Description
Chaos Cake Peppermint Cookie Brittle is a festive dessert that combines layers of rich chocolate cake, refreshing peppermint cookie pieces, and a delicious brittle topping.
Ingredients
Scale
- 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 your oven to 350°F (175°C). Line an 8-inch (20 cm) square baking pan with parchment paper for easy removal.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt until well combined.
- Add the whole milk, vegetable oil, large egg, and vanilla extract to the dry ingredients. Mix until a smooth batter forms. Gently stir in the hot water until just incorporated; the batter will be thin.
- Pour the batter into the prepared baking pan. Bake for 20–22 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely within the pan.
- Once the cake has cooled, evenly distribute the roughly chopped chocolate sandwich cookies over the surface. Drizzle with peppermint extract and press lightly to adhere them to the cake.
- In a small saucepan, combine the granulated sugar and water. Heat over medium heat, stirring only until the sugar dissolves. Continue to cook without stirring until the sugar syrup turns a golden amber color, approximately 4–5 minutes.
- Immediately pour the hot caramel onto a separate parchment-lined baking sheet. Swiftly sprinkle the chopped roasted almonds and crushed peppermint candies over the caramel. Allow it to cool completely until hardened, then break into irregular shards.
- Melt the semisweet chocolate chips in a microwave-safe bowl using 30-second intervals, stirring between each interval until smooth and fully melted. Artistically drizzle the melted chocolate over the cookie-topped cake layer.
- Arrange the hardened brittle shards on top of the melted chocolate, pressing gently so they stand upright and create an appealingly scattered effect.
- Refrigerate the confection for 15 minutes to allow the chocolate to set firmly. Once set, slice into portions and serve.
Notes
- Ensure the caramel is cooked to a golden amber color for the best brittle texture.
- Use fresh peppermint candies for a more intense flavor.
- This dessert is best served chilled and can be stored in an airtight container in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 200
- Sugar: 20g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg