peppermint fudge truffle cake

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I needed to make a quick cake for a bridal shower yesterday.  I knew I wanted to do something chocolate, since I don't know the bride-to-be personally and most people love chocolate, but I also wanted it to be a bit more feminine, since it was for a bridal shower.

That's where the pink crushed peppermint candies on top came from!  (Pink, Brown and Cream were my wedding colors...) I hope she enjoyed it as much as I enjoyed making it for her, and tasting the crumbs and frosting!  :o)

Thick, chocolate-y (but not too-sweet) frosting layered in between and all around 2 rich dark chocolate peppermint cake layers, and finished with crushed peppermint candies... this cake is a perfect holiday treat!  (I'm thinking this might be a good cake to have for Jesus' birthday cake this year!)

I will take a better picture of this cake next time I make it and can actually slice into it at home for a pic!  :o)

Peppermint Fudge Truffle Cake Recipe

Ingredients:
for the cake:
1 box devils food cake mix
1 large box (5.9oz) chocolate fudge instant pudding mix
1 cup sour cream
4 large eggs, lightly beaten
1 cup butter, melted & cooled
1/2 cup warm water
1 teaspoon peppermint extract
for the frosting:
2 cups heavy cream
1/4 cup light corn syrup
1 1/3 cup chocolate chips
1/2 teaspoon peppermint extract
5-6 regular sized candy canes, crushed

Directions:
Preheat the oven to 350ºF.  Butter two 9-inch round cake pans and dust them with cocoa powder (you can use flour, but cocoa powder makes for a prettier chocolate cake!).

Combine all of the cake ingredients in a large bowl, stir to combine, and then beat with your mixer on medium speed for 2 minutes.  Pour the batter evenly into the prepared cake pans (it is a very thick batter!).

Bake for 32-38 minutes (depending on your oven) until a toothpick inserted in the center of the cakes comes out clean.  Let the cakes cool on a rack until cool enough to handle, and then turn them out onto the racks to cool completely.

While the cakes bake, prepare the frosting.  In a medium saucepan, stir together the heavy cream and corn syrup and heat to just barely simmering on medium heat.  Turn the heat down to low and stir in the chocolate chips, stirring until the chocolate is completely melted and smooth.

Pour the chocolate mixture into a bowl and refrigerate until very cold.  Once the mixture is very cold, stir in the peppermint extract and beat the frosting mixture (like you're making whipped cream) until it forms stiff peaks.  Spread in between and all over the cooled cake.  Sprinkle with crushed peppermint candy and serve!

This cake can be baked and the frosting cooked and chilled the day before, so all you have to do is whip the frosting, frost the cake and serve on the day you need it!