Matt's Favorite Cake

Or....Triple-Chocolate Peppermint Cake

Do you love chocolate? Peppermint? Ever wonder what a York Peppermint Patty would taste like if it were a cake? Well...then this is the recipe for you!

Now, this recipe isn't for the faint of heart. It does take some time...not a lot of active time. And I don't think it's incredibly difficult, but I've been making it for years now and did find it quite intimidating the first few times I made it. Now I only feel intimidated because of the expectations.

So, if you want a cake to impress...and have tons of chocolate and some time to kill then this is the cake for you! I promise...you won't be disappointed!

Triple-Chocolate Cake with Chocolate-Peppermint Filling
adapted from epicurious.com

Prep time: 30 minutes
Inactive time: 1 1/2 hours
Total time: about 2 - 2 1/2 hours
Yield: Makes 1-9" cake (12 servings)

Ingredients
Filling

• 8 ounces imported milk chocolate (such as Lindt...or I use the Trader Joe's which is delicious, but not imported), finely chopped
• 1/2 cup heavy cream
• 1 TBS light corn syrup
• 1/2 tsp peppermint extract

Cake

• 1 cup sifted all purpose flour
• 1/3 cup unsweetened cocoa powder
• 1/2 tsp salt
• 1/4 tsp baking powder
• 1/4 tsp baking soda
• 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
• 1 cup sugar
• 1/3 cup packed brown sugar
• 2 tsp vanilla extract
• 3 large eggs
• 1/2 cup buttermilk
• 1 1/2 cups mini semisweet chocolate chips

Chocolate Glaze

• 8 ounces bittersweet or semisweet chocolate (NOT unsweetened!!)
• 1/2 cup (1 stick) unsalted butter, cut into 8 pieces
• 1 TBS light corn syrup
• 3/r tsp peppermint extract

• Crushed red & white hard peppermint candies or candy canes (about 12 starlight candies or 24 mini candy canes)

Recipe

1. Make the Filling: Place chocolate in a medium bowl. Bring cream & corn syrup to a simmer in a small. heavy-bottomed saucepan. Pour hot mixture over chocolate; add the peppermint extract and let stand for 1 minute. Whisk until evenly mixed and smooth, then let stand at room temperature while cake is baking and cooling.
2. For Cake: Position the rack in the lowest thrid of the oven and preheat to 350 degrees F. Butter a 9" cake pan with 2" high sides. Line the bottom with parchment paper, then butter & flour the parchment.
3. Whisk together the flour, cocoa powder, salt, aking power & baking soda in a medium bowl to blend.
4. Using an electric mixer, beat the butter until fluffy. Then gradually beat in both of the sugars, then the vanilla. Add the eggs one at a time, beating well after each addition. Beat in the dry ingredients alternating with the buttermilk, in 2 additions for each.
5. Transfer the batter to a prepared pan. Bake the cake until a tester into the center comes out clean, about 1 hour and 5 minutes. Cook the cake in the pan on a rack for about 5 minutes. Turn the cake out onto a rack and cool completely.
6. Using an electric mixer, beat the filling until fluffy & lightened in color, about 30 seconds. Using a serrated knife, cut the cake horizontally in half. Place 1 layer, cut side up, on a rack set over a baking sheet, or on a cake plate lined with parchment paper. Spread the filling. Top with second layer, cut side down. Chill filled cake about 20 minutes.
7. Prepare the glaze while the cake is chilling: Stir chocolate, butter and corn syrup in a heavy small saucepan over low heat until melted and smooth. Mix in peppermint extract. Cool glaze until just lukewarm, but still pourable, stirring occasionally, about 20 minutes.
8. Pour 1/2 cup glaze over the center of the cake. Spread over top and sides of cake. Chill until glaze sets, about 15 minutes. Pour remaining glaze over the center of the cake, then spread quickly over the top and sides. Chill until the glaze sets, about 1 hour.
   
9. Sprinkle candies around top edge of cake.

This can be made 1 day ahead of time. Cover with cake dome & chill. Let stand at room temperature until softened, about 4 hours.


Enjoy!!