WHITE CHOCOLATE PEPPERMINT CHEESECAKE
Making a peppermint cheesecake is a Christmas tradition around our house. We've tried many recipes, and this is the best combination we've found! It gets rave reviews from our family. Light and minty, with a hint of chocolate. While this recipe is involved, it is not difficult. Keep at it and your work will pay off! Delicious results. Top with mini chocolate chips and additional Andes® peppermint chips if desired. Store in a refrigerator.
Provided by Rick Fields
Categories Desserts Chocolate Dessert Recipes White Chocolate
Time 11h25m
Yield 16
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a 9-inch springform pan with 2 sheets of aluminum foil.
- Crush chocolate cookies into fine crumbs using a food processor. Add melted butter and stir until well combined. Transfer crumb mixture into the prepared pan. Press down crumbs to create an even crust, completely covering the bottom of the pan.
- Bake in the preheated oven until just set, 8 to 10 minutes.
- Reduce the oven temperature to 325 degrees F (165 degrees C).
- Beat cream cheese in a large bowl or the bowl of a stand mixer with an electric mixer until smooth. Add sugar and mix well. Mix in melted almond bark, flour, heavy cream, peppermint extract, and salt, scraping the bowl prior to each new addition; mix well. Add 1 egg at a time on medium-low speed. Mix until smooth. Fold in creme de menthe and peppermint crunch baking chips.
- Transfer the springform pan with the cooked crust to a large roasting pan. Pour filling into the crust. Add enough hot water to the roasting pan to reach halfway up the sides of the springform pan.
- Bake in the center of the preheated oven until set, about 1 hour. Turn off the oven. Leave cake in the oven, keeping the door shut, for an additional 45 minutes. Remove and allow to sit for at least 1 hour before chilling.
- Chill for 4 hours, to overnight.
- Beat softened cream cheese, white chocolate, whipped topping, sugar, and vanilla extract for mousse together in a medium bowl with an electric mixer until smooth and slightly thickened. Add mousse to the top of the cheesecake. Chill for at least 4 more hours.
- Remove the sides of the springform pan. Cut into slices and enjoy.
Nutrition Facts : Calories 460.9 calories, Carbohydrate 39.8 g, Cholesterol 98.6 mg, Fat 31.2 g, Fiber 0.4 g, Protein 7 g, SaturatedFat 19.4 g, Sodium 294.9 mg, Sugar 25.9 g
CHOCOLATE ZUCCHINI BUNDT CAKE RECIPE
Three times the chocolate makes this Chocolate Zucchini Bundt Cake a decadent and fun way to eat your greens. Great summer dessert!
Provided by Jocelyn @ Inside BruCrew Life
Categories Cakes & Cupcakes
Time 1h5m
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees. Spray a 12 cup bundt pan with nonstick baking spray. (I like Baker's Joy for bundt cakes)
- Beat the butter and sugars until creamy. Add the eggs and vanilla and beat again.
- Stir together the flour, cocoa powder, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Add the dry alternately with the buttermilk until everything is incorporated. Stir in the zucchini and chocolate chips by hand.
- Pour into the prepared pan. Bake for 50-60 minutes, or until a toothpick or knife inserted into the center of the cake comes out mostly clean. Remove and cool in the pan for 15 minutes, then flip it out onto a plate and cool completely.
- Place the chocolate chips and heavy cream in a microwave safe bowl. Heat for 30 seconds. Stir until melted and creamy.
- Let it cool 5-10 minutes, then spoon over the top of the cake. Sprinkle with the mini chips and let set. Store in a tightly sealed container.
Nutrition Facts : Calories 460 calories, Carbohydrate 61 grams carbohydrates, Cholesterol 76 milligrams cholesterol, Fat 24 grams fat, Fiber 3 grams fiber, Protein 7 grams protein, SaturatedFat 14 grams saturated fat, ServingSize 1, Sodium 353 milligrams sodium, Sugar 38 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
CHOCOLATE ZUCCHINI BUNDT CAKE
The ultimate chocolate zucchini bundt cake. Moist, tender, and delicious!
Provided by Our Best Bites
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees. Butter the inside of a bundt pan and dust with cocoa powder. Set aside.
- In a medium mixing bowl, whisk together flour, cocoa powder, salt and baking soda
- In the bowl of a stand mixer (or hand mixer) combine oil, sugars, eggs and vanilla. Mix to combine and then stir in sour cream just until blended.
- Add zucchini until just combined. Add all but about 1 tablespoon of the dry ingredients to the bowl and mix until just incorporated. Add chocolate chips to the remaining tablespoon of dry ingredients and toss to coat them and then stir them into the batter.
- Pour batter into prepared pan and bake for about 1 hour 10-15 minutes. Start checking cake after about 60 minutes. Check doneness with a skewer.
- Let cake cool on a rack for about 10 minutes and then invert to remove from bundt.
- To make Glaze: combine coconut oil/butter, corn syrup and water in a microwave safe bowl. Heat for about 30 seconds in the microwave and then beat in powdered sugar and cocoa powder with a hand mixer. Let cool for a minute or two until it's a good glazing consistency and then drizzle over cake.
YUMMY ZUCCHINI CHOCOLATE CAKE
As a confirmed chocoholic, this is my all-time favorite treat. I found the original recipe more than 20 years ago, but have lightened it up quite a bit. Everyone asks for the recipe, and no one suspects that it's lighter than most chocolate cakes. -Carleta Foltz, Sunrise Beach, Missouri
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 18 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Coat a 13x9-in. baking pan with cooking spray., Beat sugar and oil on medium speed 1 minute. Add eggs, applesauce and vanilla; beat 1 minute. In another bowl, whisk together flour, cocoa, baking soda and salt; add to sugar mixture alternately with buttermilk, beating just until blended. Stir in zucchini., Transfer to prepared pan. Bake 20 minutes. Sprinkle with chocolate chips and pecans. Bake until a toothpick inserted in center comes out clean, 10-15 minutes. Cool in pan on a wire rack.
Nutrition Facts : Calories 285 calories, Fat 12g fat (3g saturated fat), Cholesterol 21mg cholesterol, Sodium 159mg sodium, Carbohydrate 43g carbohydrate (27g sugars, Fiber 2g fiber), Protein 4g protein.
CHOCOLATE ZUCCHINI CAKE
This is the BEST Chocolate Zucchini Cake! Perfectly moist, rich and fudgy and loaded with zucchini (but you'd never know)! Topped with chocolate whipped cream.
Provided by Ashley Fehr
Categories Dessert
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F and lightly grease a 9x13" pan.
- In a large bowl, whisk together sugar, buttermilk, eggs and vanilla until smooth.
- To the bowl, add flour, cocoa powder, baking soda, baking powder and salt and whisk just until completely combined.
- Add the shredded zucchini (no need to squeeze it out!) and stir until combined.
- Pour into prepared pan and bake for 30-35 minutes until a toothpick comes out clean or with moist crumbs (as long as there's no batter it's good to go!). Let cool to room temperature.
Nutrition Facts : Calories 367 kcal, Carbohydrate 61 g, Protein 6 g, Fat 13 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 69 mg, Sodium 375 mg, Fiber 3 g, Sugar 40 g, UnsaturatedFat 5 g, ServingSize 1 serving
LAYERED DOUBLE CHOCOLATE PEPPERMINT CAKE
This Layered Double Chocolate Peppermint Cake has two super fudgy cake layers, a white chocolate whipped cream frosting and is loaded with crushed candy canes and chocolate shavings! This is THEE Christmas dessert!
Provided by Ashley Fehr
Categories Dessert
Time 1h
Number Of Ingredients 19
Steps:
- CakePreheat oven to 350 degrees F and grease 2 8" round pans well.
- In a large bowl, whisk together the sugar, oil, vanilla, mint extract (if using) milk and eggs.
- Add the salt, baking soda and baking powder and whisk until combined. Stir in the coffee.
- Add the cocoa and flour and stir just until combined. Pour evenly into prepared pans and bake for 28-30 minutes until a toothpick comes out clean. Set aside to cool to room temperature.
- White Chocolate Whipped CreamIn 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! I often leave it in the fridge overnight).
- 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 Facts : Calories 460 kcal, Carbohydrate 61 g, Protein 6 g, Fat 23 g, SaturatedFat 9 g, Cholesterol 59 mg, Sodium 418 mg, Fiber 3 g, Sugar 45 g, ServingSize 1 serving
THE BEST CHOCOLATE CAKE RECIPE {EVER}
The Best Chocolate Cake Recipe - A one bowl chocolate cake recipe that is quick, easy, and delicious! Updated with gluten-free, dairy-free, and egg-free options!
Provided by Robyn Stone | Add a Pinch
Categories Dessert
Time 45m
Number Of Ingredients 13
Steps:
- Preheat oven to 350º F. Prepare two 9-inch cake pans by spraying with baking spray or buttering and lightly flouring.
Nutrition Facts : Calories 124 kcal, Carbohydrate 27 g, Protein 3 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 15 mg, Sodium 178 mg, Fiber 1 g, Sugar 17 g, ServingSize 1 serving
ZUCCHINI CHIP CHOCOLATE CAKE
This moist, chocolatey cake makes good use of summer's bounty of zucchini. Serve it alone or with fresh berries. -Weda Mosellie, Phillipsburg, New Jersey
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 15 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 325°. In a large bowl, beat butter, sugar and oil until smooth. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine milk and buttermilk. Combine flour, cocoa, baking soda, baking powder and salt; add to batter alternately with milk mixture, beating well after each addition. Fold in zucchini., Transfer to a greased 13x9-in. baking pan. Sprinkle with chocolate chips. Bake 45-50 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack. Dust with confectioners' sugar.
Nutrition Facts : Calories 341 calories, Fat 17g fat (6g saturated fat), Cholesterol 46mg cholesterol, Sodium 248mg sodium, Carbohydrate 45g carbohydrate (28g sugars, Fiber 1g fiber), Protein 5g protein.
CHOCOLATE-PEPPERMINT CUPCAKES
These chocolate and peppermint cupcakes for Christmas are simply delicious!
Provided by K. M. Ellsworth
Categories Desserts Cakes Cupcake Recipes Chocolate
Time 30m
Yield 24
Number Of Ingredients 12
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Line two 12-cup muffin tins with paper liners.
- Stir cocoa, all-purpose flour, cake flour, salt, baking powder, and baking soda together in a large bowl.
- Beat sugar and butter together in a separate bowl until light and fluffy. Slowly beat in eggs, one at a time, then stir in vanilla and peppermint extracts. Stir in dry ingredients until well mixed. Add buttermilk and stir just until moistened.
- Spoon batter into the prepared muffin cups, filling each 3/4 full.
- Bake in the preheated oven until cupcakes spring back when lightly touched, 15 to 18 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.
Nutrition Facts : Calories 244.5 calories, Carbohydrate 38.9 g, Cholesterol 59.5 mg, Fat 11.3 g, Fiber 6.1 g, Protein 6 g, SaturatedFat 6.7 g, Sodium 90.4 mg, Sugar 23.1 g
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