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Triple-Chocolate Cake with Chocolate-Peppermint Filling

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Triple-Chocolate Cake with Chocolate-Peppermint Filling

Triple-Chocolate Cake with Chocolate-Peppermint Filling

One portion of this dish contains approximately 7g of protein, 47g of fat, and a total of 726 calories. This recipe serves 12. From preparation to the plate, this recipe takes approximately 45 minutes. Head to the store and pick up imported milk chocolate, peppermint extract, buttermilk, and a few other things to make it today.

Instructions

1
Place chocolate in medium bowl. Bring cream and corn syrup to simmer in small saucepan.
Ingredients you will need
Corn SyrupCorn Syrup
ChocolateChocolate
CreamCream
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Sauce PanSauce Pan
BowlBowl
2
Pour hot mixture over chocolate; add extract and let stand 1 minute.
Ingredients you will need
ChocolateChocolate
ExtractExtract
3
Whisk until mixture is smooth.
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WhiskWhisk
4
Let filling stand at room temperature while cake is baking and cooling.
1
Position rack in lowest third of oven and preheat to 350F. Butter 9-inch-diameter cake pan with 2-inch-high sides. Line bottom with parchment paper. Butter parchment. Dust pan with flour.
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ButterButter
All Purpose FlourAll Purpose Flour
Equipment you will use
Baking PaperBaking Paper
Cake FormCake Form
OvenOven
2
Whisk first 5 ingredients in medium bowl to blend. Using electric mixer, beat butter in large bowl until light and fluffy. Gradually beat in both sugars, then vanilla.
Ingredients you will need
VanillaVanilla
ButterButter
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Hand MixerHand Mixer
WhiskWhisk
BowlBowl
3
Add eggs 1 at a time, beating well after each addition. Beat in dry ingredients alternately with buttermilk in 2 additions each.
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ButtermilkButtermilk
EggEgg
4
Mix in chocolate chips.
Ingredients you will need
Chocolate ChipsChocolate Chips
5
Transfer batter to prepared pan.
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Frying PanFrying Pan
6
Bake cake until tester inserted into center comes out clean, about 1 hour 5 minutes. Cool cake in pan on rack 5 minutes. Turn out cake onto rack. Peel off parchment. Cool completely.
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OvenOven
Frying PanFrying Pan
7
Using electric mixer, beat filling until fluffy and lightened in color, about 30 seconds. Using serrated knife, cut cake horizontally in half.
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Hand MixerHand Mixer
Serrated KnifeSerrated Knife
8
Place 1 layer, cut side up, on rack set over baking sheet.
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Baking SheetBaking Sheet
9
Spread filling over. Top with second layer, cut side down. Chill filled cake 20 minutes.
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SpreadSpread
1
Stir chocolate, butter, and corn syrup in heavy small saucepan over low heat until melted and smooth.
Ingredients you will need
Corn SyrupCorn Syrup
ChocolateChocolate
ButterButter
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Sauce PanSauce Pan
2
Mix in extract. Cool glaze until just lukewarm but still pourable, stirring occasionally, about 20 minutes.
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GlazeGlaze
3
Pour 1/2 cup glaze over center of cake.
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GlazeGlaze
4
Spread over top and sides of cake. Chill until glaze sets, about 15 minutes.
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GlazeGlaze
5
Pour remaining glaze over center of cake, then spread quickly over top and sides. Chill until glaze sets, about 1 hour. (Can be made 1 day ahead. Cover with cake dome; chill. Before continuing, let stand at room temperature until softened, about 4 hours.)
Ingredients you will need
GlazeGlaze
6
Sprinkle candies around top edge of cake.
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CandyCandy
7
Garnish with fresh mint leaves.
Ingredients you will need
Fresh MintFresh Mint
DifficultyExpert
Ready In45 m.
Servings12
Health Score3
Dish TypesSide Dish
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