Dark Chocolate Peppermint Cake Recipe Recipe For Zucchini

DEEP DARK CHOCOLATE PEPPERMINT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 9-inch round pans and line the bottoms with parchment paper.
• Sift together the cake flour and salt.
• Melt chocolate and butter together in a double boiler. Turn into mixing bowl, and cool to room temperature; this mixture must be cool. Mix in the sugar. Blend in egg yolks and 1 cup milk.
• Pour in the flour and salt, and mix just until incorporated. Beat batter with electric mixer for 1 minute, and then blend in vanilla and 1/2 cup milk. Dissolve baking soda in the remaining 1/4 cup milk; stir into the batter quickly and thoroughly. Pour batter into prepared pans.
• Bake in the preheated oven until the surface of the cakes spring back lightly when pressed with a finger, about 30 minutes. Cool cakes on wire racks.
• Prepare Seven Minute Frosting, omitting vanilla (see Footnote for link). Tint the frosting a delicate pink with a few drops of food coloring, and add 1/4 cup crushed candy. Frost and fill the cooled cake. Garnish with bits of crushed candy.

CHOCOLATE ZUCCHINI BUNDT CAKE RECIPE

Steps:

• Preheat the oven to 350 degrees. Spray a 12 cup bundt pan with nonstick baking spray. (I like Baker's Joy for bundt cakes)
• Beat the butter and sugars until creamy. Add the eggs and vanilla and beat again.
• Stir together the flour, cocoa powder, baking powder, baking soda, salt, cinnamon, and nutmeg.
• Add the dry alternately with the buttermilk until everything is incorporated. Stir in the zucchini and chocolate chips by hand.
• Pour into the prepared pan. Bake for 50-60 minutes, or until a toothpick or knife inserted into the center of the cake comes out mostly clean. Remove and cool in the pan for 15 minutes, then flip it out onto a plate and cool completely.
• Place the chocolate chips and heavy cream in a microwave safe bowl. Heat for 30 seconds. Stir until melted and creamy.
• Let it cool 5-10 minutes, then spoon over the top of the cake. Sprinkle with the mini chips and let set. Store in a tightly sealed container.

DECADENT CHOCOLATE ZUCCHINI CAKE

Steps:

• Prepare and weigh all the ingredients.
• Preheat the oven at 400F.
• In a mixing bowl, beat the eggs. Add the sugar and mix some more
• Add the baking powder, whisk some more.
• Add the flour. Mix until smooth.
• Cut the chocolate into small pieces and melt in the microwave (30 seconds at the time) or in a pot on a water bath (place chocolate in a small pot and place this pot into a bigger one that has about 2 inches of water. Place on a the stove on medium high and the chooclate will melt without burning)/
• Pour it over the mixed batter. Mix until smooth.
• Shred the zucchini and drain the excess water out of it with a paper towel. Add it to the batter and mix.
• Grease the oven dish of your choice with butter or olive oil if you wish.
• Bake for 30 min at 400F or until your knife come out dry when you pinch the middle.
• It's ready! Enjoy and store in a container for a few days...

ZUCCHINI DARK CHOCOLATE BUNDT CAKE

Steps:

• Preheat the oven to 350 degrees. Spray a 12 cup bundt pan with nonstick baking spray.
• Beat the oil sour cream and sugars until creamy. Add the eggs and vanilla and beat again.
• Stir together the flour, cocoa powder, baking powder, baking soda, and salt
• Add the dry alternately with the buttermilk and zucchini until everything is incorporated. Stir in chocolate chips gently with a rubber spatula.
• Pour into the prepared pan. Bake for 50-60 minutes, or until a toothpick or knife inserted into the center of the cake comes out mostly clean. Remove and cool in the pan for 15 minutes, then flip it out onto a plate and cool completely.
• Place the chocolate chips and heavy cream in a microwave safe bowl. Heat for 30 seconds. Stir until melted and creamy.
• Let it cool 5-10 minutes, then spoon over the top of the cake. Sprinkle with the mini chips and let set. Store in a tightly sealed container.

CHOCOLATE ZUCCHINI CAKE

Steps:

• Preheat the oven to 350 degrees and lightly grease a 9x13" pan (line with parchment paper if desired).
• In a large bowl, whisk together sugar, buttermilk, eggs, and vanilla until smooth.
• Add flour, cocoa powder, baking soda, salt, and baking powder and stir until combined.
• Stir in zucchini, just until combined.
• Spread into prepared pan and bake for 30-34 minutes, until a toothpick inserted in the center comes out clean or with moist crumbs. Set aside to cool to room temperature.
• In a medium bowl, combine cream, sugar, cocoa, and vanilla.
• Beat with an electric mixer on low until incorporated, then beat on high until stiff peaks form.
• Spread over cooled cake and serve.

DARK CHOCOLATE PEPPERMINT FUDGE

Steps:

• Combine chocolate chips, sweetened condensed milk, butter, peppermint extract, and salt in a large microwave-safe bowl.
• Heat in the microwave on medium-high until chips are melted, 5 to 6 minutes, stirring every 2 minutes.
• Pour chocolate mixture into an 8x8-inch silicone baking dish; top with crushed peppermint candies. Lightly press candies, using the back of a spoon, into chocolate mixture. Refrigerate until set, 1 hour.

DARK CHOCOLATE PEPPERMINT TRUFFLES

Steps:

• Chop the dark chocolate, place it in a bowl and set it aside.
• Heat coconut milk in a saucepan over medium-high heat. Once the milk starts to bubble around the edges, remove it from the heat and pour it over the chopped chocolate. (You want the milk to be hot, but not boiling). Allow the mixture to sit for 5 minutes, then stir the chocolate and milk together until the chocolate has melted, then stir in the peppermint extract.
• Do a quick taste test with your finger and see if it's peppermint-y enough. If it's not, add an additional 1/4 tsp peppermint extract. Place bowl in the refrigerator for 2 hours, which will allow the chocolate to solidify.
• Remove the chocolate ganache from the refrigerator and wait 5-10 minutes for it to soften. While that's happening, melt the remaining dark chocolate and coconut oil together in the microwave in 30 second increments.
• Use a tablespoon measuring spoon to scoop the ganache, then use your hands to roll it into a ball and drop it into the bowl with the melted chocolate. Use a fork to coat it, then carefully remove it and place it into a parchment-lined baking sheet or plate, and immediately sprinkle it with sea salt. Repeat this process until all of the ganache is gone.
• Store truffles in the refrigerator for up to 5 days.