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Posts Tagged ‘Celebration’

How does one measure patience?  As the mother of small children, mine (and to be fair, theirs) is tested daily.  But that’s not really what I’m talking about today.  I’m talking more about the ability to delay gratification, or to be patient enough to wait until the time for something is right.  Heck, maybe I’m not talking about that at all, but the point is, I’ve been patiently waiting to make this cake for a very long time.  I’ve  drooled over admired this recipe for a decade.  Seriously.  I’ve always known I was going to make it, and this year I finally decided the timing was right.  No more delayed gratification here– that’s the sort of patience I’m talking about.

So was it worth a 10-year wait?  Absolutely.  This beautiful cake is a stunner.  Not only does it look spectacular, it’s loaded with deep, rich chocolate flavor throughout.  The cake and glaze are primarily dark chocolate, while the center boasts creamy milk chocolate to vary the flavors.  It also perfectly combines refreshing mint– chocolate’s soul-mate during the holiday season.  The layering of the flavors is marvelous.  This decadent cake is the perfect ending to your holiday meal, so don’t wait a decade to make it.

The Recipe: Triple Chocolate and Peppermint Cake

(Serves 12)

Filling:

8 ounces good quality milk chocolate, finely chopped

1/2 cup whipping cream

1 tablespoon light corn syrup

1 teaspoon peppermint extract

Cake:

1 cup sifted unbleached all-purpose flour

1/3 cup unsweetened cocoa powder

1 teaspoon kosher salt

1/4 teaspoon baking powder

1/4 teaspoon baking soda

3/4 cup (1 1/2 sticks) unsalted butter, room temperature

1 cup granulated sugar

1/3 cup (packed) dark brown sugar

2 teaspoons vanilla extract

3 large eggs,  room temperature

1/2 cup buttermilk

1 1/2 cup semi-sweet chocolate chips, chopped or miniature chocolate chips

Chocolate Glaze:

8 ounces bittersweet or semisweet good quality chocolate, finely chopped

1/2 cup (1 stick) unsalted butter, cut into pieces

1 tablespoon light corn syrup

1 teaspoon peppermint extract

chopped peppermint candies for garnish

To make the Filling:  Place chocolate in a medium bowl.  Bring cream and corn syrup to a simmer in a small saucepan.  Pour over the chocolate; add extract.  Let sit for one minute.  Whisk until smooth.  Let mixture sit at room temperature while cake is baking and cooling.

To make the Cake:  Position rack in the middle of oven.  Preheat to 350°F.  Prepare a 9-inch cake pan with 2-inch sides by buttering, lining with parchment paper, buttering again, and dusting with flour.  Tap out excess flour.  Whisk the flour, cocoa powder, salt, baking powder, and baking soda together in a medium bowl.   Set aside.  In a stand mixer, fitted with the paddle attachment, beat the butter until light and fluffy.  Gradually beat in both sugars, then vanilla.  Add the eggs one at a time, beating well after each addition.  Be sure to scrape down the sides of the bowl, as needed.  Beat in the dry ingredients alternately with buttermilk in 2 additions each.  Mix in the chocolate chips with a rubber spatula.

Transfer batter to prepared pan.  Bake cake until tester inserted into center comes out clean, about 45- 50 minutes.  Be sure not to over bake.  Cool cake in pan for 5 minutes.  Turn out onto a rack.  Remove parchment paper.  Cool completely.

Using a stand mixer fitted with the whisk attachment, beat the filling until fluffy and lightened in color, about 1 minute.  Using a serrated knife, cut the cake horizontally in half.  Place 1 layer, cut side up, on rack set over baking sheet.  Spread filling over.  Top with second later, cut side down.  Chill for 20 minutes.

Meanwhile, prepare glaze:  Stir chocolate, butter, and corn syrup in heavy small saucepan over low heat until melted.  Mix in extract.  Cool glaze until just lukewarm but still pourable, stirring occasionally, about 20 minutes.

Pour 1/2 cup glaze over center of cake.  Spread over top and sides of cake.  Chill for 15 minutes.  Pour remaining glaze over the center of cake, then spread quickly over the tops and sides.  Sprinkle with peppermint candies.  Serve after the glaze has set and the cake is at room temperature.  Store at room temperature under a cake dome.

Source: Adapted from Bon Appetit Magazine, December 2001

Thanks so much for stopping by today!

Laurie

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