This Layered Double Chocolate Peppermint Cake has two super fudgy cake layers, a white chocolate whipped cream frosting and is loaded with crushed candy canes and chocolate shavings! This is THEE Christmas dessert!
CakePreheat oven to 350 degrees F and grease 2 8" round pans well.
In a large bowl, whisk together the sugar, oil, vanilla, mint extract (if using) milk and eggs.
Add the salt, baking soda and baking powder and whisk until combined. Stir in the coffee.
Add the cocoa and flour and stir just until combined. Pour evenly into prepared pans and bake for 28-30 minutes until a toothpick comes out clean. Set aside to cool to room temperature.
White Chocolate Whipped CreamIn a microwave safe bowl, heat the cream and chocolate in 45 second intervals on high, stirring each time, until completely smooth.
Refrigerate until thoroughly chilled (it won't whip if it's warm! I often leave it in the fridge overnight).
After cream is chilled, sprinkle gelatin over ¼ cup cold water in a small bowl. Let sit for 1 minute, then microwave on high for 20 seconds or until dissolved. Set aside to come to room temperature.
Beat cream mixture with an electric mixer until soft peaks form.
Stir in room temperature gelatin mixture and powdered sugar and beat until stiff peaks form.
Place one cake layer on a cake plate and top with half of the whipped cream. Sprinkle with crushed candy canes and chocolate shavings. Repeat layers one more time, using remaining whipped cream.
Chill at least 2 hours so the whipped cream can set properly before serving. Store leftovers in the refrigerator up to 3 days.