Stir in the peppermint and vanilla extract. Remove from the heat and whisk gently until smooth and shiny. Place over medium-low heat and stir continuously until the chocolate has melted. In a small saucepan, combine the chopped bittersweet chocolate, cream, and corn syrup. Refrigerate the cake, uncovered, for 20 to 25 minute before glazing. A straight-sided frosting spatula and bench scraper are great for producing smooth sides. Top with the next layer of cake and repeat, ending with the third layer (tip: pick the most level, attractive layer for the top).įrost the sides and top of the cake with the remaining buttercream (*if time permits, frost a thin crumb coat, refrigerate for 15-20 minutes, and finish with the remaining buttercream). Spread on roughly 3/4 cup (180 ml) of the buttercream with an offset spatula. Place it on a cake plate, turning table, or serving dish. Level the cooled cake layers with a long serrated knife and choose which layer will be the bottom (tip: pick the sturdiest layer). Using a spatula, fold in the crushed candy canes. Add the vanilla and peppermint extract and beat for an additional 3o seconds. Once incorporated, turn the mixer to medium high and beat until the buttercream is silky smooth, 3 to 5 minutes. Over low speed, slowly add the chunks of butter (a tablespoon or two at a time). Using the stand mixer, beat the hot egg white mixture over high speed for 8 to 10 minutes or until it reaches stiff peaks. Whisking intermittently, heat the egg mixture until it reaches 160 F (70 C) on a candy thermometer or is hot to the touch. Place the bowl on top of the saucepan to create a double-broiler, making sure the bottom of the bowl doesn’t touch the water. Fill a medium saucepan with a few inches of water and place it over medium heat until lightly simmering. Place the egg whites and sugar in the bowl of a stand mixer. Using a rolling pin, crush the candy canes into very small pieces (*you don’t want any of the pieces to be too large or they will be chewy, rather than crunchy). Place the candy canes in a large resealable freezer bag and squeeze out any excess air. *If you are preparing this cake in advance, double-wrap the cooled cake layers in plastic wrap before refrigerating or freezing. Allow the cake layers to cool completely before decorating. Let them cool on a wire rack for 10 to 15 minutes before removing the cakes from their pans. Bake for 23 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Scrape down the bowl to ensure it is incorporated evenly.Įvenly divide the batter (*see my own tips below on how to do this!) among the prepared cake pans. Mix on medium-low for no more than 3o seconds, or until combined. With the mixer on low, slowly pour in the hot coffee. Turn the mixer to low and add the flour mixture in three batches, alternating with the milk, beginning and ending with the flour mixture. Over medium speed, add the eggs, egg yolk, vanilla, and peppermint extract. In a bowl of a stand mixer fitted with a paddle attachment, beat together the oil and sugar on medium speed for 2 minutes. In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt and set aside. Grease and flour three 8-inch (20-cm) cake pans and set aside (*see the note section for tips if you do not own three pans). Preheat the oven to 350 F (175 C) with a rack in the center position. Butter or nonstick cooking spray, for the pansĢ and 1/2 cups (315 grams) Bob’s Red Mill unbleached white all-purpose flour, plus more for the pansġ cup (95 grams) unsweetened non-alkalized cocoa powderġ/2 cup + 2 tablespoons (150 ml) canola or vegetable oilġ teaspoon + 1/4 teaspoon pure peppermint extractġ and 1/2 cups (360 mL) whole milk, room temperatureĦ standard peppermint candy canes, crushedġ/2 cup + 2 tablespoons (150 ml) large egg whitesġ and 1/4 cup (250 grams) granulated sugarĢ cups (4 sticks/450 grams) unsalted butter, at room temperatureģ ounces (85 grams) bittersweet chocolate, finely choppedġ/3 cup + 1 tablespoon (135 ml) heavy creamĤ-5 candy canes or peppermint sandwich cookies, cut in half (*I used Whole Foods brand!), meringues, or peppermint bark
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |