And the last recipe from Christmas, another dessert, it was good but not great, nothing earth shattering, just chocolate cake with mint chocolate on top, could have used another layer, like a ganache layer and then the candy on top but then you know me, the only thing better than chocolate, is more chocolate! The recipe comes from a blog called “Roxana’s Home Baking”.
1/2 cup butter, diced
1/2 cup Coffee Mate Peppermint Mocha Liquid Creamer
3 tablespoons cocoa
1 cup flour
3/4 cup sugar
1/2 teaspoon baking powder
1/4 cup buttermilk
1/2 teaspoon peppermint extract
4 oz peppermint bark or peppermint candy, chopped (I had a bag of Andes baking chips so used those)
chopped candy cane, optional
1 Cook butter, coffee creamer and cocoa over medium heat until butter is melted and cocoa is dissolved. Let cool completely.
2 Heat oven to 350 and grease 9″ spring form pan.
3 Stir together flour, sugar and baking powder. Stir in egg, buttermilk and peppermint extract.
4 Slowly stir in chocolate mixture until just combined.
5 Pour batter into pan and bake for 33 minutes or until toothpick inserted into center comes out clean.
6 Remove cake from oven, let cool in pan for 10 minutes before removing. Top with bark or candy as desired and allow to cool.