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This chaos cake with peppermint cookie brittle brings together rich chocolate flavors with a refreshing hint of mint and a satisfying crunch. It is a stunning dessert perfect for sharing during holidays or any special occasion when you want a treat that looks impressive but comes together fairly easily.
I first made this for a holiday party and everyone was intrigued by the peppermint brittle topping. Now it is requested every year as a showstopper dessert to bring.
Ingredients
- All-purpose flour: for a tender structure, choose a brand with good protein content for best rise
- Granulated sugar: sweetens the cake and the brittle, use regular white sugar for caramelization
- Unsweetened cocoa powder: adds deep chocolate flavor Dutch-processed cocoa will yield a more intense taste
- Baking powder and baking soda: leavening agents that help the cake rise and stay fluffy
- Salt: enhances all the other flavors
- Whole milk: adds moisture and richness, avoid skim for best texture
- Vegetable oil: keeps the cake tender and moist without overpowering flavor
- Large egg: binds ingredients and adds structure, room temperature is ideal
- Vanilla extract: rounds out the chocolate with warmth and depth
- Hot water: helps bloom the cocoa powder for a richer chocolate flavor
- Chocolate sandwich cookies with mint filling: adds crunch and extra minty surprise
- Peppermint extract: amplifies the mint flavor in the brittle and icing
- Semisweet chocolate chips: for melting and drizzling, choose good quality for smoothness
- Chopped roasted almonds: provide crunchy texture and a nutty flavor contrast
- Crushed peppermint candies: for bright crunch and festive decoration
- Water (for caramel): combined with sugar to make the brittle base
Instructions
- Preheat the Oven:
- Preheat your oven to 350 degrees Fahrenheit 175 degrees Celsius. Line an 8-inch square baking pan with parchment paper for easy removal of the cake once baked.
- Mix Dry Ingredients:
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt until they are evenly combined. This ensures uniform distribution of leavening and chocolate throughout the batter.
- Add Wet Ingredients:
- Add whole milk, vegetable oil, large egg, and vanilla extract to the dry mixture. Mix gently until smooth and fully combined ensuring no lumps remain. Then add the hot water carefully stirring just until incorporated. The batter will be thin but this is correct and will produce a moist cake.
- Bake the Cake:
- Pour the batter into the prepared baking pan. Place in the oven and bake for 20 to 22 minutes or until a toothpick inserted into the middle comes out clean. This guarantees the cake is baked through but still moist. Let the cake cool completely in the pan before proceeding to the next step.
- Top with Cookies and Peppermint:
- Evenly scatter the roughly chopped chocolate sandwich cookies on top of the cooled cake. Drizzle peppermint extract over the cookies then press them lightly to adhere. This adds texture and intensifies the mint flavor in each bite.
- Make the Peppermint Cookie Brittle:
- In a small saucepan, combine granulated sugar and water. Heat over medium while stirring only until the sugar dissolves. Then stop stirring and let the mixture cook until it turns a golden amber caramel color which takes about 4 to 5 minutes. Immediately pour the hot caramel onto a parchment-lined baking sheet. Quickly sprinkle chopped roasted almonds and crushed peppermint candies on top so they stick to the caramel. Let this cool completely until hardened. Once hardened, break it into irregular shards creating your brittle pieces.
- Melt and Drizzle Chocolate:
- Melt semisweet chocolate chips in a microwave-safe bowl using 30-second intervals stirring well between each until smooth and fully melted. Drizzle the melted chocolate artistically over the cookie-topped cake layer.
- Assemble the Final Cake:
- Arrange the peppermint brittle shards on top of the melted chocolate, pressing gently so they stand upright and create an appealing scattered effect. Refrigerate the cake for 15 minutes to allow the chocolate to firm up. Slice into portions and serve.
I love how the chopped sandwich cookies inside add little bursts of mint and crunch. The brittle topping was inspired by a family Christmas memory when caramel and peppermint was always the highlight.
Storage Tips
Store leftover cake covered in the fridge for up to 4 days. The brittle topping can soften slightly over time but still tastes delicious. For longer storage wrap tightly and freeze for up to one month. Thaw in the fridge overnight before serving.
Ingredient Substitutions
Milk can be swapped with any plant-based milk but may alter texture slightly. Vegetable oil can be replaced with melted coconut oil or butter for a different richness. Peppermint extract can be reduced or omitted if you prefer a subtler mint flavor or replaced with vanilla for a more classic chocolate cake. Roasted almonds can be swapped for pecans or walnuts based on preference or allergy considerations.
Serving Suggestions
Serve this cake chilled with a scoop of vanilla ice cream or whipped cream to mellow the peppermint sharpness. A drizzle of mint chocolate sauce or simple chocolate ganache also pairs wonderfully and adds moisture.
This peppermint brittle chaos cake combines festive flavors and textures in a simple way that dazzles. Enjoy sharing this showstopper dessert with loved ones.
FAQs about Recipes
- → What gives the cake its peppermint flavor?
The peppermint flavor comes from the peppermint extract added to the cake and the crushed peppermint candies sprinkled over the brittle.
- → How do I make the brittle topping crisp and hard?
Cook the sugar syrup until it reaches a golden amber color, then pour it on parchment to cool and harden before breaking into shards.
- → Can I substitute the chocolate sandwich cookies?
Yes, any chocolate cookies with a creamy filling work well to add texture and flavor within the cake layering.
- → Why is hot water added to the batter?
The hot water helps to thin the batter, making the cake moist and tender after baking.
- → How should the chocolate chips be melted for drizzling?
Melt the chips in short intervals in the microwave, stirring between sessions until smooth and ready to drizzle.