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Truffle Cake with Candy Cane Cream

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


  • 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


  • 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.
  • 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.
  • 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.
  • Beat cream and sugar until stiff peaks form; fold in ground candy and extract if desired. Serve with cake.
Nutrition Facts
1 slice: 442 calories, 30g fat (15g saturated fat), 128mg cholesterol, 91mg sodium, 41g carbohydrate (32g sugars, 3g fiber), 6g protein.
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  • robbrd
    Nov 13, 2018

    This was a pleasing dessert. We liked that it wasn't overly sweet although for one individual not overly fond of chocolate it was a bit much. I think it was decadent and could be served for a special occasion. It was fairly simple to make but tastes like you have serious skills to produce something this good.

  • 25kevin
    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
    Aug 21, 2014

    Chocolate, what more can I say.

  • Athanasius' Mommy
    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
    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
    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
    Feb 25, 2010

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

  • nbeckman
    Jan 30, 2010

    Luxurious taste, very easy to make!YUM!

  • daisylives
    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
    Jan 17, 2010

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