Peppermint Tea Infused Chocolate Cake

About this recipe

Infuse your dessert experience with the refreshing notes of peppermint tea blended seamlessly into a rich chocolate cake. This unique yet delightful twist makes it perfect for festive gatherings and special occasions.

Ingredients

• 1 cup brewed peppermint tea, cooled
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup whole milk
• 1/2 cup semisweet chocolate chips

Directions

1. 1

   Preheat the oven to 350°F (175°C). Grease and flour a 9-inch cake pan.

2. 2

   Cream the butter and sugar in a large mixing bowl until light and fluffy.

3. 3

   Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.

4. 4

   In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.

5. 5

   Alternate adding the dry ingredients and the cooled peppermint tea with the milk to the butter mixture, mixing until just combined.

6. 6

   Fold in the chocolate chips gently.

7. 7

   Pour the batter into the prepared pan and bake for 35-40 minutes, until a toothpick inserted into the center comes out clean.

8. 8

   Cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely.