Pink Peppercorn Chocolate Canna Cake

This holiday season, relax into the festivities with this pretty pink peppercorn chocolate canna cake. 

It looks fancy, and tastes even fancier, yet it can be pulled together in a few hours. This cake stores nicely, so if you’re a planner, you can make it in advance before a big feast. Chocolate is the go-to flavor for the holidays, and for edibles. Its strong flavor covers any herbal notes, and the pink peppercorns add a pop of surprising playful spice. 

The colors turn this simple cake into a worthy centerpiece for your table. Get ready to wow your friends! 

Chocolate Cake Recipe

Equipment needed:  
1 Round 8” Springform Cake Pan
2 Bowls
Whisk 
Spatula
Parchment paper

Ingredients needed:  

⅔ cup  infused olive oil
3 large eggs, room temperature
½ cup firmly packed, dark brown sugar
⅓ cup granulated sugar
¼ cup whole milk, room temperature
¼ cup strongly brewed coffee

1 cup All-purpose Flour
½ cup Cocoa Powder
1 tsp baking powder
1 tsp salt
½ tsp baking soda

Pink peppercorns and sprinkles to decorate.

Process: 

  1. Line the bottom of your cake pan with parchment paper. This ensures a smooth easy release after baking. 
  1. Preheat oven to 325ºF.
  1. In a bowl, whisk together the olive oil, eggs, sugars, milk, and coffee
  1. In a separate  bowl, whisk together the flour, cocoa, baking powder, salt, and baking soda.
  1. Little by little, mix the dry ingredients into the wet, until all is incorporated. 
  1. Pour the cake batter into your prepared cake pan, using the spatula to scrape every drop into the pan! 
  1. Bake for 40 – 50 minutes. It will be done when a toothpick inserted into the center comes out clean. 
  1. Let it cool completely to room temperature before removing from the pan and decorating.

Canna Cake Icing

Equipment needed:  
1 Bowl
1 Sieve/sifter
1 whisk

Ingredients needed:  
4 Tbsp butter (or Cannabutter) melted
2 cups powdered sugar
2 Tbsp milk

Process: 

  1. Sift the powdered sugar into a bowl to remove any lumps. 
  2. Whisk in the melted butter and milk until smooth.
  3. Spread onto your cooled cake. Sprinkle the top with pink peppercorns and any sprinkles you like. 

This cake keeps well for 2 days at room temperature when covered. For longer term storage, keep it in an airtight container in the fridge. 

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