18Dec
Recipe: Dark Chocolate Peppermint Cake
Dark Chocolate Peppermint Cake with White Chocolate Candy Cane Ganache
Crushed candy canes give this rich chocolate devil’s food cake a seasonal flavor. This intense chocolate cake has deep chocolate flavor with a moist fine textured crumb. Omit some candy canes in some of the frosting for a smooth white finish on the outside.
Dark Chocolate Cake
Hot Water - 1 cup
Eggs - 2 eggs + 2 yolk
Vanilla - 1 tsp
Sour Cream - 1/4 cup + 2 tbsp
Flour (all purpose) - 2 1/4 cup
Baking Soda – 1 tsp
Salt – ½ tsp
Brown Sugar - 1 1/2 cup + 2 tbsp
Butter - 1/2 cup
White Chocolate Buttercream
White Chocolate - 12 oz
Heavy Cream - 3 cups
Candy Canes (crushed) – ¼ to ½ cup
Equipment Prep
- Preheat oven to 350
- Butter and flour two 8-inch round cake pan; line bottom with parchment or waxed paper
Batter
- In a small bowl, whisk together cocoa and boiling water until smooth and bring to room temperature
- In a small bowl, combine liquid ingredients: eggs, vanilla and sour cream. Whisk until lightly combined
- In mixing bowl, combine dry ingredients: flour, baking soda, salt and brown sugar. Beat on low for 30 seconds
- Add butter. Mix on low until all the dry ingredients are moistened. Scrape down sides
- Add egg mixture, in three additions. Beat 30 seconds after each addition
- With mixer on low speed, add chocolate mixture. Mix on medium for 1 minute to allow batter to aerate and ingredients to combine. Scrape down sides
- Pour into cake pans, and bake for 35-45 minutes or until cake test comes out clean when inserted into center of the cake
- Let the cake layers cool in the pan for 10 minutes. Then turn out onto a wired rack and remove the paper liners. Cool completely
Buttercream
- Melt 1/2 cup of cream with white chocolate in the microwave or using a double boiler
- In a chilled bowl with chilled beaters beat the remaining 2 cups of heavy cream and vanilla until softly whipped
- Stir in cooled white chocolate cream and beat unti stiff peaks form with beater is raise. Do not over beat, which would cause the ganache to separate
- Reserve 2 cup of ganache to frost outside of the cake. Fold candy canes in with the remaining ganache
Assembly
- Split each cake in half horizontally with a serrated knife. Reserve bottom side of one of the cake to be used for the top layer
- Spread 1 tbsp ganache on serving plate or cake round and set first layer on top
- Spread a generous 3/4 cup of ganche over layer. Repeat on the remaining layers until all but the reserved layer are used
- Frost top layer and the sides of the cake with reserved frosting
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Comments (10)
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This cake is awesome and very much tasty! I like this recipe a lot! Thanks for sharing it
This is an excellent post. I learned a lot about what you talking about. Not sure if I agree with you completely though.
Just the same as a pinch of salt or sugar will enhance a food, so too can cfefoe if/when added to chocolate. MOCHA-CHOCOLATE is also very much the vogue, as both flavours compliment whilst neither one being overpowering. The cfefoe that you speak of within your seen recipe's, may or not be used for its liquid? Rather than say plain milk or water, cfefoe has been substituted and why not?If you want an intense chocolate flavour, however, then do not add any cfefoe. Use ONLY cocoa and a good dark chocolate of no less then 70%.
i like it very well
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