Deep Dark Chocolate Peppermint Cake |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 1 |
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This is a cake that children love. Ingredients:
2 cups sifted cake flour |
3/4 teaspoon salt |
4 (1 ounce) squares unsweetened chocolate |
1/4 cup butter |
2 cups white sugar |
2 egg yolks |
1 3/4 cups milk, divided |
1 teaspoon vanilla extract |
1 teaspoon baking soda |
seven-minute frosting |
1/2 cup crushed peppermint hard candies |
3 drops red food coloring |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease two 9-inch round pans and line the bottoms with parchment paper.
2. Sift together the cake flour and salt.
3. Melt chocolate and butter together in a double boiler. Turn into mixing bowl, and cool to room temperature; this mixture must be cool. Mix in the sugar. Blend in egg yolks and 1 cup milk.
4. Pour in the flour and salt, and mix just until incorporated. Beat batter with electric mixer for 1 minute, and then blend in vanilla and 1/2 cup milk. Dissolve baking soda in the remaining 1/4 cup milk; stir into the batter quickly and thoroughly. Pour batter into prepared pans.
5. Bake in the preheated oven until the surface of the cakes spring back lightly when pressed with a finger, about 30 minutes. Cool cakes on wire racks.
6. Prepare Seven Minute Frosting, omitting vanilla (see Footnote for link). Tint the frosting a delicate pink with a few drops of food coloring, and add 1/4 cup crushed candy. Frost and fill the cooled cake. Garnish with bits of crushed candy.
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