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Chocolate Peppermint Patty Cake

July 1, 2012

Another flavor combination that has no competition and when I find it too hot to eat, I eat cake.

Chocolate Peppermint Patty Cake

Ingredients

  • 1/4 C. Unsalted Butter
  • 4 oz. Unsweetened Chocolate (chopped)
  • 1 1/4 C. All-Purpose Flour
  • 3/4 t. Baking Powder
  • 1/2 t. Salt
  • 3 Lg. Eggs
  • 1 1/3 C. Sugar
  • 1 t. Pure Vanilla Extract
  • 1 1/4 C. Chocolate Covered Peppermint Patties (about 16/cut into pieces)
  • 2 C. Ganache (recipe below)
  • 1/2 C. Peppermint Candy (crushed into small pieces)

Preparation

  1. Preheat oven to 325 degrees; butter bottom and sides of a 9″ round cake pan; line bottom with parchment paper and butter the paper
  2. In a double boiler melt the butter and chocolate over barely simmering water; stir until melted and smooth; remove and set aside to cool slightly
  3. Stir the flour, baking powder and salt together in a medium bowl and set aside
  4. In a large bowl beat the eggs, sugar and vanilla on medium speed with an electric mixer until light and fluffy; mix in the chocolate on low speed until well blended; mix in the flour mixture until just incorporated; then stir in the peppermint patties/pour into the prepared cake pan and smooth the top
  5. Bake approx. 40 minutes (toothpick inserted in center will come out with moist crumbs); remove and cool on a wire rack for 15-20 minutes
  6. Invert cake onto the wire rack and remove the paper; let cool throughly
  7. Invert cake onto serving plate; spread the ganache over the top and sides of the cake;; let glaze set and firm for about 15 minutes; sprinkle the crushed candy over the top of the cake

Chocolate Ganache *

Ingredients (for 2 Cups)

  • 1 C. Heavy Cream
  • 1 T. Unsalted Butter
  • 9 Oz. Bittersweet Chocolate (chopped) (may substitute 1 1/2 C. Bittersweet Chocolate Chips)
  • 1 t. Pure Vanilla Extract

Preparation

  1. In a medium saucepan heat the cream and butter over low heat until cream is hot and butter melted (175 F degrees on instant read thermometer; do not let mixture boil
  2. Remove from heat and add the chocolate; let stand for about 30 seconds to soften; wisk the ganache just until all chocolate is melted and ganache is smooth
  3. Stir in the vanilla
  4. If ganache willbe poured or spread let it cool and thicken slightly for about 10 minutes (may be covered and refrigerated for up to 1 week (if too firm; warm over low heat while stirring to soften evenly

* This is the only Chocolate Ganache recipe you will ever need…………………

(Serves 8)

Recipe from”Chocolate Cakes” “50 great cakes for every occasion” by Elinor Klivans

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