Chaos Cake Peppermint Cookie Brittle is the perfect festive dessert for chocolate and peppermint lovers alike. This multi-textured delight magically combines a moist, rich chocolate cake base with refreshing peppermint cookie pieces and a crunchy, buttery brittle topping scattered with nuts and crushed candies.
Its beautiful presentation and balance of flavors make this dessert a showstopper at holiday gatherings or any special occasion. The layers and textures are carefully crafted to deliver a harmonious bite every time.
- Combines rich chocolate cake with refreshing peppermint for a perfect holiday treat.
- Features layered textures: soft cake, crunchy cookies, and brittle shards.
- Easy to make with simple pantry ingredients and festive flair.
Ingredients
- All-purpose flour: Provides the essential structure and tenderness to the chocolate cake base for a soft crumb.
- Granulated sugar: Adds sweetness to the cake batter and caramel brittle, balancing flavors perfectly.
- Unsweetened cocoa powder: Delivers deep, rich chocolate flavor and beautiful color to the cake layer.
- Baking powder: Leavens the cake to ensure it rises properly and stays light and fluffy.
- Baking soda: Works with acidic ingredients to create a tender crumb and height in the cake.
- Salt: Enhances all the flavors, balancing sweetness and intensifying the chocolate notes.
- Whole milk: Adds moisture and richness to the cake batter, promoting a tender texture.
- Vegetable oil: Contributes to moistness and keeps the cake soft for days.
- Large egg: Binds ingredients together and provides structure for the cake's rise and texture.
- Vanilla extract: Adds subtle warmth and complexity to the chocolate flavor.
- Hot water: Incorporated to help bloom the cocoa powder for deeper, richer chocolate taste and smoother batter.
- Chocolate sandwich cookies with mint filling: Adds refreshing mint flavor and crunchy texture in pieces on the cake.
- Peppermint extract: Drizzled for an extra burst of bright mint aroma layered over the cookies.
- Semisweet chocolate chips: Melted to drizzle, adding glossy richness and extra chocolate indulgence.
- Granulated sugar (for brittle): Cooked into caramel, serving as a crisp, sweet brittle base for toppings.
- Water (for brittle): Helps dissolve sugar to achieve smooth caramel consistency.
- Chopped roasted almonds: Toasted nuts adding crunch and a nutty flavor dimension to the brittle.
- Crushed peppermint candies: Provides vibrant color and refreshing candy crunch atop the brittle shards.
Instructions
- Preheat Oven and Prepare Pan
Set your oven to 350°F (175°C) and line an 8-inch square baking pan with parchment paper. This ensures the cake bakes evenly and makes removal simple after baking.
- Combine Dry Ingredients
In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisking helps distribute the leaveners and cocoa evenly for consistent texture and flavor.
- Add Wet Ingredients to Batter
Mix the milk, oil, egg, and vanilla extract into the dry ingredients until smooth. Then gently stir in hot water to bloom the cocoa, creating a thin batter with intense chocolate flavor.
- Bake the Chocolate Cake
Pour the thin batter into the prepared pan and bake for 20-22 minutes. The cake is done when a toothpick inserted in the center comes out clean. Let it cool fully in the pan to set properly.
- Add Peppermint Cookies and Extract
Evenly scatter the roughly chopped chocolate sandwich cookies over the cooled cake and drizzle with peppermint extract. Press cookies lightly so they adhere, adding a refreshing, minty crunch layer.
- Make the Caramel Brittle
In a small saucepan, dissolve sugar in water over medium heat without stirring after dissolving. Cook until it reaches a golden amber color to develop rich caramel flavor and perfect brittle texture.
- Top Brittle with Nuts and Peppermint
Pour hot caramel onto parchment-lined baking sheet and quickly sprinkle with chopped almonds and crushed peppermint candies. Let cool fully until brittle hardens into shards ready for garnish.
- Melt and Drizzle Chocolate
Melt semisweet chocolate chips in short microwave bursts, stirring until smooth. Artistically drizzle over the cookie-coated cake layer for a glossy, chocolate ribbon finishing touch.
- Assemble and Chill Dessert
Press the brittle shards upright into the melted chocolate layer, creating a festive, scattered effect. Refrigerate for 15 minutes to set the chocolate, then slice and serve chilled for best texture.
- Cook the caramel to a golden amber to achieve perfect brittle texture and rich flavor without burning.
- Fresh peppermint candies intensify the mint flavor and provide vibrant color to the brittle topping.
- This dessert is best enjoyed chilled to keep the brittle crisp and cake moist.
Storage Tips
Store any leftovers in an airtight container in the refrigerator. The cake will keep well for up to 4 days, but be sure to keep the brittle shards away from moisture to maintain crispness.
Serving Suggestions
Serve slices of this delightful Chaos Cake with a dollop of whipped cream or a scoop of vanilla ice cream for added creaminess. It pairs wonderfully with hot cocoa or a peppermint mocha for an indulgent holiday treat.
- Use room temperature ingredients for a smooth batter without lumps.
- When making caramel, avoid stirring once sugar dissolves — swirl the pan gently instead to prevent crystallization.
- Press brittle shards into the warm melted chocolate carefully to stand upright without breaking.
FAQs
- Can I use low-fat milk instead of whole milk?
Yes, but whole milk contributes to the cake’s moistness and richness. Using low-fat milk may yield a slightly drier texture.
- Can I substitute peppermint extract with mint extract?
You can substitute, but peppermint extract offers a sharper, more traditional holiday mint flavor that complements chocolate better.
- How do I store leftover brittle?
Keep brittle in an airtight container at room temperature away from humidity to prevent softening or stickiness.
- Can I make this cake in a round pan?
Absolutely! Adjust baking time slightly and keep an eye on doneness with a toothpick inserted into the center.
- Is it necessary to chill the cake before serving?
Chilling sets the chocolate and brittle toppings firmly and enhances flavor melding, making it easier to slice and serve.
- Can I prepare the brittle a day ahead?
Yes, prepare brittle in advance and store shards separately in an airtight container until ready to assemble for best texture.
- Can I replace roasted almonds with other nuts?
Yes, chopped pecans, walnuts, or hazelnuts work beautifully and add unique flavor profiles to the brittle topping.
Chaos Cake Peppermint Brittle
Equipment
- 1 8-inch square baking pan
- 1 mixing bowl
- 1 small saucepan
- 1 microwave-safe bowl
- 1 parchment paper
Ingredients
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup whole milk
- 1/3 cup vegetable oil
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup hot water
- 1 cup chocolate sandwich cookies with mint filling roughly chopped
- 1/2 tsp peppermint extract
- 1 cup semisweet chocolate chips
- 1/2 cup granulated sugar
- 2 tbsp water
- 1/4 cup chopped roasted almonds
- 1/4 cup crushed peppermint candies
Instructions
- Preheat oven to 350°F (175°C) and line an 8-inch square pan with parchment paper.
- Whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl.
- Add milk, vegetable oil, egg, and vanilla extract to dry ingredients and mix until smooth.
- Gently stir in hot water until batter is thin and well combined.
- Pour batter into prepared pan and bake for 20–22 minutes until a toothpick comes out clean.
- Cool the cake completely in the pan.
- Evenly spread chopped chocolate sandwich cookies over the cooled cake and drizzle with peppermint extract.
- In a small saucepan, heat sugar and water over medium heat, stirring until sugar dissolves.
- Cook sugar syrup without stirring until it turns golden amber, about 4-5 minutes.
- Pour hot caramel onto parchment-lined baking sheet; sprinkle with almonds and crushed peppermint candies.
- Let caramel cool and harden, then break into shards.
- Melt chocolate chips in microwave in 30-second intervals, stirring until smooth.
- Drizzle melted chocolate over cookie-topped cake.
- Arrange brittle shards upright on the chocolate layer to create a scattered effect.
- Refrigerate for 15 minutes to set chocolate before slicing and serving.
Notes
- Cook caramel to a golden amber for perfect brittle texture.
- Use fresh peppermint candies for stronger flavor.
- Store covered in refrigerator; best served chilled.
