Peppermint Bark Chocolate Sheet Cake
Ingredients
The cake
-
1
cup
butter
-
2
oz.
baking chocolate, unsweetened
-
½
cup
buttermilk
-
2
eggs, beaten
-
2
cups
sugar
-
1
cup
water
-
2
cups
flour
-
1
teaspoon
baking soda
-
1
teaspoon
vanilla
The frosting
-
6
tablespoons
cream
-
½
cup
butter
-
2
oz.
white baking chocolate
-
1
lb.
powdered sugar
-
1
teaspoon
vanilla
-
2
teaspoons
peppermint extract
-
4-5
candy canes, crushed
The ganache
-
3
tablespoons
chocolate chips
-
4
tablespoons
heavy cream
-
¼
teaspoon
peppermint extract
Instructions
- Preheat the oven to 350°F and prepare a jelly roll pan.
- Melt butter, baking chocolate, and water in a saucepan.
- Mix flour and baking soda in a separate bowl.
- In a large bowl, combine sugar, buttermilk, eggs, and vanilla.
- Slowly add the melted chocolate mixture to the large bowl while mixing.
- Gradually incorporate the flour mixture until fully combined.
- Pour the batter into the prepared pan and bake for 20-25 minutes.
- Prepare the frosting by melting cream, white chocolate, and butter in a saucepan.
- Whisk in powdered sugar, vanilla, and peppermint extract until smooth.
- Pour the frosting over the warm cake and spread evenly.
- For the ganache, heat cream, chocolate chips, and peppermint extract until smooth.
- Drizzle the ganache over the frosted cake and top with crushed candy canes.
Nutrition Facts (estimated)
Servings
24
Calories
319
Total fat
15g
Total carbohydrates
45g
Total protein
2g
Sodium
150mg
Cholesterol
52mg
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