Candy Cane Chocolate Cake
When life hands you candy canes, you make Candy Cane Chocolate Cake. Right? Isn’t that how the saying goes? Well, who cares if it doesn’t because I’m all about this festive dessert right now!
Candy Cane Conundrum
Is it possible to have a candy cane conundrum? For most people I would assume that the answer is, “no.” But for me, the answer is “yes.” You see about a month ago I bought a box of mini candy canes. I had good intentions for these candy canes. I don’t remember what any of them are, but I’m sure I had good intentions. Well, wouldn’t you know they have just been sitting in my pantry this whole time? Why haven’t I touched them? Because there are hundreds of them and they are all INDIVIDUALLY WRAPPED! Why did I do this to myself?
Let Them Eat Cake
But this conundrum of what to do with these millions of candy canes had gone on too long. I needed to do something with them. I mean, Christmas is only 3 days away (wait, you knew that, right?)! So, I do what I always do, I decide to bake. And this time, the canvas was cake, chocolate cake. And not just any cake, but a delightfully delicious and easy-to-make cake that has a surprise – hidden chunks of chocolate.
So, here it is, my gift to you! A fabulous chocolate cake topped with cloyingly sweet icing that’s loaded with chopped up candy canes. It’s the epitome of Christmas deliciousness! Hope you enjoy it! And I wish you all a very Merry Christmas (or whatever holiday you are celebrating!) and a Happy New Year. More good things to come in 2018!
And in case you need more cake in your life, check out some other “cake” recipes:
All I want for Christmas is – this Candy Cane Chocolate Cake! You’ll love this festive twist on chocolate cake.
For the cake:
- 1 ¼ cup all purpose flour
- ¾ cup granulated sugar
- ¾ cup cocoa powder
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 1 ¼ cup water
- ¼ cup vegetable oil
- ½ teaspoon pure vanilla extract
- ½ cup chopped dark chocolate
For the frosting:
- 4 tablespoons softened butter
- 1 ½ cups confectioner’s sugar
- ¼ teaspoon kosher salt
- 1–2 teaspoons heavy cream
For the cake:
- Preheat the oven to 350’F and spray the bottom and sides of an 8×8-inch baking pan with non-stick cooking spray. Line with parchment paper. Allow for some over-hang so that cake can easily be released from the pan.
- In a large bowl, whisk together the flour, sugar, cocoa powder, salt and baking soda. In a 2-cup measuring cup, combine the water, oil and vanilla. Pour liquid into dry and ingredients and whisk until just combined. Stir in chocolate. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Once cake is cool, frost with candy cane frosting (below).
For the frosting:
- In a large bowl, beat the butter until smooth and creamy, about 1 minute. Add confectioner’s sugar, ½ cup at a time, beating well after each addition. Blend in salt and add heavy cream to reach desired consistency. Stir in crushed candy canes.
The chocolate cake recipe has been adapted from a fabulous recipe by Nathaniel Meads – Chocolate-Peanut Butter Fun Cake – which was featured in Bon Appetit, March 2012.
- Serving Size: 16