Ingredients

The following ingredients have 9 Servings
  • 1 cup all-purpose flour
  • ½ cup cocoa powder (natural or dutch processed)
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 cup granulated sugar
  • ¼ teaspoon kosher salt
  • 1 large egg
  • 1 cup buttermilk
  • ¼ cup oil (vegetable, canola or olive oil)
  • ¼ cup unsalted butter (melted & cooled)
  • ½ teaspoon pure vanilla extract
  • ½ teaspoon peppermint extract
  • Melted butter or nonstick cooking spray for pan
  • 1 cup heavy whipping cream
  • ¼ cup powdered sugar
  • ½ teaspoon pure vanilla extract
  • Peppermint snow or crushed peppermint candy for topping

Instruction

  • Preheat oven to 350°F. Butter or oil an 8”x8” baking pan and line the bottom with a piece of long parchment paper, letting the excess hang over the sides of the pan. Set aside.
  • In a small mixing bowl, sift together flour, cocoa powder, baking soda and baking powder. Then stir in the sugar and salt. Set aside.
  • In a medium mixing bowl, beat egg, buttermilk, oil, melted butter, vanilla and peppermint extracts together until smooth. Add the flour mixture and stir until completely incorporated.
  • Pour the cake batter into the prepared baking pan and bake in the middle of the oven for 30-35 minutes until a toothpick inserted into the center of the cake comes out clean with just a few crumbs attached.
  • Remove from the oven and let cool on a wire rack. When the cake is cool enough to handle, remove it from the baking pan and let it cool completely on a wire rack before adding frosting.
  • In another mixing bowl, beat together heavy whipping cream, powdered sugar and vanilla extract until stiff peak forms. Store whipped cream in the refrigerator until ready to use.
  • When the cake is cool completely, spread whipped cream on top and sprinkle with peppermint snow or crushed peppermint candy. Serve right away.