Lethal Peppermint Chocolate Cake

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“If you are a peppermint fan-atic, this cake will quickly become a favorite! Perfect cake for Christmas get togethers, or anytime you have a hankering for chocolate and peppermint. Recipe from "The Cake Mix Doctor..." I think this cake tastes best if allowed to sit for about 24 hours to let the flavors meld. Passive work time includes cooling time for cake and ganache”
4hrs 50mins

Ingredients Nutrition

  • Cake
  • 1 (18 ounce) box chocolate cake mix
  • 3 tablespoons cocoa powder
  • 1 13 cups buttermilk
  • 12 cup cooking oil
  • 3 eggs
  • 1 teaspoon vanilla
  • 1 tablespoon peppermint schnapps or 1 teaspoon peppermint extract
  • Filling
  • 3 ounces cream cheese, softened
  • 12 cup butter, softened (no subs, please)
  • 12 cup crushed peppermint stick candy (about 7-8)
  • 3 cups powdered sugar
  • 2 -3 tablespoons milk
  • 1 -2 tablespoon peppermint schnapps or 1 teaspoon peppermint extract
  • Ganache
  • 34 cup heavy cream
  • 1 cup chocolate chips
  • 12-1 teaspoon peppermint extract


  1. Grease and flour 2 round cake pans.
  2. Preheat oven to 350.
  3. In a large mixing bowl, beat together cake ingredients on low for 1 minute, scraping sides of bowl occasionally.
  4. Increase mixing speed to medium high and beat for 2 minutes more.
  5. Pour batter into cake pans and bake for 25-30 minutes, or until they test done.
  6. Remove from oven and cool completely.
  7. While cooling, prepare Ganache:.
  8. Put all ganache ingredients in 2 cup glass measuring cup.
  9. Cook on 50% power in microwave for 2-3 minutes, stirring well after each minute until chocolate is completely melted and mixture is smooth.
  10. Cover tightly and let sit for 3-4 hours or until it reaches spreading consistency. If it gets too thick, place in a pan of hot water over medium heat and stir until softens.
  11. To make filling:.
  12. Place butter and cream cheese in mixing bowl.
  13. Cream together until smooth and fluffy.
  14. Add candy, sugar, flavoring (or schnapps) and about 2 Tbs milk.
  15. Beat, adding additional milk until mixture is fluffy.
  16. When cakes are cool, layer them with the filling between layers, reserving about 1/2 cup of the filling for garnish, if you wish.
  17. Frost layers with cooled ganache.
  18. Pipe remaining filling on top of cake, or just sprinkle with crushed candy canes.
  19. Refrigerate to set ganache.

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