They tend to liquify when going between room temperature and the refrigerator. If you’re storing the decorated cake in the refrigerator like I always do, be sure to hold off on sprinkling the candy canes until the last minute. I sprinkled crushed candy canes and mini marshmallows all over the top of the cake to give it some extra texture. To finish this Peppermint Hot Cocoa Cake design, I added chocolate ganache drips, then combined red and white peppermint buttercream in the same piping bag before piping it into swirls with Wilton Tip 4B.
#PEPPERMINT HOT CHOCOLATE CHEESECAKE HOW TO#
If you’ve never attempted buttercream stripes before, here’s a post that will show you how to create them. You’ll need a good cake comb ( here’s the one I use) and red food color gel to get this striped finish. Not only do the red and white stripes make me think of peppermint, they’re iconic of the Holidays. It’s been awhile since I’ve made a striped buttercream cake but I just had to with this one. To use all marshmallow creme as the filling, be sure to follow the method for soft fillings in this blog post to ensure it doesn’t squish out between your cake layers. If you’d rather use all marshmallow creme as the filling or all peppermint buttercream, go for it! You can’t go wrong with these flavors. It will look like a bullseye when you’re finished, but it’ll be striped when you cut the slices. I think it’s such a fun touch! You can get this look with your filling by piping alternating circles – first peppermint buttercream, then marshmallow creme, then repeat until you reach the center of the cake. Now let’s talk about this striped filling, because just look at it! I alternated adding peppermint buttercream (tinted red) and store bought marshmallow creme to create this striped effect when you cut into it. After trying lots of peppermint buttercream recipes that tasted like toothpaste, I was very intentional in the amount of peppermint extract I added. The buttercream gives it just the right amount of peppermint flavor. It’s moist, decadent, and pairs perfectly with the peppermint buttercream and marshmallow creme. It all starts with my favorite one-bowl chocolate cake recipe, only I’ve infused it with hot cocoa to give it the perfect flavor. If you love a peppermint hot cocoa at your local coffee shop, you’ll be obsessed with this cake. It’s the perfect blend of festive flavors and makes an eye-catching centerpiece for your Holiday dessert table! 4.Hot cocoa is such a cozy drink on it’s own, but when you add peppermint, it basically becomes a cup of Holiday cheer! Now, imagine those flavors in cake form: layers of hot cocoa infused chocolate cake, peppermint buttercream, and some marshmallow creme filling to bring it all together. Repeat this until the chocolate has fully melted. Heat them up in 30 second bursts and mix them before melting again. I’d recommend heating the white chocolate in the microwave at a low heat. Also, make sure your equipment is dry as moisture can cause your white chocolate to seize.
You also need to heat them in relatively low temperature as anything too hot will scorch the chocolate. When melting white chocolate, remember that you need small pieces of chocolate, so you’d need to either chop them up or use chocolate buttons/melts. White chocolate can be a little difficult to make as it can easily seize and become a lumpy mess. Other than this, you’d need a medium sized mixing bowl, a heat proof bowl, some spatulas and spoons. You should also use either an hand mixer or stand mixer to make the peppermint cheesecake mixture. You also need either a food processor or rolling pin to crush the cookies. EquipmentĪs this is no bake cake, you need to use a spring form cake tin (24cm/9in) and some baking paper to line it. Using room temperature cream cheese means your cheesecake will not be lumpy! 2. Make sure your cream cheese is at room temperature before using it.
#PEPPERMINT HOT CHOCOLATE CHEESECAKE FREE#
I used Choc Ripple cookies but feel free to use 250grams of any kind of store bought plain chocolate cookies.
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