Triple-Chocolate Cake With Chocolate-Peppermint Filling
Serves: 4
Keyon Hand
1 January 1970
Based on User reviews:
52
Spice
49
Sweetness
50
Sourness
36
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 cup
Whipping Cream1 tbsp
Light Corn Syrup1 cup
Unsweetened Cocoa Powder1 tsp
Salt1 tsp
Baking Powder1 tsp
Baking Soda1 cup
Sugar2 tsps
Vanilla Extract3 large
Egg1 cup
ButtermilkDirections:
1
Pour 1/2 cup glaze over center of cake
2
For filling: Place chocolate in medium bowl
3
Bring cream and corn syrup to simmer in small saucepan
4
Pour hot mixture over chocolate; add extract and let stand 1 minute
5
Whisk until mixture is smooth
6
Let filling stand at room temperature while cake is baking and cooling
7
Place chocolate in medium bowl
8
Bring cream and corn syrup to simmer in small saucepan
9
Pour hot mixture over chocolate; add extract and let stand 1 minute
10
Whisk until mixture is smooth
11
Let filling stand at room temperature while cake is baking and cooling
12
For cake: Position rack in lowest third of oven and preheat to 350°F
13
Butter 9-inch-diameter cake pan with 2-inch-high sides
14
Line bottom with parchment paper
15
Butter parchment
16
Dust pan with flour
17
Whisk first 5 ingredients in medium bowl to blend
18
Using electric mixer, beat butter in large bowl until light and fluffy
19
Gradually beat in both sugars, then vanilla
20
Add eggs 1 at a time, beating well after each addition
21
Beat in dry ingredients alternately with buttermilk in 2 additions each
22
Mix in chocolate chips
23
Transfer batter to prepared pan
24
Bake cake until tester inserted into center comes out clean, about 1 hour 5 minutes
25
Cool cake in pan on rack 5 minutes
26
Turn out cake onto rack
27
Peel off parchment
28
Cool completely
29
Using electric mixer, beat filling until fluffy and lightened in color, about 30 seconds
30
Using serrated knife, cut cake horizontally in half
31
Place 1 layer, cut side up, on rack set over baking sheet
32
Spread filling over
33
Top with second layer, cut side down
34
Chill filled cake 20 minutes
35
Position rack in lowest third of oven and preheat to 350°F
36
Butter 9-inch-diameter cake pan with 2-inch-high sides
37
Line bottom with parchment paper
38
Butter parchment
39
Dust pan with flour
40
Whisk first 5 ingredients in medium bowl to blend
41
Using electric mixer, beat butter in large bowl until light and fluffy
42
Gradually beat in both sugars, then vanilla
43
Add eggs 1 at a time, beating well after each addition
44
Beat in dry ingredients alternately with buttermilk in 2 additions each
45
Mix in chocolate chips
46
Transfer batter to prepared pan
47
Bake cake until tester inserted into center comes out clean, about 1 hour 5 minutes
48
Cool cake in pan on rack 5 minutes
49
Turn out cake onto rack
50
Peel off parchment
51
Cool completely
52
Using electric mixer, beat filling until fluffy and lightened in color, about 30 seconds
53
Using serrated knife, cut cake horizontally in half
54
Place 1 layer, cut side up, on rack set over baking sheet
55
Spread filling over
56
Top with second layer, cut side down
57
Chill filled cake 20 minutes
58
Meanwhile, prepare glaze: Stir chocolate, butter, and corn syrup in heavy small saucepan over low heat until melted and smooth
59
Mix in extract
60
Cool glaze until just lukewarm but still pourable, stirring occasionally, about 20 minutes
61
Spread over top and sides of cake
62
Chill until glaze sets, about 15 minutes
63
Pour remaining glaze over center of cake, then spread quickly over top and sides
64
Chill until glaze sets, about 1 hour
65
(Can be made 1 day ahead
66
Cover with cake dome; chill
67
Before continuing, let stand at room temperature until softened, about 4 hours
68
) Stir chocolate, butter, and corn syrup in heavy small saucepan over low heat until melted and smooth
69
Mix in extract
70
Cool glaze until just lukewarm but still pourable, stirring occasionally, about 20 minutes
71
Pour 1/2 cup glaze over center of cake
72
Spread over top and sides of cake
73
Chill until glaze sets, about 15 minutes
74
Pour remaining glaze over center of cake, then spread quickly over top and sides
75
Chill until glaze sets, about 1 hour
76
(Can be made 1 day ahead
77
Cover with cake dome; chill
78
Before continuing, let stand at room temperature until softened, about 4 hours
79
) Sprinkle candies around top edge of cake
80
Garnish with fresh mint leaves
81
Sprinkle candies around top edge of cake
82
Garnish with fresh mint leaves