Kootek Chocolate Peppermint Mug of Hot Cocoa Cake
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30 minutes
35 minutes
whiskworthtasting
Delight in the festive spirit with our Chocolate Peppermint Mug of Hot Cocoa Cake. Shaped like a cozy mug, this Christmas cake features a rich, moist chocolate cake infused with the warm flavors of hot cocoa, topped with a generous swirl of peppermint creamy frosting, some Gingerbread Men cookies, and marshmallows.
Perfect for a quick holiday treat or a charming addition to your Christmas table.
2 cups (265g) AP flour
1 2/3 cups (340g) white granulated sugar
2/3 cup (60g) unsweetened natural cocoa powder (not dutch process)
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/2 cup (120ml) veg or canola oil
2 eggs, room temp
1 tsp pure vanilla extract
1 tsp pure peppermint extract
1/2 cup full-fat buttermilk, room temp
180g sour cream
1/2 cup hot coffee
2 cups (452g) unsalted butter, room temp
7 cups (840g) powdered sugar
6 TBSP heavy cream, room temp
1 tsp pure peppermint extract
2 tsp pure vanilla extract
1 tsp salt (or more to taste)
Preheat oven to 325F. Grease 3 6 inch pans or 2 4 inch pans & place liners in cupcake pan, if using.
Mix dry ingredients, set aside. In another bowl, whisk eggs, oil, and extracts. Add sour cream and buttermilk, whisk. Stir in dry ingredients then add hot coffee and mix well.
Mix dry ingredients, set aside. In another bowl, whisk eggs, oil, and extracts. Add sour cream and buttermilk, whisk. Stir in dry ingredients then add hot coffee and mix well.
In the bowl of a stand mixer with paddle attachment, cream butter until light and fluffy, about 7 minutes. Add remaining ingredients, stir on low then medium for 2 minutes. Taste and add more salt if needed. Let mix on lowest setting for 5 minutes for creamy texture.
Stack layers of cake with buttercream in between each layer and a rough, thin layer of buttercream on the outside, set in fridge to crumb coat for 20 minutes. Dye a bit of frosting for the outside of your mug - pink or red. Apply final coat and smooth as best as you can. Place back in the fridge.
Make thick chocolate ganache by pouring 1/4 cup of almost-boiling heavy cream over 1/2 cup of semi-sweet or dark chocolate (I used chocolate chips). Whisk together until smooth and let cool in the fridge for 10 minutes. Pour over chilled cake and let chunky drips come down around the sides. Place back in the fridge to set.
Dye some buttercream green and make your tree and bottom border using tip K16. Add sprinkles for ornaments and a star. Use tip T15 to pipe white buttercream on top to look like whipped cream. Add candy cane handle on the side by pressing into the cake. Add sprinkles, marshmallows, and any other toppings you desire. ENJOY!
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