Chocolate Candy Cane Cake
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.
Servings: 10
Calories: 1188kcal
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
Calories: 1188kcal | Carbohydrates: 167g | Protein: 12g | Fat: 57g | Saturated Fat: 28g | Cholesterol: 184mg | Sodium: 1054mg | Potassium: 357mg | Fiber: 5g | Sugar: 119g | Vitamin A: 1487IU | Vitamin C: 1mg | Calcium: 110mg | Iron: 4mg