Imagine a dessert so decadent, so irresistibly festive, that it could make even Santa pause his Christmas Eve journey. The Mrs. Claus's Peppermint Cream Torte is not just a cake - it's a winter wonderland of flavor that transforms an ordinary chocolate cake into a spectacular holiday showstopper. With its luscious peppermint-infused cream and crunchy candy decorations, this torte promises to be the star of your holiday dessert table, bringing joy, sweetness, and a touch of Christmas magic to every single bite!
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 1/2 cups crushed peppermint candies
- 2 cups heavy cream
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 chocolate cake mix
- 3 eggs
- 1/2 cup vegetable oil
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, ensuring even coverage to prevent sticking.
- In a large mixing bowl, combine the chocolate cake mix, eggs, and vegetable oil. Mix thoroughly using an electric mixer on medium speed for about 2-3 minutes until the batter is smooth and free of lumps.
- Pour the cake batter into the prepared cake pan, spreading it evenly with a spatula. Tap the pan gently on the counter to remove any air bubbles.
- Bake the cake in the preheated oven for 35-40 minutes. To check doneness, insert a toothpick into the center - it should come out clean with just a few moist crumbs.
- Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, carefully transfer to a wire rack to cool completely for about 1 hour.
- While the cake cools, prepare the peppermint cream. In a large chilled mixing bowl, whip the heavy cream until soft peaks form.
- Gradually add powdered sugar and vanilla extract to the whipped cream, continuing to beat until stiff peaks form and the cream is light and fluffy.
- Gently fold in 1 cup of the crushed peppermint candies into the whipped cream mixture, reserving the remaining candies for garnish.
- Once the cake is completely cool, carefully slice it horizontally into two even layers using a long serrated knife.
- Place the bottom cake layer on a serving plate. Spread a generous layer of the peppermint cream over the bottom layer, ensuring even coverage.
- Carefully place the top cake layer over the cream, then cover the entire cake with the remaining peppermint cream, creating a smooth, even finish.
- Sprinkle the remaining crushed peppermint candies over the top and sides of the torte for a festive decoration.
- Refrigerate the torte for at least 1 hour before serving to allow the cream to set and flavors to meld together.
- Slice and serve chilled, garnishing each piece with an additional sprinkle of crushed peppermint candies if desired.
Tips
- Ensure all cream ingredients are ice-cold for the fluffiest whipped cream
- Use a chilled mixing bowl when whipping cream for maximum volume
- Let the cake cool completely before adding cream to prevent melting
- For a smoother cake layer, use a serrated knife and rotate the cake slowly while cutting
- Crush peppermint candies just before using to maintain their crisp texture
- Refrigerate the torte for at least an hour to allow flavors to meld and cream to set
- For a professional finish, use a cake turntable when frosting if possible
- Store any leftovers in an airtight container in the refrigerator for up to 3 days
Nutrition Facts
Calories: 450kcal
Carbohydrates: 55g
Protein: 5g
Fat: 25g
Saturated Fat: 12g
Cholesterol: 85mg
