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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!
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings:
12
servings
Calories:
463 kcal
Course:
Dessert, Cake
Cuisine:
American
Ingredients
Cake
- 2 cups granulated sugar
- ½ cup canola oil
- 1 teaspoon vanilla
- 1 teaspoon mint extract
- 1 cup milk
- 2 egg large
- 1 cup coffee hot, or water
- 1 ¾ cup whole wheat flour or all-purpose
- ¾ cup cocoa powder unsweetened
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
White Chocolate Whipped Cream
- 1 cup heavy whipping cream
- 6 ounces white chocolate about 1 cup, chopped
- 1 envelope gelatin unflavored
- ¼ cup water cold
- ¼ cup powdered sugar
Garnish
- candy canes crushed
- chocolate shavings
Instructions
Cake
- Preheat oven to 350 degrees Fahrenheit and grease 2 8-inch round baking pans with non-stick spray.
- In a large bowl, combine the 2 cups granulated sugar, ½ cup canola oil, 1 teaspoon vanilla, 1 teaspoon mint extract, 1 cup milk, 2 large eggs, and 1 cup hot coffee or water.
- In a separate bowl whisk the 1 ¾ cup whole wheat flour, ¾ cup unsweetened cocoa powder, 2 teaspoons baking soda, 1 teaspoon baking powder, and 1 teaspoon salt.
- Add the flour mixture to the oil mixture and stir to combine. Divide evenly between the prepared pans and bake for 28-30 minutes until a toothpick comes out clean. Cool to room temperature.
Cup of Yum
White Chocolate Whipped Cream
- In a microwave-safe bowl, heat the 1 cup heavy whipping cream and 6 ounces chopped white chocolate, in 30-second intervals on high, stirring each time until completely smooth.
- Refrigerate until it's thoroughly chilled (it won't whip if it's warm!).
- After the cream is chilled, sprinkle the 1 envelope unflavored 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.
- Whisk the cream mixture with an electric mixer until soft peaks form.
- Stir in room temperature gelatin mixture and ¼ cup powdered sugar and whisk 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 the remaining whipped cream.
- Chill for at least 2 hours so the whipped cream can set properly before serving. Store leftovers in the refrigerator for 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.
Nutrition Information
Calories
463kcal
(23%)
Carbohydrates
62g
(21%)
Protein
7g
(14%)
Fat
24g
(37%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
10g
(50%)
Trans Fat
0.04g
(2%)
Cholesterol
55mg
(18%)
Sodium
416mg
(17%)
Potassium
290mg
(6%)
Fiber
4g
(16%)
Sugar
46g
(92%)
Vitamin A
370IU
(7%)
Vitamin C
0.2mg
(0%)
Calcium
99mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12 servings
Amount Per Serving
Calories 463
% Daily Value*
| Calories | 463kcal | 23% |
| Carbohydrates | 62g | 21% |
| Protein | 7g | 14% |
| Fat | 24g | 37% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 55mg | 18% |
| Sodium | 416mg | 17% |
| Potassium | 290mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 46g | 92% |
| Vitamin A | 370IU | 7% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 99mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.