Christmas Dessert Recipe

Chocolate Peppermint Torte

Course Dessert
Author The Gunny Sack



  • 1 chocolate cake mix
  • 1/2 cup chocolate hazelnut spread
  • 1/2 cup milk
  • 1/3 cup canola oil
  • 4 eggs

Peppermint Cream Filling


  • 1/4 cup finely chopped peppermint candies like Andes Peppermint Crunch



  • 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.


  • 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.