This is a large, gorgeous layer cake that is perfect for holiday parties. Or don’t even wait for a party… just make it if you are a peppermint freak. This recipe is found in the “Breakfast & Baked Goods – Cakes” section of the Trim Healthy Table Cookbook, page 390.
Peppermint Cream Chocolate Trimtastic Cake
Description
This is a large, gorgeous layer cake that is perfect for holiday parties. Or don’t even wait for a party... just make it if you are a peppermint freak. This recipe is found in the "Breakfast & Baked Goods - Cakes" section of the Trim Healthy Table Cookbook, page 390.
Ingredients
For the Peppermint Cream Chocolate Trimtastic Cake
For the Peppermint Cream Frosting
For the Optional Chocolate-Peppermint Topping
Instructions
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Preheat the oven to 350°F. Line the bottoms of two 9-inch springform pans with rounds of parchment paper. Spray the pans sides and parchment with coconut oil.
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IF USING ZUCCHINI OR SQUASH: Don’t bother peeling, cut into a couple of chunks, and process in a food processor until broken down into rice-size pieces. Add the whole eggs, egg whites, Baking Blend, cocoa powder, butter, sweeteners, vanilla, baking powder, baking soda, and salt and process until well combined. IF USING PUMPKIN: Just process everything together.
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Divide the batter between the 2 pans and bake for 25 minutes (if using pumpkin, be sure it is done as the baking time may be a tad longer). Let the cakes cool.
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Meanwhile, make the frosting. Blend all the frosting ingredients together until thickened, then place the frosting in the fridge.
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Once the cakes have cooled, remove 1 of the cakes from the pan. Place the layer on a cake plate. Spread with a thin layer of frosting, top with the second layer, and frost the top and all the sides. Place the cake in the fridge to chill.
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If desired, while the cake is chilling, make the optional chocolate- peppermint topping. Stir the ingredients together well in a small bowl.
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Drizzle the chocolate topping all over the cake, allowing some to drip down the sides, then return the cake to the refrigerator until the topping hardens. Store any leftover cake in the refrigerator.
Note
Recipe Notes
Concerning Using Pumpkin Puree:
In any of the chocolate Trimtastic Cakes you have the option of using zucchini or canned pumpkin. Zucchini is our preferred choice since it is the lower-carb option, but pumpkin is quicker and some people prefer it, so change it up if you like.
