LETHAL PEPPERMINT CHOCOLATE CAKE
If you are a peppermint fan-atic, this cake will quickly become a favorite! Perfect cake for Christmas get togethers, or anytime you have a hankering for chocolate and peppermint. Recipe from "The Cake Mix Doctor..." I think this cake tastes best if allowed to sit for about 24 hours to let the flavors meld. Passive work time includes cooling time for cake and ganache
Provided by Dragonfly AZ
Categories Dessert
Time 4h50m
Yield 16 serving(s)
Number Of Ingredients 16
Steps:
- Grease and flour 2 round cake pans.
- Preheat oven to 350.
- In a large mixing bowl, beat together cake ingredients on low for 1 minute, scraping sides of bowl occasionally.
- Increase mixing speed to medium high and beat for 2 minutes more.
- Pour batter into cake pans and bake for 25-30 minutes, or until they test done.
- Remove from oven and cool completely.
- While cooling, prepare Ganache:.
- Put all ganache ingredients in 2 cup glass measuring cup.
- Cook on 50% power in microwave for 2-3 minutes, stirring well after each minute until chocolate is completely melted and mixture is smooth.
- Cover tightly and let sit for 3-4 hours or until it reaches spreading consistency. If it gets too thick, place in a pan of hot water over medium heat and stir until softens.
- To make filling:.
- Place butter and cream cheese in mixing bowl.
- Cream together until smooth and fluffy.
- Add candy, sugar, flavoring (or schnapps) and about 2 Tbs milk.
- Beat, adding additional milk until mixture is fluffy.
- When cakes are cool, layer them with the filling between layers, reserving about 1/2 cup of the filling for garnish, if you wish.
- Frost layers with cooled ganache.
- Pipe remaining filling on top of cake, or just sprinkle with crushed candy canes.
- Refrigerate to set ganache.
CHOCOLATE PEPPERMINT CAKE
Guests make sure to save room for this light and moist cake with its refreshing mint flavor and chocolate glaze. Its seasonal look makes it perfect for Christmas...a holiday birthday party...or other festive gatherings!
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12-16 servings.
Number Of Ingredients 23
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.
Nutrition Facts :
MOLTEN PEPPERMINT-CHOCOLATE CAKES
I doctored up a recipe I found in the newspaper years ago. When you see the gooey chocolate dripping out, you know you're in for an awesome dessert. -Genise Krause, Sturgeon Bay, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 425°. In a small heavy saucepan, heat butter and chocolate over low heat until blended, stirring constantly; transfer to a large bowl., Add eggs, egg yolks, sugar, extract and salt to chocolate mixture; mix well. Stir in flour. Pour into four greased 6-oz. custard cups or ramekins., Place custard cups on a baking sheet. Bake 10-12 minutes or until a thermometer reads 160° and edges of cakes are set., Remove from oven; let stand 1 minute. Run a knife around sides of cakes; remove to dessert plates. Dust with confectioners' sugar. Serve immediately.
Nutrition Facts : Calories 509 calories, Fat 40g fat (22g saturated fat), Cholesterol 268mg cholesterol, Sodium 274mg sodium, Carbohydrate 39g carbohydrate (29g sugars, Fiber 2g fiber), Protein 8g protein.
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