Truffle Cake with Candy Cane Cream Recipe
Truffle Cake with Candy Cane Cream Recipe photo by Taste of Home

Truffle Cake with Candy Cane Cream Recipe

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You can't help but get into the holiday spirit with one bite of this chocolate delight, decorated with a dollop of creamy peppermint topping. —Cristi Kirkham, West Jordan, Utah
TOTAL TIME: Prep: 35 min. Bake: 40 min. + chilling
MAKES:16 servings
TOTAL TIME: Prep: 35 min. Bake: 40 min. + chilling
MAKES: 16 servings


  • 1 cup graham cracker crumbs
  • 1 cup chopped pecans, toasted and coarsely ground
  • 2 tablespoons plus 3/4 cup sugar, divided
  • 1/4 cup butter, melted
  • 16 ounces semisweet chocolate, coarsely chopped
  • 1 cup heavy whipping cream
  • 6 large eggs
  • 1/3 cup all-purpose flour
  • CREAM:
  • 1 cup heavy whipping cream
  • 2 tablespoons sugar
  • 4 candy canes, finely ground
  • 1/4 to 1/2 teaspoon peppermint extract, optional

Nutritional Facts

1 slice: 442 calories, 30g fat (15g saturated fat), 128mg cholesterol, 91mg sodium, 41g carbohydrate (32g sugars, 3g fiber), 6g protein


  1. Combine the cracker crumbs, pecans, 2 tablespoons sugar and butter; press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. Place pan on a baking sheet.
  2. In a large saucepan, cook chocolate and cream over low heat until chocolate is melted. Cool. In a large bowl, beat the eggs, flour and remaining sugar on high speed until thick and lemon-colored, about 5 minutes. Gradually beat in chocolate mixture.
  3. Pour batter into prepared crust. Bake at 325° for 40-45 minutes or until center is almost set. Cool on wire rack for 10 minutes. Carefully run a knife around edge of the pan to loosen; cool 1 hour longer. Refrigerate for 4 hours or overnight.
  4. Beat cream and sugar until stiff peaks form; fold in ground candy and extract if desired. Serve with cake. Yield: 16 servings.
Originally published as Truffle Cake with Candy Cane Cream in Taste of Home December/January 2010, p47

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviewed Oct. 23, 2014

"This is a fairly simple dessert to prepare but guest will think it worthy of a pastry chef! I did a ganache drizzle on top instead of the candy cane cream as this had to sit out on the counter for a couple of hours. Best served at room temperature for optimum velvety smoothness!"

Reviewed Aug. 21, 2014

"Chocolate, what more can I say."

Reviewed Dec. 10, 2011

"This rocked!!! It's rich but not heavy. I used the lesser amount of peppermint extract and it seemed perfect!!!! SO YUMMY all together!"

Reviewed Dec. 30, 2010

"Made this for Christmas, everyone loved it and asked for it agoin for New Years. I am going to try the ganache on top like chrissybr did. Great recipe!"

Reviewed Dec. 26, 2010

"This was so decadent and chocolately, we really enjoyed it on Christmas Day. The only thing different I did was chop up peppermint patties and added it to the chocolate. 5 stars indeed."

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