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chocolate candy cane cake

A rich chocolate cake infused with peppermint flavor, topped with crushed candy canes and a smooth ganache, perfect for the holiday season.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 16
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 package chocolate cake mix 2 layer cake size
  • 1 package JELL-O Chocolate Instant Pudding mix 3.9 ounces
  • 4 large eggs
  • 1 container sour cream 8 ounces
  • 0.5 cup vegetable oil
  • 0.5 cup water
  • 0.25 cup milk
  • 4 ounce semi-sweet chocolate bar chopped
  • 18 small candy canes coarsely chopped
  • 4 ounce semi-sweet chocolate bar for ganache
  • 0.5 cup heavy cream
  • 2 tubs Cool Whip thawed
  • 4 small candy canes coarsely chopped, for garnish

Method
 

Preparation Steps
  1. Preheat oven to 350°F.
  2. In a large mixing bowl, beat cake mix with pudding mix, eggs, sour cream, oil, water, and milk for 2-3 minutes. Fold in chopped candy canes and chopped chocolate.
  3. Spray two 9-inch cake pans with baking spray, line with parchment paper, and evenly divide batter into the pans.
  4. Bake for 35-40 minutes. Cool for 5 minutes, then invert onto wire racks and cool completely.
  5. Prepare ganache by microwaving chopped chocolate with heavy cream in short bursts and stirring until smooth.
  6. Place the bottom cake layer on a serving plate, top with ganache, then add the second layer. Spread remaining Cool Whip on top and sides. Garnish with crushed candy canes.
  7. Refrigerate until ready to serve. Enjoy!

Notes

Perfect for holiday celebrations with a festive peppermint and chocolate flavor.