Thursday, December 22, 2011

Sweet Nothings {Peppermint Cake}

A Warning to Readers: The following images may induce mouthwatering, holiday spirit, and the need for larger Christmas pajamas. 

Happy Holidays!  Tis' the season for candy-coated sweetness, and this festive sugar trip down candy-cane lane is no exception. Yes, go ahead and tip-toe over to the bathroom scale, throw it in the closet (with promises of New Year's resolutions), then dash into the kitchen and get to work! 

Thanks to Jennifer Sbranti of HWTM for sharing this delectable holiday treat recipe, brought to us by Batch from Scratch! 

DARK CHOCOLATE PEPPERMINT CAKE with White Chocolate Candy Cane Ganache

by Esther of Batch from Scratch
Crushed candy canes give this rich chocolate devil’s food cake a seasonal flavor. This intense chocolate cake has deep chocolate flavor with a moist fine textured crumb. Omit some candy canes in some of the frosting for a smooth white finish on the outside.
Chocolate Cake:
– 3/4 cup + 2 tbsp Cocoa
– 1 cup Hot Water
– 2 Eggs + 2 Yolks
– 1 tsp Vanilla
– 1/4 cup + 2 tbsp Sour Cream
– 2 1/4 cup Flour (all purpose)
– 1 tsp Baking Soda
– 1/2 tsp Salt
– 1 1/2 cup + 2 tbsp Brown Sugar
– 1/2 cup Butter
White Chocolate Buttercream (enough for 6 cups):
– 12 oz. White Chocolate
– 3 cups Heavy Cream
– 1/4-1/2 Candy Canes (crushed)
Equipment Prep
1. Preheat oven to 350
2. Butter and flour two 8-inch round cake pan; line bottom with parchment or waxed paper.
1. In a small bowl, whisk together cocoa and boiling water until smooth and bring to room temperature.
2. In a small bowl, combine liquid ingredients: eggs, vanilla and sour cream. Whisk until lightly combined.
3. In mixing bowl, combine dry ingredients: flour, baking soda, salt and brown sugar. Beat on low for 30 seconds.
4. Add butter. Mix on low until all the dry ingredients are moistened. Scrape down sides.
5. Add  egg mixture, in three additions. Beat 30 seconds after each addition.
6. With mixer on low speed, add chocolate mixture. Mix on medium for 1 minute to allow batter to aerate and ingredients to combine. Scrape down sides.
7. Pour into cake pans, and bake for 35-45 minutes or until cake test comes out clean when inserted into center of the cake
8. Let the cake layers cool in the pan for 10 minutes. Then turn out onto a wired rack and remove the paper liners. Cool completely.
1. Melt 1/2 cup of cream with white chocolate in the microwave or using a double boiler.
2. In a chilled bowl with chilled beaters beat the remaining 2 cups of heavy cream and vanilla until softly whipped.
3. Stir in cooled white chocolate cream and beat until stiff peaks form with beater is raise. Do not over beat, which would cause the ganache to separate.
4. Reserve 2 cup of ganache to frost outside of the cake. Fold candy canes in with the remaining ganache.
1. Split each cake in half horizontally with a serrated knife. Reserve bottom side of one of the cake to be used for the top layer.
2. Spread 1 tbsp ganache on serving plate or cake round and set first layer on top.
3. Spread a generous 1 1-1/4 cup of ganche over layer. Repeat on the remaining layers until all but the reserved layer are used.
4. Frost top layer and the sides of the cake with reserved frosting.


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