• Cooking Time: 80-90
  • Servings:
  • Preparation Time:


  • 3/4 cup unsalted butter
  • 5 oz. semisweet chocolate, chopped
  • 1 1/2 cups sugar
  • 3 eggs
  • 1 1/2 teaspoons peppermint extract. Note: I substituted 1 ½ teaspoons of almond extract
  • 1 teaspoon vanilla extract
  • 2 1/4 cups cake flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1 1/2 cups sour cream


  • Heat oven to 325F. Grease bottom of 9-inch springform pan. Line bottom with parchment paper; grease and flour paper.
  • Microwave 3/4 cup butter and 5 oz. chocolate in medium microwave-safe bowl on medium 3 to 4 minutes or until melted; stir until smooth. Pour into large bowl; cool 10 to 15 minutes.
  • Beat sugar into chocolate mixture at low speed. Beat in eggs, peppermint extract and 1 teaspoon vanilla. Whisk flour, baking soda, baking powder and salt in medium bowl. Alternately beat sour cream and flour mixture into chocolate mixture, beginning with sour cream. Pour into pan.
  • Bake 1 1/4 to 1 1/2 hours or until toothpick inserted in center comes out clean. Cool completely on wire rack.


I found this fudgy chocolate cake recipe in a magazine - Cooking Pleasures. I substituted almond extract for the peppermint extract and the cake turned out great. I served it over the Christmas Holidays at a family dinner.

Categories: Cake  Dessert 

Weekly Recipes and Cookbook Contests!

Need Inspiration? Click Here→Thank
Never Miss a Recipe! Sign Up For Our Emails!