Lethal Chocolate Peppermint Cake Recipes

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LETHAL PEPPERMINT CHOCOLATE CAKE



Lethal Peppermint Chocolate Cake image

If you are a peppermint fan-atic, this cake will quickly become a favorite! Perfect cake for Christmas get togethers, or anytime you have a hankering for chocolate and peppermint. Recipe from "The Cake Mix Doctor..." I think this cake tastes best if allowed to sit for about 24 hours to let the flavors meld. Passive work time includes cooling time for cake and ganache

Provided by Dragonfly AZ

Categories     Dessert

Time 4h50m

Yield 16 serving(s)

Number Of Ingredients 16

1 (18 ounce) box chocolate cake mix
3 tablespoons cocoa powder
1 1/3 cups buttermilk
1/2 cup cooking oil
3 eggs
1 teaspoon vanilla
1 tablespoon peppermint schnapps or 1 teaspoon peppermint extract
3 ounces cream cheese, softened
1/2 cup butter, softened (no subs, please)
1/2 cup crushed peppermint stick candy (about 7-8)
3 cups powdered sugar
2 -3 tablespoons milk
1 -2 tablespoon peppermint schnapps or 1 teaspoon peppermint extract
3/4 cup heavy cream
1 cup chocolate chips
1/2-1 teaspoon peppermint extract

Steps:

  • Grease and flour 2 round cake pans.
  • Preheat oven to 350.
  • In a large mixing bowl, beat together cake ingredients on low for 1 minute, scraping sides of bowl occasionally.
  • Increase mixing speed to medium high and beat for 2 minutes more.
  • Pour batter into cake pans and bake for 25-30 minutes, or until they test done.
  • Remove from oven and cool completely.
  • While cooling, prepare Ganache:.
  • Put all ganache ingredients in 2 cup glass measuring cup.
  • Cook on 50% power in microwave for 2-3 minutes, stirring well after each minute until chocolate is completely melted and mixture is smooth.
  • Cover tightly and let sit for 3-4 hours or until it reaches spreading consistency. If it gets too thick, place in a pan of hot water over medium heat and stir until softens.
  • To make filling:.
  • Place butter and cream cheese in mixing bowl.
  • Cream together until smooth and fluffy.
  • Add candy, sugar, flavoring (or schnapps) and about 2 Tbs milk.
  • Beat, adding additional milk until mixture is fluffy.
  • When cakes are cool, layer them with the filling between layers, reserving about 1/2 cup of the filling for garnish, if you wish.
  • Frost layers with cooled ganache.
  • Pipe remaining filling on top of cake, or just sprinkle with crushed candy canes.
  • Refrigerate to set ganache.

WHITE CHOCOLATE CAKE POPS WITH PEPPERMINT TWIST



White Chocolate Cake Pops with Peppermint Twist image

Provided by Food Network

Categories     dessert

Time 2h35m

Yield 24 cake pops

Number Of Ingredients 13

16 ounces semisweet chocolate chips
1/2 cup light corn syrup
2 sticks (1 cup) unsalted butter, melted, plus more for greasing the cake pans
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon fine salt
6 ounces white chocolate chips
1 1/2 cups granulated sugar
3 large eggs
1 cup milk
24 small candy canes, unwrapped
1 pound white melting chocolate

Steps:

  • For the modeling chocolate: Microwave the semisweet chocolate chips in a microwave-safe bowl in 15-second intervals until melted. Add the corn syrup and stir together until blended. Cover and set aside on the counter for later.
  • For the cake pop: Preheat the oven to 350 degrees F. Grease two 8-inch round cake pans with butter.
  • Mix the flour, baking soda, baking powder and salt in a bowl and set aside. In a small microwave-safe bowl, microwave the white chocolate chips at 15-second intervals until melted.
  • In the bowl of a stand mixer, cream the sugar and melted butter until light and fluffy. Add the eggs 1 at a time, mixing well. Stir in the flour mixture alternately with the milk. Mix in the melted white chocolate.
  • Pour the batter into the prepared cake pans. Bake until a toothpick inserted in the cake centers comes out clean, 25 to 30 minutes. Let cool completely, then cut the cake into squares, put in a food processor and mix.
  • Make a small ball of the modeling chocolate and place it on the end of a candy cane. Using the moisture of the cake, take 1 tablespoon of the processed cake and mold it around the modeling chocolate ball on the end of the candy cane. Repeat with the remaining candy canes, cake and chocolate. Freeze until firm.
  • In a microwave-safe bowl, microwave the melting chocolate in 15-second intervals until melted. Dip the cake part of each cake pop 1 at a time in the melted chocolate. Decorate as desired.

CHOCOLATE PEPPERMINT CAKE



Chocolate Peppermint Cake image

Guests make sure to save room for this light and moist cake with its refreshing mint flavor and chocolate glaze. Its seasonal look makes it perfect for Christmas...a holiday birthday party...or other festive gatherings!

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 12-16 servings.

Number Of Ingredients 23

2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup baking cocoa
1-1/2 teaspoons baking soda
1-1/2 teaspoons baking powder
1 teaspoon salt
1 cup milk
1/2 cup canola oil
2 eggs
2 teaspoons vanilla extract
1 cup boiling water
FILLING:
2 cups heavy whipping cream
1/4 cup confectioners' sugar
1 teaspoon vanilla extract
2 drops red food coloring, optional
2/3 cup crushed peppermint candy, divided
GLAZE:
2 tablespoons butter
2 tablespoons baking cocoa
2 tablespoons water
1/2 teaspoon vanilla extract
1 cup confectioners' sugar

Steps:

  • In a bowl, combine dry ingredients. Add milk, oil, eggs and vanilla; beat at medium speed for 2 minutes. Stir in boiling water (batter will be thin). Pour into three greased and floured 9-in. round baking pans. , Bake at 350° for 18-23 minutes or until cake tests done. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For filling, beat cream until soft peaks form. Add the sugar, vanilla and food coloring if desired; beat until stiff peaks form. Set aside about 1 tablespoon crushed candy. Fold remaining candy into cream mixture. Spread between layers and around sides but not over the top. , For glaze, melt butter in a saucepan over low heat. Add cocoa and water; cook, stirring constantly, until slightly thickened. Remove from the heat; whisk in vanilla. Gradually blend in sugar until smooth. Add additional water if necessary. Spread over top of cake. Sprinkle with reserved candy. Chill before serving. Store in the refrigerator.

Nutrition Facts :

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