TRIPLE-CHOCOLATE CAKE WITH CHOCOLATE-PEPPERMINT FILLING
Categories Cake Chocolate Dessert Bake Christmas Mint Winter Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 25
Steps:
- For filling:
- Place chocolate in medium bowl. Bring cream and corn syrup to simmer in small saucepan. Pour hot mixture over chocolate; add extract and let stand 1 minute. Whisk until mixture is smooth. Let filling stand at room temperature while cake is baking and cooling.
- For cake:
- Position rack in lowest third of oven and preheat to 350°F. Butter 9-inch-diameter cake pan with 2-inch-high sides. Line bottom with parchment paper. Butter parchment. Dust pan with flour. Whisk first 5 ingredients in medium bowl to blend. Using electric mixer, beat butter in large bowl until light and fluffy. Gradually beat in both sugars, then vanilla. Add eggs 1 at a time, beating well after each addition. Beat in dry ingredients alternately with buttermilk in 2 additions each. Mix in chocolate chips.
- Transfer batter to prepared pan. Bake cake until tester inserted into center comes out clean, about 1 hour 5 minutes. Cool cake in pan on rack 5 minutes. Turn out cake onto rack. Peel off parchment. Cool completely.
- Using electric mixer, beat filling until fluffy and lightened in color, about 30 seconds. Using serrated knife, cut cake horizontally in half. Place 1 layer, cut side up, on rack set over baking sheet. Spread filling over. Top with second layer, cut side down. Chill filled cake 20 minutes.
- Meanwhile, prepare glaze:
- Stir chocolate, butter, and corn syrup in heavy small saucepan over low heat until melted and smooth. Mix in extract. Cool glaze until just lukewarm but still pourable, stirring occasionally, about 20 minutes.
- Pour 1/2 cup glaze over center of cake. Spread over top and sides of cake. Chill until glaze sets, about 15 minutes. Pour remaining glaze over center of cake, then spread quickly over top and sides. Chill until glaze sets, about 1 hour. (Can be made 1 day ahead. Cover with cake dome; chill. Before continuing, let stand at room temperature until softened, about 4 hours.)
- Sprinkle candies around top edge of cake. Garnish with fresh mint leaves.
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Tsietsi Malope
[email protected]This is the best chocolate cake I've ever had. The chocolate flavor is so rich and the cake is so moist. I will definitely be making this again and again.
Md Saikat islam kajol
[email protected]The instructions were easy to follow and the cake turned out beautifully. I'll definitely be making this again!
Sayem Islam
[email protected]This cake is perfect for any occasion. I've made it for birthdays, anniversaries, and even just because. It's always a hit!
Umer ahmad
[email protected]I'm not a big fan of chocolate cake, but I really liked this one. The cake was moist and fluffy, and the chocolate flavor wasn't too overpowering.
Connor Bate
[email protected]This cake is amazing! The chocolate flavor is rich and decadent, and the peppermint filling is the perfect touch.
Elida Camacho
[email protected]I had some trouble getting the cake to rise evenly. I think I might have overmixed the batter.
Shahriya Islam
[email protected]The cake was a bit too sweet for my taste, but I still enjoyed it. I think I'll try using less sugar next time.
Hasan Barham
[email protected]I was a bit skeptical about the chocolate-peppermint filling, but it was actually really good! It added a nice minty flavor to the cake without being overpowering.
Rosa Ayon
[email protected]This is my go-to chocolate cake recipe. It's so easy to make and it's always a crowd-pleaser.
Fatmata foday
[email protected]I've made this cake several times and it always turns out perfect. The instructions are easy to follow and the cake is always moist and delicious.
Chathuki Himansa
[email protected]This cake was a hit at my last party! Everyone raved about the moist chocolate cake and the rich chocolate-peppermint filling. I'll definitely be making it again.