Candy Cane Peppermint Chocolate Chip Cake

• Vegetarian

• Refrigerated

  • 5 Egg whites

• Baking & Spices

  • 1 tbsp Baking powder
  • 150 g Dark chocolate, semi-sweet
  • 150 g Dark chocolate chips, semi-sweet
  • 3 cups Flour
  • 2 tsp Peppermint extract
  • 5 cups Powdered sugar
  • 1 1/4 tsp Salt
  • 2 cups Sugar
  • 5 tsp Vanilla

• Oils & Vinegars

  • 5/8 cup Vegetable oil

• Dairy

  • 1 1/4 cup Butter
  • 1 1/8 cup Milk

• Desserts

  • 3/4 cup Candy cane or peppermint candy piece
  • 1 Candy canes as desired

Found on gringalicious.com

Description

Ingredients

• 5 egg whites
• 1 cup milk
• 1/2 cup oil
• 1/2 cup (1 stick) butter
• 2 cups sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 2 teaspoons vanilla extract
• 2 teaspoons peppermint extract
• 150g (about 1 cup) semi-sweet dark chocolate chips, or chunks
• 3 cups flour
• 5 cups powdered sugar
• 3/4 cup (1 1/2 sticks) butter, softened to room temp
• 1 tablespoon vanilla extract
• 1/4 teaspoon salt
• 1 1/2 tablespoons milk
• 1/2 cup broken candy cane or peppermint candy pieces
• 150g (about 1 cup) semi-sweet dark chocolate, roughly chopped
• 2 tablespoons oil
• 1/4 cup broken candy cane or peppermint candy pieces,
• Candy canes as desired for decorating

Directions

• Preheat oven to 350 degrees F (180 C) and grease 3 8-in cake pans with oil. Pour egg whites into bowl of stand mixer and beat until they form stiff peaks. In separate bowl, cream butter and sugar. Add all other ingredients, except chocolate chips, and mix until smooth.
• Now gently fold in the stiff egg whites to the batter just until evenly combined then add the chocolate chips and fold in gently. Divide batter into pans as evenly as possible. Bake for 30 - 40 minutes until toothpick inserted in center comes out clean and tops are golden brown. Remove cakes from oven and allow them to cool for at least 25 minutes then loosen the edges all the way around with a thin bladed knife and invert a large plate over each of the pans and carefully flip them upside down while holding the plate tightly to the pan.
• Wrap the cakes in plastic and place them in the fridge or freezer for at least 30 minutes to cool completely before frosting. The more chilled the better.
• Beat butter in a large mixing bowl until creamed. Add vanilla, salt, and powdered sugar one cup at a time. Add milk beat until light and fluffy. Add more milk as needed for frosting consistency. Stir in the peppermint pieces (*see note) until combined.
• Place one layer of the cooled cake on your desired serving tray or board and spread a layer of the icing on top. Add another cake layer and again spread on a generous amount of frosting, then repeat once more and now spread frosting also on the sides of the cake until you have a smooth coat on the whole cake.
• Melt the chocolate with the oil in a double boiler until smooth, then carefully pour it over the cake and spread just to the edges to allow it to drip down the sides a bit. Sprinkle the top with additional candy cane pieces and decorate as desired with candy canes or anything else youd like..