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Chocolate Peppermint Pound Cake

This festive Chocolate Peppermint Pound Cake is a delicious holiday dessert that is rich and decadent. Perfect combination of deep chocolate flavor with a cool peppermint twist.

Chocolate Peppermint Pound Cake sliced on wood serving board

Chocolate Peppermint Pound Cake

Take this Chocolate Peppermint Pound Cake to you next holiday party. It’s rich and moist and full of flavor! It’s always a hit and everyone loves it.

Peppermint Chocolate Pound Cake with crushed peppermint candy on top on wooden serving board

I love the chocolate peppermint flavor combo and it goes so well together in this pound cake!

Peppermint Chocolate Pound Cake on wooden serving board

Ingredients

¾ cup unsweetened cocoa powder
¼ cup semi-sweet chocolate chips
½ cup boiling water
1 cup flour
1 teaspoon salt
1 cup butter, room temperature
1 ¼ cup sugar
5 eggs, room temperature
1 teaspoon peppermint extract

Ingredients For The Topping:
5 tablespoons unsalted butter
6 tablespoons unsweetened cocoa powder
1 cup powdered sugar
½ teaspoon peppermint extract
2-3 tablespoons hot water
1/3 cup crushed peppermint candy

How To Make Chocolate Peppermint Pound Cake

Preheat oven to 375 degrees and grease a bread pan with nonstick cooking spray.

In a medium bowl, combine the cocoa powder, chocolate chips and boiling water. Stir until well combined and the chocolate chips are melted. Set aside and allow to cool.

Cocoa powder and chocolate chips in bowl

In a medium bowl, whisk together the flour and salt. Set aside.

In a large bowl, beat together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating between each addition.

Process steps of butter sugar and eggs being combined

Mix in the chocolate mixture and peppermint extract until well combined.

Adding chocolate mixture and peppermint extract in glass bowl

Add the flour mixture and beat to combine.

Adding flour to chocolate batter in glass bowl

Pour the batter into the prepared bread pan and bake in the preheated oven for 60 to 70 minutes, until a toothpick inserted into the center comes out clean.

Chocolate batter poured in bread pan for baking

Allow the cake to cool in the pan for five to 10 minutes, then remove from pan and allow to cool on a wire rack until completely cool.

Peppermint Chocolate Pound Cake On Wire Rack

When the cake is cool, prepare the topping by melting the butter and cocoa powder in a small saucepan, stirring constantly. When the butter is melted and the chocolate is well combined, remove from heat and add the powdered sugar, peppermint extract, and one tablespoon of hot water. Stir to combine. Add more water as needed until desired consistency is reached.

Chocolate Peppermint Topping For Cake in Mixing Bowl

Spread the mixture over the top of the cooled cake, then top with crushed peppermint candy.

Chocolate Peppermint Pound Cake On Wire Rack

Chocolate Peppermint Pound Cake

This festive Chocolate Peppermint Pound Cake is a delicious holiday dessert that is rich and decadent.

Course Dessert
Cuisine American
Keyword Chocolate Peppermint Pound Cake
Prep Time 15 minutes
Cook Time 1 hour
Servings 10
Author Recipes Simple

Ingredients

  • ¾ cup unsweetened cocoa powder
  • ¼ cup semi-sweet chocolate chips
  • ½ cup boiling water
  • 1 cup flour
  • 1 tsp salt
  • 1 cup butter, room temperature
  • cup sugar
  • 5 eggs, room temperature
  • 1 tsp peppermint extract

For the Topping:

  • 5 tbsp unsalted butter
  • 6 tbsp unsweetened cocoa powder
  • 1 cup powdered sugar
  • ½ tsp peppermint extract
  • 2-3 tbsp hot water
  • cup crushed peppermint candy

Instructions

  1. Preheat oven to 375 degrees and grease a bread pan with nonstick cooking spray.

  2. In a medium bowl, combine the cocoa powder, chocolate chips and boiling water. Stir until well combined and the chocolate chips are melted. Set aside and allow to cool.

  3. In a medium bowl, whisk together the flour and salt. Set aside.

  4. In a large bowl, beat together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating between each addition.

  5. Mix in the chocolate mixture and peppermint extract until well combined.

  6. Add the flour mixture and beat to combine.

  7. Pour the batter into the prepared bread pan and bake in the preheated oven for 60 to 70 minutes, until a toothpick inserted into the center comes out clean.

  8. Allow the cake to cool in the pan for five to 10 minutes, then remove from pan and allow to cool on a wire rack until completely cool.

  9. When the cake is cool, prepare the topping by melting the butter and cocoa powder in a small saucepan, stirring constantly. When the butter is melted and the chocolate is well combined, remove from heat and add the powdered sugar, peppermint extract, and one tablespoon of hot water. Stir to combine. Add more water as needed until desired consistency is reached.

  10. Spread the mixture over the top of the cooled cake, then top with crushed peppermint candy.


Chocolate Peppermint Pound Cake Pinterest Pin

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