How To Make Double Chocolate Peppermint Cake
Make Christmas parties sweeter with this peppermint cake recipe. It has two layers of chocolate cake and a filling of white chocolate and whipped cream.
Serves:
Ingredients
For Cake:
- 2cupsgranulated sugar
- ½cupoil
- 1tspvanilla
- 1tspmint extract,optional
- 1cupmilk
- 2largeeggs
- 1tspsalt
- 2tspbaking soda
- 1tspbaking powder
- 1cuphot coffee or water
- ¾cupcocoa powder,unsweetened
- 1¾cupwhole wheat flour,or sub all purpose
For White Chocolate Whipped Cream:
- 1cupheavy whipping cream
- 6ozwhite chocolate,(about 1 cup), chopped
- 1pkggelatin,unflavored
- ¼cupcold water
- ¼cuppowdered sugar
For Garnish:
- candy canes,crushed
- chocolate shavings
Instructions
-
Heat oven to 350 degrees F and grease 2 8-inch 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 to 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 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.
Nutrition
- Calories:Â 469.21kcal
- Fat:Â 23.61g
- Saturated Fat:Â 9.14g
- Trans Fat:Â 0.04g
- Monounsaturated Fat:Â 9.93g
- Polyunsaturated Fat:Â 3.40g
- Carbohydrates:Â 61.66g
- Fiber:Â 3.90g
- Sugar:Â 45.90g
- Protein:Â 8.32g
- Cholesterol:Â 63.18mg
- Sodium:Â 370.09mg
- Calcium:Â 112.39mg
- Potassium:Â 251.24mg
- Iron:Â 1.68mg
- Vitamin A: 105.80µg
- Vitamin C:Â 0.21mg
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