This decadent peppermint flourless chocolate cake is the perfect dessert for the holiday season. The crushed peppermint candies are the perfect finishing touch to this festive gluten-free chocolate cake.
Perfect Peppermint Flourless Chocolate Cake
If you are looking for the ultimate holiday dessert, you are in luck because I have the perfect cake recipe for you. This Peppermint Flourless Chocolate Cake is perfect in every way! It is easy to make, pretty to serve, and SO decadent and divine. It will be the talk of all of your holiday parties and dinners. Everyone will be begging for the recipe…and begging for another piece of cake:)
Gluten-Free Chocolate Cake
This chocolate cake is gluten-free, but you will never know it because it is insanely delicious! I love making this cake for parties because everyone can enjoy it and I don’t have to make two separate desserts. Even if you don’t need to eat gluten-free you will love this cake. It is one of my all-time favorite chocolate cakes and always gets rave reviews!
How to Make Peppermint Flourless Chocolate Cake
I adapted my favorite flourless chocolate cake recipe to make a peppermint version for the holidays. Now, I don’t know which cake I love more. The peppermint addition is AMAZING! If you are a chocolate mint fan, you are going to be in heaven!
To make the peppermint flourless chocolate cake, I added peppermint extract to the chocolate cake batter. A little peppermint extract goes a long ways so make sure you measure carefully. You don’t want the mint flavor to be overpowering.
When the cake is cool, make the chocolate ganache and pour it over the cake. Spread the ganache with a spatula until it is evenly covering the entire cake. Sprinkle crushed peppermint candies over the top of the cake. The peppermint candies will stick to the ganache. You can use crushed peppermint candies or crushed candy canes. To crush, place the unwrapped candies or candy canes in a large Ziploc bag and beat with a rolling pin. A great stress reliever..ha! You can also crush them by using a food processor.
You will love the peppermint crunch with the silky chocolate ganache and fudgy chocolate cake. The cake is REALLY rich so you can cut the cake into small pieces. This cake will feed quite a few people, which is another reason it is great for the holidays!
You can also make the cake in advance and keep it in the refrigerator until ready to serve. It will keep in the fridge for up to five days. The cake can also be frozen for up to one month.
Celebrate the holiday season with this Peppermint Flourless Chocolate Cake! Your friends and family will love it!
If you like this chocolate cake recipe, you might also like:
- Flourless Chocolate Cake
- Chocolate Peppermint Bundt Cake
- Chocolate Sour Cream Bundt Cake
- Easy Chocolate Cake
- Flourless Chocolate Cookies
Peppermint Flourless Chocolate Cake
FOR THE CAKE:
- 1 cup semisweet chocolate chips or chopped chocolate
- 1/2 cup unsalted butter
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 teaspoon peppermint extract
- 3 large eggs slightly beaten
- 1/2 cup Dutch process cocoa powder
FOR THE CHOCOLATE GANACHE:
- 1 cup semisweet chocolate chips or chopped chocolate
- 1/2 cup heavy cream
- 1/2 cup crushed peppermint candy or candy canes for decorating
- Preheat oven to 375 degrees F. Grease an 8-inch round cake pan with nonstick cooking spray. Cut a piece of parchment to fit the bottom of the pan. Place it in the bottom of the pan and spray it with nonstick cooking spray. Set aside.
- To make the cake, put the chocolate and butter in a large microwave-safe bowl, and heat until the butter is melted and the chips are soft, about one minute. Stir until the chocolate is melted and the mixture is smooth. If you need to reheat, do for 10 seconds at a time and stir.
- Add the sugar, salt, vanilla, peppermint extract and stir to combine.
- Add the eggs and stir until smooth. Add the cocoa powder and stir until just combined. Don’t over mix.
- Pour the batter into the prepared pan and bake the cake for 25 minutes or until the cake has a thin crust on the top and the center registers 200°F on an instant-read thermometer.
- Let the cake cool on a wire cooling rack for 10 minutes. Loosen the edges of the pan with a butter knife and carefully turn it upside down onto a cake plate or serving plate. The bottom of the cake will now be the top of the cake. Let the cake cool completely.
- While the cake is cooling, make the chocolate ganache. Combine the chocolate and cream in a medium microwave-safe bowl, and heat until the cream is very hot so it will melt the chocolate. I always start with 30 seconds and check it. It might take longer, it just depends on your microwave. Remove from the microwave, and stir until the the chocolate melts and the mixture is smooth.
- Spread the chocolate ganache glaze evenly over the cooled cake. Sprinkle the crushed peppermint candy evenly over the cake. Let the glaze set up for a few hours before cutting and serving the cake. I always put it in the refrigerator to speed up the process.
- Cut the cake with a sharp knife into small slices. This cake is great with whipped cream or ice cream.
Have you tried this recipe?
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This sounds and looks incredible! Definitely an ideal cake for the holidays!
I’ve been wanting to make your flourless chocolate cake, but this might push me over the edge 🙂
My son is dairy free, so I will have to adapt a bit. I’m confident that a butter replacement will work in the cake, but I am curious if anyone has an idea if a nut milk, coconut cream, or other milk replacement would work in the ganche. I can’t resist this recipe!
I am needing a dairy free replacement too. What did you use to replace butter in the cake? And did you successfully use a dairy alternative for the ganache? Thanks!
Looks like a perfect Christmas dessert.
I am also in need of a dairy free alternative. Would Smart Balance affect the taste of the cake? Any suggestions for the heavy cream?
If made and frozen, would defrosting overnight in the refrigerator work?
Crushed peppermint makes the perfect topping this time of year!
great peppermint tweak, love the idea of bashing candy canes or peppermint sticks with a rolling pin! Appreciate that you’ve put together this flour-less version, thank you!
I ADORE dense, fudgy, chocolate desserts. Love how this is flourless and like a brownie!! 🙂
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Would this work as cupcakes?
I made this for Christmas Day dessert and it was easy and delicious! I topped with Andes peppermint baking chips. Left out the peppermint extract because I didn’t have any but plenty of peppermint flavor from the top. Taste and texture were like a rich, decadent brownie. Tasted even better the next day from the fridge. Great recipe!
i love it . you described everything in easy way i like it
This looks like an awesome dessert for Christmas dinner … so am wondering how far in advance can I make it. We are on the road on the 24th – will it be ok to make it on the 23rd? Have you ever made it in advance? or simply the 24 hours before serving?
It as very easy to make, and a lot of fun!
Does the cake need to be refrigerated if make in advance?
I would store it in the fridge if you are making it in advance. Enjoy!
Cannot use cream as I am dairy free. Suggestion for substitution?
It looks delicious and yummy.
If I subbed Andies mints for the semi sweet chocolate chips would that be too sweet? I don’t want to over sweeten. Would I need to leave the mint extract out, as well?
Made this for a group of ladies last night and everyone loved it! Recipe was easy to follow and not hard. Highly recommend! As the article says, they all asked for the recipe 🙂
Very easy and very good! Thanks Maria for having recipes that always work. There was nothing left but a few crumbs 🙂
I am glad it was a hit!
I made this cake for 3 different Christmas dinners and everyone loved it! Moist and just enough peppermint! Delicious!!!