This year, I couldn't resist whipping up my flourless peppermint chocolate cake before December. With Thanksgiving just behind us, my Christmas tree is up, and the wreath is on the door. I've even lit my fir and firewood candle. Did I use our holiday photo shoot as an excuse to decorate early? Absolutely, and I loved every minute of it.
You might be wondering how this all relates to cake. Well, this season always has me craving peppermint hot chocolate for that cozy, festive feeling. It might be a little cliché, but I just want to hold that Starbucks cup while cruising around with Norah Jones' holiday tunes in the background.
So, when I began planning a dessert for the upcoming holiday parties, I knew I wanted to create a flourless peppermint chocolate cake, combining one of my favorite treats with classic festive flavors.
Why This Flourless Peppermint Chocolate Cake Shines
First, let's celebrate the flourless chocolate cake. It's a beloved dessert with numerous advantages. It requires just a few ingredients that I usually keep stocked in my pantry, making it perfect for spontaneous baking adventures.
This cake is a rare find—decadent yet light, allowing indulgence without the heaviness that often comes with richer cakes. Plus, it's naturally gluten-free, so even your gluten-free friends can enjoy it!
This recipe inherently avoids flour, and I incorporate a touch of gluten-free baking powder for added fluffiness.
Choosing the Right Chocolate for Your Cake
Holiday baking often raises the question: What type of chocolate should I use? Each recipe has its own chocolate preference, which can be confusing. For this cake, you can select your chocolate based on your desired outcome.
Semisweet chocolate chips: These are perfect for classic cookies. Semisweet chips offer a balance between sweetness and chocolate flavor, making them great for achieving a harmonious taste. If you want a milder chocolate flavor, semisweet is your best bet.
Dark chocolate chips: Dark chocolate is more intense, featuring a deeper cocoa flavor. It's ideal for those who crave a stronger chocolate presence in their dessert. For this cake, dark chocolate is a wonderful choice to emphasize decadence.
Depending on your taste, you can choose either type of chocolate. For a bolder chocolate experience, opt for dark chocolate. If you prefer a sweeter balance, semisweet is the way to go. Either way, you can't go wrong—it's chocolate!
Creating the Perfect Holiday Cake
What makes this a festive peppermint chocolate cake? Peppermint appears in two ways. There's half a teaspoon of peppermint extract in the batter, which may seem minimal, but believe me, it packs a punch.
After cooling the cake, I generously top it with fluffy whipped cream, then sprinkle crushed peppermint, chocolate shavings, and cocoa powder on top. This not only enhances the minty flavor but also adds a delightful crunch that beautifully contrasts with the cream.
Serving Suggestions
Isn't it stunning? I typically slice it thin for gatherings, allowing a 9-inch cake to serve up to 16 people. It keeps wonderfully in the fridge. Feel free to prepare it a day in advance and chill it, adding whipped cream just before serving. Enjoy it chilled or warm; this flourless peppermint chocolate cake is delicious in any form, making it an ideal dessert for gatherings.
Check out the recipe below, and if you try it, let us know how it turned out!
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Print RecipeDescription
This flourless peppermint chocolate cake is inspired by my favorite holiday beverage. It's an easy and scrumptious gluten-free dessert for the festive season.
Ingredients
- nonstick spray for the pan
- 1 stick unsalted butter
- 12 ounces dark or semisweet chocolate chips
- 5 eggs, at room temperature
- 1/2 cup sugar
- 1 teaspoon vanilla paste or extract
- 1/2 teaspoon peppermint extract
- 1/2 teaspoon salt
- 1 teaspoon gluten-free baking powder
- for serving: whipped cream, crushed peppermint, chocolate shavings, and cocoa powder
Instructions
- In a large metal bowl over a simmering pot of water, melt the butter and chocolate, stirring often. Allow it to cool to room temperature.
- Preheat oven to 375°F. Line the base of a 9-inch springform pan with parchment and spray the bottom and sides with nonstick spray. Set aside.
- In a stand mixer with the whisk attachment, beat eggs on medium-high until frothy, about 3 minutes. Gradually add sugar, continuing to beat for about 5 minutes until pale and foamy. Mix in both extracts, salt, and baking powder, whisking lightly to combine.
- Pour the egg mixture into the chocolate bowl, gently folding together until just combined. Transfer to the prepared cake pan and bake for 30 minutes, until the edges start to pull away from the pan and the center remains slightly jiggly.
- Cool in the pan for 10 minutes, then release and let it cool completely.
- Serve topped with whipped cream, crushed peppermint, chocolate shavings, and cocoa powder. Slice and enjoy!
Notes
*Cake stays fresh covered with foil in the fridge for up to 3 days. Add whipped cream right before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
