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!!

Peppermint Bark - Two Varieties

Need a good gift for the holidays? Heading out to a party and don't know what to take? Do you really just LOVE the taste of peppermint & chocolate? Then it sounds like you need a peppermint bark recipe!

Every December around this time I break out the candy canes, peppermint extract, and chocolate to make some of this, one of my favorite, holiday treat. Now...I'm putting 2 recipes down, depending on your time and how you like your bark. I pretty much like any peppermint bark, I'm fairly non-discriminatory in that sense. Matt, however, prefers the layered bark. It takes a bit more time and effort, but I'll admit - if you have the time the end result is totally worth the effort!

This is a perfect host/hostess gift to bring to a holiday party - either a little treat for the hosts following the party, or they can put it out to share with the other guests. This year I got some nice, cheap little tins from Michael's and just stick some bark in there and head off. If you are feeling like you are hurting for funds this holiday season, then you can just take a sandwich bag, snip off the top and tie it up with some festive ribbon. Since you can make this ahead, you can keep a tin of it in the fridge for any last minute invitations, or when you realize you are too busy to grab a bottle of wine or make something else, just grab the bark and head out the door!

Layered Peppermint Bark
courtesy of epicurious.com

Prep time: 5 mins
Active working time: 20 mins
Non-active working time: 1 hour 10 mins
Yields: approx. 36 pieces

Ingredients:

• 17 ounces good-quality white chocolate (such as Lindt or Baker's), finely chopped
• 30 red-and-white-striped hard peppermint candies, coarsely crushed (about 6 ounces)
• 7 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
• 6 tablespoons whipping cream
• 3/4 teaspoon peppermint extract

1. Turn large baking sheet bottom side up. Cover securely with foil. Mark 12 x 9-inch rectangle on foil.
   
2. Stir white chocolate in metal bowl set over saucepan of barely simmering water (do not allow bottom of bowl to touch water) until chocolate is melted and smooth and candy thermometer registers 110°F. (chocolate will feel warm to touch). Okay, so...maybe you should check the temperature, but I don't. As soon as all my white chocolate bits are melted I figure I'm good to go and pour it.
   
3. Remove from over water. Pour 2/3 cup melted white chocolate onto rectangle on foil. Using icing spatula, spread chocolate to fill rectangle. Sprinkle with 1/4 cup crushed peppermints. Chill until set, about 15 minutes.
4. Stir bittersweet chocolate, cream and peppermint extract in heavy medium saucepan over medium-low heat until just melted and smooth. Cool to barely lukewarm, about 5 minutes. Pour bittersweet chocolate mixture in long lines over white chocolate rectangle. Using icing spatula, spread bittersweet chocolate in even layer. Refrigerate until very cold and firm, about 25 minutes.
5. Rewarm remaining white chocolate in bowl set over barely simmering water to 110°F. Working quickly, pour white chocolate over firm bittersweet chocolate layer; spread to cover. Immediately sprinkle with remaining crushed peppermints. Chill just until firm, about 20 minutes. Again...didn't check the temp...in fact, the white chocolate was still loose enough that I didn't reheat it. That may not always be true...but something to consider.
6. Lift foil with bark onto work surface; trim edges. Cut bark crosswise into 2-inch-wide strips. Using metal spatula, slide bark off foil and onto work surface. Cut each strip crosswise into 3 sections and each section diagonally into 2 triangles. (Can be made 2 weeks ahead. Chill in airtight container.) Let stand 15 minutes at room temperature before serving.

Simple Peppermint Bark
courtesy of Paula Deen

Cook time: 10 mins
Inactive cook time: 45 mins
Yields: approx. 2 pounds of candy

Ingredients

• 1 cup crushed candy canes
• 2 lbs white chocolate
• peppermint extract

1. Place candy canes in a plastic bag and hammer into 1/4-inch chunks or smaller.
   
2. Melt the chocolate in a double boiler.
   
3. Combine candy cane chunks with chocolate (add peppermint flavoring at this point if desired.) Desire it or not - just do it! I'd use about 1 tsp to start...
   
4. Pour mixture onto a cookie sheet layered with parchment or waxed paper and place in the refrigerator for 45 minutes or until firm.
   
5. Remove from cookie sheet and break into pieces (like peanut brittle.)

Hope this helps with your holiday gifts!! Enjoy!