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Triple Layer Chocolate Cake with Candy Cane crusted White Chocolate Frosting
I LOVE this cake! I love how it tasted. I love how it looked. I love the candy cane platter (even though it could have been another 2 inches wider). And I love the dark chocolate on the inside and the fresh peppermint flavor with the white chocolate.
LOVE! Swoon…
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And this candy cane heart… It was not planned. When I was done with decorating the cake and I took a few shots of it, I thought it was pretty plain… It needed to make a statement!
I was out of round peppermint candies… so I looked around for things that I had. There were candy canes on the tree but a basic candy cane just wasn’t going to cut it.
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I placed the two candy canes on a cookie sheet and placed them into my toaster oven at 320 for 5 minutes to just soften them and get them to stick. Press them together slightly and let it cool. Done!
Wouldn’t this also be great for Valentine’s Day? BTW – Save your candy canes for the next two months.
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This Dark Chocolate Cake was a great companion to the White Chocolate Candy Cane Frosting. Make things easy on yourself and buy pre-crushed peppermint candies in a bag. I found the bags at Wal-Mart in the holiday baking area. I used about 1/2 a bag for the candy cane tray and a whole bag for this frosting.
- 1 pound butter
- 1 cup powdered sugar
- ⅛ teaspoon salt
- ¼ cup heavy cream
- 2 teaspoons vanilla
- 8 ounces white chocolate, melted and cooled
- 2 cups crushed peppermint candies
- Dark Chocolate Cakes
- Candy Cane Platter
- Whisk the butter in a mixer on medium speed until smooth. Whisk in the salt and sugar on low. Add the cream and vanilla on low then increase to medium high and beat for 4 minutes until light and fluffy. Add in 1 tablespoon of powdered sugar at a time to the butter if it seems thin.
- Transfer ¼ of the buttercream to a separate bowl. Stir in the white chocolate into the remaining frosting. Stir in ¾ cup of the crushed candies.
- Place a tablespoon of frosting onto a cake dish and place the Candy Cane Platter on top using the frosting as glue. Place your first layer of cake and add ¼ of the frosting to the cake. Top with the second cake and add ¼ of the frosting. Add the final layer and frost the entire cake.
- Very carefully use the remaining crushed candy to decorate the cake. Place the candy pieces in a large bowl, scoop up a handful and press it into the side. Continue to work around the cake covering all the sides and the top. Brush away any excess candy that doesn't stick.
- Take the frosting that you set aside and decorate the bottom edge and decorate as desired. I used a Wilton #2A tip to make the small design on the bottom and the top.
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For the Dark Chocolate Cake Recipe, click HERE.
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For the Candy Cane Platter instructions, click HERE.
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