Chocolatecandycanecake Recipes

CHOCOLATE-CANDY CANE CUPCAKES

Steps:

• Heat oven to 350°F.
• Chop 4 oz. chocolate; set aside. Beat next 6 ingredients with mixer until blended. Stir in chopped chocolate and 2 Tbsp. candy.
• Spoon into 30 paper-lined muffin cups.
• Bake 20 to 23 min. or until toothpick inserted in centers comes out clean. Cool cupcakes in pans 10 min. Remove from pans to wire racks; cool completely.
• Melt remaining chocolate; cool slightly. Frost cupcakes with COOL WHIP; drizzle with chocolate. Sprinkle with remaining candy.

CANDY CANE CAKE

Steps:

• Preheat oven to 350°F. Line the bottom of two 8-inch round cake pans with a piece of parchment paper cut to fit. Lightly grease and flour both cake pans and set aside.
• In the bowl of an electric mixer, beat the butter and sugar until smooth. Add the eggs, one at a time, and beat until well combined. Beat in the peppermint extract.
• In a separate bowl, whisk together the flour, baking powder and salt. With the mixer on low speed, alternate adding the flour mixture and the milk, ending with the flour mixture, until well combined and batter is smooth.
• Spread 1-3/4 cups of batter evenly into one of the prepared cake pans. Add the red food coloring to the remaining batter in the mixer and beat on low speed until batter is bright red, adding more red food coloring, if needed. Spread red batter evenly into the other prepared cake pan.
• Bake cakes for about 20 minutes or until a toothpick inserted in the center comes out clean. Let cakes cool in pans 10 minutes before running a knife around the edge and turning the cakes out onto a wire rack to cool completely.
• Once cakes are cooled, cut them in half horizontally with a long sharp knife or cake leveler.
• To make the frosting, beat the butter and marshmallow crème in the bowl of an electric mixer until smooth. Add the peppermint extract. Beat in the powdered sugar, 1 cup at a time, until well combined. Turn the mixer to medium-high speed and beat frosting until fluffy. Add additional powdered sugar if frosting is too thin to spread.
• Place one half of the white cake on the bottom of a cake stand or cake plate. Spread the top with a thin layer of frosting. Top the frosting with one half of the red cake and spread with a thin layer of frosting. Continue same process with the remaining halves of white cake and red cake. Cover the top and sides of all the layers with the remaining frosting.
• To decorate, press peppermint sticks into the sides of the cake and top with crushed peppermint. Slice and serve!

CHOCOLATE-CANDY CANE CAKE

Steps:

• Heat oven to 350°F.
• Beat first 7 ingredients in large bowl with mixer until blended. Stir in chopped chocolate and 2 Tbsp. crushed candy. Pour into 2 (9-inch) round pans sprayed with cooking spray.
• Bake 35 to 40 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Loosen cakes from sides of pans; invert onto wire racks. Carefully remove pans. Cool cakes completely.
• Fill and frost cakes with COOL WHIP. Sprinkle with remaining crushed candy just before serving. Keep refrigerated.

CANDY CANE CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Generously grease and flour 12-cup fluted tube cake pan. Make cake batter as directed on box. Pour about 2 cups batter into pan. In small bowl, pour about 3/4 cup batter; stir in food color and peppermint extract. Carefully pour pink batter over white batter in pan. Carefully pour remaining white batter over pink batter.
• Bake and cool cake as directed on box.
• In small bowl, mix white icing ingredients. If necessary, stir in additional milk, 1 teaspoon at a time, until smooth and spreadable. Spread over cake. Sprinkle crushed candy on top. Store loosely covered.

CHOCOLATE-CANDY CANE CAKE

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

Steps:

• Gather the cake ingredients.
• Position two racks in the upper and lower third of the oven. Heat the oven to 350 F. Line 3 (8-inch) cake pan bottoms with parchment paper Spray the parchment and the sides of the pans with cooking spray.
• Add the butter and both sugars to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until light and fluffy, about 5 minutes.
• Add the eggs 1 at a time, beating well after each addition. Add the vanilla extract and continue to beat until combined, scraping down the sides and bottom of the bowl occasionally.
• In a large bowl, sift together the flour, cocoa powder, baking soda, and salt.
• With the mixer running on low, add 1/4 of the sifted flour mixture and continue beating until well combined.
• Add 1/3 of the buttermilk and continue beating until well combined. Continue alternating mixing in the flour and buttermilk, ending with the flour, beating well after each addition.
• Divide the batter evenly between the pans, smoothing the tops. Bake, rotating the pan half way through until a toothpick inserted in the center comes out mostly clean, 22 to 26 minutes (you may need to bake the cakes separately if your oven can't fit all three cakes simultaneously). Cool completely. To Make the Frosting and Assemble:
• Gather the frosting ingredients.
• Combine the egg whites, confectioners' sugar, and salt in the bowl of a stand mixer fitted with a paddle attachment. Mix together on low speed, until the sugar is moistened and no dry patches remain. Turn off the mixer. With a silicone spatula, scrape down the sides and bottom of the bowl. With the mixer on medium speed, beat until well combined, about 5 minutes.
• Turn the mixer to medium-low. With the machine running, add the softened butter 1 to 2 tablespoons at a time, beating until completely combined before adding more.
• When all the butter is incorporated, stir in the vanilla extract and peppermint extract. Stop the mixer and scrape down the sides and bottom of the bowl. Turn the speed to medium and beat the buttercream until smooth and creamy, about 10 minutes.
• Divide the buttercream evenly into two large bowls. Add the melted chocolate to one bowl, folding together with a silicone spatula. Add the candy cane pieces to the second bowl, folding together with a clean silicone spatula.
• To assemble the cake, place 1 layer on a cake cardboard, and transfer to a cake turntable, if available. Scoop half of the candy cane frosting on top of the cake, and spread it into an even layer.
• Place a second cake layer on top of the frosting, and spread the remaining candy cane frosting on top of the cake. Finally, add the third cake layer on top.
• Spread a very thin layer of chocolate frosting all over the top and sides of the cake-this is the "crumb coat," to lock any stray crumbs to the cake. Refrigerate the cake briefly, for about 30 minutes, so the crumb coat can firm up.
• Spread a thicker layer of frosting along the top and sides of the cake. It doesn't have to be perfectly smooth, because the imperfections will be covered up with the chocolate sprinkles or curls (leave some of the chocolate frosting for decorating the top of the cake).
• Place the chocolate sprinkles or curls in a large shallow pie tin or bowl. Hold the cake in one hand, keeping it over the pie tin, and use the other hand to scoop up handfuls of chocolate sprinkles and press them into the sides of the cake, letting the excess drop back into the bowl.
• Transfer the reserved chocolate frosting to a pastry bag fitted with a star tip.
• Pipe rosettes of frosting all along the outer edge of the cake. Press a mini candy cane into each rosette and serve.

CHOCOLATE CANDY CANE CAKE

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 degrees. Line three 8-inch round baking pan with parchment paper and/or spray well with nonstick cooking spray and set aside. (See notes.)
• In a large bowl, whisk flour, cocoa powder, baking powder, baking soda and salt together to combine. Set aside. In a liquid measuring cup, stir buttermilk, vanilla and instant coffee granules (if using) together. Set aside.
• In a separate large bowl, mix oil and sugar together until combined. Mix in eggs and egg white, one at a time, until mixture becomes lighter in color, about 90 seconds.
• Alternate adding in flour mixture with milk mixture, being sure to start and end with flour. Scrape the sides and mix again to ensure a smooth batter.
• Divide evenly between baking pans and smooth the top. Bake 22-30 minutes in the lower 2/3rds of the oven. If you're using two cake pans instead of three, you will need to bake this cake 28-35 minutes. Cake will be done when a toothpick comes out clean or mostly clean with a few moist crumbs. Cool 15-20 minutes in cake pans before trying to invert on cooling racks. Once you can handle the warm pans with your bare hands, you can flip them out. Cool completely before frosting and decorating.
• See recipe notes for how much frosting you will need to make. In a large bowl, measure and add butter, powdered sugar, salt, vanilla and peppermint extract. Stir with beaters on low (or paddle attachment on stand mixer) to mix and break up the butter. It will still be very powdery and dry. Slowly add in the heavy cream. Once you notice the frosting start to come together stop adding the cream. You may need to add more than the amount listed. This is also normal. Increase mixer speed to medium to get rid of any lumps and create a smooth frosting. Scrape the sides and the bottom of the bowl and mix again to ensure a completely smooth frosting. Peppermint frosting will be done when it can hold its shape, but you can easily move a butter knife through it. If it's too thick, add more cream and mix. If you've added too much cream and the frosting is too soft, add more powdered sugar. If you notice there are a lot of air bubbles in your frosting, use a large wooden spoon to beat a lot of the air out of the frosting by hand.
• Frost the cake by layering cake with frosting and crushed candy canes in between each of the three layers, then doing a crumb coating (a thin coating of peppermint frosting around the entire cake) and freezing for 15 minutes before adding the final layer of frosting. You will still see some of the chocolate cake edges because the cake is darker than the frosting, but this is totally normal. Nothing to worry about! Add crushed candy canes to the bottom half of the cake and top. Finish off with rosettes or dollops of frosting around the top. Cut into pieces and enjoy!

CHOCOLATE CANDY CANE CRUNCH CAKE

Steps:

• Preheat the oven to 350 degrees. Spray the cake pans with baking spray.
• In the bowl of a stand mixer, use the whisk attachment to beat until combined the cake mix, butter, milk, and peppermint extract.
• Pour batter in equal amounts into the 3 prepared between prepared cake pans.
• Bake cakes in the preheated oven for about 25-35 minutes. A toothpick inserted into the center of the cakes will come out clean when baked through.
• Remove the cakes from the oven. Allow them to cool completely on cooling wire racks.
• In a medium-size bowl, add 1 1⁄2 white chocolate chips, 3⁄4 cup heavy whipping cream, and salt. Microwave at 45-second increments, stirring each time until the chocolate has melted.
• Pour the mixture into a large bowl. Allow the mixture to come to room temperature.
• Use a small bowl, add 2 teaspoons of gelatin and 2 teaspoons cold water. Let the mixture sit while the water is absorbed.
• Once the white chocolate mixture has cooled, melt the gelatin in the microwave for 15 seconds. Then whisk into the white chocolate mixture.
• Whisk in the peppermint extract.
• Use a medium bowl, use a hand mixer, beat 1 cup heavy whipping cream until stiff peaks form.
• Gently fold half of the whipping cream into the white chocolate mixture.
• Fold in the remaining whipping cream into the white chocolate mixture.
• Gently fold in 2⁄3 of the crushed peppermint baking bits into the white chocolate mixture. set mixture aside.
• Remove one chocolate cake layer and place it on a cake board. If you do not have a cake board, place right on a cake stand.
• Use a cake leveler, remove the top of the cake to make the cake an even layer.
• Scoop the candy cane mousse onto the cake layer and smooth it evenly.
• Place into the fridge for 30 minutes to allow the moose to firm up.
• Once the 30 minutes is up, repeat the step to make the second cake layer even.
• Gently place the second cake layer onto the top of the mousse
• Place back into the fridge while you make the second batch of candy cane mousse.
• Repeat the steps above to make a second batch of candy cane mousse
• Once that second batch has been made, remove the cake from the fridge and gently scoop and smooth evenly the second batch of candy cane mousse.
• Place into the fridge for another 30 minutes before placing the third cake layer on top.
• Decorate the top of the cake with assorted candy canes, enjoy!
• In a small pot, over medium-low heat, bring the heavy whipping cream to a simmer.
• Pour over the chocolate chips and allow to sit for a minute before whisking until smooth.
• Cool slightly, pour into the squeeze bottle.
• Squeeze drips along the edge of the cake and coat the entire top of the cake with the chocolate ganache.
• Use the cane candy ingredients to decorate the entire top of the cake with the peppermint bark, candy canes, and mini candy canes. Get creative.
• Place into the fridge to allow the cake to firm up before slicing and serving!

CHOCOLATE CANDY CANE CAKE

Steps:

• Prepare 2 9-inch cake pans (I always line mine with parchment paper and then use a non-stick baking spray with flour.
• Preheat the oven to 350F.
• Combine flour, sugar, cocoa, baking soda, baking powder, & salt in a large bowl or in bowl of stand mixer.
• Add eggs, coffee, buttermilk, oil, & vanilla.
• Beat at medium speed for 2 minutes. (Batter will be thin.)
• Divide evenly into cake pans (this cake makes a great sheet cake or cupcakes).
• Bake for 20 minutes (for cupcakes) or 27 minutes (approx) for a baking pan at 350°F or until toothpick comes out clean.
• Cool completely and frost.
• With electric mixer, beat butter at medium-high speed until smooth, about 30 seconds.
• Add confectioners' sugar and salt; beat at medium-low speed, scraping bowl once, until smooth, about 1 minute.
• Add vanilla and cream and beat at medium speed until incorporated, about 10 seconds.
• Increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.
• Transfer half of frosting to clean bowl and stir in white chocolate.
• Add 3/4 cup ground peppermint candies to remaining frosting.
• Place one cake layer on serving platter. Spread half of peppermint frosting over cake. Repeat with second cake layer and remaining peppermint frosting.
• Top with final cake layer and frost top and sides with white chocolate frosting, reserving 3/4 cup for final garnish.
• Press remaining ground peppermint candies into sides of cake and sprinkle evenly over top of cake.
• Use remaining white chocolate frosting to pipe ring of dots around base of cake and pipe 6 rosettes on top of cake.
• Place 1 whole peppermint candy on each rosette.
• Baker's notes: I decided to add the crushed peppermint candies into the frosting. I found some Ghirardelli peppermint chocolate squares, so I used those instead of peppermint candies.

CHOCOLATE CANDY CANE CAKE

Steps:

• Preheat the oven to 350 degrees.
• Spray the cake pans with pam baking spray.
• Using a standing mixer, beat until combined with the cake mix, butter, milk, and peppermint extract, Divide the cake batter between the 3 cake pans.
• Bake in the oven for about 25-35 minutes. Pull out the cakes and allow them to cool completely.
• Using a standing mixer, beat until combined, smooth and creamy the butter, powdered sugar, heavy whipping cream, and vanilla extract.
• Scoop half of the vanilla frosting into a medium bowl and mix in a few drops of the red gel food coloring.
• Scoop the white and red frosting into the disposable piping bags and cut tips off and set them aside.
• Using a standing mixer, beat the butter, powdered sugar, cocoa powder, heavy whipping cream, and peppermint extract until combined, creamy, and holds peaks.
• Scoop 1 ½ C of chocolate frosting into the piping bag.
• Remove the cakes from the cake pans and onto the cake boards.
• Using a cake leveler, remove the tops of the cakes to create even layers.
• Starting with 1 layer of cake, use the red frosting piping bag and pipe a thick ring around the top of the cake.
• Using the white frosting piping bag, pipe a thick ring along the inside of the red frosting ring Alternate with the red and white frosting until you get to the center.
• Place the second cake layer on top and repeat piping red and white alternating rings on the top of the cake layer
• Place the third cake layer on top. Smooth out the frosting on the sides.
• Using a small pot, bring the whipping cream to a simmer
• Pour over the chocolate chips and allow to sit for a minute before whisking until smooth Pour into the squeeze bottle
• Using a flat spatula, smooth the frosting on the outside of the cake Frost the entire cake using the chocolate frosting and place it into the fridge while you make the ganache.
• Using the ganache in the squeeze bottle, add drips along the top edge of the cake.
• With the crushed candy canes, coat the entire bottom around the cake.
• Using the chocolate frosting in the piping bag, pipe dollops around the top of the cake.
• Sprinkle the white sprinkles around the top of the cake.
• Place a mini candy cane into the center of the chocolate frosting dollops.