Ingredients for Lethal Peppermint Chocolate Cake
- Chocolate Cake Mix
- Cocoa Powder
- Buttermilk
- Cooking Oil
- 3 large eggs
- Vanilla
- Peppermint Schnapps
- 4 oz cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- Peppermint Stick Candy
- Powdered Sugar
- 2-4 tablespoons milk (as needed)
- 1 cup heavy cream
- 12 oz semi-sweet chocolate chips
- Peppermint Extract
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How to Make Lethal Peppermint Chocolate Cake
- Grease and flour two 9-inch round cake pans.
- Preheat oven to 350°F (175°C).
- In a large mixing bowl, combine the cake mix, oil, eggs, and water according to the cake mix box instructions. Beat on low speed for 1 minute, scraping down the sides of the bowl as needed.
- Increase mixing speed to medium-high and beat for 2 minutes more, or until the batter is smooth.
- Divide batter evenly between the prepared cake pans.
- Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Remove from oven and let cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
- While cakes cool, prepare the ganache: In a microwave-safe 2-cup glass measuring cup, combine the chocolate chips and heavy cream.
- Microwave on 50% power for 2-3 minutes, stirring well after each minute, until the chocolate is completely melted and the mixture is smooth and glossy.
- Cover tightly with plastic wrap and let stand at room temperature for 3-4 hours, or until it reaches a spreadable consistency. If it gets too thick, gently warm it in a double boiler or microwave in short bursts until it softens.
- To make the peppermint filling: In a mixing bowl, beat together the softened butter and cream cheese until light and fluffy.
- Add the crushed candy canes, powdered sugar, peppermint extract, and 2 tablespoons of milk. Beat until well combined, adding more milk, 1 tablespoon at a time, until the mixture is light and fluffy.
- Once the cakes are completely cool, level the tops if necessary. Place one layer on a serving plate or cake stand.
- Spread half of the peppermint filling over the first cake layer.
- Top with the second cake layer and frost the entire cake with the cooled ganache.
- Pipe or spread the remaining peppermint filling on top of the cake, and garnish with crushed candy canes, if desired.
- Refrigerate for at least 30 minutes to allow the ganache to set before serving. For best flavor, allow to sit overnight.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
164g
Fat
58g
Carbs
18g
