DOUBLE CHOCOLATE CAKE WITH PEPPERMINT-CHOCOLATE FROSTING
Made without eggs or butter, this pretty layer cake uses a combination of applesauce and baking powder to leaven the layers, and mayo for luxurious richness.
Provided by Katherine Sacks
Categories Christmas Dessert Cake Bake Chocolate Mint Mayonnaise Dairy Free
Yield Makes 1 (9") double-layer cake
Number Of Ingredients 24
Steps:
- For the cake:
- Position a rack in center of oven; preheat to 350°F. Lightly coat cake pans with nonstick spray. Line bottom of pans with parchment paper; lightly coat parchment with nonstick spray.
- Whisk applesauce and 1 tsp. baking powder in a small bowl. Mix chocolate and cocoa powder in a medium bowl. Pour 1 3/4 cups boiling water over and whisk until chocolate is melted. Sift flour, baking soda, salt, and remaining 1/4 tsp. baking powder into another medium bowl.
- Using an electric mixer on medium speed, beat mayonnaise, granulated sugar, and brown sugar in a large bowl (or use a stand mixer fitted with the paddle attachment) until well blended, about 3 minutes. Add half of applesauce mixture and beat to blend. Add remaining applesauce mixture, then beat in vanilla. Add dry ingredients in 3 additions, alternating with chocolate mixture in 2 additions, beginning and ending with dry ingredients, beating to blend after each addition and occasionally scraping down sides of bowl. Divide batter among prepared pans; smooth top.
- Bake cakes, rotating pans halfway through, until center is set and a tester inserted into the center comes out clean, 40-45 minutes. Transfer pans to a wire rack and let cakes cool 10 minutes. Run a knife around sides of cakes and invert onto wire rack; remove parchment. Let cool.
- For the frosting:
- Heat chocolate, coconut oil, vanilla, and salt in a medium heatproof bowl set over a medium pot of barely simmering water (bottom of bowl should not touch water), stirring occasionally, or in short bursts in the microwave, stirring in between bursts, until chocolate is melted and smooth. Whisk in peppermint extract and 1/4 cup water. Chill, stirring every 5 minutes, until frosting thickens, about 25 minutes. If frosting gets too thick, gently reheat over pot of simmering water.
- For the chocolate petals:
- Heat chocolate in a medium heatproof bowl set over a medium pot of barely simmering water (bottom of bowl should not touch water), stirring occasionally, or in short bursts in the microwave, stirring in between bursts, until chocolate is melted and smooth.
- Dip clean, dry pastry brush into melted chocolate. Brush a stripe of chocolate about 3" long and 1/8" thick on a parchment-lined baking sheet. Chill. Repeat process on second parchment-lined baking sheet. Swap trays and go over original brush strokes, repeating and chilling in between coatings and gently reheating chocolate if needed, until stems are 1/4" thick.
- When stems are thick enough, sprinkle one end with crushed candy canes. Chill until set, about 10 minutes.
- For assembly:
- Spread 1 Tbsp. frosting in the center of a platter. Place 1 cake layer, domed side down, on platter. Spread 1 1/2 cups frosting evenly over top. Place remaining cake layer, domed side down, over frosting.
- Spread top and sides of cake with remaining 2 cups frosting, swirling top decoratively. Press chocolate stems into frosting on sides of cake. Serve at room temperature.
- Do Ahead
- Cake can be made 3 days ahead; wrap tightly in plastic and chill, or freeze up to 2 weeks. Frosting can be made 5 days ahead; chill, or freeze up to 1 month. Gently reheat over pot of simmering water or in short bursts in the microwave, stirring in between bursts. Chocolate stems can be made 3 days ahead; keep chilled.
LETHAL PEPPERMINT CHOCOLATE CAKE
If you are a peppermint fan-atic, this cake will quickly become a favorite! Perfect cake for Christmas get togethers, or anytime you have a hankering for chocolate and peppermint. Recipe from "The Cake Mix Doctor..." I think this cake tastes best if allowed to sit for about 24 hours to let the flavors meld. Passive work time includes cooling time for cake and ganache
Provided by Dragonfly AZ
Categories Dessert
Time 4h50m
Yield 16 serving(s)
Number Of Ingredients 16
Steps:
- Grease and flour 2 round cake pans.
- Preheat oven to 350.
- In a large mixing bowl, beat together cake ingredients on low for 1 minute, scraping sides of bowl occasionally.
- Increase mixing speed to medium high and beat for 2 minutes more.
- Pour batter into cake pans and bake for 25-30 minutes, or until they test done.
- Remove from oven and cool completely.
- While cooling, prepare Ganache:.
- Put all ganache ingredients in 2 cup glass measuring cup.
- Cook on 50% power in microwave for 2-3 minutes, stirring well after each minute until chocolate is completely melted and mixture is smooth.
- Cover tightly and let sit for 3-4 hours or until it reaches spreading consistency. If it gets too thick, place in a pan of hot water over medium heat and stir until softens.
- To make filling:.
- Place butter and cream cheese in mixing bowl.
- Cream together until smooth and fluffy.
- Add candy, sugar, flavoring (or schnapps) and about 2 Tbs milk.
- Beat, adding additional milk until mixture is fluffy.
- When cakes are cool, layer them with the filling between layers, reserving about 1/2 cup of the filling for garnish, if you wish.
- Frost layers with cooled ganache.
- Pipe remaining filling on top of cake, or just sprinkle with crushed candy canes.
- Refrigerate to set ganache.
CHOCOLATE CAKE WITH PEPPERMINT FROSTING
Dutch-process cocoa and a bit of espresso powder give this simple one-bowl cake deep chocolate flavor without much effort. The generous swoop of fluffy peppermint buttercream frosting makes it a festive treat. A bit of optional red food coloring gives the frosting those classic peppermint candy stripes, and you can dress the cake up even more with sprinkles and shaved chocolate for a special occasion. The oil in the cake makes it extra moist, and it keeps well on the counter for a few days - if it lasts that long.
Provided by Yossy Arefi
Categories cakes, dessert
Time 1h
Yield One 8-by-8-inch square or 9-inch round cake
Number Of Ingredients 20
Steps:
- Make the cake: Set a rack in the center of the oven and heat oven to 350 degrees. Generously grease an 8-by-8-inch square or 9-inch round light-colored metal baking pan with oil.
- In a large bowl, combine the granulated sugar and eggs. Use a whisk or an electric mixer to beat the mixture until foamy and slightly lighter in texture and color, 1 to 2 minutes. Add the sour cream, 1/2 cup oil, vanilla and salt, and whisk until combined and smooth, about 1 minute.
- Whisk in the cocoa powder until combined. Add the flour, baking powder and baking soda, and whisk until combined and no streaks of flour remain. Stir the espresso powder into the hot water, then add the mixture to the bowl. Whisk until incorporated.
- Pour the batter into the prepared pan and tap on the counter a few times to release any large air bubbles. Bake until puffed and a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let the cake cool in the pan set on a rack for about 45 minutes.
- While the cake bakes, clean the mixing bowl and make the frosting: Add the butter to the bowl and mix on medium-high with an electric mixer until smooth, stopping the mixer occasionally to scrape the bottom and sides of the bowl. Turn the speed to low, and slowly add the confectioners' sugar. Mix until the sugar is moistened, then add 2 teaspoons of the cream, the vanilla extract, 3/4 teaspoon peppermint extract and salt. Turn the speed up to medium-high, and whip until smooth and fluffy, about 3 minutes, adding a bit more cream a teaspoon at a time, if necessary, to make a smooth and light frosting. Taste the frosting, and add a few more drops of peppermint extract if desired. The frosting can be kept at room temperature while the cake finishes baking and cooling.
- Top the cooled cake with an even layer of frosting, then use the tip of a toothpick to dot the frosting with a few small dots of gel food coloring, if using. Use a spoon or offset spatula to swirl the food coloring into the frosting to create candy cane-like stripes - just a few swipes will do the trick. If you mix it in too much, the frosting will turn pink. Top the cake with sprinkles and shaved chocolate, if desired. Store leftover cake loosely covered at room temperature for up to 3 days.
PEPPERMINT CANDY CAKE
Peppermint fans will love unwrapping this holiday cake. To create the supersize mint, we put candy cane filling between chocolate cake layers then covered the whole thing with white and red roll-out frosting (peppermint-flavored, of course). To complete the look, we wrapped the faux candy in cellophane.
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F and coat two 9-inch-round cake pans with cooking spray; line with parchment paper. Prepare the cake mix as directed; transfer the batter to the pans. Bake and cool as directed.
- Combine half of the frosting with the crushed candy. Place 1 cake on a small cardboard circle, domed-side down; spread with the candy frosting. Place the other cake on top, domed-side up.
- Round the bottom and top edges of the layer cake with a small serrated knife as shown. Cover the whole cake with a thin layer of the remaining plain frosting.
- Microwave the marshmallows with 1/4 cup water in a large bowl until melted. Add the peppermint extract; gradually beat in all but 1/2 cup confectioners' sugar with a mixer until thick and stiff. Beat in the butter.
- Remove half of the frosting mixture; knead in a little more confectioners' sugar until smooth. Roll out into a 13-inch circle on a piece of parchment dusted with confectioners' sugar.
- Carefully invert the rolled-out frosting onto the cake; peel off the parchment, brushing off the excess sugar. Tuck around the bottom edge of the cake, pressing gently to adhere; trim the excess.
- Beat enough gel food coloring into the remaining frosting mixture until bright red. Knead in the remaining confectioners' sugar until smooth.
- Roll out the red frosting until 1/4 inch thick. Cut a 7-by-1 3/4-inch wavy stripe with a pointed tip out of paper (for a template, go to foodnetwork.com/caketemplate). Using the template, cut out 7 red stripes of frosting.
- Carefully arrange the red stripes around the cake with the tips meeting at the center; press gently to adhere and tuck around the bottom of the cake, then trim any excess. Wrap the cake in cellophane.
CHOCOLATE PEPPERMINT ICE CREAM CAKE
Provided by Anne Thornton, Host of Dessert First
Categories dessert
Time 6h35m
Yield 1 (9-inch) ice cream cake
Number Of Ingredients 13
Steps:
- For the crust: Cut the butter into pats and add to a medium heatproof bowl along with the chocolate chips. Place the bowl over 1 inch of simmering water, making sure the bowl doesn't touch the water. Once the butter and chocolate start to melt, stir to combine and remove from the heat. Finely crush the chocolate wafers in a food processor until it becomes a fine meal. In a large bowl, combine the wafer crumbs with the melted chocolate and blend until the crumbs are moistened. Reserve a heaping 1 cup crumb mixture in a small bowl. Press the remaining crumb mixture in the bottom and up the sides of a 9-inch diameter springform pan with 3-inch high sides. Freeze 1 hour.
- For the glaze: In a large, heavy-bottomed saucepan, bring the cream and corn syrup to a boil over medium heat. Remove from the heat, add the chocolate and whisk until it melts. Set aside to cool until room temperature, about 1 hour.
- For the filling: Quickly mix the ice cream, crushed candies and extract in a large bowl with a wooden spoon until blended. Put half the ice cream mixture onto the frozen crust and spread out. Evenly scatter the reserved cookie crumbs over the ice cream in the springform pan, pressing the crumbs down gently. Pour half of the chocolate glaze over the cookie crumbles and ice cream Freeze for about 3 hours.
- When you about ready to repeat the layers, place the glaze back over low heat, just until pourable, but not warm. Remove the springform pan from the freezer and repeat with the remaining ice cream and glaze. Place back into the freezer for at least 3 hours or overnight.
- Remove the cake from the freezer about 20 minutes before serving for easy removal of the springform sides. Release the pan sides and transfer the cake to a platter. Break off irregular pieces of the Candy Brittle and peel off the foil as you go. Press the brittle upright, candy side out, onto the top and sides of cake.
- In a small, heavy bottomed saucepan over medium-low heat, cook the sugar, 3/4 cup water and corn syrup until the sugar dissolves. Increase the heat and boil, without stirring, until a candy thermometer registers 300 degrees F, about 15 minutes.
- Place a 24-inch long sheet of foil on your work surface. Be extremely careful, the syrup is extremely hot. Pour the boiling syrup in wide zigzag lines across the foil. Working quickly and using an oiled offset metal spatula, spread the syrup evenly onto the foil, leaving a 1-inch border. Immediately sprinkle with all the candies, pressing the larger pieces into the syrup to make sure they stick. Be careful not to touch the syrup. Cool completely.
CHOCOLATE PEPPERMINT ICE CREAM CAKE
Provided by Anne Thornton, Host of Dessert First
Categories dessert
Time 19h30m
Yield 1 (9-inch) ice cream cake
Number Of Ingredients 14
Steps:
- For the crust: In a small heavy bottom saucepan over low heat, melt the butter and chocolate. Remove from the heat. Finely crush the chocolate wafers in a plastic bag with a rolling pin, or use a food processor. In a large bowl, combine the wafer crumbs with the melted chocolate and blend until the crumbs are moistened. Reserve 1 1/4 cups crumb mixture in a small bowl. Press the remaining crumb mixture onto the sides and bottom of a 9-inch diameter springform pan with 2 3/4-inch high sides. Freeze for 1 hour. For the glaze: In a large heavy bottom saucepan, bring the cream and corn syrup to a boil. Remove from heat, add the chocolate, and whisk until it is melted and smooth. Let stand until cool but still pourable, about 1 hour. For the filling: In a large bowl, working quickly, mix the ice cream, crushed candies, and extract until blended. Spoon half of the ice cream into the crust, spreading it evenly. Put the remaining ice cream mixture in the bowl in the freezer. Sprinkle the reserved 1 1/4 cup cookie crumb mixture over the ice cream in the springform pan, press the crumbs down gently. Pour 1 1/4 cup of the chocolate glaze over the ice cream in the springform pan. Freeze for 1 hour. Top with the remaining ice cream, and spread evenly. Freeze until firm, about 4 hours. Stir the remaining glaze over low heat, just enough so that it is pourable but not warm. Pour the glaze over the ice cream, and spread evenly. Freeze overnight. Run a sharp warm knife between the pan sides and the crust to loosen the cake. Release the pan sides and transfer the cake to a platter. Garnish the cake with Candy Brittle.;
- In a heavy bottom small saucepan over medium-low heat, cook the sugar, water, and corn syrup until the sugar dissolves. Increase the heat and boil, without stirring, until a candy thermometer registers 300 degrees F, about 15 minutes. Place a 24-inch long sheet of foil on your work surface. Be extremely careful, the syrup is extremely hot. Pour the boiling syrup in wide zigzag lines across the foil. Working quickly and using an oiled offset metal spatula, spread the syrup evenly onto the foil, leaving a 1-inch border. Immediately sprinkle with all the candies, pressing the larger pieces into the syrup to make sure they stick. Be careful not to touch the syrup. Cool completely. Break off irregular pieces of the brittle and peel off the foil as you go. Press the brittle upright, candy side out, onto the top and sides of cake and freeze.;
DARK CHOCOLATE PEPPERMINT PATTIE CAKE
Steps:
- If you're one of those individuals who always opts for the chocolate-covered Thin Mints when your local Girl Scout representative comes calling, this dessert is for you. The refreshing peppermint counterpoint takes the edge off the intense fudge-like cake.
- To facilitate cutting the Peppermint Patties, I often freeze them first. Use a hot, dry long-bladed knife to cut perfectly clean slices of the cake.
- Serve with whipped cream, cocoa fudge sauce, and a drizzle of mint syrup.
- Cocoa Fudge Sauce, recipe follows, for serving
- Mint Syrup, recipe follows, for serving
- To make the cake: Preheat oven to 350 degrees F.
- Butter a 9 1/2 to 10-inch springform pan, line the bottom with parchment paper, butter the paper, and flour the pan, tapping out the excess flour.
- Melt the chocolate with the butter and cream in the top of a double boiler. Reserve.
- In the bowl of a mixer with a whip, beat the egg yolks with the sugar until very thick and light (about 5 minutes). Add the melted chocolate mixture to the egg yolks and mix until just blended. Add the flour, salt, and vanilla and mix until combined, scraping the bowl once or twice. Transfer the batter to a large mixing bowl and stir in the Peppermint Pattie pieces. The mixture will be quite thick.
- In a clean mixing bowl, with a clean whip, beat the egg whites to medium soft peaks. Lighten the batter by stirring in about one-third of the egg whites. Fold in the remaining whites and the place batter in the prepared pan. Bake at 350 degrees F for approximately 45 to 50 minutes. The top of the cake will feel set and very fine hairline cracks will just start to form around the edges. Remove and cool in the pan on a rack.
- To make the ganache topping: Heat the cream in a heavy bottomed saucepan to just under a boil. Add the chopped chocolate and, over very low heat, constantly stirring, cook the mixture until it is completely smooth. Strain through a fine sieve into a bowl and cool, stirring occasionally, until thickened and spreadable. This can take several hours. You can make the topping up to 3 days ahead, refrigerate it, and allow it to come to room temperature for several hours before using. You can also hasten the cooling process by placing the melted ganache over an ice bath and gently stirring it till thickened; however, the resulting texture may not be quite as smooth and creamy.
- Place the cooled cake upside down on a cardboard cake circle or a service plate. Remove the sides and bottom of the springform pan. Remove the parchment liner. Using an offset spatula, decoratively spread the ganache over what is now the top of the cake, drawing the ganache all the way out to the edges of the cake. Using the offset spatula, level the edges to give the cake a finished look. Serve at room temperature with whipped cream, Cocoa Fudge Sauce and Mint Syrup.
- Melt the butter in a medium sized saucepan. Whisk in the sugar and cocoa. Whisk in the cream and salt. Bring to a simmer over medium low heat, whisking often. Allow to simmer for 8 to 10 minutes until the sauce has thickened somewhat. Remove from heat, add the vanilla and strain though a fine sieve. Cool and serve at room temperature. This can be made up to 1 week ahead of time. It can also be frozen.
- Yield: 2 cups
- Combine the sugar and water in a small saucepan and bring to a boil over medium heat. Turn the heat down and simmer several minutes, until the sugar is completely dissolved. Remove from heat and cool completely. Reserve.
- Bring a small saucepan of water to a boil. Have a strainer and a bowl of ice water at the ready. Working quickly, place the mint leaves in the boiling water and blanch until just wilted (about 10 seconds). Immediately strain the mint and place the leaves directly in the ice water to set their color. Strain the mint again, pressing to remove excess liquid.
- Place the mint leaves and half of the reserved syrup in a blender. Puree the mint, stopping several times to scrape down the blender bowl. Add the remaining syrup and blend for 2 minutes. Transfer the mixture to a clean storage container and allow to sit overnight, covered, at room temperature.
- Strain the syrup through a fine mesh strainer and discard the solid mint puree. Store the syrup, refrigerated, for up to 2 weeks. Shake or stir lightly before using.
- Yield: 1 1/4 cups
CHOCOLATE-PEPPERMINT CAKE
A ready-made pound cake becomes a showstopping holiday dessert when you divide and layer it with peppermint-spiked chocolate and sweet cream cheese.
Provided by My Food and Family
Categories Recipes
Time 2h30m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Microwave 2 oz. chocolate in microwaveable bowl on HIGH 2 min., stirring after each minute; stir until chocolate is completely melted. Blend in extract. Beat cream cheese and sugar in medium bowl with mixer until creamy. Gently stir in 1 cup COOL WHIP.
- Cut cake lengthwise into 6 vertical slices. Place, cut sides up, on waxed paper-covered baking sheet. Spread each of 5 slices with about 2 tsp. melted chocolate and about 3 Tbsp. cream cheese mixture; stack layers. Turn to return cake to original position; frost top and sides with remaining COOL WHIP. Refrigerate 2 hours or until chilled. Transfer to serving plate.
- Melt remaining chocolate as directed on package; cool slightly. Sprinkle crushed candies over cake; drizzle with chocolate.
Nutrition Facts : Calories 340, Fat 19 g, SaturatedFat 13 g, TransFat 0 g, Cholesterol 105 mg, Sodium 210 mg, Carbohydrate 40 g, Fiber 1 g, Sugar 30 g, Protein 4 g
PEPPERMINT PATTY CAKE
If you love mint and chocolate, this is the cake for you. I've had this recipe for quite awhile and I just recently made it and it was absolutely delicious. Hope you enjoy it too.
Provided by Boca Pat
Categories Dessert
Time 1h40m
Yield 16 serving(s)
Number Of Ingredients 14
Steps:
- Cake: Preheat oven to 350; grease& flour 12 cup Bundt pan In microwave safe bowl combine chocolate, peppermint candies and milk; heat on hi at 20 sec intervals, stirring occasionally, until melted; reserve Combine flour, baking pwdr and salt; at hi speed beat butter with sugar until fluffy, reduce speed to med, beat in eggs 1 at a time and vanilla until combined; alternately beat in flour mixture and milk; beat 1 minute Trnasfer 1 cup batter to bowl; stir in reserve melted chocolate mixture; pour 5 cups plain batter into pan; drop half of chocolate batter over batter in pan Swirl knife thru batters to marble Add remaining plain& choc.
- batters to pan; with knife, marble batters by scooping knife into& up thru batters.
- Bake 1 hr to 1 hr 10, or until toothpick comes out clean; cook in pan 30 minutes; remove; cool completely on rack Glaze: In micro safe bowl combine chocolate& butter; heat in micro on hi at 10 sec.
- intervals, stirring occasionally, until melted; pour over cake; garnish with candies if desired.
DEVIL'S FOOD CAKE WITH PEPPERMINT FROSTING
The cake is layered with dark chocolate ganache and white chocolate cream, then topped with marshmallowy peppermint frosting.
Provided by Claudia Fleming
Categories Cake Mixer Chocolate Dessert Bake Christmas Kid-Friendly Family Reunion Christmas Eve Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 10 to 12 servings
Number Of Ingredients 26
Steps:
- For cake:
- Position rack in center of oven; preheat to 350°F. Butter two 9-inch-diameter cake pans with 2-inch-high sides. Dust pans with flour; tap out excess. Whisk first 4 ingredients in medium bowl to blend. Using electric mixer, beat sugar and butter in large bowl until well blended. Beat in eggs 1 at a time, beating well after each addition. Beat in yolk. Add cocoa and beat until well blended. Add flour mixture in 3 additions alternately with ice water in 2 additions, beginning and ending with flour mixture and beating until just blended and smooth after each addition. Divide batter between prepared pans; smooth tops.
- Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool cakes in pans on racks 15 minutes. Invert cakes onto racks and cool completely. DO AHEAD: Can be made 1 day ahead. Wrap in foil; store at room temperature.
- For dark chocolate ganache:
- Bring cream and corn syrup to simmer in medium saucepan. Remove from heat; add chocolate and whisk until melted and smooth. Transfer to small bowl. Chill until firm enough to spread, about 1 hour. DO AHEAD: Can be made 1 day ahead. Before using, let stand at room temperature until soft enough to spread, about 30 minutes.
- For white chocolate cream:
- Place white chocolate in large heatproof bowl. Bring 1 cup cream to simmer in saucepan. Pour hot cream over white chocolate. Let stand 1 minute; whisk until smooth. Whisk in extract. Cover; chill until mixture thickens and is cold, at least 4 hours. DO AHEAD: Can be made 1 day ahead. Chill.
- Add 2 cups chilled cream to white chocolate cream and beat until smooth and peaks form. DO AHEAD: Can be made 3 hours ahead. Cover and chill. Rewhisk to thicken, if necessary, before using.
- Using long serrated knife, cut each cake horizontally in half. Place 1 cake layer on platter, cut side up. Spread 1/3 of dark chocolate ganache over cake. Spoon 2 cups white chocolate cream in dollops over cake; spread evenly to edges. Top with second cake layer, cut side down; spread 1/3 of ganache over, then 2 cups white chocolate cream. Repeat with third cake layer, cut side up, remaining ganache, and remaining cream. Cover with fourth cake layer, cut side down. Chill while preparing frosting.
- For peppermint frosting:
- Combine sugar, 1/2 cup water, egg whites, and corn syrup in large bowl of heavy-duty stand mixer. Whisk by hand to blend well. Set bowl with mixture over saucepan of gently simmering water; whisk constantly with hand whisk until mixture resembles marshmallow creme and ribbons form when whisk is lifted, 8 to 9 minutes. Whisk in peppermint extract. Remove bowl from over water and attach bowl to heavy-duty stand mixer fitted with whisk attachment. Beat on high speed until mixture is barely warm to touch and very thick, 7 to 8 minutes.
- Using offset spatula and working quickly, spread frosting over top and sides of cake. Sprinkle chocolate curls over top and sides. DO AHEAD: Can be made 1 day ahead. Cover with cake dome; chill.
PEPPERMINT CRUNCH CAKE
Make and share this Peppermint Crunch Cake recipe from Food.com.
Provided by Jazz Lover
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Preheat the oven to 325 degrees F. Butter two 8" round pans, line with parchment circles, and butter again. Then dust with flour. If that's too much work, you could try using Pam with flour.
- Combine chocolate, cocoa, and hot coffee in a small bowl and whisk until smooth.
- Add milk and whisk again. In a medium bowl, combine flour, baking soda, and salt; set aside.
- In the bowl of a stand mixer, beat butter and sugars until fluffy.
- Add eggs one at a time, beating after each addition.
- Add vanilla, scrape down sides, and beat again for 30 seconds.
- Alternate adding the flour mixture and the chocolate mixture, beginning and ending with flour.
- Divide batter evenly between pans and bake for 35 to 40 minutes.
- Allow to cool for about 15 minutes before running a knife around the edges and flipping out onto a cooling rack. Cool completely before frosting.
- While cake is cooling, make frosting.
- Combine butter, powdered sugar, and peppermint extract in the bowl of a stand mixer.
- Slowly add cream until the frosting is spreadable. You might not need all of it.
- When cake is completely cool, place one 8" cake on a serving plate, top with frosting, and sprinkle with crushed candy canes.
- Place the other cake layer on top, flat side up.
- Completely cover top and sides with remaining frosting.
- Sprinkle with remaining candy cane pieces just before serving.
Nutrition Facts : Calories 639, Fat 26.7, SaturatedFat 16.4, Cholesterol 111.5, Sodium 335.9, Carbohydrate 100.3, Fiber 2, Sugar 85.4, Protein 4.7
CHOCOLATE PEPPERMINT CAKE
Guests make sure to save room for this light and moist cake with its refreshing mint flavor and chocolate glaze. Its seasonal look makes it perfect for Christmas...a holiday birthday party...or other festive gatherings!
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12-16 servings.
Number Of Ingredients 23
Steps:
- In a bowl, combine dry ingredients. Add milk, oil, eggs and vanilla; beat at medium speed for 2 minutes. Stir in boiling water (batter will be thin). Pour into three greased and floured 9-in. round baking pans. , Bake at 350° for 18-23 minutes or until cake tests done. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For filling, beat cream until soft peaks form. Add the sugar, vanilla and food coloring if desired; beat until stiff peaks form. Set aside about 1 tablespoon crushed candy. Fold remaining candy into cream mixture. Spread between layers and around sides but not over the top. , For glaze, melt butter in a saucepan over low heat. Add cocoa and water; cook, stirring constantly, until slightly thickened. Remove from the heat; whisk in vanilla. Gradually blend in sugar until smooth. Add additional water if necessary. Spread over top of cake. Sprinkle with reserved candy. Chill before serving. Store in the refrigerator.
Nutrition Facts :
DEVILS FOOD 4 LAYER CAKE WITH PEPPERMINT FROSTING
The cake is layered with dark chocolate ganache and white chocolate cream, then topped with marshmallowy peppermint frosting. I found it in Bon Appetit Dec. 2008. This cake is heavenly!!!
Provided by Flavor VIsion
Categories Dessert
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 22
Steps:
- For cake:
- Position rack in center of oven; preheat to 350°F Butter two 9-inch-diameter cake pans with 2-inch-high sides. Dust pans with flour; tap out excess. Whisk first 4 ingredients in medium bowl to blend. Using electric mixer, beat sugar and butter in large bowl until well blended. Beat in eggs 1 at a time, beating well after each addition. Beat in yolk. Add cocoa and beat until well blended. Add flour mixture in 3 additions alternately with ice water in 2 additions, beginning and ending with flour mixture and beating until just blended and smooth after each addition. Divide batter between prepared pans; smooth tops.
- Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool cakes in pans on racks 15 minutes. Invert cakes onto racks and cool completely. DO AHEAD: Can be made 1 day ahead. Wrap in foil; store at room temperature.
- For dark chocolate ganache:.
- Bring cream and corn syrup to simmer in medium saucepan. Remove from heat; add chocolate and whisk until melted and smooth. Transfer to small bowl. Chill until firm enough to spread, about 1 hour. DO AHEAD: Can be made 1 day ahead. Before using, let stand at room temperature until soft enough to spread, about 30 minutes.
- For white chocolate cream:
- Place white chocolate in large heatproof bowl. Bring 1 cup cream to simmer in saucepan. Pour hot cream over white chocolate. Let stand 1 minute; whisk until smooth. Whisk in extract. Cover; chill until mixture thickens and is cold, at least 4 hours. DO AHEAD: Can be made 1 day ahead. Chill.
- Add 2 cups chilled cream to white chocolate cream and beat until smooth and peaks form. DO AHEAD: Can be made 3 hours ahead. Cover and chill. Rewhisk to thicken, if necessary, before using.
- Using long serrated knife, cut each cake horizontally in half. Place 1 cake layer on platter, cut side up. Spread 1/3 of dark chocolate ganache over cake. Spoon 2 cups white chocolate cream in dollops over cake; spread evenly to edges. Top with second cake layer, cut side down; spread 1/3 of ganache over, then 2 cups white chocolate cream. Repeat with third cake layer, cut side up, remaining ganache, and remaining cream. Cover with fourth cake layer, cut side down. Chill while preparing frosting.
- For peppermint frosting:
- Combine sugar, 1/2 cup water, egg whites, and corn syrup in large bowl of heavy-duty stand mixer. Whisk by hand to blend well. Set bowl with mixture over saucepan of gently simmering water; whisk constantly with hand whisk until mixture resembles marshmallow creme and ribbons form when whisk is lifted, 8 to 9 minutes. Whisk in peppermint extract. Remove bowl from over water and attach bowl to heavy-duty stand mixer fitted with whisk attachment. Beat on high speed until mixture is barely warm to touch and very thick, 7 to 8 minutes.
- Using offset spatula and working quickly, spread frosting over top and sides of cake. Sprinkle chocolate curls over top and sides. DO AHEAD: Can be made 1 day ahead. Cover with cake dome; chill.
Nutrition Facts : Calories 1563.2, Fat 89.1, SaturatedFat 54.5, Cholesterol 349.1, Sodium 732.7, Carbohydrate 187.6, Fiber 5.6, Sugar 140.6, Protein 16.4
CHOCOLATE BUNDT CAKE WITH PEPPERMINT GLAZE
I love making this just when the Christmas season starts - it totally gets me in the spirit of the holidays! (This actually tastes better the next day, in my opinion)
Provided by Daymented
Categories Dessert
Time 1h20m
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees (175 degrees C).
- Grease and flour a Bundt pan- mix the cocoa with the flour so it doesn't leave a white coating on the cake.
- Combine cake mix, pudding mix, oil, eggs, water, sour cream, and vanilla.
- Beat until smooth.
- Stir in chocolate chips by hand.
- Pour batter into prepared pan.
- Bake for 1 hour- but check it after 55 minutes just in case.
- Allow to cool.
- In a medium bowl, mix powdered sugar with peppermint extract (to taste- adjust as necessary), then mix a few drops of hot water.
- Stir stir stir.
- If it's too thick, add another couple drops of water.
- Drizzle over turned out cake.
- Sprinkle with crushed candy canes, if you got`em.
More about "peppermint chocolate cake food"
CHOCOLATE PEPPERMINT CAKE - GIRL HEART FOOD
From girlheartfood.com
Ratings 13Estimated Reading Time 7 minsCategory DessertTotal Time 3 hrs 15 mins
- Heat cream in a heavy-bottomed saucepan over medium-low heat, stirring occasionally. Don't boil. Heat through until it bubbles around the edges and it's heated through.
CHOCOLATE PEPPERMINT CAKE RECIPE - SOUTHERN LIVING
From southernliving.com
CHOCOLATE PEPPERMINT CAKE - GIANT FOOD
From recipecenter.giantfood.com
PEPPERMINT CHOCOLATE LAYER CAKE RECIPE - GOOD HOUSEKEEPING
From goodhousekeeping.com
CHOCOLATE PEPPERMINT CAKE - FOOD TO LOVE
From foodtolove.co.nz
PEPPERMINT CHOCOLATE CAKE MIX COOKIES - | CHOCOLATE CAKE ...
From pinterest.ca
CHOCOLATE LAYER CAKE WITH PEPPERMINT GANACHE ... - FOOD …
From foodandwine.com
EASY & LIGHT PEPPERMINT CHOCOLATE ANGEL FOOD CAKE
From foodwinesunshine.com
EASY CHOCOLATE PEPPERMINT CAKE MIX COOKIES – HOMEMADE ...
From kimspireddiy.com
FOOD LUST PEOPLE LOVE: CHOCOLATE PEPPERMINT BUNDT #BUNDTBAKERS
From foodlustpeoplelove.com
CHOCOLATE PEPPERMINT CAKE RECIPE FROM A BOX MIX
From stayingclosetohome.com
VEGAN CHOCOLATE PEPPERMINT CAKE - DELISH KNOWLEDGE
From delishknowledge.com
PEPPERMINT BROWNIE CAKE POPS - ALL FOOD RECIPES BEST ...
From allfood.recipes
MINI CHOCOLATE PEPPERMINT BUNDT CAKES | FOODTALK
From foodtalkdaily.com
GHIRARDELLI CHOCOLATE COMPANY
From ghirardelli.com
PEPPERMINT CHOCOLATE ICING IN THE CAKE RECIPE | CAKE ...
From foodwinesunshine.com
CHOCOLATE MAYONNAISE SNACKING CAKE WITH PEPPERMINT ...
From chowhound.com
PEPPERMINT CHOCOLATE WAFER CAKE - GUSTO TV
From gustotv.com
PEPPERMINT MARSHMALLOW CAKE - ALL FOOD RECIPES BEST ...
From allfood.recipes
PEPPERMINT CHOCOLATE CAKE RECIPE - FOOD NEWS
From foodnewsnews.com
PEPPERMINT CHOCOLATE CAKE RECIPE - WOMAN'S DAY
From womansday.com
FLOURLESS PEPPERMINT CHOCOLATE CAKE IS THE HOLIDAY DESSERT ...
From camillestyles.com
CHOCOLATE AND PEPPERMINT ROULADE - FOOD FOLKS AND FUN
From foodfolksandfun.net
CHOCOLATE PEPPERMINT BUNDT CAKE (NOTHING BUNDT CAKE COPYCAT)
From tastesbetterfromscratch.com
PEPPERMINT CHOCOLATE CAKE - BROMA BAKERY
From bromabakery.com
CHOCOLATE PEPPERMINT MOUSSE CAKE - GOOD THINGS BAKING CO
From goodthingsbaking.com
50 PEPPERMINT TREAT AND DESSERT RECIPES - FOOD NETWORK
From foodnetwork.com
HOLIDAY CHOCOLATE PEPPERMINT CAKE MIX COOKIES - TODAY'S MAMA
From todaysmama.com
CHOCOLATE PEPPERMINT CAKE - FAMOUSBIO
From famousbio.net
PEPPERMINT CHOCOLATE CAKE RECIPE - ADD A PINCH
From addapinch.com
DEVIL'S FOOD LAYER CAKE WITH PEPPERMINT FROSTING RECIPE ...
From bonappetit.com
PEPPERMINT EGGNOG WHITE CHOCOLATE DRIP CAKE | FOODTALK
From foodtalkdaily.com
BEST CHOCOLATE PEPPERMINT TRUFFLE CAKE RECIPES | FOOD ...
From foodnetwork.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love