This cake requires some specialty ingredients. Allergen-friendly chocolate can be found online, if you can't get it in your local store. I use a brand called 'Enjoy Life'.
Make sure you buy coconut milk (in a can)not cream of coconut, lite coconut milk or coconut beverage (like So Delicious). I made my coffee with instant crystals, but you can use leftover brewed coffee
The Magi-cake strips will stop the cakes from doming and collapsing. I didn't use them and that's why my cake layers aren't pretty and even :( you can get them online as well.
Preheat oven to 350F. Spray 2 9" round pans with non-stick spray. Line bottom of pan with parchment paper, them grease and flour the whole thing.
Dissolve cocoa in coffee. Stir together dry ingredients in mixer. Add wet ingredients except for coffee and beat at medium speed for 2 minutes, then beat in coffee at low speed until combined.
At this point you will look at the batter and think "bitch is cray-cray". You didn't forget the flour and I didn't miss type the recipe. It's supposed to be that thin, honest.
Make sure you split the batter evenly. Use a kitchen scale if you have to. Put on the cake strips and get these bad boys in the oven for 50-60 minutes.
When the cake is done, let it cool in the pans for a few minutes, then flip it onto a rack to finish cooking. Chill cakes for a few hours.
Smash your candy canes or hard candies. How much you use is dependent on how much you love peppermint. Kids love helping with this step. Just don't do it on a soft stone counter or softer wood floor.
Melt chocolate (I do it in the microwave at 30 second intervals). Spread on parchment paper and sprinkle peppermint on top. You can properly temper the chocolate instead if you are an overachiever.
Bring coconut milk to a simmer, pull off heat, then add your chocolate, peppermint extract and corn syrup. Stir like mad and then let cool. Try not to eat all the ganache before you finish the cake.
Beat together shortening, powdered sugar, coconut milk, and vanilla. If you really like peppermint, you can add a dash of extract here too.
Split your cake rounds in half and plop one on your board or cake stand. Spread with 1/5 of the ganache.
Let the ganache set a little and then add 1/3 of the white frosting. Or don't wait and mix it together like I did.
Plop next layer on top and repeat twice.
Plop on the last layer and cover everything with the remaining ganache. My cake layer collapsed, so the top of my cake isn't level. Oops.
Break your peppermint bark into shards. Stick to sides of cake. You can use extra ganache as glue.
Voila! I sprinkled extra peppermint on top to disguise my uneven cake . I think it's prettier without it, but c'est la vie.
This cake is massive. No one managed to finish a slice. It will easily serve 16. Just make sure you have a glass of milk on hand, this is rich!
Om nom nom
- 3 1/2 cups sifted flour
- 2 cups strong hot coffee
- 1 1/2 cup unsweetened cocoa
- 2 tsp salt
- 1 Tbsp baking soda
- 1 Tbsp baking powder
- 4 cups sugar
- 4 eggs
- 1 cup vegetable oil
- 1 Tbsp vanilla extract
- 2 cups water
- PEPPERMINT BARK
- 8 oz allergen-friendly chocolate
- Candy canes or peppermint candy
- 12 oz allergen friendly chocolate
- 1 cup coconut milk
- 1 Tbsp light corn syrup (optional)
- 1 tsp peppermint extract
- VANILLA FROSTING
- 1 cup vegetable shortening
- 5 cups powdered sugar
- 1 tsp vanilla
- 3-4 Tbsp coconut milk