Random Flickr Foto Friday
Lethel Peppermint Chocolate Cake
Originally uploaded by hannahliesje.
1 package devil's food cake mix
3 tablespoons unsweetened cocoa powder
1 1/3 cups buttermilk
1/2 cup vegetable oil
3 large eggs
1 teaspoon pure vanilla extract
1/2 recipe Peppermint Buttercream Frosting (see below for recipe)
Chocolate Ganache (see below for recipe)
1. Prepare the chocolate ganache. Let the ganache cool.
2. Preheat oven to 350 F. Grease two round 9-inch cake pans.
3. Place the cake mix, cocoa powder, buttermilk, oil, eggs, and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Increase the mixer speed to medium and beat two minutes more. The batter should look thick and combined. Divide the batter between the prepared pans.
4. Bake 28 to 30 minutes. Cool completely.
5. Meanwhile, prepare half a recipe of peppermint buttercream frosting.
6. Layer the cakes with the peppermint buttercream frosting in the middle. Frost the top and sides of the cake with the chocolate ganache that has cooled and is spreadable.
Chocolate Ganache
3/4 cup heavy (whipping) cream
8 ounces semisweet chocolate, finely chopped
1/2 teaspoon peppermint extract
1. Place the cream in a small saucepan over medium heat. Bring to boil, stirring. meanwhile, place the chopped chocolate in a large mixing bowl. Remove the pan from the heat and pour the hot cream over the chopped chocolate. Stir until the chocolate is melted. Stir in the peppermint extract.
Peppermint Buttercream Frosting
HALVE THIS RECIPE
8 tablespoon (1 stick) butter, at room temperature
1/2 cup finely crushed peppermint candy (about 7 peppermint sticks)
3 cups confectioners sugar, sifted
2 to 3 tablespoons milk
1/2 teaspoon peppermint extract
Place the butter in a large mixing bowl, and blend with an electric mixer until fluffy, 30 seconds. Add the peppermint candy, confectioners sugar, 2 tablespoon milk, and peppermint extract. Blend until everything is well incorporated, 1 minute, and beat until frosting lightens and is fluffy.
Source: The Cake-Mix Doctor
Originally uploaded by hannahliesje.
1 package devil's food cake mix
3 tablespoons unsweetened cocoa powder
1 1/3 cups buttermilk
1/2 cup vegetable oil
3 large eggs
1 teaspoon pure vanilla extract
1/2 recipe Peppermint Buttercream Frosting (see below for recipe)
Chocolate Ganache (see below for recipe)
1. Prepare the chocolate ganache. Let the ganache cool.
2. Preheat oven to 350 F. Grease two round 9-inch cake pans.
3. Place the cake mix, cocoa powder, buttermilk, oil, eggs, and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Increase the mixer speed to medium and beat two minutes more. The batter should look thick and combined. Divide the batter between the prepared pans.
4. Bake 28 to 30 minutes. Cool completely.
5. Meanwhile, prepare half a recipe of peppermint buttercream frosting.
6. Layer the cakes with the peppermint buttercream frosting in the middle. Frost the top and sides of the cake with the chocolate ganache that has cooled and is spreadable.
Chocolate Ganache
3/4 cup heavy (whipping) cream
8 ounces semisweet chocolate, finely chopped
1/2 teaspoon peppermint extract
1. Place the cream in a small saucepan over medium heat. Bring to boil, stirring. meanwhile, place the chopped chocolate in a large mixing bowl. Remove the pan from the heat and pour the hot cream over the chopped chocolate. Stir until the chocolate is melted. Stir in the peppermint extract.
Peppermint Buttercream Frosting
HALVE THIS RECIPE
8 tablespoon (1 stick) butter, at room temperature
1/2 cup finely crushed peppermint candy (about 7 peppermint sticks)
3 cups confectioners sugar, sifted
2 to 3 tablespoons milk
1/2 teaspoon peppermint extract
Place the butter in a large mixing bowl, and blend with an electric mixer until fluffy, 30 seconds. Add the peppermint candy, confectioners sugar, 2 tablespoon milk, and peppermint extract. Blend until everything is well incorporated, 1 minute, and beat until frosting lightens and is fluffy.
Source: The Cake-Mix Doctor
