Chocolate Peppermint Torte Holiday Dessert

Chocolate and peppermint are the perfect combination for holiday desserts! This Chocolate Peppermint Torte recipe is a layer cake filled with peppermint cream frosting.

Christmas Dessert RecipeWith Christmas just around the corner, it is time for a holiday version of one of my favorite desserts: a torte (or cream filled layer cake). There were a few flavors that I was trying to choose from: chocolate truffle, eggnog or peppermint. I went with peppermint because it has been a peppermint kind of holiday season for me. Plus, Baker’s Square makes a Peppermint Silk Pie that is really good and I wanted to make a filling that reminded me of that pie.

Peppermint FrostingThis is the filling that looks like the peppermint pie. In fact, you could just mix up this filling and put it in a graham cracker pie crust and a have a Peppermint Silk Pie!

To make this Chocolate Peppermint Torte, start by making the cakes. Mix together a chocolate cake mix, chocolate hazelnut spread, oil, eggs and milk. Grease three 9 inch round pans and line the bottom with a circle of parchment. Divide the batter into the three pans and bake at 350 degrees for about 15 minutes. Allow the cakes to cool for 15 minutes and then flip them over on a cooling rack, peel off the parchment and flip them right side up again to finish cooling.

To make the peppermint filling, beat one package of softened cream cheese. Add powdered sugar, marshmallow cream,  finely chopped peppermint crunch pieces (I used Andes Peppermint Crunch) and peppermint extract. Stir in one large container of Cool Whip by hand.

Peppermint Frosting RecipePlace one cake round on a cake stand and top it with one third of the peppermint cream filling. Add another cake and another third of the peppermint cream filling.

Peppermint Silk RecipeTop with the final cake and using a large tip, pipe dollops of peppermint cream frosting over the top.

Peppermint Torte RecipeSprinkle with more of the peppermint candies and press some of the candies into the peppermint cream layers.

Holiday DessertsMy biggest problem (besides wanting to eat too much of the cake) is figuring out how to transport these tortes so that they arrive in one piece! Luckily the peppermint cream filling is pretty sturdy so it holds the cake in place!

Chocolate Peppermint Layer CakeCut yourself a slice of Chocolate Peppermint Torte, grab a cup of coffee and spend a few minutes to enjoy the season!

Chocolate Peppermint Torte
 
Prep time
Cook time
Total time
 
Ingredients
Cake
  • 1 chocolate cake mix
  • ½ cup chocolate hazelnut spread
  • ½ cup milk
  • ⅓ cup canola oil
  • 4 eggs
Peppermint Cream Filling
  • 8 oz package cream cheese - softened
  • 1 cup powdered sugar
  • ¾ cup marshmallow cream
  • 2 teaspoons peppermint extract
  • 16 oz container whipped topping (this is the large size)
  • ¾ cup finely chopped peppermint candies (like Andes Peppermint Crunch)
Garnish
  • ¼ cup finely chopped peppermint candies (like Andes Peppermint Crunch)
Instructions
Cakes:
  1. Mix together chocolate cake mix, chocolate hazelnut spread, oil, eggs and milk.
  2. Grease three 9 inch round pans and line the bottom with a circle of parchment. Divide the batter into the three pans.
  3. Bake at 350 degrees for about 15 minutes.
  4. Allow the cakes to cool for 15 minutes and then flip them over on a cooling rack, peel off the parchment and flip them right side up again to finish cooling.
Peppermint Cream Filling
  1. Beat softened cream cheese.
  2. Add powdered sugar, marshmallow cream, finely chopped peppermint crunch pieces (you can chop up any peppermint candies) and peppermint extract.
  3. Gently stir in whipped topping by hand.
Assembly
  1. Place one cake round on a cake stand and top it with one third of the peppermint cream filling.
  2. Add another cake and another third of the peppermint cream filling.
  3. Top with the final cake and using a large tip, pipe dollops of peppermint cream frosting over the top.
  4. Sprinkle with more of the peppermint candies and press some of the candies into the peppermint cream layers.

Nutella and Chocolate Torte RecipeChocolate Nutella Torte

Chocolate Layer Cake RecipeChocolate Chip Mocha Icebox Cake

Caramel Apple Mousse CakeCaramel Apple Mousse Cake

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Comments

  1. I’ve made this three times already, once for work, once for home and once to take to some friends, and it’s been a showstopper each time. It looks and tastes delicious.

  2. Made this yesterday for some friends and they said it was great. A note though, I don’t think it’s a good “day ahead” sort of desert because the filling will de-floof and bit and (if you are like me) and put the candies on top they will melt. So, I’d totally make it again (in fact, I am going to for Christmas tomorrow with the family) but I’d do it the day of and wait to garnish at the end. It does travel really well though!

    Now, if I can only get it to LOOK like that!!! *sigh*

  3. Megan Smola says:

    I’m not sure what you did differently than your instructions stated, but something was clearly different. I just made this for our Christmas dinner that we celebrate on Christmas Eve and the whipped frosting looked like slop. It is runny and looks horrible. I followed the instructions precisely. Wish I had made a backup dessert bc now I have to throw this in the trash.

  4. My hubby is allergic to hazelnuts. Is there something I can replace that with or should I just leave it out. I’m making this for a dinner party.

  5. You always make the best looking tortes! I’m guessing everyone wants you to bring dessert to holiday gatherings, right??

  6. What a beautiful cake Tonia! That peppermint cream sounds to die for! Pinned!

  7. Oh my goodness!! This looks absolutely AMAZING!!! I’m thinking I’m going to make it this weekend for a party I’m going to… what better excuse! ;)

  8. WOW! Loving this cake Tonia! New fan! Thanks for sharing :-)

  9. This cake is beautiful Tonia!! Gorgeous and absolutely delicious :)

  10. Judi shared your site with me and I am glad she did! Your recipes and photography are so lovely. Great writing too! I am looking forward to reading more! :)

  11. You nailed this recipe! I just really want to reach in and grab a slice!!

  12. Wow that looks amazing, Tonia :)

  13. Anna Bennett says:

    Tonia,
    All those cakes looks so YUMMMMMY ………

  14. Ooo! Looks delicious! I just wanted to check with you about including the hazelnut spread with the chocolate cakes…what does this add to the cake?? Is it a necessary part of the cake’s moisture??

    • Hi Faith,
      I’m not exactly sure. I think the extra eggs and the added moisture are what make the cake more dense and help it hold up as a layer cake but that is just a guess. When I made the apple cake and a pumpkin torte, I added apple sauce or canned pumpkin so I wanted to add something in place of those things. I’m sure the cake would be delicious without the spread but you might have to add less eggs.
      Happy Baking! ~Tonia

  15. I just want to say that those pictures of your cakes are wonderful. They (especially your Chocolate Peppermint Torte) look like they belong on a gallery wall!

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