Chocolate Peppermint Cake Recipes

Steps:

• In a bowl, combine dry ingredients. Add milk, oil, eggs and vanilla; beat at medium speed for 2 minutes. Stir in boiling water (batter will be thin). Pour into three greased and floured 9-in. round baking pans. , Bake at 350° for 18-23 minutes or until cake tests done. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For filling, beat cream until soft peaks form. Add the sugar, vanilla and food coloring if desired; beat until stiff peaks form. Set aside about 1 tablespoon crushed candy. Fold remaining candy into cream mixture. Spread between layers and around sides but not over the top. , For glaze, melt butter in a saucepan over low heat. Add cocoa and water; cook, stirring constantly, until slightly thickened. Remove from the heat; whisk in vanilla. Gradually blend in sugar until smooth. Add additional water if necessary. Spread over top of cake. Sprinkle with reserved candy. Chill before serving. Store in the refrigerator.

Steps:

• Grease and flour 2 round cake pans.
• Preheat oven to 350.
• In a large mixing bowl, beat together cake ingredients on low for 1 minute, scraping sides of bowl occasionally.
• Increase mixing speed to medium high and beat for 2 minutes more.
• Pour batter into cake pans and bake for 25-30 minutes, or until they test done.
• Remove from oven and cool completely.
• While cooling, prepare Ganache:.
• Put all ganache ingredients in 2 cup glass measuring cup.
• Cook on 50% power in microwave for 2-3 minutes, stirring well after each minute until chocolate is completely melted and mixture is smooth.
• Cover tightly and let sit for 3-4 hours or until it reaches spreading consistency. If it gets too thick, place in a pan of hot water over medium heat and stir until softens.
• To make filling:.
• Place butter and cream cheese in mixing bowl.
• Cream together until smooth and fluffy.
• Add candy, sugar, flavoring (or schnapps) and about 2 Tbs milk.
• Beat, adding additional milk until mixture is fluffy.
• When cakes are cool, layer them with the filling between layers, reserving about 1/2 cup of the filling for garnish, if you wish.
• Frost layers with cooled ganache.
• Pipe remaining filling on top of cake, or just sprinkle with crushed candy canes.
• Refrigerate to set ganache.

Steps:

• For the crust: In a small heavy bottom saucepan over low heat, melt the butter and chocolate. Remove from the heat. Finely crush the chocolate wafers in a plastic bag with a rolling pin, or use a food processor. In a large bowl, combine the wafer crumbs with the melted chocolate and blend until the crumbs are moistened. Reserve 1 1/4 cups crumb mixture in a small bowl. Press the remaining crumb mixture onto the sides and bottom of a 9-inch diameter springform pan with 2 3/4-inch high sides. Freeze for 1 hour. For the glaze: In a large heavy bottom saucepan, bring the cream and corn syrup to a boil. Remove from heat, add the chocolate, and whisk until it is melted and smooth. Let stand until cool but still pourable, about 1 hour. For the filling: In a large bowl, working quickly, mix the ice cream, crushed candies, and extract until blended. Spoon half of the ice cream into the crust, spreading it evenly. Put the remaining ice cream mixture in the bowl in the freezer. Sprinkle the reserved 1 1/4 cup cookie crumb mixture over the ice cream in the springform pan, press the crumbs down gently. Pour 1 1/4 cup of the chocolate glaze over the ice cream in the springform pan. Freeze for 1 hour. Top with the remaining ice cream, and spread evenly. Freeze until firm, about 4 hours. Stir the remaining glaze over low heat, just enough so that it is pourable but not warm. Pour the glaze over the ice cream, and spread evenly. Freeze overnight. Run a sharp warm knife between the pan sides and the crust to loosen the cake. Release the pan sides and transfer the cake to a platter. Garnish the cake with Candy Brittle.;
• In a heavy bottom small saucepan over medium-low heat, cook the sugar, water, and corn syrup until the sugar dissolves. Increase the heat and boil, without stirring, until a candy thermometer registers 300 degrees F, about 15 minutes. Place a 24-inch long sheet of foil on your work surface. Be extremely careful, the syrup is extremely hot. Pour the boiling syrup in wide zigzag lines across the foil. Working quickly and using an oiled offset metal spatula, spread the syrup evenly onto the foil, leaving a 1-inch border. Immediately sprinkle with all the candies, pressing the larger pieces into the syrup to make sure they stick. Be careful not to touch the syrup. Cool completely. Break off irregular pieces of the brittle and peel off the foil as you go. Press the brittle upright, candy side out, onto the top and sides of cake and freeze.;

Steps:

• For the red stencil paste: In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and confectioners' sugar together until the sugar is dissolved. Add the egg whites and mix again until incorporated. Stir in the flour and red food color; mix until just combined. Scrape down the bowl and mix again briefly.
• With an offset spatula, spread a thin layer of stencil paste over a 17-by-11-inch silicone baking mat. Using a cake comb with 1/4-inch spaced teeth, and starting at one corner of the mat, drag the comb diagonally across the mat and through the paste so that 1/4-inch even stripes of red paste remain on the mat. Repeat the combing process until the entire mat is striped. Place the mat inside a 17-by-11-inch jelly roll pan and freeze for at least 10 minutes. (You may have leftover stencil paste.)
• For the sponge cake: Preheat the oven to 450 degrees F.
• Using a stand mixer fitted with the paddle attachment, beat the almond flour, confectioners' sugar, all-purpose flour, whole eggs and egg yolk until combined. Stop to scrape down the sides of the bowl as necessary.
• In a separate bowl, whip the egg whites and granulated sugar with an electric hand mixer until a thick, glossy meringue forms. Gently fold the meringue into the almond mixture. Add the melted butter and gently fold again, being careful not to deflate the batter. Remove the jelly roll pan from the freezer and pour the batter on top of the red stencil paste. Bake for 5 to 7 minutes, or until the cake springs back when pressed in the center. Remove from the oven and let cool slightly. Run a knife between the cake edge and the pan to loosen the sponge.
• Invert the cake onto a sheet of parchment paper and carefully peel away the silicone liner. Trim the edges of the cake away using a small sharp knife.
• Place four 3-inch diameter pastry rings on a baking sheet. Cut the striped sponge into 3-inch-wide strips and trim the length to fit inside the pastry rings. Line each ring with the sponge so that the red stripe design rests against the pastry ring. Refrigerate the cakes while you prepare the peppermint mousse.
• For the peppermint mousse: Place the 2 tablespoons cold water in a condiment cup and sprinkle the gelatin over the water. Let stand for 1 minute. Place the bloomed gelatin in a medium saucepan. Whisk in the egg yolks and granulated sugar; mix well. Stir in the hot milk. Cook over medium heat, whisking constantly, until thickened, 7 to 10 minutes. When done, it should be thick enough to coat the back of a spoon. Stir in the chopped white chocolate and let stand in the hot mixture for 2 minutes. Add the peppermint and blend with a whisk until the chocolate has melted and is even in color. Let cool to room temperature. Meanwhile, whip the heavy cream to soft peaks with an electric mixer.
• When the chocolate mixture has cooled, pour it into the whipped cream and add a few drops of red food color. Gently fold the whipped cream into the cooled chocolate mixture until well blended. Transfer the mousse to a piping bag.
• Remove the cakes from the refrigerator and place each cake on a length of plastic wrap double the size of the pastry rings. Pipe peppermint mousse into the centers, filling them to the top. Cover the cakes with the overhanging plastic wrap. Refrigerate until set, about 2 hours.
• For the Christmas tree toppers: Combine the butter and confectioners' sugar in the bowl of an electric mixer fitted with the whip attachment. Beat until combined; add the milk or cream a little at a time until the mixture comes to piping consistency. Mix in the vanilla extract. Set aside 2/3 cup of the frosting in a small bowl and cover with a damp paper towel.
• Add the green food color to the remaining frosting and beat well to combine. Transfer the frosting to a piping bag fitted with a large open star tip (4B).
• When the cakes are well chilled, remove them from the refrigerator and cover the tops with a thin layer of frosting from the bowl of reserved white (untinted) buttercream. Place a sugar cone in the center of each cake. Pipe green buttercream stars on the cones beginning at the bottom edge of each cone, and travelling upward to the pointed end. Immediately sprinkle the cakes with the white nonpareils. Place gold and white sugar pearls on the trees using a pair of kitchen-dedicated tweezers. Arrange the small candy cane sprinkles on the tree using the tweezers.
• Melt the yellow candy wafers in a microwave-safe bowl in the microwave at 100% power in 30-second increments. Stir between heating until the candy is smooth. Transfer the melted candy to a small disposable piping bag. Pipe the candy into a small star candy mold with cavities approximately 1.1-inch in diameter, filling just 8 of the cavities. Place in the freezer for 5 minutes, or until hardened. Turn out the stars onto a baking sheet. Use leftover melted candy to attach the flat sides of two stars together, lining them up to match evenly. Let stand until firm, about 2 minutes. Place an assembled star on the top of each tree, pressing them into the icing to adhere firmly. Refrigerate the cakes until ready to serve.

Steps:

• For the cookies: Preheat oven to 350 degrees F.
• In a medium bowl sift together flour, cocoa powder, baking soda and salt. Set aside. In a mixer beat together the butter with the sugars until fluffy, about 2 minutes. Add eggs 1 at a time, beating until smooth after each addition and scraping the sides of the bowl as necessary. Add in the vanilla. On a low speed beat in the flour mixture a little at a time. Gently mix in chocolate chips.
• On an ungreased cookie sheet, drop teaspoons of the batter about 2 inches apart. Bake until just cracked on top, about 8 to10 minutes, rotating the pan halfway through the cooking time. Cool completely.
• For the glaze: In a small bowl mix together the sugar; mint extract and water until smooth. Transfer mixture to a medium resealable plastic bag and snip off the corner. Drizzle glaze over cooled cookies. Let cookies stand until set, about 10 minutes.

Steps:

• For the crust: Cut the butter into pats and add to a medium heatproof bowl along with the chocolate chips. Place the bowl over 1 inch of simmering water, making sure the bowl doesn't touch the water. Once the butter and chocolate start to melt, stir to combine and remove from the heat. Finely crush the chocolate wafers in a food processor until it becomes a fine meal. In a large bowl, combine the wafer crumbs with the melted chocolate and blend until the crumbs are moistened. Reserve a heaping 1 cup crumb mixture in a small bowl. Press the remaining crumb mixture in the bottom and up the sides of a 9-inch diameter springform pan with 3-inch high sides. Freeze 1 hour.
• For the glaze: In a large, heavy-bottomed saucepan, bring the cream and corn syrup to a boil over medium heat. Remove from the heat, add the chocolate and whisk until it melts. Set aside to cool until room temperature, about 1 hour.
• For the filling: Quickly mix the ice cream, crushed candies and extract in a large bowl with a wooden spoon until blended. Put half the ice cream mixture onto the frozen crust and spread out. Evenly scatter the reserved cookie crumbs over the ice cream in the springform pan, pressing the crumbs down gently. Pour half of the chocolate glaze over the cookie crumbles and ice cream Freeze for about 3 hours.
• When you about ready to repeat the layers, place the glaze back over low heat, just until pourable, but not warm. Remove the springform pan from the freezer and repeat with the remaining ice cream and glaze. Place back into the freezer for at least 3 hours or overnight.
• Remove the cake from the freezer about 20 minutes before serving for easy removal of the springform sides. Release the pan sides and transfer the cake to a platter. Break off irregular pieces of the Candy Brittle and peel off the foil as you go. Press the brittle upright, candy side out, onto the top and sides of cake.
• In a small, heavy bottomed saucepan over medium-low heat, cook the sugar, 3/4 cup water and corn syrup until the sugar dissolves. Increase the heat and boil, without stirring, until a candy thermometer registers 300 degrees F, about 15 minutes.
• Place a 24-inch long sheet of foil on your work surface. Be extremely careful, the syrup is extremely hot. Pour the boiling syrup in wide zigzag lines across the foil. Working quickly and using an oiled offset metal spatula, spread the syrup evenly onto the foil, leaving a 1-inch border. Immediately sprinkle with all the candies, pressing the larger pieces into the syrup to make sure they stick. Be careful not to touch the syrup. Cool completely.

Steps:

• If you're one of those individuals who always opts for the chocolate-covered Thin Mints when your local Girl Scout representative comes calling, this dessert is for you. The refreshing peppermint counterpoint takes the edge off the intense fudge-like cake.
• To facilitate cutting the Peppermint Patties, I often freeze them first. Use a hot, dry long-bladed knife to cut perfectly clean slices of the cake.
• Serve with whipped cream, cocoa fudge sauce, and a drizzle of mint syrup.
• Cocoa Fudge Sauce, recipe follows, for serving
• Mint Syrup, recipe follows, for serving
• To make the cake: Preheat oven to 350 degrees F.
• Butter a 9 1/2 to 10-inch springform pan, line the bottom with parchment paper, butter the paper, and flour the pan, tapping out the excess flour.
• Melt the chocolate with the butter and cream in the top of a double boiler. Reserve.
• In the bowl of a mixer with a whip, beat the egg yolks with the sugar until very thick and light (about 5 minutes). Add the melted chocolate mixture to the egg yolks and mix until just blended. Add the flour, salt, and vanilla and mix until combined, scraping the bowl once or twice. Transfer the batter to a large mixing bowl and stir in the Peppermint Pattie pieces. The mixture will be quite thick.
• In a clean mixing bowl, with a clean whip, beat the egg whites to medium soft peaks. Lighten the batter by stirring in about one-third of the egg whites. Fold in the remaining whites and the place batter in the prepared pan. Bake at 350 degrees F for approximately 45 to 50 minutes. The top of the cake will feel set and very fine hairline cracks will just start to form around the edges. Remove and cool in the pan on a rack.
• To make the ganache topping: Heat the cream in a heavy bottomed saucepan to just under a boil. Add the chopped chocolate and, over very low heat, constantly stirring, cook the mixture until it is completely smooth. Strain through a fine sieve into a bowl and cool, stirring occasionally, until thickened and spreadable. This can take several hours. You can make the topping up to 3 days ahead, refrigerate it, and allow it to come to room temperature for several hours before using. You can also hasten the cooling process by placing the melted ganache over an ice bath and gently stirring it till thickened; however, the resulting texture may not be quite as smooth and creamy.
• Place the cooled cake upside down on a cardboard cake circle or a service plate. Remove the sides and bottom of the springform pan. Remove the parchment liner. Using an offset spatula, decoratively spread the ganache over what is now the top of the cake, drawing the ganache all the way out to the edges of the cake. Using the offset spatula, level the edges to give the cake a finished look. Serve at room temperature with whipped cream, Cocoa Fudge Sauce and Mint Syrup.
• Melt the butter in a medium sized saucepan. Whisk in the sugar and cocoa. Whisk in the cream and salt. Bring to a simmer over medium low heat, whisking often. Allow to simmer for 8 to 10 minutes until the sauce has thickened somewhat. Remove from heat, add the vanilla and strain though a fine sieve. Cool and serve at room temperature. This can be made up to 1 week ahead of time. It can also be frozen.
• Yield: 2 cups
• Combine the sugar and water in a small saucepan and bring to a boil over medium heat. Turn the heat down and simmer several minutes, until the sugar is completely dissolved. Remove from heat and cool completely. Reserve.
• Bring a small saucepan of water to a boil. Have a strainer and a bowl of ice water at the ready. Working quickly, place the mint leaves in the boiling water and blanch until just wilted (about 10 seconds). Immediately strain the mint and place the leaves directly in the ice water to set their color. Strain the mint again, pressing to remove excess liquid.
• Place the mint leaves and half of the reserved syrup in a blender. Puree the mint, stopping several times to scrape down the blender bowl. Add the remaining syrup and blend for 2 minutes. Transfer the mixture to a clean storage container and allow to sit overnight, covered, at room temperature.
• Strain the syrup through a fine mesh strainer and discard the solid mint puree. Store the syrup, refrigerated, for up to 2 weeks. Shake or stir lightly before using.
• Yield: 1 1/4 cups

Steps:

• Microwave 2 oz. chocolate in microwaveable bowl on HIGH 2 min., stirring after each minute; stir until chocolate is completely melted. Blend in extract. Beat cream cheese and sugar in medium bowl with mixer until creamy. Gently stir in 1 cup COOL WHIP.
• Cut cake lengthwise into 6 vertical slices. Place, cut sides up, on waxed paper-covered baking sheet. Spread each of 5 slices with about 2 tsp. melted chocolate and about 3 Tbsp. cream cheese mixture; stack layers. Turn to return cake to original position; frost top and sides with remaining COOL WHIP. Refrigerate 2 hours or until chilled. Transfer to serving plate.
• Melt remaining chocolate as directed on package; cool slightly. Sprinkle crushed candies over cake; drizzle with chocolate.

Steps:

• Preheat oven to 350 degrees. Butter and flour an 8-inch round cake pan; line bottom with parchment or waxed paper. Whisk together flour, salt, and baking powder.
• In a medium saucepan, bring 2 inches water to a boil. Place butter and chocolate in a large heatproof bowl; set over (not in) water. Turn off heat; let stand until melted, 8 to 10 minutes. Stir to combine. Remove bowl; cool 5 minutes.
• Whisk in sugar and vanilla, then eggs and buttermilk until combined. Fold in flour mixture until combined.
• Pour batter into prepared pan. Bake until cake pulls away from sides and a toothpick inserted in center has a few moist crumbs clinging to it, 45 minutes to 1 hour. Cool in pan 5 minutes. Run a knife around edge of cake; invert onto a wire rack (and leave inverted) to cool completely, about 1 hour.
• Set cake on a serving platter. Tuck parchment or waxed paper under sides of cake. Pour chocolate icing onto center of cake and spread evenly over top and sides. Let set, about 40 minutes. Serve cake with whipped cream and chocolate shavings or peppermint candies, if desired.

Steps:

• Heat oven to 180C/160C fan/gas 4 and boil the kettle. First, make the chocolate cake. Liberally grease the bundt tin with butter, then dust with flour and shake out the excess. Put the cocoa in a bowl with a pinch of salt, cover with 150ml hot water from the kettle, mix until smooth, then set aside to cool. Put the butter and sugar in a bowl and whisk until light and fluffy. Add the eggs, one at a time, mixing well between each addition. Sift in the flour and baking powder and fold everything together. Stir the soured cream into the cocoa mixture, then add to the other bowl and mix until just combined, then scrape into the prepared tin. Bake for 35 mins until a skewer comes out clean. Leave to cool for 15 mins in the tin, then turn out onto a wire rack to cool completely.
• When the cake is cool, transfer to a baking sheet lined with baking parchment, and make space for the cake and tray in your freezer. Slice the cake into pieces roughly the thickness of your star cutter, then pull each piece out a little, so there is space around each one. Pop the cake in the freezer for 2 hrs, or overnight.
• When the cake is firmly frozen, lay each slice on its side, keeping them in the same circular pattern, and cut out a star, using the cutter, from the middle of each piece. Leftover cake can be kept in the freezer for up to 2 months, ready for making a trifle. Return the cut-out stars to the freezer.
• Now, make the peppermint cake. Grease the same bundt tin and heat your oven to 180C/160C fan/gas 4. Put the butter and sugar in a bowl and beat until pale and fluffy. Add the eggs, one at a time, mixing well between each, then add the flour, soured cream and peppermint extract. Give everything a good mix and scrape half the mixture into the bundt tin. Remove the stars from the freezer and line up in a circle on top of the cake mixture (pointy sides up) - make sure there are no gaps and that the stars perfectly line up. Spoon the remaining cake mixture on top, easing it around the stars until they are just covered. Bake for 45 mins until risen and golden brown and a skewer poked into the side of the cake comes out clean. Cool in the tin for 10 mins, then turn out onto a wire rack to cool completely.
• For the icing, melt the chocolate in short blasts in the microwave, or in a bowl suspended over a pan of barely simmering water, stirring it occasionally. Set aside to cool a little. In a large bowl, beat the icing sugar and butter until pale and smooth. Add the chocolate and peppermint extract, and mix again until combined. When the cake is completely cool, place on a serving plate, then swirl over the chocolate icing, easing it about halfway down the sides to create a snowy effect. Place the Maltesers on top of the cake. Will keep for up to 3 days in a sealed container.

Steps:

• For crust, melt butter with chocolate in heavy small saucepan over low heat.
• Finely grind cookies in processor.
• Add warm chocolate mixture; blend until crumbs are just moistened.
• Reserve 1 cup crumb mixture in small bowl.
• Press remaining crumb mixture onto sides, then bottom of 9 inch springform pan with 2 3/4 inch sides.
• Freeze.
• For Glaze, bring cream and corn syrup to boil in heavy large saucepan.
• Remove from heat.
• Add chocolate; whisk until melted and smooth.
• Let stand until cool but still pourable, about 1 hour.
• For filling, working quickly, mix ice cream, 1 3/4 cups crushed candies, and extract in large bowl, until just blended.
• Spoon half of ice cream into crust; spread evenly. (Place remaining ice cream mixture in bowl in freezer).
• Sprinkle reserved 1 cup cookie crumbs over ice cream in pan; press gently.
• Pour 1 cup chocolate glaze over ice cream in pan.
• Freeze 1 hour.
• Top with remaining ice cream; spread evenly.
• Freeze until firm, about 4 hours.
• Stir remaining glaze over low heat just until pourable, but not warm.
• Pour over ice cream.
• Spread evenly.
• Freeze overnight.
• Run sharp knife between crust and pan sides to loosen cake.
• Release pan sides.
• Transfer cake to platter.
• Garnish with peppermint candies and serve.

Steps:

• Make the cake: Set a rack in the center of the oven and heat oven to 350 degrees. Generously grease an 8-by-8-inch square or 9-inch round light-colored metal baking pan with oil.
• In a large bowl, combine the granulated sugar and eggs. Use a whisk or an electric mixer to beat the mixture until foamy and slightly lighter in texture and color, 1 to 2 minutes. Add the sour cream, 1/2 cup oil, vanilla and salt, and whisk until combined and smooth, about 1 minute.
• Whisk in the cocoa powder until combined. Add the flour, baking powder and baking soda, and whisk until combined and no streaks of flour remain. Stir the espresso powder into the hot water, then add the mixture to the bowl. Whisk until incorporated.
• Pour the batter into the prepared pan and tap on the counter a few times to release any large air bubbles. Bake until puffed and a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let the cake cool in the pan set on a rack for about 45 minutes.
• While the cake bakes, clean the mixing bowl and make the frosting: Add the butter to the bowl and mix on medium-high with an electric mixer until smooth, stopping the mixer occasionally to scrape the bottom and sides of the bowl. Turn the speed to low, and slowly add the confectioners' sugar. Mix until the sugar is moistened, then add 2 teaspoons of the cream, the vanilla extract, 3/4 teaspoon peppermint extract and salt. Turn the speed up to medium-high, and whip until smooth and fluffy, about 3 minutes, adding a bit more cream a teaspoon at a time, if necessary, to make a smooth and light frosting. Taste the frosting, and add a few more drops of peppermint extract if desired. The frosting can be kept at room temperature while the cake finishes baking and cooling.
• Top the cooled cake with an even layer of frosting, then use the tip of a toothpick to dot the frosting with a few small dots of gel food coloring, if using. Use a spoon or offset spatula to swirl the food coloring into the frosting to create candy cane-like stripes - just a few swipes will do the trick. If you mix it in too much, the frosting will turn pink. Top the cake with sprinkles and shaved chocolate, if desired. Store leftover cake loosely covered at room temperature for up to 3 days.

Steps:

• For the reindeer, make this cake recipe twice back to back.
• FOR THE CAKE:.
• Heat oven to 350. Place 3 cups of water in a saucepan and set on the stove with a high heat.
• In a stand mixer, blend sugar, milk, oil, eggs and vanilla. In a large mixing bowl combine dry ingredients. Slowly mix into wet and when just incorporated pour in one cup of boiling water. Pulse until thoroughly mixed and pour into two parchment lined Loaf tins. Bake 45 minutes until a toothpick inserted comes out clean. Wrap and chill well before cutting and assembling cake.
• TO ASSEMBLE:.
• Slice your loaves into two layers. Mix buttercream frosting and spread generously between each layer. Sprinkle with chopped candy cane before stacking each new layer. Chill continuously to ensure cake keeps a firm shape. Once stacked, using a serrated blade, carve out general reindeer shape. Once desire form is taken do a smooth crumb coat using additional frosting. Do final coat using clean fresh frosting. Chill when it looks how you want it and use a fork to create added grooves and dimension.
• FOR THE ANTLERS:.
• Slightly melt candy canes in a 300 degree oven and bend into desire shapes (Watch your fingers, it's hot!). Adhere to one another by placing an end under a flame for a moment and sticking to a larger piece (They burn very quickly so be stealthy and don't be devastated if any are ruined). Once done pierce the top of you cake with a pointed end and coast delicately with white candy melts.
• FINISHING TOUCHES:.
• Finish by spraying with edible pearl spray and placing a bed of coconut around your reindeer. (If you're a terrible person and don't like coconut, you can also use powdered sugar or crushed candy canes instead. Paint on a glittery red nose for an extra festive touch!

Steps:

• Heat oven to 180C/160C fan/gas 4. Grease and line the base and sides of a 22cm square tin. Melt 85g butter and 50g chocolate together in a small pan. Mix 120g flour, 140g sugar, 3 tbsp of the cocoa and ½ tsp bicarbonate in a bowl.
• Whisk together 1 egg with half the buttermilk (about 140ml). Scrape the melted chocolate mixture and egg mixture into the dry ingredients, along with 100ml boiling water. Whizz briefly with an electric whisk until lump-free. Scrape into the tin and bake for 18-20 mins until a skewer comes out clean.
• Cool the cake in the tin for 15 mins, then transfer to a wire rack to finish cooling while you repeat steps 1 and 2 to make a second cake. Cool both completely.
• To make the icing, melt the After Eights and cream together in a saucepan. Cool, then chill until spreadable.
• Trim the cake edges, then halve to make 4 rectangles. Use half of the icing to sandwich the layers together, then spread the rest over the top and sides. Chill.
• Knead some colouring into the ready-to-roll icing with the peppermint extract. Roll out on an icing sugar dusted surface, then lift over to cover the cake, smoothing with your hands. Trim excess icing, then scatter with decorations.
• Chill again for 1 hr to firm up, then serve or keep in the fridge, removing 30 mins before serving.

Steps:

• Preheat oven to 350 degrees F (325 degrees F for dark or nonstick pans and 2-3 minute longer baking times). Grease and lightly flour mini loaf pans. In a large bowl, blend together mixes, sour cream, oil, eggs, water, milk and extract at low speed for 30 seconds. Continue mixing at medium speed for 1-2 minutes. Stir in chocolate chips. Pour batter into pans and bake for 30-35 minutes for mini loaves (40-50 minutes for full-sized loaf) or until top springs back to touch and toothpick inserted in center comes out clean. Cool completely before removing from pan. In a small bowl, stir together sugar and 1 teaspoon water. Add a few drops of water at a time to reach desired consistency. Drizzle over cooled cakes and top with candy pieces. Tip: Mini chocolate chips will distribute throughout the cake and create a more uniform chocolaty texture. If using regular chocolate chips, toss them with a teaspoon of flour before incorporating to help keep them from sinking to the bottom of the pan.

Steps:

• Preheat oven to 350 degrees. Spray six 9-by-2-inch cake pans with nonstick cooking spray. Line each cake pan with parchment paper and spray parchment.
• In a medium bowl, whisk cocoa with hot water until smooth. Whisk in sour cream; let cool. Into a medium bowl, sift together flour, baking soda, and salt; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, 3 to 4 minutes. Add eggs, one at a time, beating to combine after each; scrape down sides of bowl as needed. Beat in vanilla. With mixer on low speed, add flour mixture in two parts, alternating with the cocoa mixture and beginning and ending with the flour; beat until combined.
• Divide batter between prepared pans; smooth with an offset spatula. Bake until a cake tester inserted in centers comes out clean, 12 to 14 minutes. Transfer pans to wire racks to cool 15 minutes. Invert cakes onto racks; peel off parchment. Reinvert cakes and let cool completely, top sides up.
• Meanwhile, fit a pastry bag with a large plain round tip; fill pastry bag with one-third of the buttercream and set aside.
• Place four strips of parchment paper around perimeter of a cake plate or lazy Susan. Transfer one layer to cake plate and pipe buttercream around the perimeter of the cake. Using about 1 cup remaining buttercream, fill between the buttercream perimeter to create an even layer of filling; sprinkle with some of the crushed peppermint candies. Top with another layer of cake, top side down. Repeat process, filling the cake, piping the buttercream perimeter, creating an even layer with remaining frosting, and sprinkling with peppermint candies, until all the cake layers have been stacked. Spread remaining frosting all over tops and sides of cake; sprinkle top with peppermint candies. Garnish sides of cake plate with any remaining candies; serve.

Steps:

• heavily grease and flour a 12 cup bundt pan.
• set aside.
• combine 1st seven ingredients in a large mixing bowl.
• beat at low speed till just combined.
• beat at high speed for 2 minutes.
• pour batter into prepared bundt pan.
• bake at 350 degrees for 50 minutes or till toothpick inserted in center comes out clean.
• cool in pan on a wire rack for 15 minutes.
• remove from pan and cool entirely on wire rack.
• place on a serving platter when cool.
• stir together powdered sugar and enough milk to make a dribbling glaze consistency.
• drizzle glaze over cake and sprinkle with peppermint candies.

Steps:

• Preheat oven to 350 degrees (175 degrees C).
• Grease and flour a Bundt pan- mix the cocoa with the flour so it doesn't leave a white coating on the cake.
• Combine cake mix, pudding mix, oil, eggs, water, sour cream, and vanilla.
• Beat until smooth.
• Stir in chocolate chips by hand.
• Pour batter into prepared pan.
• Bake for 1 hour- but check it after 55 minutes just in case.
• Allow to cool.
• In a medium bowl, mix powdered sugar with peppermint extract (to taste- adjust as necessary), then mix a few drops of hot water.
• Stir stir stir.
• If it's too thick, add another couple drops of water.
• Drizzle over turned out cake.
• Sprinkle with crushed candy canes, if you got`em.

Steps:

• For the cake:
• Position a rack in center of oven; preheat to 350°F. Lightly coat cake pans with nonstick spray. Line bottom of pans with parchment paper; lightly coat parchment with nonstick spray.
• Whisk applesauce and 1 tsp. baking powder in a small bowl. Mix chocolate and cocoa powder in a medium bowl. Pour 1 3/4 cups boiling water over and whisk until chocolate is melted. Sift flour, baking soda, salt, and remaining 1/4 tsp. baking powder into another medium bowl.
• Using an electric mixer on medium speed, beat mayonnaise, granulated sugar, and brown sugar in a large bowl (or use a stand mixer fitted with the paddle attachment) until well blended, about 3 minutes. Add half of applesauce mixture and beat to blend. Add remaining applesauce mixture, then beat in vanilla. Add dry ingredients in 3 additions, alternating with chocolate mixture in 2 additions, beginning and ending with dry ingredients, beating to blend after each addition and occasionally scraping down sides of bowl. Divide batter among prepared pans; smooth top.
• Bake cakes, rotating pans halfway through, until center is set and a tester inserted into the center comes out clean, 40-45 minutes. Transfer pans to a wire rack and let cakes cool 10 minutes. Run a knife around sides of cakes and invert onto wire rack; remove parchment. Let cool.
• For the frosting:
• Heat chocolate, coconut oil, vanilla, and salt in a medium heatproof bowl set over a medium pot of barely simmering water (bottom of bowl should not touch water), stirring occasionally, or in short bursts in the microwave, stirring in between bursts, until chocolate is melted and smooth. Whisk in peppermint extract and 1/4 cup water. Chill, stirring every 5 minutes, until frosting thickens, about 25 minutes. If frosting gets too thick, gently reheat over pot of simmering water.
• For the chocolate petals:
• Heat chocolate in a medium heatproof bowl set over a medium pot of barely simmering water (bottom of bowl should not touch water), stirring occasionally, or in short bursts in the microwave, stirring in between bursts, until chocolate is melted and smooth.
• Dip clean, dry pastry brush into melted chocolate. Brush a stripe of chocolate about 3" long and 1/8" thick on a parchment-lined baking sheet. Chill. Repeat process on second parchment-lined baking sheet. Swap trays and go over original brush strokes, repeating and chilling in between coatings and gently reheating chocolate if needed, until stems are 1/4" thick.
• When stems are thick enough, sprinkle one end with crushed candy canes. Chill until set, about 10 minutes.
• For assembly:
• Spread 1 Tbsp. frosting in the center of a platter. Place 1 cake layer, domed side down, on platter. Spread 1 1/2 cups frosting evenly over top. Place remaining cake layer, domed side down, over frosting.
• Spread top and sides of cake with remaining 2 cups frosting, swirling top decoratively. Press chocolate stems into frosting on sides of cake. Serve at room temperature.
• Do Ahead
• Cake can be made 3 days ahead; wrap tightly in plastic and chill, or freeze up to 2 weeks. Frosting can be made 5 days ahead; chill, or freeze up to 1 month. Gently reheat over pot of simmering water or in short bursts in the microwave, stirring in between bursts. Chocolate stems can be made 3 days ahead; keep chilled.