This candy cane bark cake is a show stopper!
Perfect for any Christmas get together!
One of my favourite Christmas treats is Candy Cane Bark. It is quick and simple to make and oh so delicious! When trying to decide what kind of layered cake I was going to make for the holidays I had a vision of a Candy Cane Bark on top of a cake. I knew it would make for a stunning cake! I also seem to have a thing for 2 in 1 desserts - so this seems fitting. Ha.
The cake itself is a chocolate cake and let me tell you - its really really good. Super chocolate-y and incredibly moist! You’ll love it! I am already dreaming up other frostings and fillings to complement this cake. The frosting is a delicious white chocolate buttercream. It’s smooth and creamy with a hint of white chocolate flavour. You will be eating it by the spoon full!
Assembling this cake can be a bit tricky. The moist chocolate cake paired with a light coloured frosting can lead to lots of crumbs if you aren’t careful. I would recommend making sure your cake is well chilled - I like to freeze mine before frosting. A crumb coat will also help to keep those pesky crumbs at bay.
Candy Cane Bark Layered Cake
Ingredients
For the Chocolate Cake
1c unsweetened cocoa powder
1 1/2 c hot coffee
2 ½ c all purpose flour
½ tsp salt
1 ½ tsp baking soda
1 tsp baking power
2 c sugar
1 c vegetable oil
3 large eggs
1 tsp vanilla
½ c milk
½ c sour cream
For the Frosting
1 c butter, at room temperature
3 c powdered sugar
1 tsp vanilla
1/2 c white chocolate chips, melted
For the Candy Cane Bark
1 cup white chocolate chips, melted
1/2 c crushed candy canes
To Assemble:
1/2 c crushed candy canes
3/4 c red candy melts
2 tbsp whipping cream
Directions
For the Cake: Pre-heat oven to 350F. Grease three 8 inch round cake pans and dust with cocoa powder. Set aside.
In a medium bowl whisk together coffee & cocoa powder. In a separate bowl, whisk together flour, sugar, baking soda, baking powder and salt. In the bowl of a stand mixer, fitted with a whisk attachment, over medium to high speed, whisk together oil, eggs, vanilla, milk and sour cream. Whisk until combined. Whisk in chocolate mixture. Slowly whisk in flour mixture. Mix until just combined. Do not over mix.
Bake for 35-40 minute or until a toothpick inserted into the centre comes out clean. Transfer to wire rack and let cool completely before frosting.
For the Frosting: In the bowl of a stand mixer fitted with a paddle attachment, beat together butter and powdered sugar until light and fluffy. Beat in vanilla and white chocolate until combined.
For the Candy Cane Bark: Line a baking sheet with parchment paper. In a small bowl, stir together white chocolate chips and crushed candy canes. Pour and spread chocolate mixture onto parchment paper. Chill into firm and break into pieces.
To Assemble: Place one layer of cake on your cake board or serving dish. Top with frosting and crushed candy canes. Top with next layer of cake and repeat. Place the last layer of cake on top and crumb coat. Let cake set up in fridge for 15-30 minutes. Frost cake with remaining frosting. Place crush candy canes along bottom edge of cake and chill cake.
In a heat proof bowl, in 20 second intervals, melt together candy melts and whipping cream. You can either pour over the top of the cake and let the excess drip over the sides, or using a spoon drip chocolate over the sides first then fill in the middle.
Top cake with Candy Cane Bark.
