CHOCOLATE-PEPPERMINT CAKE
Peppermint and chocolate are a classic Christmas combination-serve this decadent cake for a memorable finale to your holiday dinner.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 9-inch layer cake
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Spray six 9-by-2-inch cake pans with nonstick cooking spray. Line each cake pan with parchment paper and spray parchment.
- In a medium bowl, whisk cocoa with hot water until smooth. Whisk in sour cream; let cool. Into a medium bowl, sift together flour, baking soda, and salt; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, 3 to 4 minutes. Add eggs, one at a time, beating to combine after each; scrape down sides of bowl as needed. Beat in vanilla. With mixer on low speed, add flour mixture in two parts, alternating with the cocoa mixture and beginning and ending with the flour; beat until combined.
- Divide batter between prepared pans; smooth with an offset spatula. Bake until a cake tester inserted in centers comes out clean, 12 to 14 minutes. Transfer pans to wire racks to cool 15 minutes. Invert cakes onto racks; peel off parchment. Reinvert cakes and let cool completely, top sides up.
- Meanwhile, fit a pastry bag with a large plain round tip; fill pastry bag with one-third of the buttercream and set aside.
- Place four strips of parchment paper around perimeter of a cake plate or lazy Susan. Transfer one layer to cake plate and pipe buttercream around the perimeter of the cake. Using about 1 cup remaining buttercream, fill between the buttercream perimeter to create an even layer of filling; sprinkle with some of the crushed peppermint candies. Top with another layer of cake, top side down. Repeat process, filling the cake, piping the buttercream perimeter, creating an even layer with remaining frosting, and sprinkling with peppermint candies, until all the cake layers have been stacked. Spread remaining frosting all over tops and sides of cake; sprinkle top with peppermint candies. Garnish sides of cake plate with any remaining candies; serve.
PEPPERMINT TEA CHOCOLATE CAKE
Made with a cup of mint tea, this is a very moist cake. Since there's a hint of mint in the cake, I drizzle the top with a chocolate-mint glaze.
Provided by JenniferLL
Categories Desserts Cakes Chocolate Cake Recipes
Time 1h55m
Yield 16
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
- Bring water to a boil in a saucepan. Steep tea bags in the water for 5 minutes. Squeeze tea bags over the saucepan and discard. Bring tea to a boil.
- Combine butter and chocolate in a large mixing bowl. Pour in the hot tea; whisk until melted. Beat in sugar and egg yolks using an electric mixer.
- Mix sour cream and baking soda together in a separate bowl. Add to the batter, mixing well. Mix in flour and baking powder.
- Beat egg whites in a glass or metal bowl until stiff peaks form. Fold into the batter. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Cool in the pan for 10 minutes, then invert onto a plate. Let cool completely, about 30 minutes.
- Make glaze while the cake is cooling. Melt chocolate chips and butter together in a small saucepan over low heat. Stir in half-and-half until blended. Remove from heat; stir in confectioners' sugar and peppermint extract. Drizzle over cooled cake.
Nutrition Facts : Calories 328.4 calories, Carbohydrate 46.8 g, Cholesterol 49 mg, Fat 15.6 g, Fiber 1.6 g, Protein 4 g, SaturatedFat 9.5 g, Sodium 176.1 mg, Sugar 31.9 g
CHOCOLATE PEPPERMINT TEA
Make and share this Chocolate Peppermint Tea recipe from Food.com.
Provided by Engrossed
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Microwave water in a mug until hot. Place tea bag in hot water and steep for a few minutes. Discard tea bag.
- Stir in chocolate syrup, splenda and creamer.
- Pour over crushed ice in a tall glass if desired.
- Top with whipped cream and drizzled chocolate syrup.
Nutrition Facts : Calories 219.3, Fat 6.5, SaturatedFat 2.5, Cholesterol 0.6, Sodium 212, Carbohydrate 37.8, Fiber 1.6, Sugar 22, Protein 2.7
CHOCOLATE PEPPERMINT TEA
Steps:
- Place boiling water in a tea cup. Add Stash Peppermint tea bag and allow to steep for 3-4 minutes. Remove tea bag and discard.
- Add chocolate extract to tea cup and stir
- Add 2 heaping spoonfuls of frothed milk. Garnish with shaved chocolate and mint leaf if desired
- Enjoy!
CHOCOLATE PEPPERMINT COOKIES
This recipe reminds me of eating candy canes, fudge and brownies during the holidays. That's why it's one of my favorites. Sometimes I even crush a candy cane and sprinkle it over the top before the glaze sets. Most of the time I ignore the measurement for the mint and just add as much as I like. This way everyone can add their own personal touch to these cookies.
Provided by Food Network
Categories dessert
Time 40m
Yield 2 dozen
Number Of Ingredients 13
Steps:
- For the cookies: Preheat oven to 350 degrees F.
- In a medium bowl sift together flour, cocoa powder, baking soda and salt. Set aside. In a mixer beat together the butter with the sugars until fluffy, about 2 minutes. Add eggs 1 at a time, beating until smooth after each addition and scraping the sides of the bowl as necessary. Add in the vanilla. On a low speed beat in the flour mixture a little at a time. Gently mix in chocolate chips.
- On an ungreased cookie sheet, drop teaspoons of the batter about 2 inches apart. Bake until just cracked on top, about 8 to10 minutes, rotating the pan halfway through the cooking time. Cool completely.
- For the glaze: In a small bowl mix together the sugar; mint extract and water until smooth. Transfer mixture to a medium resealable plastic bag and snip off the corner. Drizzle glaze over cooled cookies. Let cookies stand until set, about 10 minutes.
CHOCOLATE PEPPERMINT TEA LATTE
Mint + chocolate = winning! This chocolate peppermint tea is rich, comforting, and delicious, and is going to become one of your favorite hot beverages!
Provided by Lisa from A Day in the Kitchen
Categories Drinks
Time 15m
Number Of Ingredients 3
Steps:
- Chop chocolate into fine pieces. Set aside.
- Heat milk in a pot over low heat until small bubbles begin to form. Stir frequently, or use a whisk to create a froth
- Remove pot from heat and add tea bags. Let steep for 5-10 minutes depending on taste preference.
- Remove tea bags and place pot of milk back on stove over low heat, whisking with a whisk to build up the foam again, if desired.
- Add chopped chocolate to the hot milk.
- Stir with a whisk until chocolate is completely melted. Remove from heat.
- Pour into your favorite mug and sprinkle some cocoa onto the tea, if desired.
Nutrition Facts : Calories 310 kcal, ServingSize 1 serving
PEPPERMINT HOT CHOCOLATE
Steps:
- In a saucepan, combine the cream, milk, sugar, and salt and heat over medium-low heat. When the cream mixture just begins to steam, add the chopped chocolate, and stir, until melted. Stir in the peppermint oil. Divide the hot chocolate among mugs and top with whipped cream and chocolate shavings.
CHOCOLATE PEPPERMINT SILK PIE RECIPE BY TASTY
Here's what you need: eggs, sugar, water, pie crust, peppermint extract, chocolate, butter, whipped cream, shaved chocolate, crushed peppermint candies
Provided by Pierce Abernathy
Categories Desserts
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425˚F (220˚C).
- In a medium heat-proof bowl, beat the eggs and sugar with an electric hand mixer until combined.
- Add the water to a small pot over low heat and rest the bowl on top. Constantly beat the egg mixture on low speed until it reaches 160˚F (71˚C). Remove the bowl from the heat and stir as it cools.
- Lay a prepared pie crust in a 9-inch (23 cm) pie dish. Lay a sheet of parchment paper over crust and place 4 spoons or dried beans in the center, weighing down the crust.
- Bake for 15 minutes, until golden brown. Let cool.
- Add the peppermint extract and melted chocolate to the egg mixture. Stir until combined.
- Gradually beat in the butter until well combined.
- Gradually fold in the whipped cream until just incorporated.
- Carefully spoon the filling into the prepared pie crust and chill for at least 2 hours.
- Garnish with whipped cream, shaved chocolate, and crushed peppermint candies.
- Enjoy!
Nutrition Facts : Calories 515 calories, Carbohydrate 58 grams, Fat 28 grams, Fiber 1 gram, Protein 6 grams, Sugar 37 grams
CHOCOLATE PEPPERMINT SAUCE
Make and share this Chocolate Peppermint Sauce recipe from Food.com.
Provided by Northern_Reflectionz
Categories Sauces
Time 15m
Yield 15 serving(s)
Number Of Ingredients 7
Steps:
- Combine chocolate and water in saucepan.
- Melt.
- Add sugar and salt.
- Cook, stir til sugar dissolves.
- Add butter, peppermint and nuts.
- Stir to mix.
- Store in covered container in fridge.
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