Christmas Devil’s Chocolate Cake with Cream Cheese Frosting #25stoXmas
The recipe Christmas Devil’s Chocolate Cake with Cream Cheese Frosting #25stoXmas can be made in roughly 45 minutes. This recipe makes 6 servings with 951 calories, 15g of protein, and 44g of fat each. For $1.64 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. It works well as a rather inexpensive side dish for Christmas. This recipe from Roxanas Home Baking has 175 fans. A mixture of sugar, eggs, candy cane, and a handful of other ingredients are all it takes to make this recipe so tasty. All things considered, we decided this recipe deserves a spoonacular score of 41%. This score is good. If you like this recipe, you might also like recipes such as Eggnog cupcakes with chocolate cream cheese frosting #25stoXmas, Chocolate Christmas Tree Cupcakes with Cream Cheese Frosting, and Chocolate Birthday Cake: Devil’s Food Cake with Rich Chocolate Buttercream Frosting.
Servings: 6
Ingredients:
1 3/4 cup (210 grams) all purpose flour
4 oz (113 grams) chopped peppermint bark
1/4 tsp baking powder
1 1/2 tsp baking soda
1/2 cup (113 grams) room temperature butter
Chocolate dipped candy cane
1/2 cup (40 grams) Scharffen Berger unsweetened cocoa
1 cup (226 grams) room temperature cream cheese
3 eggs
3/4 cup (180 ml) Greek yogurt
Christmas candy
pinch of salt
3 cups (360 grams) powder sugar
1/2 tsp vanilla extract
3/4 cup (180 ml) boiling water
Equipment:
mixing bowl
baking paper
springform pan
oven
bowl
baking pan
toothpicks
spatula
Cooking instruction summary:
Devil's Chocolate CakeIn a small mixing bowl add the cocoa powder and pour the hot water over it. Stir until combined and leave it to cool slightly. Heat the oven to 350F. Line one 8 inch springform pan with parchment paper or grease it with butter. In a mixing bowl, cream the butter and brown sugar until light and fluffy. Add the eggs, one at a time, mixing well and scraping the sides of the bowl after each addition. Add the cooled cocoa mixture. In another bowl sift together the flour, baking soda, baking powder and salt. Add the flour mixture to the cocoa butter alternately with the Greek yogurt. Pour the batter into the prepared baking pan, tap the sides to remove any air bubbles and bake in preheated oven for about 1 hour and 10 minutes or until a toothpick inserted in the middle comes out clean. Check the cake for doneness after the first 55-55 minutes, not early and avoid opening the oven door at least in the first 50 minutes. When the cake is done, leave it to cool for about 15 minutes in the pan before removing it. Leave to cool completely before slicing it in two layers. In a mixing bowl cream the butter and the cream cheese and light and fluffy. Slowly add the powder sugar, 1/2 cup at a time, mixing well before adding more. When all the sugar is added add the vanilla and increase the speed, mixing on medium to high for 2 minutes. If the frosting seem to be too thick add few drops of milk and mix well. With a spatula fold in the chopped peppermint bark. Spread 2/3 of the frosting on top of one layer of the chocolate cake, add the 2nd layer on top and spread the remaining cream cheese frosting. Decorate with the Christmas candy and candy cane as you like.
Step by step:
1. Devil's Chocolate Cake
2. In a small mixing bowl add the cocoa powder and pour the hot water over it. Stir until combined and leave it to cool slightly.
3. Heat the oven to 350F. Line one 8 inch springform pan with parchment paper or grease it with butter. In a mixing bowl, cream the butter and brown sugar until light and fluffy.
4. Add the eggs, one at a time, mixing well and scraping the sides of the bowl after each addition.
5. Add the cooled cocoa mixture. In another bowl sift together the flour, baking soda, baking powder and salt.
6. Add the flour mixture to the cocoa butter alternately with the Greek yogurt.
7. Pour the batter into the prepared baking pan, tap the sides to remove any air bubbles and bake in preheated oven for about 1 hour and 10 minutes or until a toothpick inserted in the middle comes out clean. Check the cake for doneness after the first 55-55 minutes, not early and avoid opening the oven door at least in the first 50 minutes. When the cake is done, leave it to cool for about 15 minutes in the pan before removing it. Leave to cool completely before slicing it in two layers. In a mixing bowl cream the butter and the cream cheese and light and fluffy. Slowly add the powder sugar, 1/2 cup at a time, mixing well before adding more. When all the sugar is added add the vanilla and increase the speed, mixing on medium to high for 2 minutes. If the frosting seem to be too thick add few drops of milk and mix well. With a spatula fold in the chopped peppermint bark.
8. Spread 2/3 of the frosting on top of one layer of the chocolate cake, add the 2nd layer on top and spread the remaining cream cheese frosting. Decorate with the Christmas candy and candy cane as you like.
Nutrition Information:
covered percent of daily need
