Layered Double Chocolate Peppermint Cake

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1 tsp Baking powder
  • 2 tsp Baking soda
  • 1 Chocolate shavings
  • 3/4 cup Cocoa powder
  • 1 tsp Mint extract
  • 1/4 cup Powdered sugar
  • 1 tsp Salt
  • 2 cups Sugar
  • 1 tsp Vanilla
  • 165 g White chocolate
  • 1 3/4 cup Whole wheat flour

• Oils & Vinegars

  • 1/2 cup Canola oil

• Dairy

  • 1 cup Heavy cream
  • 1 cup Milk

• Desserts

  • 1 Candy canes
  • 1 package Gelatin, Unflavored

• Liquids

  • 1 cup Coffee or water, hot
  • 1/4 cup Water

Found on thereciperebel.com

Description

Ingredients

• 2 cups sugar
• ½ cup canola oil
• 1 teaspoon vanilla
• 1 teaspoon mint extract (optional)
• 1 cup milk
• 2 eggs
• 1 teaspoon salt
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 cup hot coffee or water
• ¾ cup cocoa powder
• 1¾ cup whole wheat flour (or use all purpose)
• 1 cup heavy cream
• 165g white chocolate, chopped (about 1 cup)
• 1 package unflavored gelatin
• ¼ cup cold water
• ¼ cup powdered sugar
• crushed candy canes
• chocolate shavings

Directions

• Preheat oven to 350 degrees F and grease 2 8 round pans well.
• In a large bowl, whisk together the sugar, oil, vanilla, mint extract (if using) milk and eggs.
• Add the salt, baking soda and baking powder and whisk until combined. Stir in the coffee.
• Add the cocoa and flour and stir just until combined. Pour evenly into prepared pans and bake for 28-30 minutes until a toothpick comes out clean. Set aside to cool to room temperature.
• In a microwave safe bowl, heat the cream and chocolate in 45 second intervals on high, stirring each time, until completely smooth.
• Refrigerate until thoroughly chilled (it wont whip if its warm! I often leave it in the fridge overnight).
• After cream is chilled, sprinkle gelatin over ¼ cup cold water in a small bowl. Let sit for 1 minute, then microwave on high for 20 seconds or until dissolved. Set aside to come to room temperature.
• Beat cream mixture with an electric mixer until soft peaks form.
• Stir in room temperature gelatin mixture and powdered sugar and beat until stiff peaks form.
• Place one cake layer on a cake plate and top with half of the whipped cream. Sprinkle with crushed candy canes and chocolate shavings. Repeat layers one more time, using remaining whipped cream.
• Chill at least 2 hours so the whipped cream can set properly before serving. Store leftovers in the refrigerator up to 3 days.