Freestylin’: Chocolate Cake + White Chocolate-Peppermint Frosting

This is the sort of happy holiday dessert people crave. A dense chocolate cake that melts in your mouth (and doesn’t even require a mixer!), paired with white fluffy frosting and a heavy dusting of crushed peppermint candy.

Today’s Freestylin’ is just in time for those celebratory, end-of-the-year gatherings. When we’re overloaded with sugar cookies and pecan pies, and are craving something comforting and festive—and just plain different.


The Wiseman’s Chocolate Cake to the rescue! We paired this simple chocolate cake (recipe on p. 98 of Jeni’s second cookbook) with the spreadable version of the White Chocolate Glaze (recipe on p. 189). To dress it up a bit, we melted a few white buttermints with butter and white chocolate to make the frosting. Then decorated the outside of the layer cake with crushed candy canes.

What is Freestylin’?

We’re glad you asked. Jeni designed her second cookbook, Jeni’s Splendid Ice Cream Desserts, like a mixing and matching game. Her idea: Master one base recipe (like an empanada dough, pie crust, or macaroon cake), and then swap out ingredients or combine them with other recipes to create an entirely new dish that’s uniquely you. This is how Jeni cooks at home. It’s what she calls cooking between the pages, or Freestylin’. Our Freestylin’ blog series is where we share riffs on Jeni’s recipes for even more inspiration.