Candy Cane Chocolate Peppermint Cake
By Laila ·
The only cake you'll need to make for the holidays! Decadently rich and incredibly moist. Made in one bowl and using a whisk - can't get any simpler.
This cake is it. The cake for the holidays. Period. Don’t bother looking for another recipe. This Candy Cane Chocolate Peppermint Cake is life. Not overly sweet, not too peppermint-y, just the right touch of everything.
The best part isn’t the end result though – shocking I know, but – it’s actually the making of -> Made in one bowl, no equipment required – just a large bowl and a whisk…oh and some arm muscle! It’s so friggin’ easy and fun to make. Sofia actually helped make the cake with me. She crushed the candy canes, stirred the dry ingredients, and licked the bowl clean afterwards (what was left from the batter!) We were both so impatient to try a slice that I kinda cut through the cake before it completely cooled. Cardinal rule for cakes: Cool cake completely before inverting, slicing, and eating! Unless you don’t mind the crumbly mess and pieces of cake falling off. I personally didn’t care. We ate the pieces and loved every last crumb! Then Sofia suggested ice cream to go with it. I knew at that very moment that I must be doing something right. haha!
I had you in mind when I came up with this recipe. I thought with all of the Christmas office parties, get-togethers, and the endless trips to the crowded malls for gifts, a simple recipe with minimal effort required was a must. I adapted my delicious Chocolate Cake with Peanut Butter Filling recipe to bring you this perfect holiday cake. It really can’t get any easier. I promise. :D
You are no doubt looking forward to the time off. What are you all doing for the break? We’ll be on the ice (as usual) cheering my little man on along with his team. They have a big tournament next week {The Wayne Gretzky Tournament}. Go team! I’ll be packing a lot of food for this trip – it could be up to 4 days! I wonder if the hotel staff will be kind enough to give us two bar fridges this time around…. Wishful thinking maybe?
Have a safe and a very happy holiday season everyone! Make sure you follow me on Instagram and don’t forget to hashtag #nodairynocry so I can see all of your lovely creations!
xo, Laila
Recipe
Candy Cane Chocolate Peppermint Cake
The only cake you'll need to make for the holidays! Decadently rich and incredibly moist. Made in one bowl and using a whisk - can't get any simpler.
- Prep
- 10 mins
- Cook
- 1 hr
- Total
- 1 hr 10 mins
- Serves
- 10 -12
Ingredients
Instructions
- 1Preheat oven to 350F. Grease well and flour 10"-12" bunt** pan and set aside.
- 2In a small bowl, prepare chia/flaxseed: add hot water to chosen seed, stir and allow to rest for a few minutes while you prep the batter.
- 3In a large bowl, combine flour, sugar, cocoa powder, baking soda, baking powder, coffee, and salt.
- 4Next, add prepared chia/flaxseed, milk, coconut oil, and peppermint oil. Whisk well until ingredients are incorporated.
- 5Carefully pour boiling water to batter and gently whisk at first until water is one with the batter. Then whisk faster until batter is fully mixed.
- 6Final step, add crushed candy canes and whisk/stir a few times into batter.
- 7Pour batter into prepared bunt pan and place in the oven for 1 hour. Check doneness at 50 minutes with a toothpick or knife.
- 8Remove cake from oven and allow to completely cool before inverting. Once inverted, sprinkle crushed candy canes over cake if desired. Slice and enjoy!
Notes
*If you don't have peppermint oil on hand, you can omit it. The oil simply enhances the flavor of the mint from the candy canes. ** There's enough batter to fit a 9"x13" cake pan if you don't have a bunt pan or would rather make a sheet cake. Be sure to cut baking time in half. Check the cake at the 25 minute mark and increase baking time in 5 minute increments if needed, until an inserted toothpick into cake comes out clean.
