Ingredients
Cake
- 2 cups granulated sugar
- ½ cup oil
- 1 teaspoon vanilla
- 1 teaspoon mint extract (optional)
- 1 cup milk
- 2 large eggs
- 1 teaspoon salt
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 cup hot coffee or water
- ¾ cup unsweetened cocoa powder
- 1¾ cup whole wheat flour (or sub all purpose)
White Chocolate Whipped Cream
- 1 cup heavy whipping cream
- 6oz white chocolate, chopped (about 1 cup)
- 1 package unflavored gelatin
- ¼ cup cold water
- ¼ cup powdered sugar
Garnish
- crushed candy canes
- chocolate shavings
Instructions
Cake
- Heat oven to 350 degrees F and grease 2 8″ round pans with non stick spray.
- In a large bowl, combine the sugar, oil, vanilla, mint extract (if desired) milk and eggs.
- Add the salt, baking soda and baking powder and whisk until combined. Stir in the coffee.
- Add the cocoa powder and flour and stir just until combined. Divide evenly between prepared pans and bake for 28-30 minutes until a toothpick comes out clean. Cool to room temperature.
White Chocolate Whipped Cream
- In a microwave safe bowl, heat the cream and chocolate in 45 second intervals on high, stirring each time, until completely smooth.
- Refrigerate until thoroughly chilled (it won’t whip if it’s warm!).
- After cream is chilled, sprinkle gelatin over ¼ cup cold water in a small bowl. Let sit for 1 minute, then microwave on high for 20 seconds or until dissolved. Set aside to come to room temperature.
- Beat cream mixture with an electric mixer until soft peaks form.
- Stir in room temperature gelatin mixture and powdered sugar and beat until stiff peaks form.
- Place one cake layer on a cake plate and top with half of the whipped cream. Sprinkle with crushed candy canes and chocolate shavings. Repeat layers one more time, using remaining whipped cream.
- Chill at least 2 hours so the whipped cream can set properly before serving. Store leftovers in the refrigerator up to 3 days.
Source : allrecipes.Com
