Dark Chocolate Peppermint Cake Balls

Robin’s husband, who is a true chocolate and peppermint junkie, inspired this recipe. Our Chocolate Peppermint Cake Ball has gone through many changes over the years. We’ve made it with vanilla cake, we’ve tried different kinds of peppermint, and we’ve tried dipping it in white, dark, and milk chocolate. Ultimately, we decided that the recipe below is our favorite combination -- and Robin’s husband agrees!

Recipe reprinted with permission from CAKE BALLS © 2012 by Robin Ankeny and Charlotte Lyon, Running Press, a member of the Perseus Books Group.

Dark Chocolate Peppermint Cake Balls

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    2 cups all-purpose flour 1/2 cup vegetable oil
    1 cup plus 2 tablespoons unsweetened cocoa powder 3 teaspoons vanilla extract
    2 teaspoons baking soda 4 tablespoons unsalted butter
    1/2 teaspoon salt 1 16-ounce package confectioners' sugar
    2 teaspoons vinegar 1/4 cup plus 3 tablespoons milk, warm
    1 cup milk 1 1/2 cups Andres Peppermint Crunch Baking Chips
    2 cups granulated sugar 24 ounces dark chocolate for coating
    2 eggs, at room temperature


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    • 1

      Preheat the oven to 350ºF and grease a 10-inch round cake pan.

    • 2

      In a medium-size bowl, combine the flour, 3/4 cup cocoa, baking soda, and salt with a wire whisk and set aside. In a separate small bowl or cup, stir the vinegar into the milk.

    • 3

      In a large bowl, use an electric mixer to blend together the granulated sugar, eggs, vegetable oil, 1 cup water, and milk mixture. Add 2 teaspoons vanilla and blend until completely combined. Slowly add the dry mixture to the wet mixture until fully combined.

    • 4

      While the cake is cooling, prepare the icing: Use an electric mixer on medium speed to cream the butter. Add the cocoa (1/4 cup plus 2 tablespoons) and mix well. Slowly beat in the confectioners’ sugar, adding the warm milk until smooth. Stir in 1 teaspoon vanilla.

    • 5

      Pour the batter into the cake pan and bake for 30 to 40 minutes, or until fully baked. Let cool.

    • 6

      After the cake has cooled, follow the cake ball method instructions. As you are stirring the icing with the cake crumbs, add 1 cup of the peppermint crunch.

    • 7

      After the cake balls are dipped in dark chocolate, drizzle them with fine lines. Do one at a time and sprinkle the remaining peppermint crunch to give the cake balls a festive feel and a little more peppermint taste.


    Quick Tip: Try boxing up a few of these in festive holiday tins or boxes and give them to friends, family, or neighbors as gifts. They’ll love you forever.

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