buttermilk and vanilla and stir well. Beat the eggs and add them to the batter with one final mix. Pour batter into the prepared pans and bake for 28-32 minutes. Allow the cakes to cool for 10 minutes before tipping the pans to remove the cake. Allow the cake to cool completely before frosting.
White and Chocolate Buttercream Frosting
2 sticks of butter, softened
1/2 cup plus more if needed of heavy cream
2 teaspoons vanilla
1/3 cup unsweetened cocoa powder
8 cups powdered sugar
Combine the butter, vanilla, and about half of the cream into a bowl and beat with an electric mixer until it is smooth. Begin to add the sugar slowly, and add more cream as needed to achieve the desired spreading consistency until all of the sugar is added. For extra creamy frosting beat on high speed for 4-6 minutes. Remove 1/2 cup of the frosting to frost the center layer of the cake. Add cocoa to the remaining frosting and beat well. Note, that you may need to add a few more drops of cream to achieve the desired spreading consistency. You will have enough chocolate frosting to frost the remaining surface of the cake.
Thank you for your love and support this year. I am truly grateful to every one of you. I hope you all have a lovely Christmas filled with family and friends, lots of good food, and plenty of laughter and cheer. As we look to a brand new year, a fresh start, know that you are in my thoughts and prayers for a healthy, happy, and prosperous 2025. Hope to see you soon! XoXo Lorie
Have you been dreaming of a food and wine trip to France? Then join the waitlist at A Taste of Paris(TM) and you’ll be in the Travelers Circle. This elite group will receive special offers and will always be the first to receive trip information on these highly coveted bespoke trips to France.
Or Join me in the KITCHEN!
Upcoming Cooking Classes
Thursday, January 16th, 6:30-8:30 Dinner Parties are BACK 2 seats open- Have you heard? Dinner parties are back in fashion and what fun they are to host especially with fantastic recipes up your sleeve sure to wow your guests. This spectacular menu will set you up for a successful dinner party in your own home. In this fun and entertaining class, we will start with a toast of French sparkling wine and an amuse bouche of Fig and Goat Cheese Pinwheels, READ MORE
Thursday, February 6th, 6:30-9:00 Five Course French Dinner Party- Elevate your cooking skills to the next level in this exciting French Dinner Party cooking class featuring 5 outstanding courses all filled with the very best seasonal ingredients. We will delve into the art of fine dining in a casual relaxed atmosphere all while enjoying the fruits of our labor. We will start with Roasted Red Pepper and Tomato Soup with Cheesy Pillows, this velvety soup is harmonious READ MORE
Saturday, February 22nd, 6:30-9:00 A Taste of Paris and Chateau de Pommard Presents Vine to Vin a Tasting Experience an exclusive evening of French Sophistication awaits in McKinney Texas. Indulge in the artistry of Burgundy’s finest wines paired with exquisite composed bites curated by French food and wine expert, Lorie Fangio in collaboration with Chateau de Pommard. This unparalleled event promises a evening elegance and indulgence, ideal for food and wine connoisseurs.READ MORE
