hot chocolate cake

If you&#039;re a fan of the flavor combination peppermint and chocolate, then this Peppermint Patty Poke Cake is for you!

Peppermint Patty Poke Cake

chocolate

tsp peppermint extract

Cool Whip whipped topping

hot fudge

can sweetened condensed milk

candy chocolate chocolate

Preheat the oven at 350°F

In a mixing bowl, prepare the cake mix according to the box directions using the ingredients called for on the box- usually water, oil and eggs.

Pour the cake batter into a prepared 9x13 baking dish and bake according to the box directions, usually 22-25 minutes of bake time.

While the cake is baking, mix 1 tsp peppermint extract into the sweetened condensed milk.

When the cake is finished baking poke about 40-50 holes in it using the back of a wooden spoon. Make the holes 2/3 of the way down (not all the way through) and about 1/2-1 inch apart.

Evenly pour the sweetened condensed milk over the cake, ensuring the sweetened condensed milk gets into each hole. Place the cake into the fridge for 10-20 minutes to cool.

Heat the hot fudge in the microwave 30 seconds-1 minute until the fudge is pourable.

Pour the fudge evenly all over the cake on top of the sweetened condensed milk layer. Spread the fudge over the cake so it's an even layer. Let the cake cool completely either in the fridge or on the countertop until the fudge is set.

When the cake is cool, mix 1/2 tsp peppermint extract with the cool whip and spread evenly over the cake.

Garnish the top with mini chocolate chips or shaved chocolate and crushed candy canes.

Cut into slices and enjoy!

A chocolatey treat that will spice up your tastebuds! Every bite is rich in chocolate, leaving lasting hints of cayenne pepper, cinnamon and vanilla. This unique combination is perfect for the chocolate lover who is searching for a way to zazz up a traditional chocolate cake recipe!

Mexican Hot Chocolate Cake

all-purpose flour

sugar

cocoa powder

tsp baking powder

tbs baking soda

tsp kosher salt

cayenne

cinnamon

sour cream

buttermilk

eggs

coffee

vegetable oil

tbs vanilla extract

white chocolate

butter

fudge

¼ pound confectioners sugar

salt

vanilla bean paste

cayenne pepper

confectioners sugar

Butter and flour a 9-inch, 6-inch and 4-inch cake pan. I highly recommend using cake strips for a more even bake.

Sift together the dry ingredients and spices into the bowl of a stand mixer and whisk to combine.

Add the wet ingredients into a large bowl and whisk together.

Add the wet ingredients to the dry ingredients.

Whisk to combine then mix on level 2 for two minutes.

Distribute batter evenly to the three pans and bake for about 35-40 minutes at 350 degrees or until a toothpick inserted in the center comes out clean. I recommend rotating the pans halfway through the bake.

Allow time to cool for 10 minutes then invert onto wire racks to cool fully.

For the Cake:

In a medium saucepan, brown your butter. Let it cool until room temperature.

In a stand mixer bowl, combine browned butter, cocoa, spices and salt.

Mix with a paddle attachment.

Sift in confectioners sugar and mix.

Combine semi sweet chocolate and fudge.

For the Browned Buttercream:

In a stand mixer, cream butter.

Sift in confectioners sugar.

Mix in spices and vanilla bean paste.

Mix until fluffy and combined.

Transfer to a piping bag.

For the Spicy Buttercream:

Cut each tier in horizontal halves.

For the Assembly:

Place first half on cake stand. Pipe a layer of spicy buttercream, then add the other half. Pipe chocolate buttercream on the outside and smooth.

For the Bottom Tier:

Add the next half tier. Pipe a spicy buttercream layer, add other half. Pipe chocolate layer and smooth.

Melt white chocolate and transfer to a piping bag. Snip off the tip.

Starting from the bottom of the middle tier, pipe circular rings until reaching the top of the cake.

Using a point tool or a toothpick, drag through vertically from the middle point to the bottom.

Do this until the pattern covers the middle layer completely.

Repeat the same strategy but from opposite directions. Moving the tool the other way to create an opposing pattern.

For the Middle Tier:

Using a cupcake stand, pipe spicy buttercream between layers. Pipe chocolate buttercream and smooth.

Attach top tier to the cake.

For the Top Tier:

I absolutely love the middle tier on this cake! Well done.

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Peppermint Patty Poke Cake

Mexican Hot Chocolate Cake

Top 2 hot chocolate cake recipes from across the web

The most viewed hot chocolate cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Peppermint Patty Poke Cake

Mexican Hot Chocolate Cake

The most viewed hot chocolate cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine