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Chocolate Peppermint Cake Recipe

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This recipe for Chocolate Peppermint Cake, by , is from Endangered Recipes: Too Good To Be Forgotten, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Shannon Canavin
Added: Saturday, August 6, 2005

Category:
Category:

Ingredients:  
Ingredients:  
FILLING:
8 oz. milk chocolate, finely chopped
1/2 c. whipping cream
1 T. light corn syrup
1/2 tsp. peppermint extract
CAKE:
1 c. sifted all-purpose flour
1/3 c. unsweetened cocoa powder
1/2 tsp. salt
1/4 tsp. baking powder
1/4 tsp. baking soda
3/4 c. (1 1/2 sticks) unsalted butter, room temp.
1 c. sugar
1/3 c. packed dark brown sugar
2 tsp. pure vanilla extract
3 large eggs
1/2 c. buttermilk
1 1/2 c. mini chocolate chips
CHOCOLATE GLAZE:
8 oz. bittersweet or semisweet chocolate, finely chopped
1/2 c. (1 stick) unsalted butter, cut into pieces
1 T. light corn syrup
3/4 tsp. peppermint extract
12 red-and-white-striped hard peppermint candies, chopped into approx. 4 mm. wide pieces

Directions:
Directions:
FILLING: Place the chocolate in medium bowl. Bring cream and corn syrup to simmer in small saucepan. Pour hot mixture over chocolate; add extract and let stand 1 minute. Whisk until mixture is smooth. Let filling stand at room temperature while cake is baking and cooling.
CAKE: Position rack in lowest third of oven and preheat to 350 degrees. Butter 9-inch cake pan with 2-inch high sides. Line bottom with parchment paper and butter parchment. Dust pan with flour.
Whisk first 5 ingredients in medium bowl to blend. Using electric mixer, beat butter in large bowl until light and fluffy. Gradually beat in both sugars, then vanilla. Add eggs one at a time, beating well after each addition. Beat in dry ingredients alternately with buttermilk in 2 additions each. Mix in chocolate chips.
Transfer batter to prepared pan. Bake cake until tester inserted into center comes out clean, approx. 1 hour. Cool cake in pan on rack for 5 minutes. Turn out cake onto rack and peel off parchment. Cool completely.
Using electric mixer beat filling until fluffy and lightened in color, about 30 seconds. Using a serrated knife cut the cake in half horizontally. Place 1 layer, cut side up, on rack set over baking sheet. Spread filling over. Top with second layer, cut side down. Chill filled cake for 20 minutes.
GLAZE: Stir chocolate, butter, and corn syrup in heavy small saucepan over low heat until melted and smooth. Mix in extract. Cool glaze until just lukewarm but still pourable, stirring occasionally, about 20 minutes.
Pour 1/2 cup glaze over center of cake. Spread over top and sides of cake. Chill until glaze sets, about 15 minutes. Pour remaining glaze over center of cake, and then spread quickly over top and sizes. Chill until glaze sets completely, about 1 hour.
Place candies around edge of cake.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
I first made this for a friend's New Year's birthday - it's a great dessert for the winter holidays! From Bon Appetit.

 

 

 

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