I just love saying that, its not something we say here in the UK (Merry Christmas) is our festive greeting, but Happy Holidays takes me back to Christmas in New York and the greetings we got for there every day. I can remember taking a walk through Central Park and then walking across to do some shopping and walking into this lovely home store which were sampling out some peppermint hot chocolate, and boy was it good. The memories of this trip (especially this hot chocolate) inspired me to bake this special cake for you all today.
Last week I shared with your all our Classic Christmas Cake Recipe which is always a winner here at Christmas time, however I know plenty of people would prefer something which contained chocolate, and easier to prepare.
Four layers of our super moist and delicious Double Chocolate Cake filled with a simple whipped Vanilla and Candy Cane Buttercream. I cannot stress how easy this chocolate cake is to make, and I know I always mention this in my previous blog posts but it really is super easy. The cake contains cocoa powder and dark melted chocolate for the extra chocolatey taste, and vegetable oil and buttermilk which keeps it moist yet not too heavy.
I have used vanilla bean paste and peppermint extract to create the flavour of minty candy canes in the buttercream for this Recipe, however you could keep it simple by just adding the vanilla flavour, or adding any flavour you wish. There are a huge variety of food flavourings available to purchase and one of my favourite bring Lorann Oils. Just a tiny drop of this food flavouring oil will give the desired strength.
Topped off with plenty of sprinkles and candy canes of course……My children now point to the sprinkles jars if I hand them a cupcake without sprinkles, so I think its a necessity in our house now.
Hello delicious cake, and to Rudolph aswell! Our adorable Reindeer Christmas Garland is from Great Little Trading Co.
- Makes a 4 Layer 8" Round Cake
- 300gr Granulated Sugar
- 300gr Dark Brown Sugar
- 100gr Cocoa Powder (Good quality)
- 500gr Plain Flower
- 2 tsp Baking Soda
- 2 tsp Baking Powder
- 1/2 Tsp Salt
- 4 Medium Eggs
- 200gr Dark Chocolate (70% + Cocoa Solids)
- 160ml Vegetable Oil
- 450ml Buttermilk
- 250ml Hot Coffee
- 2 tsp Vanilla bean paste or extract
- 250gr Unsalted Butter (soft)
- 450gr Icing Sugar
- Pinch of Salt
- 4 Tbls Milk
- Pink Food Colouring
- 1 Tsp Vanilla bean paste or extract
- 1+1/2 Tsp Peppermint Extract
- Baking or Parchment Paper
- 8" Round cake tins
- Large Piping Bag
- Ateco XL 887 Piping Nozzle
- Sprinkles and Candy Canes
- Preheat your oven to 170C/340F and lightly grease your tins with vegetable oil and then line them with an 8" round circle of piece of parchment/baking paper on the bottom of the tin.
- Weigh and sieve all of your dry ingredients into a large bowl and mix well with a whisk or spoon until no lumps are visible.
- Add your eggs, vegetable oil, buttermilk and vanilla extract into a small bowl or jug and whisk together with a fork. Make your hot coffee in a cup with a tsp of coffee granules and hot water and add to the egg mix, mix well.
- Melt your dark chocolate in the microwave for 20 to 30 seconds until smooth with no lumps, set aside.
- Add your wet ingredients and melted chocolate into your dry ingredients and mix thoroughly with a whisk until smooth and creamy with no lumps.
- Divide your cake mix into your cake tins (see notes) and bake them for 20 to 25 minutes, checking and rotating at 20 minutes. Use a cake tester or sharp knife to see if it comes out dry with a few crumbs, but not wet. If wet then continue to bake for a few minutes and checking again.
- Remove your cakes from the oven and place onto cooling rack – if your cake has risen in the centre with your heat proof oven glove on or a tea towel folded over a few times, press down gently on risen cake to make the top surface flat and even all over.
- Allow your cake layers to cool completely, then remove your parchment/baking paper.
- Cream your butter for 4 to 5 minutes, either with in a stand mixer or by hand with an electric hand mix until paler and fluffy.
- Add your icing sugar, salt, vanilla and peppermint extract and milk and mix slowly until all incorporated, then whisk on high for a further 3 minutes. Add you food colouring and mix for a further 30 seconds.
- You can either decorate your cake on a round cake board or cake stand/plate.
- Fit a large piping bag with your piping nozzle, then fill with your buttercream, twisting the top tightly to close ready to pipe with.
- Place your 1st Cake layer down onto your board or stand/plate then pipe a spiral of buttercream starting at the centre working your way around and around to the outside of the cake, holding your piping bag upwards.
- Place your 2nd cake layer on top then repeat with the 3rd and 4th cake layers.
- Sprinkle with sprinkles, then place your candy canes on top of the cake as your wish.
- *Please note this Recipe is courtesy of Sweet Enchanted, please give credit if duplicating or reposting.
♥ Your chocolate cake layers once baked will keep for a few days wrapped in cling film or tin foil, or bake a couple of weeks ahead storing in the freezer wrapped in cling film, defrosting overnight.
♥ I bake my cake layers in my favourite long lasting PME 8″ Round Cake Tins. Not only are these tins non stick, they are super easy to clean. You can bake two layers at a time if you only have two tins, just be sure to measure your cake mixture (in grams) into a large bowl, then divide by 4 to pour equal amounts of cake mix into your tins for equal height layers.
*Please note this Recipe is courtesy of Sweet Enchanted, please give credit if duplicating or reposting.