It’s Christmas time. Don’t give me that look, Christmas is only two weeks away!!
love ADORE Christmas. There’s nothing in this world more beautiful than the Christmas holidays. Everyone seems to be in a better mood, smiling and singing cheerful music.
I love going out in the evening and look at the decorations around my neighborhood. It’s such a wonderful feeling seeing almost everyone has at least one-two lights on their front porch, a small or big decorated Christmas tree. Peaceful and beautiful.
We had a great time making this cake a while back. It may seem like a hard cake to make, but it’s as simple as saying 1-2-3.
The cake is a simple devil’s chocolate cake (as if you weren’t expecting that). It’s light and airy, moist from the addition of Greek yogurt and although no chocolate has been used it has a rich taste from the cocoa powder.
The cream cheese frosting is them mixed with chopped peppermint bark and sandwiches the two layers of cake. A little bit of frosting is spread on top of the cake making a sticky place for all the Christmas candy.
One the sides of the cake
I Tiffany added chocolate dipped candy cane (I got mine from Hobby Lobby – you’ll need two containers)
It’s really not that hard to make this cake, although it looks like I’ve slaved in the kitchen for days.
Soft, airy, moist and rich Devil's Chocolate Cake layered with Peppermint-bark Cream-cheese Frosting and decorated with Christmas Candy. A cake to impress.
- 1/2 cup (40 grams) Scharffen Berger unsweetened cocoa
- 3/4 cup (180 ml) boiling water
- 3/4 cup (168 grams) room temperature butter
- 1 1/2 (300 grams) brown sugar
- 3 eggs
- 1 3/4 cup (210 grams) all purpose flour
- 1 1/2 tsp baking soda
- 1/4 tsp baking powder
- pinch of salt
- 3/4 cup (180 ml) Greek yogurt
- 1/2 cup (113 grams) room temperature butter
- 1 cup (226 grams) room temperature cream cheese
- 3 cups (360 grams) powder sugar
- 1/2 tsp vanilla extract
- 4 oz (113 grams) chopped peppermint bark
- Christmas candy
- Chocolate dipped candy cane
- Devil's Chocolate Cake
- In a small mixing bowl add the cocoa powder and pour the hot water over it. Stir until combined and leave it to cool slightly.
- Heat the oven to 350F. Line one 8 inch springform pan with parchment paper or grease it with butter.
- In a mixing bowl, cream the butter and brown sugar until light and fluffy.
- Add the eggs, one at a time, mixing well and scraping the sides of the bowl after each addition.
- Add the cooled cocoa mixture.
- In another bowl sift together the flour, baking soda, baking powder and salt.
- Add the flour mixture to the cocoa butter alternately with the Greek yogurt.
- Pour the batter into the prepared baking pan, tap the sides to remove any air bubbles and bake in preheated oven for about 1 hour and 10 minutes or until a toothpick inserted in the middle comes out clean. Check the cake for doneness after the first 55-55 minutes, not early and avoid opening the oven door at least in the first 50 minutes.
- When the cake is done, leave it to cool for about 15 minutes in the pan before removing it. Leave to cool completely before slicing it in two layers.
- In a mixing bowl cream the butter and the cream cheese and light and fluffy.
- Slowly add the powder sugar, 1/2 cup at a time, mixing well before adding more. When all the sugar is added add the vanilla and increase the speed, mixing on medium to high for 2 minutes.
- If the frosting seem to be too thick add few drops of milk and mix well.
- With a spatula fold in the chopped peppermint bark.
- Spread 2/3 of the frosting on top of one layer of the chocolate cake, add the 2nd layer on top and spread the remaining cream cheese frosting.
- Decorate with the Christmas candy and candy cane as you like.
Check out the other Christmas treats #25recipestoXmas
I’m pretty sure by now some of you have started the Christmas baking, or at least made the menu.
To make your holidays merrier Scharffen Berger is giving away to one lucky reader a box filled with chocolate goodies.
Click here or on the photo below for details and to enter the sweet giveaway.
Sending love your way,