On the second Day of Sugar, my true love gave to me . .
Chocolate Peppermint Torte
This cake makes me speechless. It’s not only beautiful to look at, but it tastes just as beautiful! It’s beyond good and may very well leave you speechless too. I love the combination of chocolate and peppermint and I think this cake just screams Christmas.
The cake has a deep chocolate flavor, is light and so moist. The peppermint whipped cream filling is scrumptious and makes this cake insanely delicious. It’s probably my father-in-law’s favorite dessert. He requests it all the time. We love this year round, but I think it’s a spectacular dessert to make for the holidays. If you need something to impress your family and friends, make this and you will become their favorite person.
It’s simple, delicious and will definitely make you the hero at your next holiday party if you make this.Print
- 2 cups sugar
- 1–3/4 cups all-purpose flour
- 3/4 cup cocoa powder
- 1–1/2 tsp. baking powder
- 1–1/2 tsp. baking soda
- 1 tsp. salt
- 2 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 1 cup boiling water
- PEPPERMINT FILLING:
- 1 1/2 cups cold whipping cream
- 1/2 cup powdered sugar
- 2/3 cup finely crushed hard peppermint candy OR 1/2 tsp. mint extract
- 3/4 tsp. vanilla extract
- red food coloring
- 2 1/2 Tbsp. unsalted butter or margarine
- 2 1/2 Tbsp. Cocoa powder
- 2 1/2 Tbsp. hot water
- 1 1/4 cups powdered sugar
- 1 tsp. vanilla extract
- Heat oven to 350 degrees. Grease and flour three 9-inch round baking pans.
- In a large mixing bowl, stir together dry ingredients. Add eggs, milk,oil, and vanilla; beat on medium speed of electric mixer 2 minutes. Stir in boiling water, batter will be thin. Divide evenly among the three pans.
- Bake 20-25 minutes or until wooden pick inserted in center comes out clean. Cool for 10 minutes; remove pans to wire racks to cool completely.
- Spread peppermint filling between the layers. Spread ganache over top cake layer. Refrigerate
- In a small mixing bowl, beat whipped cream and powdered sugar until stiff. Fold in peppermint candy and/or extract, vanilla, and red food color (just a drop or two, depending on how pink you want it) until evenly blended. If using crushed peppermint candy, put the filling in the fridge and let sit for about 10 minutes then gently stir again. This gives the crushed peppermint candy time to “dissolve” into the whipped cream, so it’s smooth.
- In a small saucepan over low heat, melt butter; add cocoa and water, stirring constantly until slightly thickened. Remove from heat and gradually add powdered sugar and vanilla, beating with a wire whisk until smooth and of spreading consistency. Add an additional water 1/2 tsp at a time if too thick. (**You want this to be pourable, don’t make it too thick.)
I usually chill the cake layers for several hours or overnight before spreading the whipped cream filling. Also, make sure you whip the cream fairly stiff. You can make the filling as light or dark of a pink that you want. I usually make mine just a little more pink than in the picture, not sure why I didn’t this time, but obviously that doesn’t change the taste of it.
Recipe Source: Hershey’s Chocolate Lovers Cookbook
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