Deep Dark Chocolate Peppermint Cake Popular Recipes

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Deep Dark Chocolate Peppermint Cake

"This is a cake that children love."

Ingredients :

• 2 cups sifted cake flour
• 3/4 teaspoon salt
• 4 (1 ounce) squares unsweetened chocolate
• 1/4 cup butter
• 2 cups white sugar
• 2 egg yolks
• 1 3/4 cups milk, divided
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• Seven-Minute Frosting
• 1/2 cup crushed peppermint hard candies
• 3 drops red food coloring

Instructions :

Prep : 30M	Cook : 12M	Ready in : 2H30M

• Preheat oven to 350 degrees F (175 degrees C). Grease two 9-inch round pans and line the bottoms with parchment paper.
• Sift together the cake flour and salt.
• Melt chocolate and butter together in a double boiler. Turn into mixing bowl, and cool to room temperature; this mixture must be cool. Mix in the sugar. Blend in egg yolks and 1 cup milk.
• Pour in the flour and salt, and mix just until incorporated. Beat batter with electric mixer for 1 minute, and then blend in vanilla and 1/2 cup milk. Dissolve baking soda in the remaining 1/4 cup milk; stir into the batter quickly and thoroughly. Pour batter into prepared pans.
• Bake in the preheated oven until the surface of the cakes spring back lightly when pressed with a finger, about 30 minutes. Cool cakes on wire racks.
• Prepare Seven Minute Frosting, omitting vanilla (see Footnote for link). Tint the frosting a delicate pink with a few drops of food coloring, and add 1/4 cup crushed candy. Frost and fill the cooled cake. Garnish with bits of crushed candy.

Notes :

• Click here for the Seven Minute Frosting recipe.
• This cake can also be baked in a 13x9x2-inch pan for about 45 minutes, or in two 9x9x2-inch square pans for about 30 minutes.
• The nutrition data for this recipe does not include the frosting ingredients. The actual amount of the frosting consumed will vary.
• Reynolds® parchment can be used for easier cleanup/removal from the pan.

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