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Awesome Chocolate Candy Cane Crunch Cake

Yield: 16 SERVINGS

Prep time: 20 MIN

Cook time: 30 MIN

Total time: 40 MIN

This whimsical Chocolate Candy Cane Crunch Cake is perfect for the holidays!

INGREDIENTS:

FOR THE CHOCOLATE CAKE:

½ cup butter, softened

2¼ cups packed brown sugar

3 large eggs

1½ tsp vanilla extract

2 cups cake Flour

2 tsp baking soda

½ tsp salt

3 oz (84 g) unsweetened chocolate, melted and cooled

1 cup (250 ml) sour cream

1 cup (250 ml) boiling water

FOR THE CANDY CANE CRUNCH CREAM CHEESE ICING:

½ cup butter, softened

½ cup cream cheese, softened

4 cups icing sugar

½ cup crushed candy canes

DECORATIONS

About 50 peppermint sticks depending on the size

DIRECTIONS:

TO MAKE THE CAKE:

1. Preheat oven to 350°F(180°C). Grease two 9 inches (23 cm) round cake pans.

2. Sift flour, baking soda and salt in a large mixing bowl. Set aside.

3. Beat butter in a separate mixing bowl using an electric mixer. Add brown sugar and eggs, beating until light and creamy, about 3 minutes.

4. Beat in vanilla and cooled chocolate. Add reserved dry ingredients to chocolate mixture alternately with sour cream beating on low speed just until batter is smooth.

5. Stir in boiling water (batter will be thin). Divide batter evenly into prepared baking pans.

6. Bake in preheated oven 25 to 28 minutes or just until a toothpick inserted in the center of cake comes out clean. Cool on wire cooling racks 15 minutes. Remove from pans and continue cooling on a rack. Do not ice cake until completely cooled.

TO MAKE THE ICING:

1. Cream butter and cream cheese in a large bowl of an electric mixer until combined. Add icing sugar, one cup (250 mL) at a time. Beat well after each addition. Continue beating until fluffy.

2. Add 1 tbsp (15 mL) of milk at a time to thin out icing, if necessary. Fold in crushed peppermint.

ASSEMBLY:

Place one layer on serving dish. Spread with about 1 to 1 ½ cups (250 to 375 mL) icing. Top with the remaining cake layer. Spread top and sides with remaining icing. Icing will act as glue to stick the peppermint candies around the sides.

Place peppermint candy sticks around the cake. Tie ribbon around cake if desired!

Refrigerate until ready to serve.

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