Baked Wintermint Cake
Created specially for Sweet Paul readers.
SERVES 12
Classic Chocolate Cake:
3⁄ 4 cup dark cocoa powder
11⁄ 4 cups hot water
2⁄ 3 cup sour cream
22⁄ 3 cups flour, plus more for dusting
2 teaspoons baking powder
1 teaspoon baking soda
1⁄ 2 teaspoon salt
3⁄ 4 cup unsalted butter, softened
1⁄ 2 cup unflavored shortening
11⁄ 2 cups sugar
1 cup dark brown sugar, firmly packed
3 large eggs, at room temperature
1 tablespoon vanilla
Peppermint Buttercream:
11⁄ 2 cups sugar
1⁄ 3 cup all-purpose flour
11⁄ 2 cups milk
1⁄ 3 cup heavy cream
11⁄ 2 cups unsalted butter, soft but cool, cut into small pieces
1 teaspoon pure vanilla extract
1 teaspoon peppermint extract
Mint Chocolate Ganache:
6 oz dark chocolate (60–72%), chopped coarsely
1⁄ 2 cup heavy cream
1 tablespoon creme de menthe (optional)
1⁄ 2 teaspoon peppermint extract
For the Classic Chocolate Cake
1. Preheat oven to 325° degrees. 2. Butter and flour 3 cake
pans, line with parchment, and butter the parchment.
3. Mix cocoa powder, hot water, and sour cream together and
set aside to cool. 4. Sift flour, baking soda, baking powder, and
salt, and set aside. 5. Beat butter and shortening together on
medium speed until light and fluffy, about 5 minutes. 6. Add
sugars beat until light and fluffy, about 5 more minutes.
7. Add the eggs, 1 at a time, and then vanilla, and beat until
incorporated. 8. Slowly add the dry mixture and cocoa mixture
to the batter, alternating the 2 kinds and ending with dry.
9. Divide batter between 3 pans and spread evenly. Bake for
35–40 minutes (rotate the pans halfway through) or until a
toothpick comes out clean. 10. Cool for 20 minutes then invert
onto a rack to cool completely.
has thickened. This will take about 10–15 minutes. 3. Transfer
mixture to bowl of an electric mixer fitted with the paddle
attachment. Beat on high until cool, which will take about 7–9
minutes of mixing. Tip: Speed up the process by pressing bags
of frozen berries or frozen corn against the sides and bottom
of the mixing bowl. 4. Reduce speed to low and add butter. Mix
until incorporated. 5. Increase to medium-high and beat until
frosting is light and fluffy, about 1–2 minutes. 6. Add vanilla
and peppermint extract and continue mixing until combined. If
frosting is too soft, put bowl in refrigerator to chill slightly, then
beat again until it is proper consistency. If frosting is too firm,
set bowl over a pot of simmering water and beat with a wooden
spoon until it is the proper consistency.
For the Mint Chocolate Ganache
1. Place chocolate in a medium heatproof bowl and set aside.
2. In a small saucepan over medium heat, bring cream just
to a boil. 3. Remove cream from heat and pour over bowl of
chocolate. 4. Let sit for 2 minutes, then slowly stir the chocolate
and cream mixture until chocolate is completely melted and
smooth. 5. Let ganache come to room temperature.
For the Peppermint Buttercream
1. In a medium heavy-bottomed saucepan, whisk sugar and
flour together. 2. Add milk and cream and cook over medium
heat, whisking occasionally, until mixture comes to a boil and
To assemble the Wintermint Cake
1. Place 1 cake layer on a serving platter. 2. Trim cake layer
to create a flat surface. 3. Use offset spatula to spread
about 1⁄ 4 cup of ganache on top only. 4. Let set for 1 minute in
refrigerator. 5. Spread approximately 11⁄ 4 cups of buttercream
on top of ganache. 6. Repeat with following 2 layers. 7. Crumb
coat cake and refrigerate briefly, for around 15 minutes. 8. Frost
sides and top of cake with remaining buttercream. 9. Garnish
cake with optional 1⁄ 4 cup of crushed peppermint candies and
refrigerate for about 15 minutes to firm up the entire cake.
