(Apologies for the lack of cut slice photos, this little number was on its way to a potluck!)
This cake was inspired by a drink that I can’t get enough of this time of year – peppermint mocha (I swear I drank my weight in them last year). The cake has a chocolate crust, a minty milk chocolate ganache and coffee filling and is topped with whipped cream and a dusting of peppermint bark and tastes just like the real deal. It is also a more “adult” version of peppermint drinks, with the addition of Kahlua Peppermint Mocha (although the alcohol bakes out, so you can feel ok about sharing this with the younger set).
This cake is rich and large enough to feed a crowd at your next holiday party ! The bonus is that it is best made the day before to allow the bottom layer to set up, and for the flavors to develop a little. Just hold off on the whipped cream until the day, or just before serving, if you don’t plan to stabilize the whipped cream.
On to the recipe !
Line a 10 inch springform pan with parchment and grease sides if not using a non-stick. Wrap outside in some tinfoil, as this cake tends to leak a little butter. Mix together:
- 9 ounces of chocolate cookie crumbs (like Oreo)
- 1/2 cup brown sugar
- 5 ounces finely chopped milk chocolate
- 7 tablespoons melted butter
Then press the mixture onto bottom and up sides of prepared springform. Set aside as you make the milk chocolate ganache:
- 3/4 cups whipping cream
- 10 ounces chopped milk chocolate
- 1/4 cup Kahlua Peppermint Mocha
Warm whipping cream over low heat in saucepan, then stir in milk chocolate, whisking until melted and incorporated. Remove from heat and whisk in the Kahlua. Pour this mixture into bottom of prepared crust . Place on the level in the freezer for several hours, or as I said, the day before.
When ready to bake the cake, preheat oven to 350 degrees. Using a stand mixer, blend together:
- 4 8 ounce packages of cream cheese
- 1 1/3 cups white sugar
- 1 1/2 tbsp all purpose flour
Until fluffy and well mixed. In a small dish, mix together:
- 2 tbsps Kahlua Peppermint Mocha
- 3 tbsps instant coffee
- 1 tbsp vanilla extract
- 1 tbsp peppermint extract
And once blended, stir into cream cheese batter, scrape sides of bowl and mix until fully incorporated. Lastly, add:
- 4 large eggs, one at a time
Scrape sides of bowl and mix again, taking care not to over mix. Remove springform pan from freezer. Sprinkle:
- 2 crushed candy canes
Over top of frozen ganache, then pour in cheesecake batter. Place in oven and bake for about 1 hour and 10 minutes, or until centre doesn’t jiggle. Allow cake to cool slightly with oven door ajar, then move to cooling rack in fridge to fully cool.
When ready to serve, whip:
- 2 cups whipping cream
- 1 1/2 tbsps icing sugar
- whipped cream stabilizer (optional, but vital if you plan to make ahead of time)
Until stiff peaks form. Use a large tip with an icing bag or just a ziploc bag with a corner cut off to pipe large dollops of the whipped cream to cover top of cake. Sprinkle with:
- finely chopped peppermint bark (I admit I got lazy and purchased this instead of making my own, because I needed just one piece – got it at Bulk Barn)