Chocolate Peppermint Torte
Ingredients
Cake
- 1 chocolate cake mix
- 1/2 cup chocolate hazelnut spread
- 1/2 cup milk
- 1/3 cup canola oil
- 4 eggs
Peppermint Cream Filling
- 8 oz package cream cheese - softened
- 1 cup powdered sugar
- 3/4 cup marshmallow cream
- 2 teaspoons peppermint extract
- 16 oz container whipped topping this is the large size
- 3/4 cup finely chopped peppermint candies like Andes Peppermint Crunch
Garnish
- 1/4 cup finely chopped peppermint candies like Andes Peppermint Crunch
Instructions
Cakes:
- Mix together 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.
- 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.
Peppermint Cream Filling
- Beat softened cream cheese.
- Add powdered sugar, marshmallow cream, finely chopped peppermint crunch pieces (you can chop up any peppermint candies) and peppermint extract.
- Gently stir in whipped topping by hand.
Assembly
- Place 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.
- Top with the final cake and using a large tip, pipe dollops of peppermint cream frosting over the top.
- Sprinkle with more of the peppermint candies and press some of the candies into the peppermint cream layers.
