Chocolate and Peppermint Cake: Perfect Holiday Combination

by Diane Rossen Worthington

Chocolate and Peppermint Cake: Perfect Holiday Combination

I don't know who came up with the delectable Chocolate and Peppermint Cake recipe, but it certainly is a holiday favorite. You can find it in candies, cookies and cakes.

I have made a chocolate peppermint molten cake for years, but when I tried this Peppermint Patty Cake recipe by acclaimed author Elinor Klivans I was hooked. This Chocolate and Peppermint Cake recipe can be your go-to dessert for the holidays.

This moist, dense chocolate cake is studded with chocolate-covered peppermint patties, which contribute an intense mint flavor. Crushed peppermint candy adds crunch and a festive touch to the ganache topping.

What's a ganache? It's Seriously Simple all right. Just melt chopped chocolate in hot cream, mix, refrigerate, and you have a muti-purpose sweet condiment. Use it here to frost the cake, use it on a glaze or as as a super-rich hot fudge sauce (just be sure to reheat it). The cake can be covered and stored at room temperature for up to 2 days, but add the crushed candy topping at serving time.

Peppermint Patty Cake Recipe

Prep Time: 20 minutes

Cook time: 60 minutes

Yield: Serves 12

Peppermint Patty Cake Recipe Ingredients

1/2 cup unsalted butter

4 ounces unsweetened chocolate, chopped

1 1/4 cups unbleached all-purpose (plain) flour

3/4 teaspoons baking powder

1/2 teaspoons salt

3 large eggs

1 1/3 cups sugar

1 teaspoon vanilla extract (essence)

1 1/4 cups (about 16) chocolate-covered peppermint patties, cut into 3/4-in pieces

2 cups ganache, cooled until thickened but pourable (see below)

1/2 cup peppermint candy, crushed into small pieces

Peppermint Patty Cake Recipe Directions

1. Position a rack in the middle of the oven. Preheat the oven to 325F. Butter the bottom and sides of a 9-in round cake pan with 1 3/4- to 2-inch sides. Line the bottom with parchment (baking) paper and butter the paper.

2. Put the butter and chocolate in a heatproof bowl (or the top of a double boiler) and place it over, but not touching, barely simmering water in a saucepan (or the bottom of the double boiler). Stir until the chocolate and butter are melted and smooth. Remove from over the water and set aside to cool slightly.

3. In a medium bowl, stir the flour, baking powder and salt together. Set aside. In large bowl, using an electric mixer on medium speed, beat the eggs, sugar and vanilla until light and fluffy, about 1 minute. Stop the mixer and scrape the sides of the bowl as needed. On low speed, mix in the melted chocolate mixture until blended. Mix in the flour mixture just until it is incorporated. Stir in the peppermint patties. Pour the batter into the prepared pan, smoothing the top with a spatula.

4. Bake until a toothpick inserted in the center comes out with moist crumbs clinging to it, about 40 minutes. Cool the cake in the pan on a wire rack for 15 minutes. Use a small, sharp knife to loosen the cake from the sides of the pan, and invert the cake onto a wire rack. Carefully remove the parchment paper and loosely place on the cake. Let cool thoroughly, then discard the paper.

5. Invert the cake onto a serving plate so that it is top up. Use a small spatula to spread the ganache over the top and sides of the cake. Let the glaze set and firm up for about 15 minutes. Sprinkle the crushed candy over the top of the cake.

Ganache

Makes 2 cups

1 cup heavy (double) cream

1 tablespoon unsalted butter

9 ounces bittersweet chocolate, chopped, or 1 1/2 cups bittersweet chocolate chips

1 teaspoon vanilla extract (essence)

1. In a medium saucepan, heat the cream and butter over low heat until the cream is hot and the butter melts. The hot cream mixture should form tiny bubbles and measure about 175F on an instant-read thermometer; do not let the mixture boil as a skin might form on the top. If this happens, use a spoon to lift off the skin and discard it. Remove the pan from the heat, add the chocolate, and let stand in the hot cream mixture for about 30 seconds to soften. Whisk the ganache just until all of the chocolate is melted and the ganache is smooth. Stir in the vanilla.

2. If the ganache will be poured or spread, let it cool and thicken slightly, about 30 minutes. It can be covered and refrigerated for up to 1 week; if it becomes too firm, it can be warmed over low heat, stirring to soften it evenly.

Peppermint Patty Cake Recipe, Chocolate Cake, Christmas

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Peppermint Patty Chocolate Cake - The Perfect Holiday Cake Recipe

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