DOUBLE-CHOCOLATE PEPPERMINT LAYER CAKE
"Fudgy Chocolate layer cake wrapped in a rich white-chocolate-and-cream frosting."
FOR THE FROSTING:
1 quart heavy (whiiping) cream
12 ounces white chocolate, coarsely chopped
FOR THE CAKE:
5 ounces unsweetened chocolate, coarsely chopped
1/2 cup butter or margarine
1 2/3 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
3 eggs, room temperature
1 3/4 cups sugar
1 1/2 teaspoons vanilla extract
1 2/3 cups buttermilk
6 (3-inch) candy canes, 1/2 oz each, coarsely crushed, about 1/2 cup
Mini candy canes (optional)
TO MAKE THE FROSTING:
In pot over medium-high heat bring cream to simmer. Remove from heat; add white chocolate. Let stand 2 minutes; stir until smooth. Transfer to bowl; press plastic wrap against surface. Refrigerate 8 hours or overnight.
TO MAKE THE CAKE:
Preheat oven to 350 degrees F. Coat 2 (9-inch) round cake pans with cooking spray.
In pot over low heat melt unsweetened chocolate with butter, stirring occasionally. Remove from heat; set aside. Combine flour, cocoa, soda and salt; set aside. At high speed beat eggs until pale and very thick, 3-4 minutes. Reduce speed to low; gradually beat in sugar then vanilla. Beat in reserved flour mixture alternately with buttermilk. Add reserved chocolate mixture; beat until combined. Divide batter between pans.
Bake 25-30 minutes or until toothpick inserted into centers comes out clean. Cool on racks 15 minutes. Remove from pans; cool on racks.
ASSEMBLY:
Cut each cake in half horizontally. At medium-high speed beat frosting until soft peaks form. Transfer 3 1/2 cups to bowl; stir in crushed candy canes.
Place 1 cake layer on serving plate; spread with 1/3 of peppermint frosting. Repeat layering with remaining cakes and peppermint frosting. Transfer 1 cup plain frosting to pastry bag fitted with star tip. Spread top and side with remaining plain frosting; pipe reserved frosting into rosettes around top edge of cake. Chill until ready to serve.
If desired, just before serving break mini candy canes into 1-inch pieces; insert into rosettes. Garnish side with more candy canes.
Makes 16 servings
Source: Woman's World magazine, December 12, 2000 |