Best 3 Chocolate Candy Cane Cake Recipes
In the realm of delectable treats, the chocolate candy cane cake emerges as a captivating culinary creation, combining the classic flavors of chocolate and peppermint in a symphony of taste. This confectionery delight, often associated with the festive cheer of the holiday season, offers a delightful blend of rich chocolate cake, creamy frosting, and the invigorating minty essence of candy canes. As you embark on your culinary journey to craft this delectable dessert, let us guide you through the essential steps to ensure a perfect outcome, transporting your taste buds to a realm of pure bliss.
Let's cook with our 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 the best results, make sure to use fresh and high-quality ingredients.
- Be careful not to overmix the batter, as this can result in a tough cake.
- Bake the cake in a preheated oven to ensure that it cooks evenly.
- Let the cake cool completely before frosting it, as this will help to prevent the frosting from melting.
- If you don't have any candy canes, you can use crushed peppermint candy or even chocolate chips as a substitute.
Conclusion:
This chocolate candy cane cake is the perfect dessert for any holiday party. It's easy to make, delicious, and sure to be a hit with everyone who tries it. So next time you're looking for a festive and fun dessert, give this cake a try. You won't be disappointed!
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