Triple-Chocolate Cake with Chocolate-Peppermint Filling

Triple-Chocolate Cake with Chocolate-Peppermint Filling
Photo by Brian Leatart

Ingredients

  • 8 ounces bittersweet (not unsweetened) or semisweet chocolate
  • 1 ½ cups miniature semisweet chocolate chips
  • 12 whole red-and-white-striped hard peppermint candies
  • ¼ teaspoon baking powder
  • 1 cup all purpose flour
  • ½ teaspoon peppermint extract
  • 1/3 cup unsweetened cocoa powder
  • + 15 more ingredients
    • 3 large eggs
    • ½ teaspoon salt
    • ¾ cup unsalted butter
    • 1 tablespoon light corn syrup
    • 8 ounces imported milk chocolate (such as Lindt)
    • 1 cup sugar
    • ¾ teaspoon peppermint extract
    • ¼ teaspoon baking soda
    • Fresh mint leaves
    • 2 teaspoons vanilla extract
    • ½ cup whipping cream
    • ½ cup unsalted butter
    • ½ cup buttermilk
    • 1/3 cup dark brown sugar
    • 1 tablespoon light corn syrup

Place chocolate in medium bowl. Bring cream and corn syrup to simmer in small saucepan. Pour hot mixture over chocolate; add extract and let stand 1 minute. Whisk until mixture is smooth. Let filling stand at room temperature while cake is baking and cooling. Position rack in lowest third of oven...

View full recipe at Epicurious

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