Chocolate Candy Cane Crunch Cake | Recipes

Chocolate Candy Cane Crunch Cake

(31) Ratings:
Prep Time:
Baking Time:
Makes:16 servings
Freezing:excellent

Ingredients

Cake

2 cups 500 mL Robin Hood® Best for Cake & Pastry Flour
2 tsp 10 mL baking soda
½ tsp 2 mL salt
½ cup 125 mL butter, softened
2¼ cups 550 mL packed brown sugar
3 eggs
1½ tsp 7 mL vanilla extract
3 oz 84 g unsweetened chocolate, melted and cooled
1 cup 250 mL sour cream
1 cup 250 mL boiling water

Candy Cane Crunch Cream Cheese Icing

½ cup 125 mL butter, softened
½ cup 125 mL cream cheese, softened
4 cups 1 L icing sugar
½ cup 125 mL crushed candy canes

Decorations

About 50 peppermint sticks depending on the size

Directions

  1. Preheat oven to 350°F (180°C). Grease 2 - 9” (23 cm) round cake pans.
  2. Cake: Sift flour, baking soda and salt in a large mixing bowl. Set aside.
  3. Beat butter in a separate mixing bowl using an electric mixer. Add brown sugar and eggs, beating until light and creamy, about 3 minutes. Beat in vanilla and cooled chocolate. Add reserved dry ingredients to chocolate mixture alternately with sour cream beating on low speed just until batter is smooth.
  4. Stir in boiling water (batter will be thin). Divide batter evenly into prepared baking pans.
  5. Bake in preheated oven 25 to 28 minutes or just until a toothpick inserted in center of cake comes out clean. Cool on wire cooling racks 15 minutes. Remove from pans and continue cooling on rack. Do not ice cake until completely cooled.
  6. Icing: Cream butter and cream cheese in a large bowl of an electric mixer until combined. Add icing sugar, one cup (250 mL) at a time. Beat well after each addition. Continue beating until fluffy. Add 1 tbsp (15 mL) of milk at a time to thin out icing, if necessary. Fold in crushed peppermint.
  7. Assembly: Place one layer on serving dish. Spread with about 1 to 1 ½ cups (250 to 375 mL) icing. Top with remaining cake layer. Spread top and sides with remaining icing. Icing will act as a glue to stick the peppermint candies around the sides. Place peppermint candy sticks around cake. Tie ribbon around cake if desired! Refrigerate until ready to serve.

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