Candy Cane Chocolate Tart Food
CHOCOLATE CANDY CANE TOWER
Provided by Giada De Laurentiis
Categories dessert
Time 1h20m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- In a large bowl, combine the pancake mix, cocoa powder, sugar, vanilla and 4 cups water. Whisk until just combined -- a few small lumps left is just fine.
- Heat a 10-inch skillet over medium heat. Add 1/2 teaspoon vegetable oil to the pan and swirl to coat evenly. Add about 2 cups of batter to the pan to make the first pancake. Cook for 6 minutes on the first side, adjusting the heat as needed to cook gently without burning. When small bubbles start to burst on the surface, sprinkle over a few chocolate chips and slide the pancake onto a flat plate. Place the pan over the plate and flip the pancake back into the pan. Cook for an additional 2 minutes, then remove the pancake to a wire cooling rack to cool completely. Continue with the remaining batter, going down by about 1/2 cup or 1/4 cup for each pancake. When the pancakes get small enough, feel free to simply flip with a spatula. You should end up with about 8 pancakes.
- Place the cream cheese, butter, sugar, peppermint extract, salt and milk in a large bowl. Beat with a handheld mixer on medium speed until fully combined and light and fluffy, 3 minutes. Set aside.
- Place the largest pancake on a flat cake stand. Spread some of the frosting over the top of the pancake, leaving a 1/3-inch border on the outside. Sprinkle with some of the crushed candy canes. Continue stacking the pancakes with the frosting and the candy canes, going down in size as you stack. Insert a long skewer through the center of the cake to hold the layers in place. Trim the skewer so that the top is flush with the top of the cake, and cover with more frosting. Decorate with mini meringue cookies on top if desired.
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- Preheat oven to 350 degrees. Grease your pan and lightly flour it with a couple tablespoons of cocoa powder. (Alternatively, grease a 9x13 pan or prepare (24) cupcake liners.)
- Stir together all of the dry ingredients in a mixing bowl. Add the eggs, milk, oil and vanilla and beat with a mixer on medium speed for 2 minutes. Slowly pour in the boiling water and continue stirring to combine. The batter should be very thin and watery. Pour into prepared bundt pan or divide between two round pans or cupcake holders.
- Bake the bundt cake for 35-40 minutes, until a toothpick inserted comes out clean. A 9x13 pan will bake in 30-35 minutes and cupcakes will bake in 22-24 minutes. Cool completely.
- To make the icing, combine the powdered sugar, milk, and peppermint extract in a small bowl. Whisk together until smooth. The glaze should pour off the spoon in a thick white stream. Add a teaspoon more milk to thin it, or 1-2 tablespoons more powdered sugar to thicken it, if necessary. Drizzle the glaze over the cake. Sprinkle with crushed candy canes. Store at room temperature, loosely covered, preferably not airtight. This cake will keep nicely and stay very moist for 3-4 days. Enjoy!
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