I saw this recipe, posted last week on DesignLoveFest’s Instagram feed, and immediately thought, “yes!!!”
So here is the original link: http://www.designlovefest.com/2014/12/peppermint-chocolate-cake/
I made a few adaptations, first by decreasing the cakes amount of sugar to 3/4C., because with all that chocolate I was afraid of an overly sweet cake. Second, I only had hotel pans to work with, I made the same amount of batter, however only half the amount of frosting. Third, I wound up adding more milk than the recipe called for, to get an even consistency in the batter. Fun!!
So here we go:
2C. All purpose flour
2/3C. Dutch Process Cocoa
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
6 ounces dark chocate
2/3C. Canola or vegetable Oil
2 teaspoons vanilla
1/4 teaspoon Peppermint extract
4 eggs, room temperature
1/4-3/4C. Whole milk (enough to make the batter a smooth consistency)
Grease and flour three hotel pans, and preheat oven to 350F.
In small bowl, combine dry ingredients. In a large bowl (preferably stainless steel) over a pot of simmering water (double broiler) melt chocolate, stirring constantly. Once melted, remove from gear, whisk in oil and extracts, then eggs one at a time. Then add flour and water alternately, incorporating well, and finally add the milk.
Divid batter amongst pans and bake for 30 min or until toothpick inserted into middle of cakes comes out dry.
Allow to cool completely on wire racks before frosting cakes. I cut the top off one cake to make stacking more easy.
Lightly frost, add crushed candy cane is desired.
1 1/2C. Powdered Sugar
3Tbs. Whole milk
1/4 Peppermint Extract
1tsp. Vanilla Extract
In a bowl with an electric mixer, mix all ingredients until frosting is desired consistency.