Mint Chocolate Candy Cane Cake


1 stick unsalted butter, softened

1 cup brown sugar

1/2 cup white sugar

1 egg

1 cup buttermilk

1 1/2 tsp peppermint extract

1 1/2 cups flour

3/4 cup cocoa powder (I like Hershey's Special Dark)

1/4 tsp baking soda

1/2 tsp baking powder

3/4 tsp salt


8 oz dark chocolate chips

1/3 cup cream

3 candy canes, smashed in a plastic bag with a meat mallet or heavy skillet until lightly crushed


Preheat oven to 325 degrees. Butter and flour a loaf pan. Set aside.

Whisk together the flour, salt, baking powder and baking soda. Sift in the cocoa powder and mix until all is combined.

Cream the butter and sugars together until light and fluffy. Add the egg and peppermint extract, beating until combined. Slowly stream in the buttermilk alternately with adding the dry ingredients.

Continue beating until smooth then pour batter in prepared loaf pan, smoothing top with a rubber or offset spatula.

Bake cake for 60 minutes, or until a toothpick inserted in the center of cake comes out clean. Let cool in pan for 10 minutes then invert on a cake stand or large plate while you prepare the ganache.

To make the ganache, bring the cream to a simmer on the stove. Pour cream over chocolate chips and mix until all chips melt and mixture is smooth and combined. Pour ganache over cake and scatter crushed candy cane on top. Ganache will harden slightly as it cools, coming to more of a fudge-like consistency.


1.5 hours