There's just something about the holiday season that makes us want to whip out our KitchenAid mixers and bake up a storm. Peppermint bark, chocolate chip cookies, sugar cookies, gingerbread…the list goes on and on. We can't help it – we just want to smother eveyone in baked goods as soon as Thanksgiving hits. One item on our baking list? This delicious icy peppermint chocolate cake. It's got just 5 ingredients (could it be easier to make?!) and looks positively incredible. So holiday appropriate, too! Spotted on one of our fave lifestyle blogs, Oh Joy!, this recipe is a win-win in our book.
You'll need:
250 ml heavy cream
1-1/2 teaspoons confectioner's sugar
a couple drips of peppermint extract
24 chocolate wafers {I use Mr. Christie}
a handful of crushed peppermints or candy canes {this makes it easy}
Here's how:
1. Whip the heavy cream with the confectioner's sugar and peppermint extract until soft peaks.
2. Sandwich 12 cookies together with the whipped cream and place in a line on their sides, to form a log shape.
3. Cover with remaining cream and sprinkle with crushed peppermints.
4. Allow to chill for at least 2 hours before serving {makes 2-12 cookie logs or 1-24 cookie log}.
5. To serve cut on a diagonal with a warm dry knife.
*For a chocolaty version sift a little cocoa powder into the whipped cream. Or for a hazelnut and chocolate version, skip the mint extract, sift a little cocoa powder into the whipped cream and add a thin layer of nutella under the whipped cream of every second cookie. Yum!
