CHOCOLATE FUDGE CAKE WITH PINK PEPPERMINT CREAM CHEESE FROSTING
Chocolate cake gets a sweet holiday makeover thanks to pink peppermint cream cheese frosting. Garnish with peppermint candies for a truly festive and fudgy dessert.
Provided by Arlene Cummings
Categories Dessert
Time 2h30m
Yield 12
Number Of Ingredients 8
Steps:
- Make cake as directed on box for two 9-inch rounds; cool completely.
- Beat butter and cream cheese on medium speed until smooth and fluffy. Reduce speed to low; gradually add sugar, beating until smooth. Add vanilla, peppermint extract and food color, a drop at a time, beating until desired color is obtained.
- Split each cake horizontally to make 2 layers. Place 1 layer on serving plate; spread top with thin coat frosting. Repeat with remaining layers. Frost side and top of cake with thin coat frosting; refrigerate 10 minutes to allow frosting to firm up. Frost side and top of cake with remaining frosting. Arrange whole peppermints then sprinkle crushed peppermint around side and top of cake.
- Refrigerate until ready to serve.
Nutrition Facts : ServingSize 1 Serving
PEPPERMINT FUDGE CAKE
Provided by Marcel Desaulniers
Categories Cake Milk/Cream Mixer Chocolate Dairy Dessert Bake Christmas Winter Birthday Chill Party Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 to 12 servings
Number Of Ingredients 18
Steps:
- Make cake:
- Preheat oven to 325°F. Butter and flour three 9-inch-diameter cake pans with 1 1/2-inch-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 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.
CHOCOLATE FUDGE CAKE WITH PINK PEPPERMINT CREAM CHEESE FROSTING
Blogger Arlene Cummings of Cooking With Sugar shares a favorite recipe. Pretty, festive desserts are one of the things that make holiday time so much fun. I love baking and serving this beautiful cake because the pink icing against the rich chocolate cake is just beautiful and the peppermint kick makes it extra special.
Provided by @MakeItYours
Number Of Ingredients 8
Steps:
- Make cake as directed on box for two 9-inch rounds; cool completely.
- Beat butter and cream cheese on medium speed until smooth and fluffy. Reduce speed to low; gradually add sugar, beating until smooth. Add vanilla, peppermint extract and food color, a drop at a time, beating until desired color is obtained.
- Split each cake horizontally to make 2 layers. Place 1 layer on serving plate; spread top with thin coat frosting. Repeat with remaining layers. Frost side and top of cake with thin coat frosting; refrigerate 10 minutes to allow frosting to firm up. Frost side and top of cake with remaining frosting. Arrange whole peppermints then sprinkle crushed peppermint around side and top of cake.
- Refrigerate until ready to serve.
PEPPERMINT FUDGE CAKE
If you like pepppermint, this cake will knock your socks off. It's minty, fudgy, and full of delicious flavor. Amazingly, it's also low fat and completely IBS safe! This recipe is from the cookbook "Eating for IBS" by the wonderful Heather Van Vorous. You can also substitute almond extract for the peppermint for a different taste experience, or just leave out the second extract completely and double the vanilla! This is great with a chocolate or mocha glaze (see my mocha mint glaze!).
Provided by Kree6528
Categories Dessert
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325°F.
- Spray a 10 inch bundt pan with cooking oil and set aside.
- Sift together flour, baking soda, cocoa powder, cornstarch, sugar, and salt in large bowl; whisk together well.
- Whisk together applesauce, oil, vanilla, and peppermint extract by hand in medium bowl.
- Add the wet ingredients to the dry with a few swift strokes just until blended.
- Pour into bundt pan.
- Bake 50-60 minutes, until a toothpick comes out with moist crumbs.
- Cool on rack.
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