Decadent Gooey Dark Chocolate Cakes with Peppermint Crunch Whipped Cream: The Ultimate Easy Holiday Dessert
Gooey Dark Chocolate Cakes with Peppermint Crunch Whipped Cream are truly the ultimate grand finale to any dinner, especially during the bustling holiday season. This dessert is not only incredibly rich and wonderfully festive, but it also remarkably takes less than 15 minutes to prepare from start to finish! I promise you, this delightful treat will be the easiest, most stress-free part of any holiday dinner party or gathering you host this season, leaving you more time to enjoy the festivities and your loved ones.
Why This Chocolate Peppermint Dessert is a Holiday Must-Have
There’s something uniquely satisfying about concluding a lavish holiday meal with a touch of peppermint, don’t you agree? It provides just the right amount of lively, refreshing zip to awaken your taste buds, leaving them feeling perfectly satisfied yet also invigorated and ready to continue the celebration. After a rich and savory holiday spread, a dessert that feels both indulgent and surprisingly light is a welcome change.
These rich, molten, and undeniably decadent chocolate cakes are simply begging for a vibrant, pepperminty topping. The cool, crisp notes of peppermint are crucial for balancing out the intense, deep flavors of the dark chocolate. Sometimes, eating a pure, unadulterated rich chocolate cake can be overwhelmingly heavy, particularly after a substantial dinner. The palate needs a break, a contrasting element to truly appreciate the complexity of the chocolate.
That’s where the peppermint crunch whipped cream truly shines. Piled high on top of these cute little individual cakes, it offers precisely the light, airy, and refreshing break you crave in every single bite. The creamy texture of the whipped cream, combined with the delightful crunch of candy canes, provides a beautiful textural contrast to the soft, warm, gooey chocolate interior of the cake. It’s a symphony of flavors and textures designed to delight and refresh.
Conquering the Holiday Rush with Sweet Success
Like many of you, I find myself constantly counting down the days until Christmas, and it truly feels like every day is just racing by at an alarming speed. It’s hard to wrap my head around the fact that the big day is almost here, or that it’s actually on Sunday (as it was when I first penned this!)—the holiday season always manages to sneak up on me!
I’m perpetually a mix of excited anticipation and a little bit terrified during this time of year, primarily because I always seem to be SO FREAKING BEHIND on everything. The holiday season is a wonderful whirlwind, but it can also be incredibly demanding. I’m often behind on my preparations, on my shopping for gifts, and certainly on getting things ready for Christmas Eve dinner, or any festive meal for that matter.
If some industrious little elves could just magically hop on down from the North Pole to lend a helping hand, I would realllllllllly appreciate it. The thought of managing everything perfectly can be overwhelming, which is why having a reliable, impressive, and fast dessert recipe in my arsenal is a true game-changer. It’s one less thing to stress about, allowing me to focus on the joy and connection the holidays bring.
At least this year, I have dessert absolutely covered for Christmas dinner (and really, any festive occasion!). These little gems of gooey chocolate perfection paired with fluffy, peppermint-infused cream are my secret weapon. I actually served these same delightful cakes about a year ago for a wedding I catered, and they were an absolute smash hit, going over like gangbusters with all the guests.
I’ve been guarding this recipe fiercely, keeping its simple brilliance under wraps. But I suppose it’s finally time for me to play nice and share my holiday secrets with you all. After all, the joy of the season is meant to be shared, and that includes the most delicious and easiest desserts.
You can thank me later for this incredibly easy and utterly irresistible recipe. It’s designed to bring maximum delight with minimum effort, making your holiday entertaining a breeze.
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Essential Tools for Your Gooey Chocolate & Peppermint Masterpiece
To ensure your holiday dessert creation is as seamless and enjoyable as possible, having the right tools can make all the difference. These are the “must-haves” that will simplify your baking process and help you achieve perfect results every time. Investing in good quality kitchen equipment not only makes cooking more efficient but also more fun!
This Recipe’s Must Haves
- KitchenAid Artisan Tilt-Head Stand Mixer: An indispensable tool for effortless whipping of cream and mixing cake batter to perfection. Its power and versatility make it a kitchen workhorse.
- Bellemain 4 oz. Porcelain Ramekins: These individual baking dishes are perfect for achieving those distinct, restaurant-quality molten centers. Their classic design also makes for beautiful presentation.
- KitchenAid 5-Speed Ultra Power Hand Mixer: A great alternative or complement to a stand mixer, ideal for smaller tasks like whipping eggs or if you prefer a more hands-on approach.
Don’t forget to Pin this Gooey Dark Chocolate Cakes with Peppermint Crunch Whipped Cream for later! It’s a recipe you’ll want to revisit year after year.
Gooey Dark Chocolate Cakes with Peppermint Crunch Whipped Cream
ingredients
- 8 Tbsp 1 stick unsalted butter + more for ramekins
- 5 oz dark chocolate chopped, for intense chocolate flavor
- 2 large eggs
- 2 egg yolks for extra richness and gooeyness
- 1/4 cup granulated sugar
- 2 tsp all-purpose flour + more for ramekins just enough for structure
- 1 tsp peppermint extract for that signature holiday flavor
- 1/2 Tbsp granulated sugar or to taste
- 2 cups chilled heavy cream ensure it’s very cold for best whipping results
- 1/3 cup chopped candy canes for festive crunch and color
instructions
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Prepare the Peppermint Crunch Whipped Cream: In the clean, chilled bowl of a stand mixer (or using a hand mixer), combine the very cold heavy cream with 1/2 Tbsp of sugar and 1 tsp of peppermint extract. Begin whipping on medium-low speed and gradually increase to high. Continue whipping until firm, stiff peaks form. Be careful not to over-whip, or it will turn grainy. Once stiff, gently fold in the chopped candy canes. This adds a lovely crunch and visual appeal. Keep the whipped cream chilled in the refrigerator until you are ready to serve the cakes to maintain its perfect consistency.
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Preheat Oven and Prep Ramekins: Preheat your oven to a blazing 450 degrees Fahrenheit (230°C). This high temperature is key to achieving a crispy exterior and a molten interior quickly. Generously butter four individual ramekins, ensuring every part of the interior surface is coated. Then, lightly dust each buttered ramekin with a small amount of flour, tapping out any excess. This creates a non-stick surface, allowing your cakes to release easily after baking.
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Melt Chocolate and Butter: Set up a double boiler: fill a saucepan with about an inch or two of water and bring it to a gentle simmer. Place a heatproof bowl over the saucepan, ensuring the bottom of the bowl does not touch the water. In this bowl, melt the 8 Tbsp (1 stick) of unsalted butter and the 5 oz of chopped dark chocolate together. Stir continuously until the mixture is completely smooth and glossy. Remove from heat and let it cool slightly.
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Combine Wet Ingredients: In a separate large mixing bowl, beat together the 2 whole eggs, 2 egg yolks, and 1/4 cup of granulated sugar. Beat with your mixer on high speed for approximately 2 minutes, or until the mixture becomes significantly lighter in color (a pale yellow) and thickens considerably, almost ribbon-like. This step incorporates air, contributing to the cake’s light texture. Next, beat in the 2 tsp of all-purpose flour until it is just well-combined and no lumps remain. Finally, gently stir in the slightly cooled melted chocolate mixture until everything is thoroughly combined into a smooth, luxurious batter. Be careful not to overmix at this stage.
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Bake the Cakes: Carefully divide the rich chocolate batter evenly among the four prepared ramekins. Place the ramekins on a baking sheet for easier transfer into and out of the oven. Bake in the preheated 450-degree oven for exactly 8 minutes. The edges of the cakes should be set and slightly firm, while the center will still be wonderfully soft and jiggly – a sign of the perfect molten core. Keep a close eye on them, as oven temperatures can vary.
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Serve Immediately: Once baked, carefully remove the cakes from the oven. Let them cool for just 1-2 minutes in their ramekins before inverting them onto serving plates, or simply serve them directly in the ramekins for an even more rustic presentation. Immediately top each warm, gooey chocolate cake with a generous dollop of the chilled peppermint crunch whipped cream. The contrast of warm cake and cool cream is divine. For an extra festive touch, you can garnish with a few more crushed candy cane pieces or a sprig of fresh mint.
notes
Make-Ahead Tip: You can prepare the cake batter up to 1 day in advance. Store it covered in the refrigerator. When ready to bake, bring the batter to room temperature for about 30 minutes before dividing it into ramekins and baking as directed. The whipped cream can also be made a few hours ahead and kept chilled, adding the candy canes just before serving to maintain their crunch.
Serving Suggestions: While perfect on its own, a drizzle of chocolate sauce or a sprinkle of cocoa powder can elevate the presentation. For a non-peppermint variation, omit the extract and candy canes, and serve with fresh berries or a scoop of vanilla bean ice cream.