Chocolate Peppermint Torte

32

Chocolate Peppermint Torte

INGREDIENTS:

Cake
  • 1 chocolate cake mix or your favorite chocolate cake recipe (check recipes here)
  • ½ cup chocolate hazelnut spread
  • ½ cup milk
  • ⅓ cup canola oil
  • 4 eggs
Peppermint Cream Filling
  • 8 oz package cream cheese – softened
  • 1 cup powdered sugar
  • ¾ cup marshmallow cream
  • 2 teaspoons peppermint extract
  • 16 oz container whipped topping (this is the large size)
  • ¾ cup finely chopped peppermint candies (like Andes Peppermint Crunch)
Garnish
  • ¼ cup finely chopped peppermint candies (like Andes Peppermint Crunch)
32a

DIRECTIONS:

 

Cakes:
  1. Mix together chocolate cake mix, chocolate hazelnut spread, oil, eggs and milk.
  2. Grease three 9 inch round pans and line the bottom with a circle of parchment. Divide the batter into the three pans.
  3. Bake at 350 degrees for about 15 minutes.
  4. Allow the cakes to cool for 15 minutes and then flip them over on a cooling rack, peel off the parchment and flip them right side up again to finish cooling.
Peppermint Cream Filling
  1. Beat softened cream cheese.
  2. Add powdered sugar, marshmallow cream, finely chopped peppermint crunch pieces (you can chop up any peppermint candies) and peppermint extract.
  3. Gently stir in whipped topping by hand.
Assembly
  1. Place one cake round on a cake stand and top it with one third of the peppermint cream filling.
  2. Add another cake and another third of the peppermint cream filling.
  3. Top with the final cake and using a large tip, pipe dollops of peppermint cream frosting over the top.
  4. Sprinkle with more of the peppermint candies and press some of the candies into the peppermint cream layers.

source : thegunnysack

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