Peppermint Fudge Cake

Name: Peppermint Fudge Cake
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 473 milliliters all purpose flour; 2 teaspoons baking soda; 3 larges eggs; 158 milliliters 24 red-and-white-striped hard peppermint candies, crushed (about; 1 teaspoons salt; 454 grams bittersweet (not unsweetened) or semisweet chocolate, chopped; 59 milliliters sour cream; 473 milliliters sugar; 237 milliliters (2 sticks) unsalted butter, room temperature; 237 milliliters unsweetened cocoa powder; 2 teaspoons vanilla extract; 394 milliliters boiling water; 473 milliliters whipping cream; 283 grams good-quality white chocolate (such as Lindt or Bakers), chopped

Peppermint Fudge Cake requires around 45 minutes from start to finish. One serving contains 905 calories, 10g of protein, and 55g of fat. This recipe serves 12. This recipe covers 16% of your daily requirements of vitamins and minerals. It will be a hit at your Christmas event. A mixture of all purpose flour, baking soda, water, and a handful of other ingredients are all it takes to make this recipe so flavorful.

Instructions

Preheat oven to 325°F. Butter and flour three 9-inch-diameter cake pans with 1 1/2-inch-high sides.

Ingredients you will need

Butter

All Purpose Flour

Equipment you will use

Oven

Whisk flour, baking soda and salt in small bowl to blend.

Ingredients you will need

Baking Soda

All Purpose Flour

Salt

Equipment you will use

Whisk

Bowl

Place cocoa in medium bowl; whisk in 1 2/3 cups boiling water. Cool cocoa mixture to room temperature, whisking occasionally.

Ingredients you will need

Cocoa Powder

Water

Equipment you will use

Whisk

Bowl

Using electric mixer, beat butter in large bowl until fluffy. Gradually beat in sugar, then vanilla. Beat in eggs 1 at a time. At low speed, beat in flour mixture in 3 additions alternately with cocoa mixture in 2 additions. Divide batter equally among prepared pans.

Ingredients you will need

Vanilla

Butter

Cocoa Powder

All Purpose Flour

Sugar

Egg

Equipment you will use

Hand Mixer

Bowl

Bake cakes until tester inserted into center comes out clean, about 25 minutes. Cool cakes in pans 10 minutes.

Equipment you will use

Oven

Cut around cakes to loosen; turn out onto racks. Cool completely.

Combine white chocolate, 3/4 cup whipping cream and sour cream in heavy medium saucepan. Stir over low heat just until chocolate is melted and smooth.

Ingredients you will need

White Chocolate

Whipping Cream

Sour Cream

Chocolate

Equipment you will use

Sauce Pan

Transfer white chocolate mixture to large bowl; cool to barely lukewarm, whisking occasionally, about 20 minutes.

Ingredients you will need

White Chocolate

Equipment you will use

Whisk

Bowl

Mix in candies. Beat remaining 1 cup cream in medium bowl to soft peaks. Fold cream into barely lukewarm white chocolate mixture in 4 additions. Chill mousse until beginning to set, about 2 hours.

Ingredients you will need

White Chocolate

Candy

Cream

Equipment you will use

Bowl

Place 1 cake layer on 8-inch cardboard round.

Spread half of mousse over top of cake. Top with second cake layer, remaining mousse and third cake layer. Chill assembled cake until mousse is cold and set, about 3 hours.

Ingredients you will need

Spread

Bring cream to simmer in heavy large saucepan.

Ingredients you will need

Cream

Equipment you will use

Sauce Pan

Remove from heat.

Add bittersweet chocolate; whisk until melted and smooth. Cool ganache until thick but still pourable, about 45 minutes.

Ingredients you will need

Bittersweet Chocolate