Dark Chocoalte Peppermint Layer Cake

• Vegetarian

• Refrigerated

  • 3 Eggs, large

• Baking & Spices

  • 2 1/4 cups All-purpose flour
  • 1 tsp Baking powder
  • 2 1/4 tsp Baking soda
  • 1 1/8 cup Cocoa powder, dark
  • 6 oz Dark chocolate
  • 3 drops Peppermint extract
  • 1/4 tsp Peppermint extract
  • 5 cups Powdered sugar
  • 1 tsp Salt
  • 1 large pinch Salt
  • 2 1/4 cups Sugar
  • 1 1/2 tsp Vanilla extract, pure
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 4 1/2 tbsp Safflower oil

• Dairy

  • 3 sticks Butter
  • 1 1/8 cup Buttermilk
  • 4 oz Cream cheese
  • 1/2 cup Heavy cream
  • 1 Milk

• Desserts

  • 2 Candy canes

• Liquids

  • 1 1/8 cup Water

Found on thebakerchick.com

Description

Ingredients

• 1 cup plus 2 tablespoons dark cocoa powder
• 2 and ¼ cups all-purpose flour
• 2 and ¼ cups sugar
• 2 and ¼ teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 3 large eggs
• 1 cup plus 2 tablespoons warm water
• 1 cup plus 2 tablespoons buttermilk
• 4½ tablespoons safflower oil
• 1½ teaspoons pure vanilla extract
• 6 ounces dark chocolate, chopped
• ½ cup heavy cream
• a few drops of peppermint extract
• 4 oz of cream cheese, softened
• 3 sticks (1½ cups) butter, softened
• 5-7 cups powdered sugar
• 1 teaspoon vanilla extract
• ¼ teaspoon peppermint extract
• large pinch of salt
• milk as needed (I used about 1 tablespoon)
• 2 crushed candy canes for decorating

Directions

• Preheat the oven to 350 F. Butter three 8 or 9 inch round cake pans, sprinkle with flour and line with parchment rounds. Set aside.
• In a large bowl combine all the dry ingredients (flour, sugar, cocoa powder, baking powder, soda and salt.) Whisk together until well combined.
• Add all the rest of the ingredients- (eggs, buttermilk, warm water, oil and vanilla,) and whisk until smooth, clump-free and glossy. (Dont over-mix)
• Divide the batter evenly among the pans, and bake for 30-40 minutes, (depending on your oven,) or until a cake tester inserted into the center comes out clean. Cool completely before frosting.
• Place the chopped chocolate in a heatproof bowl.
• In a small saucepan, heat the cream until the edges start to bubble (dont let it get to boiling!) pour it over the chocolate and let it be for a few minutes.
• Stir until smooth and glossy. Whisk in the peppermint extract
• Beat together the cream cheese and butter. Add the extracts and salt. Slowly mix in the powdered sugar, ½ cup or so at a time until frosting is smooth and thick. Add a few splashes of milk as needed until the frosting is good spreading consistency.
• If needed, level your cake layers to remove a domed top using a serrated bread knife. Place the cake face down on a turn table with some parchment paper strips around the edges. Spread some ganache over the cake and let it chill for a minute to set. Top with frosting and use an off-set spatula to spread to the edges. Top with another cake layer and repeat with the 2nd and 3rd layer.
• After spreading ganache on the top later and letting it set, give the cake a thin crumb coat of frosting and let it set in the fridge or freezer. Continue to pile the frosting on, smoothing it over the sides and top of the cake.
• Sprinkle crushed candy cakes on the cake to garnish and let the whole thing set for another 15 minutes before serving.