Wintermint Cake
 
 
Rich chocolate cake layers are filled with a pepppermint buttecream and peppermint dark chocolate ganache in this glorious wintermint cake.
Yield: 10-12 servings
Ingredients
For the chocolate cake
  • ¾ cup unsweetened dark cocoa powder
  • ½ cup hot water
  • ¾ cup hot International Delight Dark Hot Chocolate
  • ⅔ cup sour cream
  • 2⅔ cup all purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp kosher salt
  • 6 oz unsalted butter, softened
  • ½ cup vegetable shortening
  • 1½ cups sugar
  • 1 cup packed dark brown sugar
  • 3 large eggs, room temperature
  • 1 tbsp vanilla extract
For the peppermint buttercream
  • 1½ cups sugar
  • ⅓ cup all purpose flour
  • 1½ cups whole milk
  • ⅓ cup heavy cream
  • 12 oz unsalted butter, soft
  • 1 tsp vanilla extract
  • 1 tsp peppermint extract
For the peppermint chocolate ganache
  • 6 oz dark chocolate, coarsely chopped
  • ½ cup heavy cream
  • ½ tsp peppermint extract
Instructions
  1. For the cake, heat oven to 325F. Grease and line 3 8-inch cake pans with parchment paper.
  2. In a small bowl, whisk together the cocoa powder, hot water, hot chocolate, and sour cream. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and vegetable shortening until totally combined, about 5 minutes on medium high speed. Add in the sugars and beat together until light and fluffy, about 5 more minutes. Add in the eggs, one at a time, followed by the vanilla.
  4. Mix in the flour mixture in three additions, alternating with the chocolate mixture, scraping down the sides of the bowl after each one. Scrape down the sides of the bowl one last time and beat for a few more seconds.
  5. Divide the batter between the three pans, using a small offset spatula to spread evenly. Bake, rotating the pans halfway, for 35-40 minutes. Transfer to a wire rack and allow to cool for 10 minutes. Invert onto a parchment-lined wire rack and let cool completely.
  6. When the cakes are totally cool, make the frosting. In a medium saucepan, whisk together the sugar, flour, whole milk, and heavy cream. Bring to a simmer, whisking constantly, until thickened, about 8-12 minutes. Transfer to the bowl of a stand mixer fitted with the paddle attachment and beat on high speed until cool, about 10 minutes.
  7. Reduce the speed to low and add in the butter, 1 tbsp at a time. Once all the butter is incorporated, increase the mixer speed to medium high and beat for 1-2 minutes until light and fluffy. If the mixture is too soupy, put in the fridge for 15 minutes and beat again. Add in the vanilla and peppermint extracts and beat until combined.
  8. To make the peppermint chocolate ganache, in a microwave-safe bowl, combine the chocolate and heavy cream. Microwave for 1-2 minutes, until chocolate is melted completely, mixing after every 30 seconds. Mix until totally combined. Stir in the peppermint extract. Let cool for 15 minutes.
  9. To assemble the cake, place one cake layer on a serving platter or rotating turntable. Trim the top so that it is flat. Cover with ¼ cup of the ganache on the top of the layer. Place in the freezer for 3 minutes to let the ganache set. Remove from the freezer and spread with 1 cup of buttercream. Top with the next cake layer and repeat, trimming, adding the ganache, and the buttercream. Add the third layer and trim the top. Spread the entire cake with a thin layer of peppermint buttercream for the crumb coat. Place in the refrigerator or freezer for 15 minutes to allow the frosting to firm up.
  10. Color the frosting as desired using food coloring or food gel. Frost the cake as desired. Refrigerate for 15 minutes to firm up.
Notes
Adapted very slightly from Baked Occasions: Desserts for Leisure Activities, Holidays, and Informal Celebrations
Nutrition Information
Serving size: 1 slice
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2015/12/wintermint-cake.html