Dark Chocolate Peppermint Patty Cake

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Dark Chocolate Peppermint Patty Cake

I refuse to let the fact that I didn’t get any great pictures of this cake keep me from posting it. I’ve never claimed to be a great photographer (the opposite, really!). It’s easy to get intimidated in this age of food blogging, where everyone wields his or her DSLR with prowess. I’m still using a point-and-shoot (a nice one, though, that I love – I have a Canon G12, similar to this one).

I’d been envisioning this cake for a week or more for some reason. I’m not even a fan of York patties, although I do like other chocolate-mint things. I was picturing more of an actual mint filling for the middle, but I came across this whipped cream and it sounded divine.

The combination is really wonderful, but make sure you have a crowd to feed! Even my whole dorm of high-school boys didn’t finish it off.


Dark Chocolate Peppermint Patty Cake

Yield: 12 servings

Dark Chocolate Peppermint Patty Cake

This is my favorite one-bowl chocolate cake, adapted from Sips and Spoonfuls. The filling and frosting come from Taste of Home.


    One-Bowl Chocolate Cake
  • 2 c. all-purpose flour
  • 2 c. sugar
  • 3/4 c. Hershey's Special Dark cocoa powder
  • 2 tsp. baking soda
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 1 c. milk
  • 1/2 c. canola oil or melted coconut oil
  • 1 tsp. vanilla
  • 2 eggs
  • 1 c. hot brewed coffee
  • Mint Whipped Cream Filling
  • 1 c. heavy cream
  • 3 T powdered sugar
  • 1/8 tsp. mint extract
  • Rich Chocolate Frosting
  • 6 oz. semisweet chocolate chips
  • 1/4 c. butter, cut into pieces
  • 1/3 c. evaporated milk
  • 1 tsp. vanilla
  • 1 1/2 c. powdered sugar
  • Topping
  • one king-sized bag of miniature peppermint patties, chopped


Preheat oven to 350.

Spray two 9-inch cake pans with cooking spray, then line with parchment paper and grease again.

In a big mixing bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt. Add milk, oil, and eggs and mix together well. Pour in coffee and stir carefully until incorporated.

Pour batter into pans and bake for 25-30 minutes, until a tester comes out clean. Let cool in pans 10 minutes, then remove to a wire rack to cool completely.

For the whipped cream, with an electric mixer, whisk cream until it begins to thicken. Add powdered sugar and mint extract and beat until stiff peaks form. Place one layer of cake on a plate, then spread with the whipped cream (you may have some left over; you can serve it on top of the cake ... or on your hot chocolate or coffee).

For frosting, melt chocolate chips and butter together in a medium saucepan over medium-low heat. (You can do this in a glass bowl over boiling water ... I just like to live on the wild side.) Cool a little bit. Beat in evaporated milk and vanilla with a wooden spoon. Add powdered sugar and stir in until smooth. Pour over cake and spread. Sprinkle the chopped peppermint patties around the top edge of the cake.

Chill cake before serving for best results.


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