This Peppermint Chocolate Cake is a beautiful table piece, combining the finest ingredients with a touch of holiday spirit. Semisweet chocolate, rich cocoa powder, pure peppermint paste and salted butter form this stunning and truly delectable chocolate peppermint layer cake.
The Chocolate Cake:
Ingredients:
½ Cup Salted Butter, softened to room temperature
1 ¼ Cups Granulated Sugar
1 Large Egg + One Large Egg Yolk
⅓ Cup Sour Cream
1 Tablespoon Pure Vanilla Extract
1 ½ Cups All-Purpose Flour
1/3 Cup Scharffen Berger Unsweetened Cocoa Powder
2 Tablespoons Black Cocoa Powder
2 Teaspoons Baking Powder
½ Teaspoon Salt
¾ Cup Whole or 2% Milk
Instructions:
- Preheat your oven to 350°F (175°C). Grease + flour or spray three 6-inch round cake pans. Line each pan with a round parchment paper circle.
- In a large mixing bowl, cream together the softened butter and sugar.
- Add the egg and egg yolk, beating well.
- Mix in the sour cream and vanilla extract until well combined.
- In a separate bowl, sift together the all-purpose flour, Scharffen Berger unsweetened cocoa powder, and black cocoa powder.
- Gradually add the flour mixture to the wet ingredients. Add the baking powder and salt. Mix until no powder remains.
- Add the milk and mix until smooth and just combined.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Semisweet Ganache:
Ingredients:
1/2 Cup Heavy Cream
1 Cup Scharffen Berger Semisweet Chocolate Chunks
1 Teaspoon Pure Peppermint Extract
Instructions:
-In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
-Remove the cream from the heat and pour it over the Scharffen Berger semisweet chocolate chunks in a heatproof bowl.
-Let it sit for a minute, then stir until the chocolate is completely melted and smooth.
-Add the peppermint extract and stir to combine.
-Allow the ganache to cool slightly before pouring it over the frosted cake, letting it drip down the sides for a decadent finish.
Peppermint Chocolate Buttercream:
Ingredients:
1 ½ Cups Salted Butter, softened to room temperature
2 1/4 Cups Powdered Sugar
3/4 Cup Scharffen Berger Cocoa Powder
1 Tablespoon Pure Vanilla Extract
1/2 Tablespoon Pure Peppermint Extract
Splash of Heavy Cream, if needed
Instructions:
-In a large mixing bowl, add all of the ingredients for the buttercream.
If the buttercream is too thick, add a splash of heavy cream until you reach your desired consistency
-Once the cakes are completely cooled, pipe a ring of buttercream around the edge of the cake. Spoon ganache into the center to just below the frosting line. Repeat with the other two layers of cake.
-Frost the entire cake with the remaining buttercream and drizzle the remaining ganache over the top, allowing it to cascade down the sides.
Toppers:
Candy Cane Toppers
Chocolate Curls
Once the ganache has set, garnish the top of the cake with candy cane toppers and delicate chocolate curls for a festive touch. Slice into this masterpiece to reveal layers of moist chocolate cake, luscious peppermint chocolate buttercream, and a luxurious chocolate ganache.
Recipe by: www.heathershomebakery.com
