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Fudgy Peppermint Stick Torte Recipe

Fudgy Peppermint Stick Torte Recipe photo by Taste of Home

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I created this recipe based on a chocolate cake a friend made for me several years ago. I love the fact that it has brown sugar instead of granulated sugar. It's a favorite around Christmas, not only because of the great flavors, but because it makes a spectacular presentation. —Mary Shivers, Ada, Oklahoma

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Fudgy Peppermint Stick Torte Recipe

Prep: 25 min. Bake: 20 min. + chilling

Yield: 16 Servings

25 20 45

Ingredients

1-1/2 cups butter, softened
3-1/4 cups packed brown sugar
4 eggs
2 teaspoons vanilla extract
4 cups all-purpose flour
1-1/4 cups baking cocoa
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon baking soda
2-1/2 cups cold water
FILLING:
1-1/2 cups heavy whipping cream
1/2 cup confectioners' sugar, divided
1/4 teaspoon peppermint extract
1 package (8 ounces) cream cheese, softened
1 cup crushed peppermint candies, divided

Directions

In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking powder, salt and baking soda; add to the creamed mixture alternately with water, beating well after each addition.
Transfer to four greased and floured 9-in. round baking pans. Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
In a small bowl, beat cream until it begins to thicken. Add 1/4 cup confectioners' sugar and extract; beat until soft peaks form. In another bowl, beat cream cheese and remaining confectioners’ sugar until smooth. Fold in whipped cream, then 3/4 cup crushed candies.
Place bottom cake layer on a serving plate; top with one-fourth of filling. Repeat layers three times. Refrigerate for at least 1 hour.
Just before serving, sprinkle remaining candies over the top. Yield: 16 servings.

Nutritional Facts 1 slice equals 635 calories, 32 g fat (19 g saturated fat), 144 mg cholesterol, 485 mg sodium, 82 g carbohydrate, 2 g fiber, 8 g protein.

Originally published as Fudgy Peppermint Stick Torte in Taste of Home December/January 2011, p95

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Fudgy Peppermint Stick Torte

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Reviewed on May. 28, 2011 by wildazey

LOVED this! Absolutely delicious. This does make a pretty big torte. I didn't have many people over to share with so I sliced the torte into individual servings and froze them, then just pulled a slice out of the freezer whenever I felt like having a slice. You could also make 2 tortes with this using 2 layers for each instead of 4 and get a head start on a Valentine's or St. Patrick's Day dessert. For St. Patrick's Day, just add a little green food coloring to the frosting and decorate with Andes Mints instead of peppermint candies. This recipe is a keeper!

Reviewed on Feb. 02, 2011 by 4n6deb

Excellent cake! I left out the peppermint extract and candies. Makes a beautiful presentation. I will make this cake again and again!