Description
This Peppermint Ganache Icebox Cake is a decadent, no-bake holiday dessert combining velvety chocolate ganache, crisp chocolate wafers, and refreshing peppermint flavor. Layered with creamy whipped cream and crushed candy canes, this chilled cake is perfect for festive gatherings and takes just a short time to prep and chill for a deliciously cool treat.
Ingredients
Scale
Ganache
- 6 oz semi-sweet chocolate chips
- 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 (see notes for substitutions)
- 1 cup crushed candy canes (about 12 candy canes)
Instructions
- Prepare the Ganache: In a medium saucepan over low heat, combine the semi-sweet chocolate chips, butter, half-and-half, granulated sugar, and corn syrup. Stir continuously until the chocolate has melted and the mixture is smooth and slightly thickened. Remove from heat and stir in 1/4 teaspoon peppermint extract. Allow this ganache to cool slightly before assembling the cake.
- Whip the Cream: In a chilled bowl, beat the whipping cream with powdered sugar and optional 1/4 teaspoon peppermint extract until stiff peaks form. This whipped cream will provide a light, airy contrast to the rich ganache and bring festive peppermint notes to the cake.
- Assemble the Icebox Cake: In a rectangular or square dish, spread a thin layer of the cooled ganache. Arrange a single layer of chocolate wafers over the ganache. Spread a layer of the whipped cream over the wafers, then sprinkle some crushed candy canes. Repeat layers—ganache, wafers, whipped cream, candy canes—until you use all ingredients, finishing with a whipped cream and candy cane layer on top.
- Chill: Cover the assembled cake and refrigerate for at least 6 hours, preferably overnight. This allows the wafers to soften as they absorb moisture from the ganache and cream, resulting in a cake-like texture.
- Serve: Once chilled, slice the cake into 8 portions and serve chilled. Garnish with extra crushed candy canes if desired.
Notes
- You can substitute chocolate wafers with graham crackers or thin chocolate cookies if preferred.
- For a stronger peppermint flavor, increase peppermint extract gradually but be cautious as it can be overpowering.
- Crushing candy canes adds texture and a bright minty crunch; you can omit or substitute with peppermint candies.
- Use chilled bowls and beaters for whipping cream to ensure it whips properly.
- The icebox cake is best served within 2 days for optimal texture and freshness.
