Monday, April 18, 2016

Peppermint Chocolate Cake with Salted Peppermint Buttercream






Chocolate Peppermint Cake

2 cups sugar
2 cups flour
2/3 cup dutch process cocoa
1 and 1/2 teaspoons baking powder
1/2 teaspoon baking soda
 1/2 teaspoon salt
6 ounces dark chocolate
2/3 cup vegetable oil
2 teaspoons vanilla extract
1/4 teaspoon peppermint extract
4 eggs, at room temperature
1/2 cup water
1/4 cup whole milk 

 Salted Peppermint Buttercream 

1 cup butter, softened 
3 cups powdered sugar 
3 tablespoons heavy cream 
1 teaspoon vanilla extract 
1 teaspoon salt 
1/4 teaspoon peppermint extract 


 Preheat the oven to 350 degrees Fahrenheit. Grease and lightly flour 3 (8-inch) cake pans and set aside. 
 In a small bowl, mix together the sugar, flour, cocoa, baking powder, baking soda, and salt until well-blended. Set aside. 
 In the top of a double boiler, melt the dark chocolate, stirring constantly. Remove from heat and whisk in the oil, vanilla, and peppermint. Add the eggs, one at a time, beating well between each addition. Gradually add the flour mixture, alternating between adding the flour mixture and the water. Add the milk and stir until a batter has formed. 
 Evenly distribute the batter between the three cake pans and place in the oven. Bake for 30 minutes or until a toothpick inserted into one of the pans comes out clean. Allow to cool in the pan for 15 minutes before removing the cake from the pan and allowing the layers to cool on a wire rack. 

 While the cake is baking and cooling, you can prepare the buttercream. In the bowl of an electric mixer fitted with a paddle attachment, beat together all ingredients until a smooth, whipped buttercream forms. Once the cakes have cooled, lightly frost each layer and then the entire cake. 

Serve immediately.


Source: Adventures in Cooking

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