Triple-Chocolate Cake with Chocolate-Peppermint Filling

The recipe Triple-Chocolate Cake with Chocolate-Peppermint Filling can be made in about 45 minutes. One serving contains 639 calories, 7g of protein, and 41g of fat. This recipe serves 12. For $1.18 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. 45 people found this recipe to be tasty and satisfying. It is brought to you by Epicurious. Head to the store and pick up semisweet chocolate chips, baking powder, peppermint extract, and a few other things to make it today. Overall, this recipe earns a not so excellent spoonacular score of 36%. Triple Layer Chocolate Cake with a Coconut Cream Cheese Filling, Peppermint Triple Chocolate Shortbread, and Triple-Chocolate Peppermint Treats are very similar to this recipe.

Servings: 12

 

Ingredients:

1 cup sifted all purpose flour

1/4 teaspoon baking powder

1/4 teaspoon baking soda

1/2 cup buttermilk

1 tablespoon light corn syrup

1/3 cup (packed) dark brown sugar

3 large eggs

Fresh mint leaves

8 ounces imported milk chocolate (such as Lindt), finely chopped

12 whole red-and-white-striped hard peppermint candies, chopped

1/2 teaspoon peppermint extract

3/4 teaspoon peppermint extract

1/2 teaspoon salt

8 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped

1 1/2 cups miniature semisweet chocolate chips

1 cup sugar

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

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

1/3 cup unsweetened cocoa powder

2 teaspoons vanilla extract

1/2 cup whipping cream

Equipment:

baking paper

cake form

oven

hand mixer

whisk

bowl

frying pan

serrated knife

baking sheet

sauce pan

Cooking instruction summary:

PreparationFor filling: Place chocolate in medium bowl. Bring cream and corn syrup to simmer in small saucepan. Pour hot mixture over chocolate; add extract and let stand 1 minute. Whisk until mixture is smooth. Let filling stand at room temperature while cake is baking and cooling. For cake: Position rack in lowest third of oven and preheat to 350F. Butter 9-inch-diameter cake pan with 2-inch-high sides. Line bottom with parchment paper. Butter parchment. Dust pan with flour. Whisk first 5 ingredients in medium bowl to blend. Using electric mixer, beat butter in large bowl until light and fluffy. Gradually beat in both sugars, then vanilla. Add eggs 1 at a time, beating well after each addition. Beat in dry ingredients alternately with buttermilk in 2 additions each. Mix in chocolate chips. Transfer batter to prepared pan. Bake cake until tester inserted into center comes out clean, about 1 hour 5 minutes. Cool cake in pan on rack 5 minutes. Turn out cake onto rack. Peel off parchment. Cool completely. Using electric mixer, beat filling until fluffy and lightened in color, about 30 seconds. Using serrated knife, cut cake horizontally in half. Place 1 layer, cut side up, on rack set over baking sheet. Spread filling over. Top with second layer, cut side down. Chill filled cake 20 minutes. Meanwhile, prepare glaze: Stir chocolate, butter, and corn syrup in heavy small saucepan over low heat until melted and smooth. 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 until glaze sets, about 15 minutes. Pour remaining glaze over center of cake, then spread quickly over top and sides. Chill until glaze sets, about 1 hour. (Can be made 1 day ahead. Cover with cake dome; chill. Before continuing, let stand at room temperature until softened, about 4 hours.) Sprinkle candies around top edge of cake. Garnish with fresh mint leaves.

 

Step by step:

For cake

1. Position rack in lowest third of oven and preheat to 350F. Butter 9-inch-diameter cake pan with 2-inch-high sides. Line bottom with parchment paper. Butter parchment. Dust pan with flour.

2. Whisk first 5 ingredients in medium bowl to blend. Using electric mixer, beat butter in large bowl until light and fluffy. Gradually beat in both sugars, then vanilla.

3. Add eggs 1 at a time, beating well after each addition. Beat in dry ingredients alternately with buttermilk in 2 additions each.

4. Mix in chocolate chips.

5. Transfer batter to prepared pan.

6. Bake cake until tester inserted into center comes out clean, about 1 hour 5 minutes. Cool cake in pan on rack 5 minutes. Turn out cake onto rack. Peel off parchment. Cool completely.

7. Using electric mixer, beat filling until fluffy and lightened in color, about 30 seconds. Using serrated knife, cut cake horizontally in half.

8. Place 1 layer, cut side up, on rack set over baking sheet.

9. Spread filling over. Top with second layer, cut side down. Chill filled cake 20 minutes.


For filling

1. Place chocolate in medium bowl. Bring cream and corn syrup to simmer in small saucepan.

2. Pour hot mixture over chocolate; add extract and let stand 1 minute.

3. Whisk until mixture is smooth.

4. Let filling stand at room temperature while cake is baking and cooling.


Meanwhile, prepare glaze

1. Stir chocolate, butter, and corn syrup in heavy small saucepan over low heat until melted and smooth.

2. Mix in extract. Cool glaze until just lukewarm but still pourable, stirring occasionally, about 20 minutes.

3. Pour 1/2 cup glaze over center of cake.

4. Spread over top and sides of cake. Chill until glaze sets, about 15 minutes.

5. Pour remaining glaze over center of cake, then spread quickly over top and sides. Chill until glaze sets, about 1 hour. (Can be made 1 day ahead. Cover with cake dome; chill. Before continuing, let stand at room temperature until softened, about 4 hours.)

6. Sprinkle candies around top edge of cake.

7. Garnish with fresh mint leaves.


Nutrition Information:

Quickview
642k Calories
6g Protein
41g Total Fat
62g Carbs
3% Health Score
Limit These
Calories
642k
32%

Fat
41g
64%

  Saturated Fat
24g
155%

Carbohydrates
62g
21%

  Sugar
45g
50%

Cholesterol
116mg
39%

Sodium
173mg
8%

Alcohol
0.37g
2%

Caffeine
41mg
14%

Get Enough Of These
Protein
6g
14%

Manganese
0.74mg
37%

Copper
0.66mg
33%

Magnesium
93mg
23%

Iron
3mg
21%

Phosphorus
206mg
21%

Fiber
4g
18%

Selenium
12µg
18%

Vitamin A
860IU
17%

Vitamin B2
0.21mg
12%

Zinc
1mg
11%

Potassium
376mg
11%

Calcium
91mg
9%

Vitamin B1
0.12mg
8%

Folate
28µg
7%

Vitamin E
1mg
7%

Vitamin D
1µg
7%

Vitamin B12
0.35µg
6%

Vitamin B3
1mg
5%

Vitamin B5
0.52mg
5%

Vitamin K
5µg
5%

Vitamin B6
0.06mg
3%

covered percent of daily need
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