Candy Cane Cake with Peppermint Bark Apples

• Produce

  • 4 Apples, Small

• Refrigerated

  • 1 Egg, large
  • 5 Egg whites, large

• Baking & Spices

  • 1 1/3 tbsp Baking powder
  • 3 cups Cake flour
  • 1 cup Chocolate, red
  • 2 1/2 cups Confectioners' sugar
  • 1 Food coloring, red
  • 1 1/2 tsp Peppermint extract
  • 3/4 tsp Salt
  • 2 cups Sugar
  • 3 1/4 tsp Vanilla
  • 10 oz White chocolate

• Oils & Vinegars

  • 1 1/2 tsp Canola oil

• Snacks

  • 5 oz White chocolate melting wafers

• Dairy

  • 18 tbsp Butter
  • 1 cup Heavy cream
  • 2 tbsp Heavy whipping cream
  • 1 cup Whole milk

• Desserts

  • 1 cup Candy cane

• Other

  • 12 tablespoons of butter, cold and cute into 24 equal sized pieces

Found on theroadtohoney.com

Description

Ingredients

• 6 ounces white chocolate, chopped
• 1.5 teaspoons canola oil
• Red food coloring
• 5 large egg whites, room temperature
• 1 large egg
• 1 cup whole milk, room temperature
• 2 1/4 teaspoons vanilla extract
• 3 cups of cake flour*
• 2 cups sugar
• 1 tablespoon + 1 teaspoon baking powder
• 3/4 teaspoon salt
• 12 tablespoons of butter, cold and cute into 24 equal sized pieces
• 1 cup of red chocolate sprinkles (see above and below)
• 4 ounces white chocolate, chopped
• 2 tablespoons butter
• 1 cup very cold heavy cream
• 1/2 teaspoon peppermint extract
• 1/2 cup chopped candy canes
• 1 cup butter, softened
• 2 1/2 cups confectioners sugar, sifted
• 1 teaspoon vanilla extract
• 1 teaspoon peppermint extract
• 2-3 tablespoons heavy whipping cream -(as needed)_
• 4-6 small apples
• 5 ounces white chocolate melting wafers (I used THESE)
• 1/2 cup crushed candy canes

Directions

• Place a piece of parchment paper on a cookie sheet. Set aside.
• Place the chocolate & oil in a small microwaveable bowl & microwave for 30 seconds. Remove from the microwave & stir.
• Continue to microwave in 15 second intervals (2-3 times), stirring in between each. Once the chocolate becomes very soft (it will still look very lumpy) still vigorously for 1 minute. If it is still not smooth & silky, microwave in 10 second intervals, stirring in between each. White chocolate is notorious for burning, so it is important to minimize the amount of time it spends in the microwave. Thorough stirring will help with this.
• Add in a couple of drops of red food coloring until you get the desired color. Note: The chocolate may not look bright red at this point; however, once it is chopped & baked in the cake its appearance will be less muted.
• Pour the chocolate on top of the parchment lined cookie sheet & use an offset spatula to spread it out into a 1/4 inch thick rectangle.
• Place the tray full of chocolate in the freezer for 10 minutes, or until the chocolate is set.
• Chop the chocolate up into pieces.
• You can store the pieces in an air tight container in the refrigerator for up to one week.
• I used Sweetapolitas Fluffy Vanilla Cake (see HERE). I followed the directions as written, except, after step 4, I folded in 1 cup of the red chocolate sprinkles (see above & below for recipe).
• Place a medium sized mixing bowl in the freezer for about 10 minutes.
• Place the chocolate & butter in a small microwaveable bowl & microwave for 30 seconds. Remove from the microwave & stir.
• Continue to microwave in 15 second intervals (2-3 times), stirring in between each. Once the chocolate becomes very soft (it will still look very lumpy) still vigorously for 1 minute. If it is still not smooth & silky, microwave in 10 second intervals, stirring in between each. White chocolate is notorious for burning, so it is important to minimize the amount of time it spends in the microwave. Thorough stirring will help with this.
• Add the cream & peppermint extract to the chocolate mixture & gently stir until well combined.
• Remove the medium sized bowl from the freezer & pour the remaining cream & white chocolate mixture into it. Beat with an electric mixer on medium until soft peaks form. Take care not to over whip because this can cause the whipping cream to break down.
• Fold in 1/4 cup of the candy cane pieces. Use the remaining 1/4 to sprinkle on top of the mousse.
• Combine the butter & sugar in the bowl of a stand mixer fitted with a whisk attachment.
• Beat on low until the mixture is light & fluffy (about 3 minutes).
• Add the vanilla & peppermint extract & mix for 1 minute more.
• If the buttercream is still stiff, add heavy whipping cream, 1 tablespoon at a time until the desired consistency is achieved.
• Stick a wooden skewer in each apple.
• Place a piece of parchment paper coated with cooking spray on a cookie sheet.
• In a small microwavable bowl, microwave the chocolate melting wafers for 30 seconds . Remove from the microwave & stir.
• Continue to microwave in 15 second intervals, stirring between each (I found that I only needed to microwave for one 15 second interval with the melting wafers I used). Be sure to stir thoroughly between each interval.
• Swirl each apple around in the melted chocolate. I find it helps to hold the bowl at an angle so that I can get the chocolate close to the top of the apple. If the chocolate starts to get too thick to coat the apple, heat it in the microwave for 10 seconds & stir.
• Shake each apple gently to remove excess chocolate & then hold the apple sideways & twirl it around to prevent drips.
• Sprinkle the crushed candy canes on top of the apple.
• Set on top of the parchment paper coated with cooking spray until the chocolate has set.
• Place one layer of the cake on a plate or cake stand.
• Spread the Candy Cane Mousse on top of this layer. If desired, sprinkle crushed candy canes on top of the mousse.
• Place the second layer on top & frost both layers with the Peppermint Buttercream.
• Garnish with the Peppermint Bark Apples or with chopped candy canes if you prefer.