Double Chocolate Cake With Peppermint Chocolate Frosting Recipes
DOUBLE CHOCOLATE PEPPERMINT CAKE
This Double Chocolate Peppermint Cake has two chocolate cake layers, white chocolate whipped cream and is finished off with crushed candy canes and chocolate shavings -- this is the dessert you want to bring to the Christmas party!
Provided by Ashley Fehr
Categories Dessert
Time 45m
Number Of Ingredients 19
Steps:
- Heat oven to 350 degrees F and grease 2 8" round pans with non stick spray.
- In a large bowl, combine the sugar, oil, vanilla, mint extract (if desired) milk and eggs.
- Add the salt, baking soda and baking powder and whisk until combined. Stir in the coffee.
- Add the cocoa powder and flour and stir just until combined. Divide evenly between prepared pans and bake for 28-30 minutes until a toothpick comes out clean. Cool to room temperature.
- In a microwave safe bowl, heat the cream and chocolate in 45 second intervals on high, stirring each time, until completely smooth.
- Refrigerate until thoroughly chilled (it won't whip if it's warm!).
- After cream is chilled, sprinkle gelatin over 1/4 cup cold water in a small bowl. Let sit for 1 minute, then microwave on high for 20 seconds or until dissolved. Set aside to come to room temperature.
- Beat cream mixture with an electric mixer until soft peaks form.
- Stir in room temperature gelatin mixture and powdered sugar and beat until stiff peaks form.
- Place one cake layer on a cake plate and top with half of the whipped cream. Sprinkle with crushed candy canes and chocolate shavings. Repeat layers one more time, using remaining whipped cream.
- Chill at least 2 hours so the whipped cream can set properly before serving. Store leftovers in the refrigerator up to 3 days.
Nutrition Facts : Calories 463 kcal, Carbohydrate 62 g, Protein 6 g, Fat 24 g, SaturatedFat 9 g, Cholesterol 59 mg, Sodium 418 mg, Fiber 4 g, Sugar 45 g, ServingSize 1 serving
CHOCOLATE PEPPERMINT CAKE
Guests make sure to save room for this light and moist cake with its refreshing mint flavor and chocolate glaze. Its seasonal look makes it perfect for Christmas...a holiday birthday party...or other festive gatherings!
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12-16 servings.
Number Of Ingredients 23
Steps:
- In a bowl, combine dry ingredients. Add milk, oil, eggs and vanilla; beat at medium speed for 2 minutes. Stir in boiling water (batter will be thin). Pour into three greased and floured 9-in. round baking pans. , Bake at 350° for 18-23 minutes or until cake tests done. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For filling, beat cream until soft peaks form. Add the sugar, vanilla and food coloring if desired; beat until stiff peaks form. Set aside about 1 tablespoon crushed candy. Fold remaining candy into cream mixture. Spread between layers and around sides but not over the top. , For glaze, melt butter in a saucepan over low heat. Add cocoa and water; cook, stirring constantly, until slightly thickened. Remove from the heat; whisk in vanilla. Gradually blend in sugar until smooth. Add additional water if necessary. Spread over top of cake. Sprinkle with reserved candy. Chill before serving. Store in the refrigerator.
Nutrition Facts :
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