Peppermint Pecan Chocolate Cake
A Chocolate Cake with Peppermint always means the Holidays are Here!
I used the only Chocolate Cake recipe that I will ever bake. It is the one from Karima (@karimaelmakhloufi). It is actually adapted from her Muffin recipe which of course you will find right HERE!
I hope you will enjoy this recipe as much as I did. Bon Appétit!
As always, you will find the Step-by-Step Video below the recipe.
If this is your first visit, BIENVENUE! I am a bonCOOK™ Independent Consultant. BonCOOK‘s Mission is “to create confidence in the Kitchen” with Professional Flexible Bakeware and innovative Tools. I am available to guide you through our products and to organize your Virtual Culinary Workshops Gatherings with Friends and Family.
Peppermint Pecan Chocolate Cake
You will never bake another chocolate cake after eating a piece from this one. The Sour Cream brings a unique balance to the batter!
Equipment
Ingredients
MINT CHOCOLATE CAKE BATTER
- 3 tbsp (40 g) unsweetened cocoa powder
- 5 1/2 tbsp (80 g) sugar
- 1 cup (120 g) flour
- 1 tsp (5 g) baking powder
- 1/8 tsp (0.75 g) salt
- 2 eggs
- 3/4 cup (175 g) sour cream
- 1/2 cup (110 g) Vegetable Oil
- 1 tsp (4 g) vanilla extract
- 1/2 tsp (2 g) mint extract
- 1/4 cup (65 g) chocolate milk chips (Chopped)
- 1/4 cup (25 g) pecans (Chopped)
CHOCOLATE GANACHE
- 2 oz (55 g) dark chocolate chips
- 1/4 cup (60 g) heavy whipping cream
- 2 tbsp (30 g) candy canes (Thinly Chopped)
- Candy canes (For Decoration)
Instructions
MINT CHOCOLATE CAKE
- Preheat oven to 350F/180C.
- In a mixing bowl, whisk together all the dry ingredients (Cocoa Powder, Sugar, Flour, Baking Powder and Salt)
- Make a well, then add all the Eggs, Sour Cream, Vegetable Oil, Vanilla and Mint Extracts. Mix until combined.
- Fold the Chopped Pecans and Chocolate Milk.
- Place your Tender Heart Flexipan® Mold on the top of your Medium Perforated Baking Sheet.
- Pour your Batter into your Flexipan®.
- Bake for 25 minutes at 350F/180C. (Every oven heats differently, monitor your chocolate cake from 20min). It is ready when the toothpick inserted comes out clean but almost set in the center.
- Once your Peppermint Pecan Chocolate Cake is out of the oven, let it cool down for about 20 minutes, then peal the mold onto your service plate.
CHOCOLATE GANACHE
- While your Cake is cooling down, prepare the Chocolate Ganache.
- Pour the Heavy Whipping Cream into the Mini Round Mold and bring it just to a boil in microwave, about 30 seconds at a time. Add the dark chocolate chips and swirl to coat all chips. Allow to sit for 2 minutes, then stir. Pour over cake. And once the Ganache has harden, add your Chopped Candy Cane on top. Enjoy at room temperature & Bon Appétit.
- N.B. Over a day, keep it covered and refrigerate. Take it out 30 minutes prior enjoying.
Video
Special Notes
Nutrition
Nutrition Facts
Peppermint Pecan Chocolate Cake
Amount Per Serving
Calories 270
Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 8g50%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 63mg21%
Sodium 135mg6%
Potassium 155mg4%
Carbohydrates 33g11%
Fiber 2g8%
Sugar 16g18%
Protein 5g10%
Vitamin A 306IU6%
Vitamin C 1mg1%
Calcium 93mg9%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Did You Make This Recipe?Use #BakingWithNessa when posting a photo of your Culinary Creations. Can’t wait to see them! And follow @bakingwithnessa on Instagram!
