In the second week of our winter series of cake/dessert recipes, we take a look at an amazing recipe for a peppermint chocolate fudge cake. A definite must for this winter after dinner with the family – will definitely have the kids buzzing!!.
Simple but irresistible, this is one cake you may want to keep away from the neighbours.
2 cups all purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup unsweetened cocoa powder
1 2/3 cups boiling water
1 cup unsalted butter, room temperature
2 cups sugar
1 1/2 teaspoons vanilla extract
3 large eggs
For peppermint mousse
285 grams good-quality white chocolate (such as Lindt or even Cadbury’s), chopped
1 3/4 cups chilled whipping cream
1/4 cup sour cream
24 red-and-white-striped hard peppermint sweets (candies like Italian balls), crushed (about 2/3 cup)
2 cups whipping cream
450 grams semisweet chocolate, chopped – click here for a substitute
Preheat oven to 165°C. Butter and flour three 20cm (9 inch)-diameter cake pans with 4cm-high sides. Whisk flour, baking soda and salt in small bowl to blend. Place cocoa in medium bowl; whisk in 1 2/3 cups boiling water. Cool cocoa mixture to room temperature, whisking occasionally.
Using electric mixer, beat butter in large bowl until fluffy. Gradually beat in sugar, then vanilla. Beat in eggs 1 at a time. At low speed, beat in flour mixture in 3 additions alternately with cocoa mixture in 2 additions. Divide batter equally among prepared pans. Bake cakes until tester inserted into center comes out clean, about 25 minutes. Cool cakes in pans 10 minutes. Cut around cakes to loosen; turn out onto racks. Cool completely.
Make peppermint mousse:
Combine white chocolate, 3/4 cup whipping cream and sour cream in heavy medium saucepan. Stir over low heat just until chocolate is melted and smooth. Transfer white chocolate mixture to large bowl; cool to barely lukewarm, whisking occasionally, about 20 minutes. Mix in peppermint sweets/candies. Beat remaining 1 cup cream in medium bowl to soft peaks. Fold cream into barely lukewarm white chocolate mixture in 4 additions. Chill mousse until beginning to set, about 2 hours. Place 1 cake layer on 8-inch cardboard round. Spread half of mousse over top of cake. Top with second cake layer, remaining mousse and third cake layer. Chill assembled cake until mousse is cold and set, about 3 hours.
Meanwhile, prepare ganache:
Bring cream to simmer in heavy large saucepan. Remove from heat. Add bittersweet chocolate; whisk until melted and smooth. Cool ganache until thick but still pourable, about 45 minutes.
Place cake on rack set over baking sheet. Pour ganache over cake, spreading with metal spatula to cover sides evenly. Chill cake until ganache sets, at least 30 minutes and up to 1 day.
There you have an amazing Peppermint Fudge cake to enjoy with the family after dinner on a cold evening – but we all love that sweet awesomeness after dinner anyway.
Let us know if you have any comments or ideas that you would like the recipes for – we will try to accommodate them during the winter series.
Looking forward to next weeks delectable treat