Dark Chocoalte Peppermint Layer Cake
Ingredients
For the Cake:
- 1 cup plus 2 tablespoons dark cocoa powder
- 2 and 1/4 cups all-purpose flour
- 2 and 1/4 cups sugar
- 2 and 1/4 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 3 large eggs
- 1 cup plus 2 tablespoons warm water
- 1 cup plus 2 tablespoons buttermilk
- 4 1/2 tablespoons safflower oil
- 1 1/2 teaspoons pure vanilla extract
For the Ganache:
- 6 ounces dark chocolate, chopped
- 1/2 cup heavy cream
- a few drops of peppermint extract
For the Frosting:
- 4 oz of cream cheese, softened
- 3 sticks (1 1/2 cups) butter, softened
- 5-7 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon peppermint extract
- large pinch of salt
- milk as needed (I used about 1 tablespoon)
- 2 crushed candy canes for decorating
Instructions
Preheat the oven to 350 F. Butter three 8 or 9 inch round cake pans, sprinkle with flour and line with parchment rounds. Set aside.
In a large bowl combine all the dry ingredients (flour, sugar, cocoa powder, baking powder, soda and salt.) Whisk together until well combined.
Add all the rest of the ingredients- (eggs, buttermilk, warm water, oil and vanilla,) and whisk until smooth, clump-free and glossy. (Don't over-mix)
Divide the batter evenly among the pans, and bake for 30-40 minutes, (depending on your oven,) or until a cake tester inserted into the center comes out clean. Cool completely before frosting.
While the cake cools, make the ganache:
Place the chopped chocolate in a heatproof bowl.
In a small saucepan, heat the cream until the edges start to bubble (don't let it get to boiling!) pour it over the chocolate and let it be for a few minutes.
Stir until smooth and glossy. Whisk in the peppermint extract
For the Frosting:
Beat together the cream cheese and butter. Add the extracts and salt. Slowly mix in the powdered sugar, 1/2 cup or so at a time until frosting is smooth and thick. Add a few splashes of milk as needed until the frosting is good spreading consistency.
To assemble:
If needed, level your cake layers to remove a domed top using a serrated bread knife. Place the cake face down on a turn table with some parchment paper strips around the edges. Spread some ganache over the cake and let it chill for a minute to set. Top with frosting and use an off-set spatula to spread to the edges. Top with another cake layer and repeat with the 2nd and 3rd layer.
After spreading ganache on the top later and letting it set, give the cake a thin "crumb coat" of frosting and let it set in the fridge or freezer. Continue to pile the frosting on, smoothing it over the sides and top of the cake.
Sprinkle crushed candy cakes on the cake to garnish and let the whole thing set for another 15 minutes before serving.
Notes
Chocolate Cake recipe adapted from Martha Stewart