This outstanding Peppermint-Hot Chocolate Cake is full of holiday cheer. This winning cake combines the flavors of a favorite cozy winter drink with the ultimate Christmas candy--fudge.
Used 2-8" pans (because I didn't have 3) and split the layers to get the height. Worked out fine. I'm not a big fan of peppermint, but the flavor was very subtle. In case anyone is wondering, you'll need 2 containers of Pirouette cookies to make it all the way around the cake. Don't be like me and wait until Christmas morning to figure this out:)
Made it for a potluck at work and it was a hit. Already have requests to make again. Making it for Christmas now. The only thing I changed was the bakers chocolate because i couldn't find milk chocolate. Semi sweet worked well though. This is definitely a keeper
Delicious! Made as directed but with only about half of the fudge filling which was more than enough. I was afraid that the peppermint would be overwhelming but it was just right. Its a keeper and perfect for the holidays.
I think the description was just fine. It gives you the reign to do whatever you want to the cake. To make the cake your's.
I'm making this cake now. My frosting is shiny but no where near stiff. Has anyone else had this problem? I'm thinking of adding some powdered sugar. Had several family members (even non-dessert eaters) absolutely fall in love with this cake! It was delicious. I added powdered sugar to the icing because mine was a gummy mess for some reason. It looked like fondant/snow on the cake. I will definitely make this again!
Yummy cake. Easy to make. I am curious as how to store it. With the frosting having cool whip I wonder if it needs to be refrigerated? Or does the marshmallow creme support the consistency of the cool whip? Any thoughts?
Not sure what the previous commenter is getting upset about. There is mention using 3 8-inch cake pans in the very first step in this recipe ("1. Preheat oven to 350°. Grease and flour 3 (8-inch) round cake pans."). The décor on top and around the sides was obvious, in my opinion: garnish with some mint sprigs, peppermint candy balls, and stick vanilla "cigares" (rolled hollow butter cookies) around the edges of the cake. Voilà! I used a 4-oz dark chocolate baking bar and 2 cups of cake flour, and the cake turned out incredibly delicious! Yesterday was a practice round; I can't wait to make this again for Christmas! Because of its height, though, I'd say this yields more like 14-16 servings instead of 10-12 - but to each his/her own!
The recipe isn't complete! There is no mention of using 3 baking pans or what is put around the outside of the cake after frosted. Also no mention of the peppermint balls and greenery on top!. The cake sounds delish, but needs more recipe information please!
