Description
All I want for Christmas is – this Candy Cane Chocolate Cake! You’ll love this festive twist on chocolate cake.
Scale
Ingredients
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
Instructions
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.
Notes
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.
Nutrition
- Serving Size: 16