Chocolate Mint Christmas Peek-a-Boo Cake

Products Used
Chocolate Mint Christmas Peek-a-Boo Cake

Ingredients

Green Christmas Trees

  • 1 cup (2 sticks) unsalted butter, soft at room temperature
  • 1 1/3 cups Dixie Crystals Extra Fine Granulated Sugar
  • 3 large eggs
  • 3 large egg yolks
  • 2 teaspoons water
  • 1 1/2 teaspoons peppermint extract
  • 1/2 teaspoon green food coloring
  • 1 1/2 cups all-purpose flour*, plus extra for dusting pan
  • 1/2 teaspoon table salt
  • 1/4 teaspoon baking powder

Chocolate Pound Cake

  • 1 teaspoon salt
  • 1 cup all-purpose flour*, plus more for dusting
  • 3/4 cup Dutch-processed cocoa powder, plus more for dusting
  • 2 ounces (1/4 cup) mini semi-sweet chocolate chips
  • 1/3 cup water
  • 1 1/2 teaspoons peppermint extract
  • 1 cup unsalted butter, room temperature
  • 1 cup Dixie Crystals Extra Fine Granulated Sugar
  • 1/4 cup Dixie Crystals Light Brown Sugar
  • 5 eggs, room temperature

Chocolate Ganache

  • 1/4 cup (2 oz) mini semi-sweet chocolate chips*
  • 3 tablespoons heavy whipping cream
  • Optional red, green, and white jimmies (sprinkles)

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

Green Christmas Trees

  1. Preheat oven to 325°F. Grease a 9x5-inch loaf pan generously with butter then dust with flour. Set aside. 
  2. Whisk together eggs, egg yolks, and water and let stand at room temperature until needed.
  3. Beat butter using an electric mixer on medium-high speed for 2-3 minutes until it becomes soft and creamy.
  4. Add sugar and beat for 5-6 minutes until very pale in color, scraping bottom and sides of bowl as needed.
  5. With mixer running at medium speed, slowly pour in egg mixture along with peppermint extract and green food coloring. Scrape bowl and then add salt and beat on medium-high speed for 3-4 minutes until light and fluffy.
  6. Sift a 1/3 of flour and baking powder over batter and beat on low speed. Scrape down bowl then fold in another 1/3 of flour. Repeat with remaining flour.
  7. Spread batter into prepared pan.
  8. Bake for 65-75 minutes until a wooden skewer inserted into center of cake comes out with just a few moist crumbs.
  9. Cool cake in pan on wire rack for 15 minutes then remove from pan and allow to cool for 45 minutes.
  10. Cut into 1/2 to 3/4-inch thick slices.
  11. Cut out 12 trees using a small Christmas tree cookie cutter (approx 2-inches tall).
  12. Place trees in a single layer on a paper lined baking sheet and place in freezer for at least 15 minutes while preparing chocolate cake batter.

Chocolate Pound Cake

  1. Preheat oven to 325°F.
  2. Butter a 9x5-inch loaf pan then dust with a blend of flour and cocoa powder and tap out excess. Set aside.
  3. Sift flour and salt together. Set aside.
  4. Spoon cocoa powder into a medium bowl. Sprinkle mini chocolate chips over top. Bring water to a boil. Immediately pour boiling water and peppermint extract over chocolate. 
  5. Cover bowl of chocolate and let rest for two minutes. Then uncover and stir until it forms a thick paste. Let it cool for a few minutes then place it in a mixing bowl along with butter, granulated sugar, and brown sugar. Beat using an electric mixer on medium-high speed for 2-3 minutes until fluffy.
  6. With mixer running, add eggs one at a time until each is fully combined.
  7. Reduce speed to low and add 1/3 of flour mixture.
  8. Scrape bowl and then use a rubber spatula to fold in another 1/3 flour. Scrape bowl and repeat.
  9. Pour about 1/4 of batter into prepared pan and smooth it out into a thin layer.
  10. Run a spoon down the center of batter in pan creating a well.
  11. Remove cake Christmas trees from the freezer and arrange in a row down the center of the pan in the well, pressing flat sides of each tree up next to each other, but leaving enough room at either end of pan for some cake batter.
  12. Pour remaining cake batter around and over top of trees.
  13. Bake for 60-70 minutes, rotating the pan after 50 minutes, or until a skewer inserted in center of cake comes out with just a few moist crumbs attached.
  14. Cool in pan for 15 minutes, then remove and set on a wire rack to cool completely for at least two hours.

Chocolate Ganache

  1. Stir two ounces of mini chocolate chips together with three tablespoons of heavy whipping cream.
  2. Heat in microwave on 70% power for 30 seconds.
  3. Let rest in microwave for three minutes then remove and stir until smooth.
  4. Pour over top of cooled pound cake.
  5. Optionally, sprinkle red, white, and green jimmies over top.
  6. To serve cut crosswise revealing the Christmas trees hiding inside. For super clean cuts, use dental floss to cut your slices.
Dixie Crystals Insight

TIPS

  1. If you use regular chocolate chips, chop them finely.
  2. Wipe blade of the knife or dental floss clean after each slice so that you don’t spread chocolate ganache through the cake slices over top of the green Christmas trees.

Recipe created for Dixie Crystals by Beth Jackson Klosterboer at Hungry Happenings.

Rate & Review

Rating


Oops.. there is no Spanish translation to this recipe