Dark Chocolate Peppermint Bark Cake
With a soft chocolate sponge and loaded with peppermint bark, this festive cake is bound to be a holiday favorite.
This Dark Chocolate Peppermint Bark Cake is soft, chocolatey and the ideal way to use up any peppermint bark gifted during the holidays. It is meant to be a no fuss recipe, as it’s made in a sheet pan and the “icing” is simply chopped up peppermint bark and a dusting of powdered sugar.
Ingredients and Equipment Needed:
The ingredients are mostly pantry staples, including butter, sugar, eggs, cocoa powder and flour. The recipe also calls for Lifeway Kefir, which makes the cake exceptionally moist, and of course, dark chocolate peppermint bark. Be sure to have these ingredients on hand before getting started.
The cake can be made using a stand or handheld mixer, and should be made in a 9x13 cake pan.
Tips and Tricks to Make Dark Chocolate Peppermint Bark Cake
1.) Line the sheet pan with parchment paper for easy lifting and cutting.
2.) Room temperature ingredients—butter and eggs—are ideal. It makes for a fluffier cake.
3.) Chop the peppermint bark into varying sizes for appeal and texture. The cake may sink slightly in the center due to the weight of the chocolate. This is normal.
4.) The cake is done when a toothpick inserted comes out clean. Be sure to test the cake in an area where there isn’t melted chocolate, as this will make it difficult to determine doneness.
5.) Allow the cake to cool ten minutes before cutting and enjoying.
Final Tip
To make the cake even better, top with a dusting of powdered sugar or vanilla ice cream.
Dark Chocolate Peppermint Bark Cake
Ingredients
- 3/4 cup salted butter, room temperature
- 2 cups granulated sugar
- 2 tablespoons canola oil
- 3 large eggs, room temperature
- 1 tablespoon pure vanilla extract
- 2/3 cup hottest tap water
- 2/3 cup unsweetened cocoa powder
- 2/3 cup Plain Whole Milk Lifeway Kefir
- 2 cups all purpose flour (spooned and leveled for an accurate measurement)
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 8 ounces dark chocolate peppermint bark (such as Ghirardelli), chopped
Instructions
- Preheat oven 350 degrees Fahrenheit. Line a 9x13 pan with parchment paper for easy lifting and cutting.
- Into a stand mixer fitted with the paddle attachment, cream together the butter and sugar for 4 minutes on medium speed. Add the canola oil and beat an additional 1 to 2 minutes.
- Add the eggs, one at a time, on medium low speed, allowing the batter to fluff up a bit before each egg addition. Add the vanilla and mix briefly. Scrape bowl as needed.
- Into a glass measuring cup, whisk together the hottest tap water and cocoa powder. Whisk in the kefir and mix until incorporated.
- Into a medium bowl, whisk together the flour, baking soda and salt.
- Alternating in thirds, alternate the dry ingredients and the wet ingredients into the mixer on low speed. Scrape the bowl and briefly mix one more time.
- Pour batter into the prepared pan. Sprinkle chopped chocolate over the batter evenly. Bake 25-35 minutes or until a toothpick inserted comes out clean. Allow cake to cool 10 minutes before removing from the pan and enjoying. Best served warm with either a dusting of powdered sugar or vanilla ice cream.
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