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It’s always fun to have a special dessert for a holiday party, Christmas dinner or gathering. This cake captures all of the reminiscent flavors of a candy cane, but with a chocolatey twist. What’s even better, it is something that can be made in advance! Simply bake the cakes, let them cool completely and then wrap them for air-tight storage. You can then make the frosting and assemble it the next day so that you don’t have to store a whole, frosted cake. How great is that?! A decadent cake without the stress.

After I made this cake and had done 5 other recipes that day, I ended up having no storage containers leftover. So, the cake got sliced and piled into plastic storage bags! But that’s what is so fun and great about it – we simply just had bags of cake to snack on whenever we needed a cake fix!

Bring the warmth of the season into your kitchen when you whip up this cake. Your house will smell wonderful!

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Chocolate Candy Cane Crunch Cake


  • Author: KJ & Company - Kate Poskochil
  • Prep Time: 1 hour
  • Cook Time: 40 minutes
  • Total Time: 1 hour, 40 minutes
  • Yield: 8 servings 1x

Description

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. All of your guests will drool over this cake! Slice it up and serve a plate of chocolate candy cane smiles.


Scale

Ingredients

For the cake:

  • 2 cups flour
  • 2 cups sugar
  • 3/4 cup cocoa powder, Dutch processed preferred
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup heavy cream
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 cup brewed coffee, hot
  • 1 teaspoon mint extract

For the frosting:

  • 1 stick (8 tablespoons) butter, softened
  • 28 oz packages cream cheese, softened
  • 3 cups powdered sugar
  • 1/4 teaspoon mint extract
  • 10 oz candy cane chocolates, crushed

Instructions

For the cake:

  1. Preheat your oven to 350 degrees. In a small bowl, whisk together the cocoa powder and hot coffee, set aside. In a large bowl, whisk together the heavy cream, vegetable oil, eggs and mint extract until completely combined, about a couple minutes. Whisk in the cocoa and coffee mixture.
  2. Sift the flour, sugar, baking powder, baking soda and salt in with the wet ingredients. Whisk together until a cake batter has formed and there are no lumps. Grease and line two 9-inch cake pans with parchment paper. Evenly pour the batter in between the two pans and tap against the counter to remove any air bubbles.
  3. Bake for 40 minutes, or until a toothpick inserted into the middle comes out clean. Allow the cakes to cool slightly in the pans before turning them out onto a cooling rack to cool completely before frosting.

For the frosting:

  1. In the bowl of an electric mixer, cream together the butter and cream cheese on medium speed until smooth, about a couple minutes. Reduce the speed to low and add in one cup of powdered sugar at a time until a creamy frosting has formed. Mix in the mint extract.

To assemble:

  1. Use your desired cake stand or plate to build your cake. Start by placing one cake layer as the base, frosting the top of it and sprinkling it with about half of the crushed candy cane chocolates. Place the second cake layer on top and repeat the process, this time frosting the sides of the assembled cake as well. Decorate with the remaining crushed candy cane chocolates and candy canes if desired.

Share the love!

If you make this recipe and love it as much as I do, I’d love to hear from you! Comment below, rate the recipe, or share a picture tagging @kjandcompany or using #kjandcompany so that I can see your fun pictures 🙂

Thanks for following and cooking along with me!

 

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