Mini Chocolate Peppermint Cake with Cream Cheese Frosting
The most delicious and beautiful dessert to display enjoy at your Christmas gatherings. They are perfect served in these individual Ball® jars and are sure to be a hit! With creamy frosting and a subtle peppermint flavor it is a favorite of mine and hopefully yours soon too! Keep reading to see how to make them.
This post is sponsored by the makers of Ball® home canning products.*
INGREDIENTS FOR THE DESSERT
This recipe is made with simple ingredients you more than likely have on hand this time of year.
For the Cake
Cocoa Powder- Delicious cocoa powder gives the flavor of chocolate without being too rich.
Cane and Coconut Sugar- This makes the cake just sweet enough but not overly sweet. I love adding coconut sugar instead of doing all cane sugar. It has a lower glycemic index and a tad less sweet than traditional sugar.
Peppermint Extract- This gives the cake a delicious peppermint flavor!
Coconut Oil- Use instead of vegetable oil for a healthier option.
For the Frosting
Cream Cheese- I use a plant-based cream cheese which works just as well as traditional cream cheese. Cream cheese makes the dessert more rich beautiful.
Powdered Sugar- This definitely makes up for the lack of sweetness the cake has.
Toppings
Chocolate Chips- I love mini chocolate chips for this dessert. Since they are served in miniature jars it just adds an extra amount of detail at the top.
Crushed Peppermints- I love the pop of color and crunch they bring
SUPPLIES NEEDED
Ball® 4oz Quilted Crystal Jars
Wooden spoons for serving
Hand or stand up mixer
8x8 baking dish
TIPS FOR MAKING THIS RECIPE
You can make the cake and frosting in advance, even a day before and just assemble the day of.
Simply scoop spoonfuls of the cake out and place into the jars. It does not have to be perfect since the cream cheese frosting will cover it up.
Serve on a tray decorate with fresh ingredients such as fresh cranberries or pine.
RECIPE
You will need 8-10 Ball® 4oz quilted jars. You will not bake the recipe in the jars, simply serve in them.
INGREDIENTS
For the cake
1.5 cups all purpose flour
1/2 cup cane sugar
1/2 cup coconut sugar
3 Tbs cocoa powder
1 tsp baking soda
1/2 tsp salt
1 tsp vanilla extract
1 tsp peppermint extract
1 tsp apple cider vinegar
5 Tbs coconut oil
1 Cup cold water
Frosting
8oz of cream cheese ( I use plant-based) room temperature
1/2 cup butter ( plant-based( roomtemperature
1 tsp vanilla extract
1/4 tsp salt
3 cups powdered sugar
For Serving
1/2 cup mini dark chocolate chips
1/2 cup crushed peppermints
8-10 peppermint candy canes for serving ( optional)
DIRECTIONS
CAKE
Preheat oven to 350 degrees F.
Mix first 5 dry ingredients in a greased 8″ square baking pan. Make 3 depressions in dry ingredients – two small, one larger. Pour vinegar in one depression, vanilla and peppermint in the other and the coconut oil in third larger depression.
Pour water over all. Mix well until smooth.
Bake on middle rack of oven for 35 minutes.
Check with toothpick to make sure it comes out clean.
let cool completely before putting in jars.
Spoon large spoonfuls into the jars, leaving about a 1/2 inch headspace.
FROSTING
In a mixing bowl or mixer place room temperature butter and cream cheese. Mix until blended together.
Add vanilla extract and salt. Mix well
Slowly add powdered sugar and mix well.
Mix until all sugar is added and blend on high for about 2 minutes until it becomes thick and smooth.
ASSEMBLY
Assemble jars with cake on the bottom and add a spoonful of frosting on top.
Sprinkle with chocolate chips and crushed peppermints.
Serve with candy canes and enjoy!
SHOP THIS POST
PIN FOR LATER
For another delicious holiday recipe take a look at this delicious Cranberry Cookie.
I hope you love this recipe as much as I do! It’s easy to make and so fun to serve in the small jars!
Happy Holidays Friends!
Annette
*Disclosure: This is a sponsored post that is part of an ongoing partnership with the Fresh Preserving Division of Newell Brands. They have provided jars, equipment and monetary compensation. All thoughts and opinions expressed are my own.