Chocolate Candy Cane Cake: it’s the dessert your family wants you to bring to the holiday get together this year! Rich chocolate cake with Cool Whip filling and crushed peppermints!
Okay. Confession time. When my kids were little I hated having them help in the kitchen. I mean seriously, I love my kids, but baking a batch of cookies would take about ten times as long.
And don’t hate me for this okay.
Cause I don’t know too many people who LIKE bringing their kids to work.
And cooking and baking in the kitchen, it’s my job. It’s a fun job, don’t get me wrong, but the kitchen is my office.
Fast forward a couple years and suddenly I’m all about having assistants. I can be writing a blog post and editing pictures on my laptop while putting my kids to work, baking and cooking.
Teaching them young paid off in the end. They know how to read recipes, crack eggs, and use the stove top. Most of the time.
It’s especially helpful when mom has a migraine and deadlines. I knew I wanted to bake….but I also knew my migraine was keeping me 10 feet from all food due to nausea.
Fortunately my youngest LOVES to help out!
I started with a box mix, and then grabbed some of my favorite ingredients from my pantry and refrigerator. And by “I grabbed” I totally mean my daughter did. Because I sat in a chair on the island, supervising.
To the chocolate cake mix, you’ll want to add a box of JELL-O Chocolate Instant Pudding mix (wow does this add some moisture to the cake!!), as well as your eggs, oil, water, milk and some sour cream. No one is going to believe this cake started from a mix.
We also chopped up some semi-sweet chocolate and added that to the cake batter. What a wonderful surprise to the cake. It’s like chocolate chips, but bigger chunks.
The sweet peppermint, the moist and rich chocolate cake, and the surprise crunches of chocolate…this is seriously one splendid dessert.
Step by Step Instructions
Bake the cake 35-40 minutes and allow to cool in pans 5 minutes. Loosen cakes from sides of pans and invert onto wire racks. Cool COMPLETELY before frosting. We chilled our cake layers in the refrigerator for about an hour.
Once we chilled our layers of cake, my daughter made a quick chocolate ganache by using another bar of Semi-Sweet Chocolate and 1/2 cup of heavy cream. This was spread over the bottom layer of cake.
We also doubled the amount of COOL WHIP in this recipe. First, who doesn’t love extra COOL WHIP? Second, we wanted a nice thick layer in the center of the cake, without being skimpy on the sides.
She also then crushed up a few extra candy canes for garnish.
The best part of this Chocolate Peppermint Cake recipe? You can make it ahead of time!
We made ours the day before serving and stored it in the refrigerator. Such a cool, refreshing treat after dinner. This one is sure to please this holiday season.
More Holiday Cakes
Take your love of chocolate peppermint cakes to a new level. This Christmas favorite is a Chocolate Peppermint Cheesecake Cake and is layered with rich chocolate cake, peppermint cheesecake, and peppermint frosting!
I’m obsessed with making these cheesecake cakes. And it was only necessary to make an eggnog version. With a homemade spice cake. And eggnog buttercream frosting. This Eggnog Cheesecake Cake is a true Christmas treat!
Have a little fun this Christmas and make an entrance at your next holiday party with this easy Ugly Sweater Cake!
The most delicious, from scratch, white cake recipe is used to create this perfect Coconut Cake!
Old fashioned, best ever, 7 Up Pound Cake recipe! You’ll love this classic cake with it’s perfect texture!
Don’t forget the fudge! This Candy Cane Fudge recipe is packed with peppermint and creamy vanilla fudge flavor.