Best Triple Chocolate Cake With Chocolate Peppermint Filling Recipes

CHOCOLATE PEPPERMINT CAKE

Steps:

• In a bowl, combine dry ingredients. Add milk, oil, eggs and vanilla; beat at medium speed for 2 minutes. Stir in boiling water (batter will be thin). Pour into three greased and floured 9-in. round baking pans. , Bake at 350° for 18-23 minutes or until cake tests done. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For filling, beat cream until soft peaks form. Add the sugar, vanilla and food coloring if desired; beat until stiff peaks form. Set aside about 1 tablespoon crushed candy. Fold remaining candy into cream mixture. Spread between layers and around sides but not over the top. , For glaze, melt butter in a saucepan over low heat. Add cocoa and water; cook, stirring constantly, until slightly thickened. Remove from the heat; whisk in vanilla. Gradually blend in sugar until smooth. Add additional water if necessary. Spread over top of cake. Sprinkle with reserved candy. Chill before serving. Store in the refrigerator.

MINT CHOCOLATE CAKE

Steps:

• Preheat oven to 350°F (177°C). Grease a 9×2 inch round cake pan, line with a parchment paper round (see #6 in Cake Baking Tips), and then lightly grease the parchment paper. Parchment paper helps the cake seamlessly release from the pan. I recommend using nonstick spray for greasing.
• In the bowl of an electric handheld or stand mixer fitted with a paddle attachment, cream the sugar and butter together on medium speed until light and fluffy, about 4-5 minutes. With the mixer on low, slowly stream in the oil. Scrape the sides and bottom of the bowl to make sure everything is well blended. With the mixer on low, add in the eggs, one at a time, making sure that each is incorporated before adding in the next. Add the vanilla and run the mixer for 30 more seconds. Take the bowl out of the mixer.
• In a medium bowl, whisk the flour, cocoa powder, baking powder, baking soda, and salt until combined. With a rubber spatula or wooden spoon, fold the flour mixture into the butter mixture in three batches, mixing each until almost blended. Batter will be very thick. Finally, pour in the hot water and whisk to combine. Pour evenly into prepared cake pan. Lightly tap pan on the counter a few times to settle the cake batter and release any trapped air bubbles.
• Bake in the center of the oven for 30-36 minutes (and up to 40 minutes, if needed but begin checking at 30). The cake is done when a toothpick inserted into the center comes out clean or when the cake springs back if you lightly poke the center with your finger. Remove from the oven and cool cake in the pan set on a cooling rack for 20 minutes. Remove cake from the pan and place cake directly on the cooling rack to finish cooling. Once cool, you can place the cake on your cake stand or serving plate.
• Place the chocolate, cream, and salt in a large heat-safe bowl set over a medium saucepan of simmering water. (Or use a double boiler if you have one.) Do not let the bottom of the bowl touch the water. Stir frequently until chocolate has melted and ganache is smooth. Remove from heat and stir in the vanilla. Set aside at room temperature to cool until thickened. You want it cool enough to not melt the frosting, but still a little fluid. This takes about 60-90 minutes to cool. (NOTE: This yields a lot of ganache and I used about 3/4 of it on top of the cake and then drizzled more on each slice.)
• In the bowl of an electric handheld or stand mixer fitted with a paddle attachment, beat the butter, shortening, and mint together on medium-low speed until combined. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine. Add confectioners' sugar, peppermint extract, and milk and continue beating until whipped, smooth and creamy.
• Spread peppermint cream in a thick layer all over the top of the cooled cake. There's a lot of frosting, so pile it high. Try to make the edges sharp angles that follow the line of the cake. (You can see it pictured above.) I always use a small icing spatula. Place uncovered in the refrigerator for 30 minutes to help set the frosting. Pour ganache slowly on top of cake and use a small offset spatula or a knife to gently spread all over the frosting. Return cake to the refrigerator and chill uncovered for 30 minutes before slicing and serving. Feel free to garnish with mint leaves.
• Cover leftover cake tightly and store in the refrigerator for up to 1 week.

TRIPLE CHOCOLATE CAKE

Steps:

• In a large bowl, combine cake and pudding mixes, milk and eggs at low speed until dry ingredients are moistened. Beat at medium speed for 2 minutes. Stir in chocolate chips. Pour into a greased and floured 10-in. tube or fluted tube pan. Bake at 350° for 60 minutes or until cake tests done. Cool in pan for 10 minutes before removing to a wire rack.

CHOCOLATE PEPPERMINT LOG

Steps:

• Place egg whites in a small bowl; let stand at room temperature 30 minutes. , Meanwhile, preheat oven to 375°. Line bottom of a 15x10x1-in. baking pan with parchment. Sift flour, cocoa, baking powder, baking soda and salt twice., In a large bowl, beat egg yolks until slightly thickened. Gradually add 1/3 cup sugar, beating on high speed until thick and lemon-colored. Beat in water and vanilla. Fold in flour mixture (batter will be very thick)., With clean beaters, beat egg whites on medium until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Fold a fourth of the whites into batter, then fold in remaining whites. Transfer to prepared pan, spreading evenly., Bake 12-15 minutes or until top springs back when lightly touched. Cool 5 minutes. Invert onto a kitchen towel dusted with cocoa. Gently peel off paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., For filling, in a large bowl, beat cream cheese and sugar until smooth. Fold in whipped topping and peppermint candies., Unroll cake; spread filling over cake to within 1/2 in. of edges. Roll up again, without towel. Place on a platter, seam side down. Refrigerate, covered, until cold., For glaze, in a small saucepan, melt butter. Whisk in cocoa and water until blended. Bring to a boil. Remove from heat. Whisk in confectioners' sugar and vanilla until smooth. Cool slightly., Spread glaze over cake. Sprinkle with peppermint candies. Refrigerate until set, about 10 minutes.

CHOCOLATE CAKE WITH PEPPERMINT FROSTING

Steps:

• Make the cake: Set a rack in the center of the oven and heat oven to 350 degrees. Generously grease an 8-by-8-inch square or 9-inch round light-colored metal baking pan with oil.
• In a large bowl, combine the granulated sugar and eggs. Use a whisk or an electric mixer to beat the mixture until foamy and slightly lighter in texture and color, 1 to 2 minutes. Add the sour cream, 1/2 cup oil, vanilla and salt, and whisk until combined and smooth, about 1 minute.
• Whisk in the cocoa powder until combined. Add the flour, baking powder and baking soda, and whisk until combined and no streaks of flour remain. Stir the espresso powder into the hot water, then add the mixture to the bowl. Whisk until incorporated.
• Pour the batter into the prepared pan and tap on the counter a few times to release any large air bubbles. Bake until puffed and a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let the cake cool in the pan set on a rack for about 45 minutes.
• While the cake bakes, clean the mixing bowl and make the frosting: Add the butter to the bowl and mix on medium-high with an electric mixer until smooth, stopping the mixer occasionally to scrape the bottom and sides of the bowl. Turn the speed to low, and slowly add the confectioners' sugar. Mix until the sugar is moistened, then add 2 teaspoons of the cream, the vanilla extract, 3/4 teaspoon peppermint extract and salt. Turn the speed up to medium-high, and whip until smooth and fluffy, about 3 minutes, adding a bit more cream a teaspoon at a time, if necessary, to make a smooth and light frosting. Taste the frosting, and add a few more drops of peppermint extract if desired. The frosting can be kept at room temperature while the cake finishes baking and cooling.
• Top the cooled cake with an even layer of frosting, then use the tip of a toothpick to dot the frosting with a few small dots of gel food coloring, if using. Use a spoon or offset spatula to swirl the food coloring into the frosting to create candy cane-like stripes - just a few swipes will do the trick. If you mix it in too much, the frosting will turn pink. Top the cake with sprinkles and shaved chocolate, if desired. Store leftover cake loosely covered at room temperature for up to 3 days.