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Fudgy Peppermint Stick Torte

Total Time

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

Makes

16 servings

I created this recipe based on a chocolate cake a friend made for me several years ago. It's a favorite around Christmas, not only because of the great flavors, but also because it makes a spectacular presentation. —Mary Shivers, Ada, Oklahoma
Fudgy Peppermint Stick Torte Recipe photo by Taste of Home

Ingredients

  • 1-1/2 cups butter, softened
  • 3-1/4 cups packed brown sugar
  • 4 large 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
  • FROSTING:
  • 4-1/2 cups heavy whipping cream
  • 1-1/2 cups confectioners' sugar, divided
  • 3/4 teaspoon peppermint extract
  • 3 packages (8 ounces each) cream cheese, softened
  • 1 cup crushed peppermint candies, divided

Directions

  1. 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.
  2. Transfer to four greased and floured 9-in. round baking pans. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  3. In a small bowl, beat cream until it begins to thicken. Add 3/4 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.
  4. Spread frosting between layers and over top and sides of cake. Refrigerate for at least 1 hour. Just before serving, sprinkle remaining candies over the top.

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