Best Chocolate Peppermint Shooting Star Cake Recipes

Lethal Peppermint Chocolate Cake image

Provided by Dragonfly AZ

Categories Dessert

Time 4h50m

Yield 16 serving(s)

Number Of Ingredients 16

1 (18 ounce) box chocolate cake mix
3 tablespoons cocoa powder
1 1/3 cups buttermilk
1/2 cup cooking oil
3 eggs
1 teaspoon vanilla
1 tablespoon peppermint schnapps or 1 teaspoon peppermint extract
3 ounces cream cheese, softened
1/2 cup butter, softened (no subs, please)
1/2 cup crushed peppermint stick candy (about 7-8)
3 cups powdered sugar
2 -3 tablespoons milk
1 -2 tablespoon peppermint schnapps or 1 teaspoon peppermint extract
3/4 cup heavy cream
1 cup chocolate chips
1/2-1 teaspoon peppermint extract

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.

Chocolate Peppermint Cake image

Provided by Taste of Home

Categories Desserts

Time 50m

Yield 12-16 servings.

Number Of Ingredients 23

2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup baking cocoa
1-1/2 teaspoons baking soda
1-1/2 teaspoons baking powder
1 teaspoon salt
1 cup milk
1/2 cup canola oil
2 eggs
2 teaspoons vanilla extract
1 cup boiling water
FILLING:
2 cups heavy whipping cream
1/4 cup confectioners' sugar
1 teaspoon vanilla extract
2 drops red food coloring, optional
2/3 cup crushed peppermint candy, divided
GLAZE:
2 tablespoons butter
2 tablespoons baking cocoa
2 tablespoons water
1/2 teaspoon vanilla extract
1 cup confectioners' sugar

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.

Nutrition Facts :