Chocolate Peppermint Snack Cakes are small-sized desserts, perfect for an after-dinner treat, or a sweet afternoon snack. Rich, peppermint-flavored buttercream is sandwiched between delicately-crumbed chocolate cake, and then topped with more rich chocolate from Chocoley.com. Chocoley provided the product used in this recipe, but all opinions are my own.
Nothing like waiting until the last minute, eh? This is my last recipe of 2019. As of tomorrow morning, this incarnation of my blog will officially be ten years old.
I feel like I should be celebrating with more than just cake. But cake is awesome, and I’m honestly kind of surprised that I’m still plugging away here.
2019 seemed to both fly by and yet take FOREVER to end. I was flipping through one of my Instax albums, and realized that a couple of the trips we took this year I’d forgotten happened this year. I thought they were last year’s vacations.
There was a LOT of travel, especially towards the end of the year. We went to Omaha back in April to Meet the Mads, which was a lot of fun.
And then we went to Ohio for a week in May, whereupon I got sick with bronchitis. June brought a return trip to the Quad Cities, as well as a return trip to Omaha to see THE SLACKERS!!! And can I just tell you how excited I am already for NEXT June, when I get to see them again (as well as a bunch of other awesome bands) at the Supernova International Ska Festival?
July took us back to Nebraska for Weird Al, and then all was quiet until Jay’s family reunion in August. We traveled to Minnesota for that. September took the bambino and I out to Chicago for a weekend.
My sister came to visit in October, but then we met up in Salt Lake City at the beginning of November. And I went to see Wilco in St. Paul the week after my birthday.
And then my sister came back for a visit just two weeks ago, so I could lose a bunch of money at the Grand Falls Casino down in Iowa (not really – I always take a certain amount of cash to gamble with, and when it’s gone, it’s gone).While I loved all the trips we took this year, I would like to scale things back just a tad for 2020. The aforementioned Supernova Ska Festival takes place out in Virginia, so the plan is to fly into Ohio and then my sister and I will drive out there. The Slackers are hitting the road again next year and if they come back to Omaha, I have already warned Jay and the bambino we are going.
That being said, we already have tickets to see They Might Be Giants next May. That’s more for Jay and the bambino, though I developed more of an appreciation for them when the bambino was a toddler and constantly listened to their children’s albums.
My sister and I are also thinking of trying to make Flogging Molly’s Salty Dog Cruise happen next November. We’re waiting to see the lineup, but I have a feeling I should put in some OT and start saving as well as looking for flights to Tampa.
So, the cakes. I borrowed heavily from techniques Christina’s Cucina showcases in her Petit Fours recipe. I don’t consider these petit fours, though.
For one, they’re larger than traditional petit fours are. Petit fours are usually bite-sized cakes, and are often made of more than just three layers of cake and frosting/jam.
For another, my intention when covering these was to completely cover them with chocolate, but it didn’t work out quite the way I’d planned.
The Chocoley Bada Bing Bada Boom Candy & Molding Milk chocolate melted like a dream though. About two minutes in the microwave, and it was perfectly melted. It looked like a chocolate wave when I poured it over the cakes.
I just should’ve used a bit more.
I did use my cake slicer to get two layers, and made sure to wipe my knife in between cuts, as Christina’s post suggests. One thing I’d change might be to keep the cakes on parchment paper after pouring the chocolate over top of them.
Because this happened:
I didn’t even consider that I should move them off the wire rack before popping them into the fridge. Jay went to grab one (after I told him he could sample an “ugly” one), except that it was stuck. Whoops.
I managed to get the rest off with only losing one, which the bambino happily ate. I sampled one as well, and even though I’m not a huge fan of peppermint, these were pretty good, if I do say so myself!
For the Cake:
- 1 C + 2 Tbsp. cake flour
- 1 C sugar
- 3 ounces Dutch-processed cocoa
- 1 tsp. baking powder
- 1/4 tsp. baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 3 ounces vegetable oil
- 1 tsp. vanilla extract
- 1/2 C + 2 Tbsp. brewed coffee, cooled
For the Frosting:
- 1/4 C (4 Tbsp.) unsalted butter
- 2 ounces half & half
- 1 tsp. peppermint extract
- 2 C powdered sugar
For the Topping:
- 3-4 C Chocoley Bada Bing Bada Boom Candy & Molding Formula, melted
- Sprinkles, optional
- Preheat the oven to 350 degrees F. Spray an 8x8-inch square baking dish with baking spray. Line the bottom with parchment paper, and spray that with baking spray. Set aside.
- In a large mixing bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda, and salt.
- In a medium mixing bowl, whisk together the eggs, vegetable oil, vanilla, and coffee.
- Pour the wet ingredients into the dry and stir until well-combined.
- Pour the batter into the baking dish and bake for 35 minutes, or until a tester inserted in the center of the cake comes out clean.
- Cool the cake completely in the pan on a wire rack. Flip the cake out of the pan onto a piece of clean parchment paper, and peel off the parchment on the bottom of the cake.
- While the cake is cooling, make the frosting. Whip the butter on medium-high speed in a medium bowl, using a hand mixer.
- On low speed, slowly add the powdered sugar. Once all the powdered sugar has been added, add in the peppermint extract, and enough half & half to reach the desired consistency.
- Slice the cake in half, and spread the frosting over one half of the cake. Top with the other half, then cut into nine pieces. Place the cakes on a parchment-lined baking sheet, and refrigerate for twenty minutes.
- Place three cups of Chocoley Bada Bing Bada Boom Compound Chocolate in a microwave-safe bowl, and heat for 90 seconds on 50% powder, stirring every 30 seconds until smooth.
- Pour the melted chocolate over top of the cakes, and decorate with the sprinkles if using.
- Place the cakes back in the refrigerator for a few minutes, or until the chocolate has set.
- Before serving, allow the cakes to sit out for about fifteen minutes.
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