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Mint Chocolate Candy Cane Cake

Posted Dec 10 2012 5:52am

Mint chocolate is one of my very favorite flavor combinations.

Orange chocolate? Not so much. I’ve never been a huge fan of chocolate and fruit except for one rare exception of these delicious {vegan!} raspberry jam brownies . Oooooooo if you haven’t baked those yet, you must. They’re dangerously good…..kinda like this candy cane cake! What we have here is an intensely mint dark chocolate loaf cake topped with an even more intense dark chocolate ganache and crushed candy canes.

I made this cake the other day for a special treat while we decorated the Christmas tree. We ended up going to three different places before we found the perfect tree this year! Then, as Adam strung the lights and Dexter drank the water in the tree stand, I cut this cake and poured us a mug of peppermint tea to share. I love my little family. Every year Adam gets me a dessert ornament and this year, we found the CUTEST Dairy Queen soft serve ice cream cone ornament at a little shop in Berkeley. I’m hoping by the time I’m forty, I have an entire Christmas tree dedicated to desserts.

Anyway, if you like mint chocolate you will LOVE this cake. It’s perfect for Christmas parties or a special Christmas Eve at home.

To make a fun candy cane layer cake, double the recipe below and divide the batter between two 9″ cake pans. Use a chocolate buttercream frosting with crumbled candy canes to frost.

I want to eat this cake for breakfast. And for morning snack. And for lunch. And for ……..you get the picture. And don’t tell me that you have enough will power to keep your fingers out of the ganache! Lucky for y’all, I photographed this cake before it sat on my counter all afternoon. By night (when I served it), it had finger swipes all through the sides.

I’m sorry.

Not really.

Mint Chocolate Candy Cane Cake

makes 1 loaf cake

adapted from Smitten Kitchen

Ingredients:

1 stick unsalted butter, softened

1 cup brown sugar

1/2 cup white sugar

1 egg

1 cup buttermilk

1 1/2 tsp peppermint extract

1 1/2 cups flour

3/4 cup cocoa powder (I like Hershey’s Special Dark)

1/4 tsp baking soda

1/2 tsp baking powder

3/4 tsp salt

ganache—

8 oz dark chocolate chips

1/3 cup cream

3 candy canes, smashed in a plastic bag with a meat mallet or heavy skillet until lightly crushed

Directions:

Preheat oven to 325 degrees. Butter and flour a loaf pan. Set aside.

Whisk together the flour, salt, baking powder and baking soda. Sift in the cocoa powder and mix until all is combined.

Cream the butter and sugars together until light and fluffy. Add the egg and peppermint extract, beating until combined. Slowly stream in the buttermilk alternately with adding the dry ingredients.

Continue beating until smooth then pour batter in prepared loaf pan, smoothing top with a rubber or offset spatula.

Bake cake for 60 minutes, or until a toothpick inserted in the center of cake comes out clean. Let cool in pan for 10 minutes then invert on a cake stand or large plate while you prepare the ganache.

To make the ganache, bring the cream to a simmer on the stove. Pour cream over chocolate chips and mix until all chips melt and mixture is smooth and combined. Pour ganache over cake and scatter crushed candy cane on top. Ganache will harden slightly as it cools, coming to more of a fudge-like consistency.

Time:

1.5 hours

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