Chocolate peppermint candy cane cake with whipped white chocolate ganache

Name: Chocolate peppermint candy cane cake with whipped white chocolate ganache
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6 servings
Cuisine: en
Ingredients: 1 box of your favorite chocolate cake mix (best with darker chocolates); 1 cup all-purpose flour; 1 cup granulated sugar; 3/4 teaspoon of salt; 1 1/3 cup Peppermint Schnapps (or Peppermint Mocha coffee creamer for non-alcoholic version); 1/8 cup vegetable oil; 1 teaspoon vanilla extract; 1 teaspoon peppermint extract; 1 cup sour cream; 3 large eggs; INGREDIENTS FOR WHIPPED WHITE CHOCOLATE GANACHE:; (Keep in mind this ganache will need to chill at least 6 hours or overnight so plan accordingly.); 12 ounces Lindt white chocolate, finely chopped; 2 cups heavy cream

Dessert

6 servings

20 min

45 min

Very Easy

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Ingredients

Number of serving: 6

1 box of your favorite chocolate cake mix (best with darker chocolates)

1 cup all-purpose flour

1 cup granulated sugar

3/4 teaspoon of salt

1 1/3 cup Peppermint Schnapps (or Peppermint Mocha coffee creamer for non-alcoholic version)

1/8 cup vegetable oil

1 teaspoon vanilla extract

1 teaspoon peppermint extract

1 cup sour cream

3 large eggs

INGREDIENTS FOR WHIPPED WHITE CHOCOLATE GANACHE:

(Keep in mind this ganache will need to chill at least 6 hours or overnight so plan accordingly.)

12 ounces Lindt white chocolate, finely chopped

2 cups heavy cream

Preparation

Place all dry ingredients in a large mixing bowl and stir together with a wire whisk. Add the remaining ingredients and beat on medium speed for 2 minutes.
Pour into greased and floured cake pans, filling each pan a little over half full. Lightly tap the pan on counter to bring air bubbles to the top.
Bake in preheated 325 F oven until cake tests done. Cool in the pans for 10 minutes and then flip the cakes out of the pans and cool completely.
FOR WHIPPED WHITE CHOCOLATE GANACHE:
Place the white chocolate in the bowl of an electric mixer and set aside. In a small saucepan, bring the cream to a gentil boil over medium heat. Pour the hot cream over the chocolate and let it stand for about 1 minute to melt the chocolate, then whisk the mixture until smooth. Cover with plastic wrap and refrigerate for at least 6 hours, or overnight. Using the whick attachment, beat the ganache at medium-high speed until the whisk begins to leave a trail in it and its is the consistency of softely whipped cream. Store in an airtight container for up to 3 days.
ASSEMBLE THE CAKE:
Fill and frost the cake with the whipped ganache.
Stick the unwrapped candy canes all around the cake. Sprinkle candy cane bits on top of cake for decoration.
Tie a ribbon around the candy canes on the cake.