Best 2 Fudgy Peppermint Truffle Chocolate Cake Recipes
Indulge in the decadent pleasure of our Fudgy Peppermint Truffle Chocolate Cake, a symphony of flavors that will tantalize your taste buds. This exquisite cake boasts a moist, rich chocolate sponge delicately infused with peppermint essence, creating a harmonious blend of sweet and refreshing. Each bite reveals a luscious layer of silky peppermint truffle ganache, enveloping the senses with its velvety texture and minty coolness. Discover the perfect balance of chocolate indulgence and peppermint freshness in this culinary masterpiece.
But that's not all! This article presents a treasure trove of delectable recipes to satisfy your sweet cravings. From the timeless classic of Chocolate Chip Cookies, with their crispy edges and chewy centers, to the indulgent decadence of Triple Chocolate Mousse, a symphony of rich chocolate flavors, there's something for every chocolate lover. Explore the delightful simplicity of No-Bake Cheesecake Bites, a delightful treat with a creamy, velvety filling and a graham cracker crust, or indulge in the nostalgic charm of Homemade Brownies, fudgy and irresistible with a crispy crust.
Let your taste buds embark on a journey of pure bliss with our collection of exceptional chocolate recipes. Whether you're a seasoned baker or a culinary novice, these recipes are designed to guide you effortlessly through the process, ensuring success in every bite. Prepare to impress your family and friends with these delectable creations, perfect for any occasion.
FUDGY PEPPERMINT TRUFFLE CHOCOLATE CAKE
Slice into this peppermint-sprinkled cake, made easy with a packaged devil's food mix, to reveal a melted chocolate filling.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h15m
Yield 12
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Grease and flour 12-cup fluted tube cake pan, or spray with baking spray with flour. In medium microwavable bowl, microwave filling ingredients uncovered on High 30 to 40 seconds; stir until melted and smooth. If necessary, microwave 10 to 20 seconds longer. Set aside.
- In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Spoon half of batter into pan; spread evenly.
- Bake 15 minutes. Remove from oven; immediately drop spoonfuls of filling over batter, keeping filling away from sides of pan and pressing down lightly. Carefully spoon remaining batter over top; spread evenly. Bake 42 to 47 minutes longer or until toothpick inserted near center comes out almost clean and cake springs back when lightly touched in center. Cool in pan 15 minutes. Loosen cake with knife around center and edges of pan. Turn cake upside down onto cooling rack or heatproof serving plate. Cool completely, about 1 1/2 hours.
- In medium bowl, beat powdered sugar, cream cheese and 1 tablespoon of the milk with whisk until smooth, adding additional milk until of desired drizzling consistency. Drizzle icing over cooled cake. Sprinkle with crushed candy. Store loosely covered in refrigerator.
Nutrition Facts : Calories 580, Carbohydrate 74 g, Cholesterol 125 mg, Fat 5 1/2, Fiber 2 g, Protein 7 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 600 mg, Sugar 55 g, TransFat 1/2 g
FUDGY PEPPERMINT STICK TORTE
I created this recipe based on a chocolate cake a friend made for me several years ago. It's a favorite around Christmas, not only because of the great flavors, but also because it makes a spectacular presentation. -Mary Shivers, Ada, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 16 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking powder, salt and baking soda; add to the creamed mixture alternately with water, beating well after each addition., Transfer to four greased and floured 9-in. round baking pans. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a small bowl, beat cream until it begins to thicken. Add 3/4 cup confectioners' sugar and extract; beat until soft peaks form. In another bowl, beat cream cheese and remaining confectioners' sugar until smooth. Fold in whipped cream, then 3/4 cup crushed candies., Spread frosting between layers and over top and sides of cake. Refrigerate for at least 1 hour. Just before serving, sprinkle remaining candies over the top.
Nutrition Facts :
Tips:
- Use high-quality chocolate for the best flavor. A semisweet or bittersweet chocolate with a cocoa content of at least 60% is ideal.
- Make sure your butter and eggs are at room temperature before you begin. This will help them to mix together smoothly.
- Don't overmix the batter. Overmixing can make the cake tough.
- Bake the cake until a toothpick inserted into the center comes out with just a few moist crumbs attached.
- Let the cake cool completely before frosting it. This will help the frosting to set properly.
- If you don't have a piping bag, you can use a spoon to spread the frosting onto the cake.
- For a more festive presentation, decorate the cake with crushed peppermint candies or candy canes.
Conclusion:
This fudgy peppermint truffle chocolate cake is the perfect dessert for any occasion. It's rich, decadent, and full of chocolatey flavor. The peppermint truffles add a touch of minty freshness that balances out the sweetness of the cake. This cake is sure to be a hit with everyone who tries it!
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