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Fudgy Peppermint Truffle Chocolate Cake
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Prep Time:
45 minutes
Total Time:
3 hours 15 minutes
Indulge in a decadent peppermint chocolate cake with a surprise melted chocolate center, made effortlessly using a devil's food cake mix.
Ingredients:
  • 1 1/2 cups semisweet chocolate chips (9 oz)
  • 1 cup sweetened condensed milk (not evaporated)
  • 1/2 teaspoon peppermint extract
  • 1 box Betty Crocker™ Super Moist™ Devil's Food Cake Mix
  • 1 cup water
  • 1 cup butter, softened
  • 4 eggs
  • 1 box (4-serving size) chocolate instant pudding and pie filling mix
  • 3/4 cup powdered sugar
  • 1 1/2 oz cream cheese, softened
  • 1 to 2 tablespoons milk
  • 6 hard peppermint candies, finely crushed
Instructions:
  • Preheat your oven to 350°F. Prepare your 12-cup fluted tube cake pan by greasing and flouring it, or spraying it with baking spray with flour. In a medium microwave-safe bowl, heat the filling ingredients uncovered on High for 30 to 40 seconds until melted and smooth, stirring as needed. Microwave for an additional 10 to 20 seconds if required. Set aside.
  • In a large bowl, use an electric mixer to beat cake ingredients on low speed for 30 seconds, then switch to medium speed for 2 minutes, scraping the bowl occasionally. Pour half of the batter into the pan and spread it evenly.
  • Bake for 15 minutes. Take out of the oven and quickly dollop spoonfuls of filling over the batter, making sure to keep it away from the edges of the pan and lightly pressing down. Gently spoon the remaining batter over the top and spread it evenly. Bake for another 42 to 47 minutes or until a toothpick inserted near the center comes out almost clean and the cake springs back when lightly touched in the center. Let it cool in the pan for 15 minutes. Loosen the cake with a knife around the center and edges of the pan. Flip the cake upside down onto a cooling rack or a heatproof serving plate. Allow it to cool completely, for about 1 1/2 hours.
  • Combine powdered sugar, cream cheese, and 1 tablespoon of milk in a medium bowl. Whisk until smooth, adding more milk as needed until the icing reaches your desired drizzling consistency. Drizzle the icing over the cooled cake and sprinkle with crushed candy. Store the cake in the refrigerator with a loose cover.

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