Layer Cake chocolate to dark mint

Layer Cake chocolate to dark mint -

I think it's time for a little peppermint chocolate in Action here do you? No Christmas season is truly complete without the presence of a festive candy cane or two and layer cake has a couple of those and more. It is a showstopper if ever I saw one, and would be the perfect dessert for a holiday party or special dinner

Let me break this beauty for you :. Rich dark chocolate cake, dark chocolate mint ganache (which adds the most amazing fudgieness,) and sweet peppermint cream cheese frosting. Every mouthful of this cake is decaying and refreshing equally (in that, after the mint dinner sort of way.)

As I was doing this, I'm positive it was going to be an epic failure. In fact, I forgot to add the eggs on the cake and I did not know until the first two pots were in the oven. I added the egg to the third layer, but then realized that I should just let it be. In case you're wondering this did not affect things as bad as I thought. The layers were denser without eggs, but super fudge. The layer I was reminded of the egg was light and fluffy. They had all the same though. (Just in case you forgot in the end is not lost shovels pie !!)

Then, as I was making the ganache, it actually split. (This means that the fat separates from the protein and creates a weird affect fat.) I almost discarded, but a quick Google search suggested that I whip some air with my blender until that it is smooth. I did and it came back together! Needless to say, I am convinced that I was going to be scrapped all cursed cake and I had lost my morning for nothing.

is satisfying to you finish the whole thing, making the cake looks beautiful but is worried that the devil when you cut the first slice everything will fall apart or be a general catastrophe. As I settled into this puppy and see how it turned out that I became convinced of something- this recipe is the most resilient ever cake despite hiccups on the way it turned out better than I did dreamed. This is a staple in December without fail. (Or any time, who am I kidding?)

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Layer Dark Cake Chocoalte Peppermint

[all

• 1 cup and 2 tablespoons of dark cocoa powder
• 2 and ¼ cups:
  Ingredients

  for the -purpose flour cake
• 2 and ¼ cup sugar
• and 2 ¼ teaspoons baking soda
• 1 tablespoon baking powder
• 1 teaspoon salt
• 3 large eggs
• 1 cup + 2 tablespoons hot water
• 1 cup + 2 tablespoons tablespoons buttermilk
• 4½ tablespoons safflower oil
• 1½ teaspoons pure vanilla extract

for the ganache:

• 6 ounces of dark chocolate, chopped
• ½ cup heavy cream
• few drops of peppermint extract

for the Frosting:

• 4 ounces softened cream cheese
• 3 sticks (1 ½ cup) softened butter
• 5-7 cups powdered sugar
• 1 teaspoon vanilla extract
• ¼ teaspoon peppermint extract coffee
• large pinch of salt
• of milk needed (j ' I used about 1 tablespoon)
• 2 candy canes crushed to decorate

Instructions

1. Preheat oven to 350 F. butter August 3 or 9-inch round cake pans, sprinkle with flour and line with parchment rounds. Put aside.
2. In a large bowl, combine all dry ingredients (flour, sugar, cocoa powder, baking powder, soda and salt.) Whisk together and mix well.
3. Add the rest of ingredients- (eggs, buttermilk, hot water, oil and vanilla) and whisk until smooth, clump free and shiny. (Do not over mix)
4. Divide the batter evenly into the pans and bake for 30-40 minutes (depending on your oven) or until a toothpick inserted in center comes out clean. Cool completely before frosting

While the cake cools, make the ganache: ..

1. Place the chopped chocolate in a heatproof bowl
2. in a small saucepan, heat the cream until edges begin to bubble (do not let it reach boiling!) and pour over the chocolate whether for a few minutes.
3. Stir until smooth and shiny. Whisk in the peppermint extract

For the Frosting:

1. Beat together the cream cheese and butter. Add extracts and salt. Slowly mix the powdered sugar, or ½ cup at a time until the icing is smooth and thick. Add a few splashes of milk as needed until the frosting is a good consistency spread

To assemble :.

1. If necessary, level your cake layers to remove an upper dome using a serrated bread knife. Place the side of the cake on a turntable with strips of parchment paper on the edges. Spread some ganache over the cake and let it cool for a minute to adjust. Top with icing and use an off-set spatula to spread to edges. Top with another cake layer and repeat with the 2nd and 3rd layer.
2. After the broadcast ganache on top later and leave it on, give the cake a "crumb coat" thin frosting and let set in the refrigerator or freezer. Continue to stack glaze over, smoothing the sides and top of cake.
3. Sprinkle crushed candy cakes on the cake to decorate and leave everything possible for 15 minutes before serving.

notes

Chocolate Cake recipe adapted from Martha Stewart

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