I’ve made no secret of the fact that I once worked for Starbucks but a little-known story that I’m sharing JUST WITH Y’ALL for today (feel special yet?!) is that the first time I tried a peppermint mocha I almost died of happiness. I know how to make a mean white chocolate mocha, gingerbread latter, or eggnog steamer, but that doesn’t mean those are my go-to drinks. I like things a little less sweet, a little more coffee-y. Basically I’m that annoying person who really loves the flavor of coffee and tries to pick out all of the flavor notes in a cup.
I know. But wait! Because I DO love a great peppermint mocha!
I remember my first Christmas as a newlywed my husband and I both worked for Starbucks and both were responsible for setting up our respective stores for the big Christmas reveal. Y’all, those are some late nights, I’ll tell you that. I think I slept a total of 2 hours before getting up to go run some errands and then head back to work, so obviously that meant I needed extra shots of espresso that day. I chose, rather than to just drink it straight or via a cup of brewed coffee, to add about 5 shots of espresso to my peppermint mocha.
And let’s just say there’s a reason why I’ve never done that again. Holy jitters batman!
But this cake – you guys, this cake is one that’s just perfect to make for good friends. You can wrap the jars in pretty ribbon and serve them all together, or go ahead and throw the lid on for a wintertime picnic. Double the recipe if you’re needing more, or feel free to use smaller jars and adjust the cooking time as needed.
All I’m saying is that food in jars is just SO in right now – go ahead and jump on that bandwagon, mmmK?
- 1 cup chopped bittersweet (66% cacao) chocolate
- 4 Tbsp butter
- 4 Tbsp coconut oil
- ¾ cup light brown sugar
- 1 Tbsp instant coffee powder
- 1 tsp vanilla extract
- 1 tsp peppermint extract
- ½ cup cocoa powder
- 2 whole eggs
- 2 egg yolks
- 4 8-ounce glass jars, sterilized
- For the frosting:
- 6 Tbsp butter, softened
- 3 cups powdered sugar
- 2 Tbsp milk
- 1 tsp vanilla extract
- 4 squares peppermint bark (optional)
- Preheat oven to 350.
- In a microwave safe mixing bowl melt the chopped chocolate, butter and coconut oil in 30 second increments, whisking until smooth.
- Allow to cool for about 5 minutes.
- Whisk in the brown sugar and coffee powder until smooth.
- Whisk in the vanilla extract, peppermint extract, eggs and egg yolks until completely smooth.
- Spoon the batter evenly into prepared jars and spread with the back of a spoon.
- Place the jars on a baking sheet and place in the preheated oven.
- Bake at 350 for 20-25 minutes.
- Remove from oven and let cool completely before frosting.
- Cream the butter until light and fluffy.
- Add the powdered sugar and vanilla extract and mix until evenly distributed.
- Add the milk, one tablespoon at a time, until the frosting gets to the desired consistency.
- Top the cooled cakes with the frosting and peppermint bark if desired.
Heather Disarro is a food-centric lifestyle blogger who is passionate about embracing the beauty the Lord surrounds us with in our everyday lives. She is a Texan living the expat life in central Arkansas with her husband, son and two massive dogs. Heather writes her blog, Heather’s Dish, from an office filled with dust, dog fur, toys and plenty of love, grace and music. She revels in the opportunity to bring the love of cooking to the world as a way to love others well!
Thank you, Heather!!! If y’all haven’t discovered Heather’s blog yet, y’all have got to go over there, RIGHT NOW! I highly suggest starting with this unbelievably delicious sounding Roasted Poblano, Chicken, and Quinoa soup!
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All month long, I will be sharing delicious and delectable kitchen gifts from 30 amazing bloggers here on A Southern Fairytale! Don’t forget to head on over to According to Kelly for 30 fabulous crafty gifts and Skip to my Lou to get your sewing inspiration on!
Did I mention the giveaways?
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- I Food Photography: From Snapshots to Great Shots
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