Erin Liedigk loves creating memories for life’s big moments — and the festive sweet treat is a perfect baking project for the holidays. “You can also use this recipe for cupcakes,” she says. “Crushed candy canes make great sprinkles.”

Chocolate Peppermint Cake
Courtesy of 7 Little Cupcakes in Perrysburg

For the Cake:
INGREDIENTS
10 ounces chocolate bar (we use Hershey bars), finely chopped
2/3 cup dark cocoa powder
2 teaspoons instant espresso powder
1 cup warm water
1 3/4 cups all-purpose flour
1 cup granulated sugar
3/4 cup packed light brown sugar
1 teaspoon salt
1 teaspoon baking soda
1 cup sour cream, at room temperature
1/2 cup vegetable oil
4 large eggs, at room temperature
2 large egg yolks, at room temperature
1 tablespoon white vinegar
2 teaspoons vanilla extract

DIRECTIONS
Beat oil, sour cream, eggs, vinegar and vanilla in a stand mixer at slow speed until incorporated. Slowly add remaining ingredients until incorporated.

Preheat oven to 325 F. Spray two 8-inch round cake pans with vegetable spray and evenly distribute batter into each. Bake for 20 to 25 minutes, rotating halfway through baking time. Let  the cake cool before popping it out of pan. Cover the bottom cake layer with buttercream frosting (recipe below). Add a second cake layer and cover with frosting. Decorate with melted chocolate using a piping bag (instructions below).  

For the Buttercream:
INGREDIENTS
3 pounds Crisco
4 pounds powdered sugar
1 cup water
1/2 teaspoon peppermint extract

DIRECTIONS
Beat Crisco in stand mixer for approximately 1 minute. Add powdered sugar and water and beat on low while periodically scraping the sides. Turn mixer to medium for approximately 1 minute. Add extract by hand. 

(Note: Buttercream beyond what is needed for the cake can be frozen. Home bakers can also halve this recipe if they do not wish to have so much frosting.)

For the Chocolate Drip:
INGREDIENTS
2 1/2 ounces semisweet or bittersweet chocolate chips, finely chopped
2 1/2 ounces heavy cream

DIRECTIONS
Melt chocolates in the microwave in 30 second intervals until melted. Stir in heavy cream until desired consistency is reached. Decorate using a small-tipped piping bag.