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

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5 10 12
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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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25kevin User ID: 2113564 187550
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!"

pamsterhamster User ID: 2978210 168704
Reviewed Aug. 21, 2014

"Chocolate, what more can I say."

Athanasius' Mommy User ID: 5612181 188669
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!"

Lynnielyn User ID: 3600271 108760
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!"

_Dodycooks User ID: 1645782 117096
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."

hannahluce User ID: 4630250 102890
Reviewed Feb. 25, 2010

"Very rich cake, but good flavor. Not too sweet. I couldn't eat an entire piece!"

nbeckman User ID: 138091 118911
Reviewed Jan. 30, 2010

"Luxurious taste, very easy to make!


daisylives User ID: 4759424 104760
Reviewed Jan. 24, 2010

"Great recipe! My brother loves anything mint so I added about 3 teaspoons of the peppermint extract to the cake to make it more of a "minty dessert". It was great! My brother is already requesting it for his b-day in June!"

MichelleM User ID: 343947 145782
Reviewed Jan. 17, 2010

"My daughter made this for my dads birthday and my parents took it home, thats how much they liked it!"

chrissybr User ID: 4708896 104758
Reviewed Jan. 16, 2010

"Absolutely delicious and moist. Everyone raved about the candy cane cream. I did cover it with ganache the second time I made it and thought it was even better. I drizzled melted white chocolate over the top as well."

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