Merry Christmas all!– I can’t remember how many years we’ve gone to Kevin and Jolyn’s house for a big Mexican Christmas dinner. But our dinner Saturday night was a little bittersweet, since it will be the last. By next Christmas they’ll be living in the hills of Colorado. Still it was grand– the feast, one of Jolyn’s famous go-round questions after dinner and a crazy game that involved old photos of all of us! And dessert included this Chocolate Christmas Cake:
CHOCOLATE CHRISTMAS CAKE
1 dark chocolate cake mix
2 peppermint tea bags
1/2 cup canola oil
1 pint heavy whipping cream
1 tsp. instant vanilla pudding mix
2 tsp. powdered sugar
8 0z. cream a cheese
1/4 cup sugar
1 tsp. vanilla
2 tab butter
1 1/3 cup chocolate chips (8oz.)
3 candy canes, smashed to bits
First of all, boil water to fill one cup and steep the two peppermint tea bags for a full 30 minutes to get a good strong , peppermint flavor. Then mix up the cake mix according to the directions on the box, using the peppermint tea in place of the water. Pop it into the oven to bake. (I used a large springform pan to bake it all in one layer and then cut it into two layers after it baked, but you can use two cake pans) Let it cool to room temperature.
While the cake is baking, make the chocolate ganache. In a heavy saucepan bring 1/2 cup of the whipping cream and the 2 tab. butter to a low simmer. Beat in the chocolate chips with a wooden spoon until they are melted. Set aside to cool.
Make the filling– First beat the whipping cream, vanilla pudding mix, and powdered sugar with an electric mixer until firm peaks form. Then divide the whipped cream in half. Save half to top the cake. And with the other half fold in the soften cream cheese, sugar and vanilla to make the filling for between the layers. Put the candy canes in a baggie and smash them to bright little bits with a rolling pin.
Finally put it all together. Set the first cake layer on a pretty cake plate. Top it with all the cream cheese filling. Stack on the second layer and then pour over the chocolate ganache. Top with the whipped cream and sprinkle on the candy canes. Yummm.
P.S.–Back in the 70’s there was a Pillsbury chocolate-mint cake mix. I thought it was delicious, but maybe I was the only one because they stopped making it. So here is my new version of chocolate minty cake. Hope you like it!