Chocolate Candy Cane Crunch Cake

Chocolate Candy Cane Crunch Cake - KJ & Company

Chocolate Candy Cane Crunch Cake is the perfect cake for the holiday season! A moist, decadent chocolate cake is slightly scented with mint, spread and layered with mint cream cheese frosting, and dusted with crushed candy cane chocolates.


For the cake:

For the frosting:


For the cake: 

  1. Preheat your oven to 350 degrees. In a small bowl, whisk together the cocoa powder and hot, brewed coffee. Set aside. In a medium bowl, sift together the flour, sugar, baking powder, baking soda and salt. 
  2. In the bowl of an electric mixer fitted with the paddle attachment, mix together the heavy cream, oil and eggs on medium speed until completely combined. Add in the coffee and cocoa mixture and mix until combined. Reduce the speed to low and mix in the dry ingredients until completely combined and a smooth batter has formed. 
  3. Prepare two standard 9-inch cake pans by greasing the sides and bottoms and lining the bottoms with parchment paper. Distribute the batter evenly between the two pans. Bake the cakes for about 40 minutes, or until a toothpick inserted into the middle comes out clean. 
  4. Let the cakes cool slightly in the pans, then turn them out onto a cooling rack to cool completely. 

For the frosting:

  1. In the bowl of an electric mixer, cream together the butter and cream cheese until completely smooth, making sure there are no clumps. Add in the mint extract and mix to combine. 
  2. Working with one cup of the powdered sugar at a time, mix the powdered sugar into the cream cheese mixture until completely combined and smooth. 

To assemble the cake:

  1. If the cakes have rounded tops, gently slice them off to make them equally flat. Place one cake on your desired plate or cake stand. Spread the top of the cake with 1/4 inch thick layer of frosting. Sprinkle with half of the chopped candy cane chocolates, and then add another layer of frosting on top of that. 
  2. Place the next cake layer on top of the already frosted one. Use the remaining frosting to frost the top and sides of the cakes. Sprinkle the top of the frosted cake with the remaining chopped candy cane chocolates.