The best part of the holidays is the peppermint patty after a delicious dinner. Do yourself one better and have a slice of this Peppermint Patty cake. A dark dense chocolate layer cake filled with a creamy mint frosting and enrobed in semisweet chocolate ganache. The perfect way to finish a meal or enjoy with coffee in front of the fire.
My decorating skills leave a lot to be desired. I opt for the quick fix, often times candy subs in for me as decorating elements. This time I used York Peppermint Patties and cut them in half. I placed them cut side up along the bottom of the cake and tucked a peppermint jelly bean in the nooks between each patty. On the top of the cake, I used the same peppermint jelly beans to make a ring and then sprinkled crushed candy cane in the center. Voila, done and passably decorated!
The best part of the holidays is the peppermint patty after a delicious dinner. Do yourself one better and have a slice of this Peppermint Patty cake.A dark dense chocolate layer cake filled with a creamy mint frosting and enrobed in semisweet chocolate ganache. The perfect way to finish a meal or enjoy with coffee in front of the fire.
- 1 3/4 cups all-purpose flour
- 2 cups white sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 eggs
- 1 cup strong brewed coffee
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup butter room temperature
- 3 cups Powdered sugar
- 1/2 cup whipping cream
- 1 teaspoon vanilla extract
- 1 1/2 teaspoon peppermint extract
- 1 12oz bag semisweet chocolate chips
- 1 cup whipping cream
- 3 tablespoons butter
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans or one 9x13 inch pan.
In a large bowl combine flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the centre.
Add eggs, coffee, buttermilk, oil and vanilla. Beat for 2 minutes on medium speed. The batter will be thin. Pour into prepared pans.
Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool for 10 minutes, then remove from pans and finish cooling on a wire rack. Fill and frost as desired.
Beat butter at medium speed with an electric mixer until creamy, about 1 minute. Add powdered sugar and mix on medium speed for 1-2 minutes.
Pour in whipping cream, vanilla and peppermint extract. Mix on high for 3-4 minutes until fluffy. If the filling is too thick, add a couple more teaspoons of heavy cream.
When cake has cooled, frost the bottom cake layer with the frosting, leaving 1/2 border around the edge and place in the refrigerator to set, about 30 minutes.
Microwave chocolate chips and whipping cream in a 2-quart microwave-safe bowl at MEDIUM (50% power) 2 1/2 to 3 minutes or until chocolate begins to melt.
Whisk until chocolate melts and the mixture is smooth. Whisk in butter; let stand 20 minutes. Beat at medium speed with an electric mixer 5 to 8 minutes or until mixture forms soft peaks. The ganache should have a soft whipped icing consistency that does not sag off your spatula.
Top the peppermint frosting with the top cake layer (top of the cake layer facing down), and frost entire cake with ganache.
The cake recipe is originally from the Hershey Cocoa can from my childhood, so in the 80s, it is still the best and easiest cake I make.
The inspiration came from wanting to have a piece of cake to go with ice cream that was calling to me from the deep freezer and just grew uncontrollably from there.Chocolate and mint live very happily together in my world so adding them together for a cake was a no-brainer. If mint is not your thing you can check out the chocolate whoppie pie recipe and still get a good cake fix!Tea, cake and ice cream make for a pleasurable afternoon. I hope you treat yourself as well, Selena