Once a year around November, Trader Joe’s stocks their shelves with Peppermint Joe-Joe’s. They’re like Oreo cookies with a mint filling that has tiny bits of candy cane in them. I first discovered the cookies years ago while living in Chicago and quickly became addicted to them. They usually sold out within a week or two. This year I thought I’d be smart and buy three boxes. One to eat right away and the other two to keep in the freezer and save for later.
I think I might have overdone it this time. Miles and I went through the box so quickly, that I didn’t want to see another Joe-Joe until next year. Now it’s February and I’m staring at these boxes of cookies in my freezer trying to think of what to do with them before they get too old and I have to throw them away. That’s when I had the idea to make a peppermint joe-joe’s cake. I’ve seen oreo cakes before so to me, this was pretty similar. I took one of my favorite chocolate pound cake recipes and tossed in the cookies. The results were pretty awesome. To be honest, I’m not a huge fan of mint desserts (other than Thin Mints), but this cake had a nice light delicate mint flavor. Chocolate glaze tied everything together. I quickly devoured one slice and make a carafe of coffee so I could enjoy the second slice properly.
Peppermint Joe-Joe's Cake
for the cake
- 2 cups all-purpose flour
- 1 cup plus 2 tablespoons unsweetened cocoa (I use Guittard Cocoa Rouge)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 ½ cups unsalted butter , at room temperature
- 2 ¾ cups sugar
- 2 teaspoons vanilla extract
- 2 teaspoons instant espresso dissolved in 1 tablespoon buttermilk)
- 5 eggs
- 1 ¼ cups buttermilk
- 15 Trader Joe’s Peppermint Joe-Joe’s cookies
for the glaze
- 6 ounces (about ¾ cup) chopped dark chocolate
- 3 tablespoons butter
- 1 tablespoon light corn syrup
- ¼ teaspoon vanilla extract
- 15 Trader Joe’s Peppermint Joe-Joe’s cookies , coarsely chopped
make the cake
Preheat the oven to 325°F. Spray a 10” bundt pan with pan coating. Sift together the flour, cocoa, baking powder, baking soda, and salt. Place the peppermint cookies into a food processor and pulse until you have a fine crumb. Set aside.
Into the bowl of an electric mixer fitted with a paddle, cream the butter on medium speed. Add the sugar and beat until the mixture is light and fluffy. Scrape down the bowl with a rubber spatula. Beating at medium speed, add the eggs, one by one, beating only until they are well blended. On low speed stir in the cookie crumbs.
Beating on low speed, add a third of the flour mixture and a third of the buttermilk. Do this twice more with the remaining dry ingredients and buttermilk, scraping the bowl with a rubber spatula in between. Finally, beat the batter on medium speed for 30 seconds, until it is smooth.
Pour the batter into the prepared pan. Bake the cake for 50 to 60 minutes, until the top feels springy and a toothpick inserted in the middle comes out clean.
Cool the cake in the pan on a wire rack for about 20 minutes. Then turn it out onto the wire rack to finish cooling.
make the glaze
In a double boiler over hot, but not boiling water, combine chocolate, butter, and corn syrup. Stir until chips are melted and mixture is smooth, then add vanilla.
Spread warm glaze over top of cake, letting it drizzle down the sides. Sprinkle with cookie crumbs.