Best 3 Chocolate Candy Cane Cake Recipes
Indulge in a delightful symphony of flavors with our exquisite Chocolate Candy Cane Cake. This captivating dessert is a harmonious blend of rich chocolate and refreshing peppermint, creating a taste sensation that will tantalize your palate. With three tempting recipes included – a classic chocolate cake infused with candy cane bits, a decadent chocolate ganache, and a luscious peppermint buttercream – this cake is a true celebration of the holiday spirit. Each recipe is meticulously crafted to ensure an explosion of flavors, making it the perfect centerpiece for any festive gathering. Whether you're an experienced baker or a novice in the kitchen, our easy-to-follow instructions and detailed tips will guide you towards creating an unforgettable dessert that will leave your loved ones in awe.
Here are our top 3 tried and tested recipes!
CHOCOLATE-CANDY CANE CAKE
Crushed candy canes transform chocolate cake into an engaging holiday delight.
Provided by Kraft
Categories Trusted Brands: Recipes and Tips Kraft Desserts
Time 1h40m
Yield 18
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F. Lightly grease two 9-inch round cake pans. Beat cake mix, dry pudding mix, eggs, sour cream, oil and water in large bowl with electric mixer on low speed just until moistened, stopping frequently to scrape side of bowl. Beat on medium speed 2 min. or until well blended. Stir in chopped chocolate and 2 Tbsp. of the crushed candy canes. Spoon evenly into prepared pans.
- Bake 35 to 40 min. or until toothpick inserted in centers comes out clean. Cool 10 min. Loosen cakes from sides of pans with metal spatula or knife. Invert cakes onto wire racks; carefully remove pans. Cool completely.
- Place one of the cake layers on serving plate; spread evenly with 1 cup of the whipped topping. Top with remaining cake layer. Frost top and side of cake with remaining whipped topping. Sprinkle with remaining crushed candy canes just before serving. Store leftover cake in refrigerator.
CHOCOLATE CANDY CANE CAKE
I got this from the Kraft magazine..I made it for Christmas and it was a big hit!! I used a handful of chocolate chips instead of semi sweet chunks and used an entire tub of cool whip for the icing!
Provided by Meli-lynne
Categories Dessert
Time 1h20m
Yield 18 slices, 18 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 Fahrenheit.
- Grease 2 9" round cake pans.
- Beat cake mix, pudding mix, eggs, sour cream, oil, and water in large bowl with electric mixer on low until just moist.
- Beat on medium speed 2 minutes until well blended.
- Stir in chopped chocolate and 2 Tablespoons of the crushed candy canes.
- Spoon batter into pans.
- Bake 50 minutes to 1 hour until toothpick comes out clean.
- Cool in pan for 10 minutes then cool completely on wire rack.
- Place one layer of the cake on a plate and spread evenly with 1 cup of cool whip.
- Top with remaining cake layer and frost with the rest of the cool whip.
- Garnish with crushed candy cane.
CHOCOLATE CANDY CANE CAKE
Steps:
- Preheat oven to 350 degree F. In a large mixing bowl, beat cake mix with JELL-O Chocolate Instant Pudding Mix, eggs, sour cream, oil, water and milk. Blend completely for about 2-3 minutes. Fold in crushed candy canes and chopped chocolate. Spray two 9inch cake pans with baking spray. Line the bottom of the pan with parchment paper. Divide batter evenly into the pans. Bake for 35-40 minutes and allow to cool about 5 minutes in the pan. Loosen cake from the sides and invert onto wire racks. Cool cakes COMPLETELY before frosting. We chilled our cake layers in the refrigerator for about an hour. For the ganache, combine the chocolate with the heavy cream in a small glass bowl. Microwave for 30 seconds, stir and heat an additional 30 seconds. Whisk until smooth. Place bottom layer of cake on cake plate. Top with melted ganache. Allow to cool slightly before adding COOL WHIP. Spread 3/4 of one container on top of ganache. Top with second layer of cake. Using the remaining COOL WHIP (from the first container and the second), spread evenly over top and sides of cake. Sprinkle with crushed candy canes for garnish. Refrigerate cake until ready to serve. ENJOY
Tips:
- For a richer chocolate flavor, use dark chocolate or a combination of dark and semisweet chocolate.
- Be sure to use candy canes that are fresh and not stale. Stale candy canes will not melt properly and will not have as much flavor.
- If you don't have a candy cane mold, you can use a mini muffin tin or a silicone mold. Just be sure to grease the mold before pouring in the chocolate.
- If you want to make the cake ahead of time, you can bake it and let it cool completely. Then, wrap it tightly in plastic wrap and store it in the refrigerator for up to 3 days. When you're ready to serve, let the cake come to room temperature for about 30 minutes before frosting.
Conclusion:
This chocolate candy cane cake is a delicious and festive dessert that is perfect for Christmas parties or any other holiday gathering. The cake is moist and chocolatey, and the candy cane frosting is sweet and minty. With its festive appearance and delicious flavor, this cake is sure to be a hit with everyone who tries it.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #preparation #occasion #for-large-groups #desserts #holiday-event #cakes #chocolate #christmas #number-of-servings #4-hours-or-less
You'll also love
