It’s been a really long time since I made a cake. I have been craving cake. Growing up in a house with a baker – cake was an almost everyday thing. So going so very long without it had me sort of going through a funk. One that only a good piece of chocolate cake could fix. But since we have been working so hard at being dedicated to the gym – even during this time of year, I wanted a lightened up version. I created this Peppermint Thin Cake which gives me everything I have been craving – but I don’t have to feel so guilty about having it during the week. Plus it’s all holiday inspired – which makes it feel extra special.
It’s just enough cake to cure the craving – at least for now.
Adding whipped topping instead of frosting helps keep it a little healthier too. You could omit all these toppings & just do a little confectioners sugar right before serving if you like. That would be so pretty too!
Peppermint Thin Cake
- 3/4 cup granulated sugar
- 1/2 cup water
- 1 tbsp homemade kahlua
- 3 ounces bittersweet chocolate - chopped
- 2 egg yolks
- 1 tsp vanilla extract
- 1/2 cup unsweetened cocoa powder
- 1/3 cup all-purpose flour
- 1/4 tsp baking powder
- 5 egg whites
- 8 ounces whipped topping -semi thawed
- Peppermint pieces for topping
- Preheat oven to 350 degrees
- Lightly coat 9" spring form pan with cooking spray & set aside
- In medium saucepan - combine water, sugar & homemade kahlua
- Heat over medium until sugar has dissolved & mixture almost boils.
- Add chocolate & stir until melted - remove from heat - set aside.
- Place the 2 egg yolks in small bowl (reserve your whites for later)
- Gradually add your chocolate mixture to your egg yolks being careful to not scramble them
- Once combined - add vanilla - stir & set aside.
- In a medium bowl - combine cocoa powder, flour & baking powder
- Add in chocolate/egg mixture & whisk until smooth. Set aside
- In mixer bowl with whip attachment - add your reserved egg whites & additional 3 egg whites
- Whip on medium-high until stiff peaks form
- Take a small amount & whisk into chocolate mixture to lighten
- Then fold in the rest carefully as to not deflate the egg whites
- Transfer to prepared pan
- Bake 25-30 minutes or until top springs back when lightly touched
- Cool in pan on wire rack for 10 minutes
- Transfer to freezer to continue cooling
- Once cooled - spread your semi-thawed whipped topping over the top
- Sprinkle your peppermint pieces to decorate
- Return to freezer until time to serve to keep whipped topping from completely melting.
Want more cake ideas?
To see where I am linking today- visit HERE