Candy Cane Cake

Hey look!  I’m coming in with a Food ‘n Flix post and it’s NOT the day before the deadline! Go me!

It’s been a crazy month, but things have finally slowed down (hellloooo Christmas break!) so Hubs and I treated ourselves to this month’s movie Love Actually hosted by Debra at Eliot’s Eats (click that link for all the details on how to participate).

So, Love Actually is a Christmas movie (I did not realize this) with all the campy sappiness of a Hallmark movie, but with an all star cast.  Unfortunately, I like this movie about as much as a Hallmark Christmas movie.  It wasn’t terrible, and it made me smile, but it’s definitely not making the favorites list.  I honestly found myself perplexed through much of the movie (I think it would’ve done a lot better as a mini series…or soap opera, take your pick, to really flesh out the multiple storylines).  However, I did enjoy the Hugh Grant storyline very much and I liked the overall message that all you need is love.

The was plenty of food inspiration throughout the movie, but I wasn’t terrible inspired by the food, but the message instead.  We need to surround ourselves with those we love, especially at Christmastime.

So today I’m sharing a peppermint cake that I made (actually before watching the movie) with love in my heart, so I thought it was a perfect tribute to the movie.

Those who have been readers for awhile may remember that I had a pregnancy end in stillbirth 5 years ago.  My daughter, my Sarah Catherine, would have been 5 this year.  Sarah Catherine is still very much a part of our family, even though she’s in heaven, and each year my boys want to celebrate her birthday with a cake.

I always want to help my boys honor the memory of their sister, but I just can’t bring myself to make a birthday cake.  So, a few years ago, I started making a Christmas cake for Sarah Catherine’s birthday.

This year’s cake was a chocolate mint candy cane explosion!  It was so good and just perfect for both Sarah Catherine, Christmas, and this movie!

Candy Cane Cake

Cake

1 box Devil’s Food Cake Mix

1 (3.9 oz) package instant chocolate pudding mix

1 (8 oz) container sour cream

¾ cup canola oil

4 eggs

¾ tsp peppermint extract

1 tbsp instant coffee granules

¾ cup warm water

Chocolate Frosting

1 cup (2 sticks) unsalted butter, melted

1 1/3 cups Hershey’s cocoa

6 cups confectioner’s sugar

2/3 cup milk

2 tsp pure vanilla extract

To decorate

Melted white chocolate

Candy canes

Peppermints

Candy Cane Bark

Preheat the oven to 350 degrees F.  Spray three 6-inch pans with non-stick spray and line with parchment rounds.

In the bowl of a stand mixer, stir together the warm water and the instant coffee, until the coffee is dissolved.

Add all of the remaining cake ingredients into the bowl of a stand mixer.  Beat for 2 minutes on medium speed until smooth and well combined.  The mixture will be thick.

Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. 

Move to wire racks and cool for 10 minutes.  Then, run a knife along the edges of the pan and flip to remove the cake.  Cool completely before icing.

To make the frosting,

Mix together the powdered sugar and cocoa powder.

Turn the mixer on low.  Steadily add the butter and milk.  Turn to medium and beat the frosting for 1-2 minutes.  Stir in the vanilla.