This is the tenth post in an ongoing series Christmas Craze. We, Vagabonds is partnering with Almost There to bring you 12 Days of Christmas DIY gifts, decorations and more. The ninth day’s article can be found here.
If you like chocolate, cheesecake and peppermints, this post is for you. I found this Chocolate Peppermint Cheesecake Cake on Shugary Sweets, and I just had to try it out.
So here goes my tale of making this awesomely-delicious cake that consists of one layer of peppermint cheesecake sandwiched in between two chocolate cake layers. It’d make a perfect holiday party treat or even gift for that sweet tooth in your family.
I had the company of my lovely friend Theresa helping out with this one. Baking really is a lot more fun in twos.
Here’s the run down of how to make this cake happen. I used Shugary Sweet’s recipe but just altered it slightly.
Chocolate layers ingredients:
- 1 3/4 cup flour
- 3/4 cup cocoa powder
- 1/2 tsp. salt
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 cup brewed coffee, chilled
- 1/2 cup milk (I used 2 percent)
- 1 1/2 cups sugar
- 2 eggs
Cheesecake Layer Ingredients:
- 2 packages cream cheese (the 8 oz. kind)
- 2/3 cup sugar
- pinch of salt
- 2 eggs
- 1/4 cup sour cream
- 1/3 cup heavy cream
- 1/2 tsp. peppermint extract
- a bunch of crushed candy canes (I think I used about 12 here)
Buttercream Frosting Ingredients:
- 1 cup unsalted butter
- 5 cups (SAY WHAT!) powdered sugar
- 1/2 cup heavy cream
- crushed candy canes to taste
(Word of warning, if you live upstairs in an apartment you MIGHT want to crush these in the day time. I did not heed this warning).
First things first, I had to make that chocolate cake because…CHOCOLATE! Also it’s much easier.
Mix together flour, cocoa, salt, baking soda and baking powder in a smaller bowl and set aside. Then in another dish set aside coffee and milk.
Beat butter and sugar until smooth. Then add eggs and mix together one part dry ingredients, one part milk and coffee until it’s all blended together beautifully (that’s an appropriate cooking term, right?!)
Pour cake mixtures into two greased pans of choice. (I used square Pyrex dishes, but if I had round cake pans, I probably would have chosen them). Bake at 350 for 25 minutes. When they are finish, cool them and stick them in the freezer.
Then, it’s cheesecake time!
While the oven’s still hot, put a pan large enough to encompass your cheesecake pan into the oven to preheat, and put the settings on 325. I used a deep set cookie sheet for this, but even like a large size Pyrex would probably do just fine.
If your kitchen is equipped with a springfoam pan, that’s probably what you’d use for the cheesecake. I just used a regular one. Wrap the edges and bottom in foil (or line the bottom with parchment paper).
Beat together the cream cheese and sugar until creamy. Add in eggs one at a time and beat the mixture after each one. Then add sour cream, heavy cream and peppermint extract. Add crushed candy canes and pour into the lined pan.
Then, boil a pot of water. Put the cheesecake pan into the larger pan that’s in the oven and then pour boiled water into the big pan.
Bake for 45 minutes, and then turn the oven off and let it sit in there for 30 more minutes. Then, take it out until completely cooled and stick it in the freezer for two hours (or the refrigerator overnight).
Then put all those bad boys together and you have a cake!
But you still need frosting, of course.
So you mix all your frosting ingredients together, and I suggest being generous with your powdered sugar portions because mine was a bit runny.
Frost that joker up, and you have yourself a decadent dessert! Get out that fork and get to the real work.