I decided to re-post this recipe today because…all of you should make this Chocolate Candy Cane Cake! It’s absolutely delicious, it’s easy and it’s perfect for Christmas! Last year, we made it for Kensington’s Ugly Sweater Party with some friends, and it was a huge hit! You can also use my Peppermint Buttercream recipe HERE as well!
A week from today is Christmas Eve!! Ready or not, here it comes!! xo
This recipe makes one cake.
1 cup chocolate chips (I used semi-sweet)
½ cup butter, softened
3 cups of light brown sugar
2 cups all purpose flour
1 teaspoon baking soda
a pinch of salt
12 oz of sour cream (so 1 (8oz) container plus half of another one)
1 teaspoon peppermint extract
2 cans of buttercream frosting (or make it from scratch!)
1 (10 oz) package of peppermint crunch
Preheat oven to 350 degrees.
Grease (I used Pam) two (9 inch) round cake pans. Set aside.
Pour your chocolate chips into a microwaveable bowl and melt (I stopped to stir about every 30 seconds until it was melted). Set aside.
In a mixing bowl, beat your butter and brown sugar until nice and fluffy (it takes a few minutes). Next, beat in your eggs until just combined. Beat in your melted chocolate chips. Set bowl aside.
In a second mixing bowl, whisk together your flour, baking soda and salt. Beat this flour mixture into your chocolate mixture alternating with the sour cream (I did flour, sour cream, flour, sour cream and then finished with flour). Beat in your peppermint extract.
Divide batter between your two prepared cake pans and pop in the oven to bake 30 to 35 minutes or until a toothpick in the middle comes out clean.
When your cakes are done, remove from oven and allow to rest for 10 minutes before inverting them on to a plate. Allow them to finish cooling completely before frosting.
Now, I scooped both cans of frosting into a mixing bowl and then added in almost all of the bag of peppermint crunch (reserving just a bit for garnish). I stirred the frosting and crunch together. Take one cake and frost the top of it. Once it’s frosted, add the second cake right on top and then frost the top of that one. Take your remaining peppermint crunch and sprinkle it down over the top.
Serve and enjoy!!