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Peppermint Ganache Icebox Cake Recipe

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This Peppermint Ganache Icebox Cake is a festive and indulgent no-bake dessert featuring layers of chocolate wafers, creamy peppermint whipped cream, and rich peppermint ganache. Perfect for holiday celebrations, the cake is chilled until the wafers soften, creating a luscious and refreshing peppermint chocolate treat.

  • Author: Emma
  • Prep Time: 25 minutes
  • Cook Time: 15 minutes
  • Total Time: 4 hours 40 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Ganache

  • 6 oz semi-sweet chocolate chips (about 1 cup)
  • 3 tablespoons butter
  • 1 1/4 cups half-and-half or cream
  • 3/4 cup granulated sugar
  • 3 tablespoons light-colored corn syrup
  • 1/4 teaspoon peppermint extract

Whipped Cream

  • 2 cups whipping cream
  • 1/4 cup powdered sugar
  • 1/4 teaspoon peppermint extract (optional)

Assembly

  • 1 (9-oz) package chocolate wafers
  • 1 cup crushed candy canes (about 12 candy canes)

Instructions

  1. Make the Ganache: In a saucepan over low heat, combine the semi-sweet chocolate chips and butter. Stir constantly until melted and smooth.
  2. Cook Ganache Mixture: Stir in half-and-half (or cream), granulated sugar, and corn syrup. Increase heat to medium and bring mixture to a gentle boil, stirring frequently. Boil for about 8 minutes until the sauce reduces to approximately 2 and 1/3 cups. Remove from heat and allow to cool for a few minutes until it stops bubbling.
  3. Add Peppermint Extract to Ganache: Stir in 1/4 teaspoon peppermint extract. Let the ganache cool to room temperature; it will thicken as it cools. You may refrigerate briefly to speed up cooling.
  4. Prepare Whipped Cream: In a large bowl or using a stand mixer, combine the whipping cream, powdered sugar, and optional peppermint extract. Beat on medium speed until soft peaks form.
  5. Crush Candy Canes: Crush candy canes using a food processor or by placing them in a ziplock bag and crushing with a rolling pin. Adjust texture to preference from coarse to fine.
  6. Line Pan: Line a 9×5 inch loaf pan with parchment paper, allowing the paper to overhang the edges for easy removal later.
  7. Assemble Cake Layers: Spread a thin layer of whipped cream on the bottom of the pan. Add a layer of chocolate wafer cookies, overlapping and breaking as necessary.
  8. Add Whipped Cream Layer: Spread another thin layer of whipped cream over the cookies.
  9. Add Peppermint Ganache: Drizzle a thick layer of cooled peppermint ganache over the whipped cream.
  10. Sprinkle Candy Canes: Top the ganache with a layer of crushed candy canes.
  11. Repeat Layers: Continue layering cookies, whipped cream, ganache, and candy canes until ingredients are used, finishing with a ganache and candy cane topping if desired.
  12. Chill the Cake: Poke toothpicks over the top to help set the layers and cover loosely with plastic wrap. Refrigerate for at least 4 hours or preferably overnight to allow the cookies to soften.
  13. Serve: Lift the cake out of the pan using the parchment paper and place on a serving plate. Slice with a sharp knife.
  14. Storage: Store leftovers in the refrigerator. The cake can be made up to 2 days ahead of time.

Notes

  • You can substitute chocolate wafers with a gluten-free cookie to adapt the recipe if needed.
  • Adjust the amount of peppermint extract in whipped cream for a milder or stronger peppermint flavor.
  • Using fresh crushed candy canes adds a refreshing crunch but you can reduce quantity if preferred less crunchy.
  • Ensure ganache is fully cooled before layering to prevent melting the whipped cream.
  • Refrigeration softens the cookies and melds all flavors for optimal texture and taste.

Find it online: https://allcookedup.com/peppermint-ganache-icebox-cake-recipe/