>> Saturday, November 20, 2010
This is a great chocolate mint holiday cake.
1 pkg dark chocolate cake mix- prepared as directed into two 9 inch pans.
3 cups cold heavy cream
1 cup powdered sugar
2/3 cup finely crushed candy canes. (I prefer the green/red/white stripped because they add more colour. I crush a little extra for garnish)
3/4 tsp vanilla
In a small mixer, beat cream and powdered sugar until stiff. Gently fold in crushed candy and vanilla until evenly blended.
9 ounces semi sweet chocolate, chopped
1 cup heavy cream
Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth.
Allow the ganache to cool slightly before pouring over a cake. Start at the center of the cake and work outward.
After cakes are completely cooled, slice your cake in half so you have 4 even layers. Spread whipping cream between layers, saving some for garnish and pour chocolate glaze over top allowing it to drip down the sides. Refrigerate at least one hour before serving. Serve with a dollop of extra whipping cream and sprinkling remaining candy as a garnish.
**This cake can also be made with a white cake mix and a white chocolate ganache instead of chocolate if you prefer.**