Chaos Cake Peppermint Cookie Brittle (Printable Version)
Rich chocolate cake layered with peppermint cookie brittle and almond shards for a unique texture blend.
# What You'll Need:
→ Dry Ingredients
01 -
1 cup all-purpose flour
02 -
1/2 cup granulated sugar
03 -
1/3 cup unsweetened cocoa powder
04 -
1/2 teaspoon baking powder
05 -
1/2 teaspoon baking soda
06 -
1/4 teaspoon salt
→ Wet Ingredients
07 -
1/2 cup whole milk
08 -
1/3 cup vegetable oil
09 -
1 large egg
10 -
1 teaspoon vanilla extract
11 -
1/2 cup hot water
→ Toppings and Mix-ins
12 -
1 cup chocolate sandwich cookies with mint filling, roughly chopped
13 -
1/2 teaspoon peppermint extract
14 -
1 cup semisweet chocolate chips
15 -
1/2 cup granulated sugar
16 -
2 tablespoons water
17 -
1/4 cup chopped roasted almonds
18 -
1/4 cup crushed peppermint candies
# Step-by-Step Guide:
01 -
Set oven to 350°F. Line an 8-inch square baking pan with parchment paper to allow easy removal of the cake.
02 -
In a large bowl, whisk together flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until evenly mixed.
03 -
Add whole milk, vegetable oil, egg, and vanilla extract into the dry mixture. Blend until smooth. Gently stir in hot water until just combined, creating a thin batter.
04 -
Pour the batter into the prepared pan and bake for 20 to 22 minutes or until a toothpick inserted near the center comes out clean. Allow to cool completely in the pan.
05 -
Distribute chopped chocolate sandwich cookies evenly over the cooled cake. Drizzle peppermint extract on top and press lightly to adhere.
06 -
In a small saucepan over medium heat, combine granulated sugar and water. Stir only until sugar dissolves. Cook without stirring until caramel reaches a golden amber color, approximately 4 to 5 minutes.
07 -
Pour hot caramel onto a parchment-lined baking sheet. Immediately sprinkle chopped roasted almonds and crushed peppermint candies. Let cool completely until hardened. Break into shards.
08 -
Microwave semisweet chocolate chips in 30-second increments, stirring between each interval until smooth and fully melted.
09 -
Drizzle melted chocolate over the cookie-covered cake. Arrange peppermint brittle shards on top, pressing gently to stand upright in an appealing scattered pattern.
10 -
Refrigerate the assembled confection for 15 minutes to allow the chocolate to set. Slice into portions and serve.
# Additional Notes:
01 -
Using parchment paper facilitates easier cake removal and cleaner presentation.