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.
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Taste of the Frontier cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Want more cake ideas?
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