Chocolate Candy Cane Cake
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Chocolate Candy Cane Cake
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A decadent Chocolate Candy Cane Cake is just what your holiday dessert buffet needs this year! Rich chocolate cake pairs well with a hint of mint and a delicious chocolate frosting. Add a drizzle of chocolate and crushed candy canes to complete the look and taste of this dessert.
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Ingredients
- 3 C flour
- 1 1/2 C special dark chocolate cocoa powder
- 1 tbsp baking soda
- 1 1/2 tsp kosher salt
- 1/2 tsp espresso powder
- 1 1/2 tsp baking soda
- 4 large eggs
- 1/2 C sour cream
- 1 C buttermilk
- 1 1/2 C warm water
- 1/2 C canola oil
- 1 tbsp pure peppermint extract
Frosting ingredients
- 1 1/2 C unsalted sweet cream butter softened
- 1 - 8 oz cream cheese soften
- 1 1.2 Hershey special dark cocoa powder
- 1 tbsp pure peppermint extract
- 1/4 tsp kosher salt
- 7 C powder sugar
- 1/4 C heavy whipping cream
- 2 C Crushed candy canes
- 8 mini candy canes
Instructions
- Preheat oven to 350 degrees and spray three 9 in cake pans with pam baking spray
- In a small bowl, whisk together the espresso and the warm water until combined
- Using your standing mixer, whisk together the flour, sugar, cocoa powder, baking soda, baking powder and salt until combined
- Gradually add in the eggs, sour cream, buttermilk, espresso, oil and vanilla extract until combined and
- Divide the batter between the 3 pans
- Place in the oven to bake for 25-35 minutes or until a tooth pick comes out clean
- Allow cakes to cool for 20 minutes
Frosting Directions
- Using the standing mixer again, beat the cream cheese and butter until combined and smooth
- Gradually mix in the cocoa powder, vanilla and salt
- Very slowly, beat in the powder sugar until combined
- Whisk in the heavy whipping cream until the ice cream is smooth and fluffy
- Using the ice cream scooper, scoop out 4-6 scoops of frosting and smooth evenly on one layer of cake
- Place another layer of cake on top and spread more frosting
- Place the last layer on top and frost the remaining cake with the remaining frosting
- Coat the bottom sides of the cake in the crushed candy canes
- Scoop remaining frosting into the large piping bag and pipe dollops of frosting around the top
- Place a mini candy cane on each dollop
- Cut and enjoy!
Nutrition Information
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Calories
1188kcal
(59%)
Carbohydrates
167g
(56%)
Protein
12g
(24%)
Fat
57g
(88%)
Saturated Fat
28g
(140%)
Cholesterol
184mg
(61%)
Sodium
1054mg
(44%)
Potassium
357mg
(10%)
Fiber
5g
(20%)
Sugar
119g
(238%)
Vitamin A
1487IU
(30%)
Vitamin C
1mg
(1%)
Calcium
110mg
(11%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 1188 kcal
% Daily Value*
| Calories | 1188kcal | 59% |
| Carbohydrates | 167g | 56% |
| Protein | 12g | 24% |
| Fat | 57g | 88% |
| Saturated Fat | 28g | 140% |
| Cholesterol | 184mg | 61% |
| Sodium | 1054mg | 44% |
| Potassium | 357mg | 8% |
| Fiber | 5g | 20% |
| Sugar | 119g | 238% |
| Vitamin A | 1487IU | 30% |
| Vitamin C | 1mg | 1% |
| Calcium | 110mg | 11% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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