DOUBLE CHOCOLATE PEPPERMINT CAKE

Double chocolate peppermint cake on a cake stand.

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!

PREP TIME 15 MINUTES | COOK TIME 30 MINUTES | SERVES 12

Ingredients  

Cake

  • 2 cups granulated sugar
  • 1/2 cup oil
  • 1 teaspoon vanilla
  • 1 teaspoon mint extract optional
  • 1 cup milk
  • 2 large eggs
  • 1 teaspoon salt
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 cup hot coffee or water
  • 3/4 cup unsweetened cocoa powder
  • 1 3/4 cup whole wheat flour or sub all purpose

White Chocolate Whipped Cream

  • 1 cup heavy whipping cream
  • 6 oz white chocolate chopped (about 1 cup)
  • 1 package unflavored gelatin
  • 1/4 cup cold water
  • 1/4 cup powdered sugar

Garnish

  • Crushed candy canes
  • Chocolate shavings

Instructions 

Cake

  • 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.

White Chocolate Whipped Cream

  • 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 ¼ 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.

Notes

*You can add mint extract to the cake or not, depending on your tastes! If you want a very mild peppermint flavor, simply cover in crushed candy canes and omit the extract.

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  1. The 12 days of Christmas Recipes – My Select Life – By the Select Group

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