Dark Chocolate Peppermint Layer Cake With White Chocolate Peppermint Frosting Recipes

WHITE CHOCOLATE PEPPERMINT CAKE

Steps:

• Preheat the oven to 325 degrees F
• Grease and flour three 8x2 inch pans
• IMPORTANT: for this recipe you will need to add a circle of wax paper or parchment paper to the bottom of the cake pans to prevent sticking
• Heat the milk in the microwave or on the stove top, do not let it boil. Add the white chocolate that has been cut into very small pieces. Let it sit for a couple of minutes to soften, then stir until melted and smooth. Let this cool down before using.
• Combine the flour, baking powder and salt, whisk for 30 seconds to blend and set aside.
• In the bowl of your mixer, beat the butter until smooth. Slowly add the sugar and beat on medium speed 4 to 5 minutes.
• Add the eggs one at a time, mixing after each until the yellow is blended in.
• Add the vanilla and peppermint
• Alternately add the flour mixture and the milk/chocolate mixture, beginning and ending with the flour (3 additions of flour and 2 of milk mixture).
• Mix until just combined, do not over mix and do not mix above medium speed.
• Pour batter into prepared pans and bake at 325 degrees F for 22-25 minutes. When a toothpick inserted in the center comes out clean or with just a few crumbs attached, it is done. Let cool 10 minutes in the pans and turn out.
• Works well for cupcakes
• Makes 6 cups cake batter
• Cut/chop the white chocolate into very small pieces, put into a microwave safe bowl and add 4 Tablespoons milk.
• Microwave for 15 seconds let sit for a minute or two, stir and microwave again 15 seconds letting it sit a minute to soften further, stir. Be careful not to over heat the chocolate. The chocolate will continue to melt as it is stirred. Let the chocolate cool down before using.
• Beat the butter until softened and smooth, add the peppermint extract and mix. Add the powdered sugar alternately with the melted chocolate. Add the additional 3 tablespoons of milk as needed for spreading consistency. Beat at medium to low speed for 4 to 5 minutes (longer if using a hand mixer) until the buttercream becomes smooth and creamy.
• Makes 7 cups frosting. Makes enough to fill and frost a 3 layer 8 or 9 inch cake.

CHOCOLATE CAKE WITH PEPPERMINT FROSTING

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.

DEVILS FOOD 4 LAYER CAKE WITH PEPPERMINT FROSTING

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.

CHOCOLATE PEPPERMINT CAKE

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.

DEVIL'S FOOD LAYER CAKE WITH PEPPERMINT FROSTING

Steps:

• PREPARE 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 flour, baking powder, baking soda, salt and sugar 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.
• *(Can be made 1 day ahead. Wrap in foil; store at room temperature.)
• PREPARE 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.
• **(Can be made 1 day ahead. Before using, let stand at room temperature until soft enough to spread, about 30 minutes.)
• PREPARE WHITE CHOCLATE 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.
• ***(Can be made 1 day ahead. Chill).
• Add 2 cups chilled cream to white chocolate cream and beat until smooth and peaks form.
• ****(Can be made 3 hours ahead. Cover and chill. Rewhisk to thicken, if necessary, before using.)
• ASSEMBLING THE CAKE:.
• 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.
• PREPARE 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.).
• E N J O Y !