My local newspaper is looking for recipes for this year’s Christmas publications. Specifically recipes for baked goods. So I decided I needed to contribute to this with one of my desserts. The problem is that most of my recipes aren’t MY recipes. So I was racking my brain trying to think of something I could make my own. Then I remembered last year on New Year’s Eve, I had to work until sometime in the evening, so I decided to make a cake and bring it to work for those of us unfortunate enough to have to work late that night. My husband had to work late too (the joy of call centres!), so I made one for him to bring in too. I just used a boxed cake mix adding a bit of mint extract, and used two round pans, putting one layer on each plate, and putting a chocolate glaze and candy cane bits on top. Easy, not too big, and delicious!

So I decided to submit something like that to the newspaper. However, while boxed cake mix has its place, it is not in a cookbook or other publication. At least not with my name beside it!

Instead, I searched online for a recipe that I could use as a base for my recipe. I found something, and worked with that recipe. And I wasn’t sure what to put in the middle of the two layers, if I should have two layers at all, or if I should go with a rectangular cake. So I looked up chocolate cake fillings and found a recipe that I could alter to make a chocolate buttercream. And it is delicious!

Here’s what I came up with:

Cake

2 cups white sugar

1 ¾ cups all-purpose flour

3/4 cup cocoa powder

1 ½ teaspoons baking powder

1 ½ teaspoons baking soda

1 teaspoon salt

2 eggs

1 cup milk or chocolate milk

½ cup vegetable oil

1 square semi-sweet chocolate, melted

1 teaspoon mint extract

1 cup boiling water

Cake Ingredients

Filling (Chocolate Buttercream Frosting)

2 squares semi-sweet chocolate

¼ cup butter

4 cups icing sugar

1/3 cup light cream

1 teaspoon vanilla

2 candy canes, crushed

Filling Ingredients

Chocolate Glaze and Topping

4 squares semi-sweet chocolate

¼ cup butter

2 candy canes, crushed

Glaze Ingredients

  1. Preheat the oven to 350 degrees F. Grease and flour two 8 inch round cake pans.
  2. Combine all dry ingredients for the cake. Add all the wet ingredients except the water and combine and mix for two minutes. Add the boiling water. This will make a very runny batter.
  3. Pour the batter evenly into the two pans. Bake for 30-35 minutes, until a toothpick inserted into the middle comes out clean.
  4. Cool the cakes in the pans for 10 minutes, then transfer to wire racks and cool completely.
  5. While the cakes are cooling, melt the chocolate for the filling in the microwave. Heat for about 1 ½ minutes and stir to finish the melting process. If necessary, put the chocolate in for longer, taking out and stirring every 30 seconds until completely melted. Let the chocolate cool.
  6. While the first batch of chocolate is cooling, make the glaze by melting the 4 squares of semi-sweet chocolate with the ¼ cup of butter using the same method as above. Let the glaze cool.
  7. Beat the ¼ cup of butter for the filling until soft and fluffy. Beat in the icing sugar and cream slowly, alternating. Beat in the vanilla and then chocolate until fully combined.
  8. Stir the candy cane pieces for the filling into the frosting.
  9. Once the cakes are cool, place one, top-side down, onto the serving plate. Spread the filling on top, being careful not to let it overflow, but completely cover the cake. Place the second cake, also top-side down, on top of the filling.
  10. SLOWLY ladle the chocolate glaze over top of the cake. Wait a minute for it to set slightly, and then sprinkle the remaining candy cane pieces over the top.
  11. Let cool for at least 30 minutes before serving.
This cake was deadly good! I’ll make it again for any event I’m invited to! Delicious!

Delicious Final Product

Happy Cooking!

I received word from the newspaper that my recipe WILL be featured on December 1. If there is a link to it online through them, I’ll post that then!