Ingredients

The following ingredients have 12 Servings
  • 2 cups sugar
  • 1/2 cup canola oil
  • 1 teaspoon vanilla
  • 1 teaspoon mint extract (optional)
  • 1 cup milk
  • 2 eggs
  • 1 teaspoon salt
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 cup hot coffee or water
  • 3/4 cup cocoa powder
  • 1 3/4 cup whole wheat flour (or use all purpose)
  • 1 cup heavy cream
  • 165 g white chocolate (chopped (about 1 cup))
  • 1 package unflavored gelatin
  • 1/4 cup cold water
  • 1/4 cup powdered sugar
  • crushed candy canes
  • chocolate shavings

Instruction

  • 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.