Chocolate Peppermint Pudding Cake
A luscious dessert combining rich chocolate flavor and refreshing peppermint, featuring layers of creamy pudding, fluffy whipped cream, and a graham cracker crust.
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.
Notes
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. Consider using whipped topping instead of heavy whipping cream for a lighter version. Customize with different extracts or graham cracker alternatives for varied flavors.