Chocolate Peppermint Pudding Cake is a luscious dessert that combines the rich flavor of chocolate with a refreshing hint of peppermint. This easy-to-make cake features layers of creamy pudding, fluffy whipped cream, and a delicious graham cracker crust. It’s perfect for holiday gatherings or any time you crave a sweet treat.
Why Make This Recipe
Making Chocolate Peppermint Pudding Cake is a special way to celebrate the season. The combination of chocolate and peppermint creates a festive flavor that everyone loves. This dessert is not only delightful to eat, but it’s also fun to make. It requires little baking and can be assembled in advance, freeing up your time for other holiday activities.
How to Make Chocolate Peppermint Pudding Cake
Making this indulgent cake is simple and requires just a few steps. Gather your ingredients and follow the directions below:
Ingredients:
- 1 cup (200g) granulated sugar
- 1/2 cup (50g) unsweetened cocoa powder, plus more for dusting
- 1/4 cup (35g) cornstarch
- 1/2 tsp kosher salt
- 2 1/2 cups (600g) whole milk
- 1 tsp vanilla extract
- 3/4 tsp peppermint extract
- 13 oz jar Nutella
- 2 1/2 cups (600g) heavy whipping cream
- 7 oz jar marshmallow fluff
- 12 oz box chocolate graham crackers
Directions:
- In a medium saucepan, whisk together the sugar, cocoa powder, cornstarch, and salt.
- Slowly add the milk while stirring until the mixture is smooth.
- Cook the mixture over medium heat, stirring constantly until it thickens and starts to bubble.
- Remove the saucepan from heat and stir in the vanilla and peppermint extracts.
- Allow the pudding to cool slightly before folding in the Nutella until well combined.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold in the marshmallow fluff.
- In a serving dish, create layers of chocolate graham crackers, chocolate pudding, and whipped cream, repeating until all ingredients are used, finishing with a layer of whipped cream on top.
- Chill the dessert in the fridge for at least 2 hours before serving.
How to Serve Chocolate Peppermint Pudding Cake
To serve Chocolate Peppermint Pudding Cake, scoop out portions with a spoon and place them on dessert plates. You can sprinkle some cocoa powder or crushed chocolate graham crackers on top for added decoration. Adding a sprig of mint will also enhance the presentation and flavor.
How to Store Chocolate Peppermint Pudding Cake
Store any leftovers in an airtight container in the fridge. It will stay fresh for up to three days. Keep in mind that the graham crackers may get a bit softer over time, so it’s best to serve this dessert within a few days for the best texture.
Tips to Make Chocolate Peppermint Pudding Cake
- Use room temperature ingredients for better mixing.
- Make the pudding a day ahead for even better flavor.
- For extra peppermint flavor, add more peppermint extract, but be careful not to overpower the chocolate.
- If you want a lighter version, consider using whipped topping instead of heavy whipping cream.
Variation
Feel free to customize this cake! You can swap the chocolate graham crackers with regular graham crackers or even Oreo cookies for a different flavor. You can also use different extracts, like almond or orange, to change the taste profile.
FAQs
Q: Can I use non-dairy milk for this recipe?
A: Yes! You can use almond milk or soy milk as a substitute for whole milk.
Q: How can I make this dessert gluten-free?
A: Use gluten-free graham crackers in place of regular ones to make this dessert gluten-free.
Q: Can I freeze the Chocolate Peppermint Pudding Cake?
A: It is best enjoyed fresh, but you can freeze individual portions. Just keep in mind that the texture may change once thawed.
Enjoy creating and indulging in this delightful Chocolate Peppermint Pudding Cake! It is sure to become a favorite for anyone who loves a good dessert.
Chocolate Peppermint Pudding Cake
Ingredients
For the Pudding
- 1 cup 1 cup (200g) granulated sugar
- 1/2 cup 1/2 cup (50g) unsweetened cocoa powder plus more for dusting
- 1/4 cup 1/4 cup (35g) cornstarch
- 1/2 tsp 1/2 tsp kosher salt
- 2 1/2 cups 2 1/2 cups (600g) whole milk
- 1 tsp 1 tsp vanilla extract
- 3/4 tsp 3/4 tsp peppermint extract
- 13 oz 13 oz jar Nutella
For the Whipped Cream Layer
- 2 1/2 cups 2 1/2 cups (600g) heavy whipping cream
- 7 oz 7 oz jar marshmallow fluff
For Assembly
- 12 oz 12 oz box chocolate graham crackers
Instructions
Preparation
- In a medium saucepan, whisk together the sugar, cocoa powder, cornstarch, and salt.
- Slowly add the milk while stirring until the mixture is smooth.
- Cook the mixture over medium heat, stirring constantly until it thickens and starts to bubble.
- Remove the saucepan from heat and stir in the vanilla and peppermint extracts.
- Allow the pudding to cool slightly before folding in the Nutella until well combined.
Whipping Cream
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold in the marshmallow fluff.
Assembly
- In a serving dish, create layers of chocolate graham crackers, chocolate pudding, and whipped cream, repeating until all ingredients are used, finishing with a layer of whipped cream on top.
- Chill the dessert in the fridge for at least 2 hours before serving.
