Chocolate Coconut Peppermint Holiday Cake

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I originally had the idea of making a huge peppermint patty cake. I wanted to make it fun shaped so I scoured the internets for a cool cake mould and came across this star shaped one. And then realized the logistics wouldn’t quite work. I made this instead. It combines my favourite holiday flavours like coconut, peppermint & chocolate and will have you reminiscing of your childhood favourites.

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It is a little time consuming and labour intensive, but I always find making things like this is perfect for the holidays. I love to relax by making fun treats in the kitchen. And it’s the perfect thing to wow people at holiday meals. I always like to bring food with me when I go to my family dinners and I think everyone will quite enjoy this cake!

Chocolate Coconut Peppermint Holiday Cake (serves a large group)

Bottom Brownie Layer
1.5 cups of pecans
1.5  cups of walnuts
1.5 cups of dates (soaked in warm water for a few minutes & pitted)
2 tbsp of shredded, unsweetened coconut
2 tbsp of cocoa powder
a pinch each of salt & cinnamon

Put the dates in your food processor and break them down into small pieces. Add the remaining ingredients and then process until a dough forms. Press this mixture into a lightly greased (coconut oil) cake pan or silicon mould (8×8 will work nicely).

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Put this in the freezer to harden while you make the middle layer.

Peppermint Pattie Layer
1 cup of cashews, soaked for 4+ hours
1//2 cup of coconut butter
1/2 cup non-dairy milk of your choice (I used coconut)
1 tbsp of peppermint extract (use less or omit if you aren’t a fan)

Drain & rinse the cashews, add all of the ingredients to a high-powered blender and blend until smooth & creamy. Remove your base from the freezer and pour the peppermint pattie layer on top.

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Put the cake pan back in the freezer and start on your chocolate top.

Chocolate Ganache Layer
3/4 cup of cocoa powder
3/4 cup of coconut oil
2 tbsp of maple syrup

Heat your coconut oil in a small pot on low heat on the stove. Sift in your cocoa powder and add the maple syrup. Stir until combined. I also added a handful of chocolate chips to help thicken it a bit. Take your cake pan out of the freezer and slowly pour the chocolate ganache on top, ensuring it covers the entire cake.

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Put this in the freezer at least a couple of hours to firm up – preferably overnight. And voilà!

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I made this specifically for the holidays, but it could be made any old time =)

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23 thoughts on “Chocolate Coconut Peppermint Holiday Cake

  1. Kimmy, this looks amazing! I love the pan you found! I may have to make this for my family’s Christmas Eve party, it’s so pretty!

    Can I ask you, did you do 2 brownie layers? Also, did you use 2 different molds – one to make the chocolate top and one to make the rest of the cake? Or did you do the chocolate layer first in the mold? I’m just wondering b/c the chocolate part of the star is at the top, so I would think it’s the first layer in the pan. Maybe I’m over thinking it lol? I just want to get it right in case I try it this week. :)

    1. I’m sorry I’m getting to this so late! No – 1 brownie layer, 1 mold. I made the brownie layer first, had it set, then the creamy peppermint layer, had it set, then the chocolate layer on top. The thing with the silicon mold is that it popped out quite easily, so I could easily flip it over so the brownie side was down once it was out of the mold.
      Let me know if you decide to make it =)

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