Chocolate Peppermint Torte
Chocolate and peppermint are the perfect combination for holiday desserts! This Chocolate Peppermint Torte recipe is a layer cake filled with peppermint cream frosting.
Servings 16
Calories 395kcal
Ingredients
Cake
- 15.25 ounce chocolate cake mix
- ½ cup Nutella
- ½ cup milk
- ⅓ cup vegetable oil
- 4 large eggs
Peppermint Cream Filling
- 8 ounce block cream cheese softened
- 1 cup powdered sugar
- ¾ cup marshmallow cream
- 2 teaspoons peppermint extract
- 16 oz Cool Whip
- ¾ cup finely chopped peppermint candies like Andes Peppermint Crunch
Garnish
- ¼ cup finely chopped peppermint candies like Andes Peppermint Crunch
Instructions
Cakes
- Preheat the oven to 350˚F. 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˚F 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.
Nutrition
Serving: 1slice | Calories: 395kcal | Carbohydrates: 46g | Protein: 5g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 8g | Cholesterol: 62mg | Sodium: 289mg | Fiber: 1g | Sugar: 32g
