Fudgy Peppermint Stick Torte |
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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 16 |
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I created this recipe based on a chocolate cake a friend made for me several years ago. I love the fact that it has brown sugar instead of granulated sugar. It's a favorite around Christmas, not only because of the great flavors, but because it makes a spectacular presentation. Ingredients:
1-1/2 cups butter, softened |
3-1/4 cups packed brown sugar |
4 eggs |
2 teaspoons vanilla extract |
4 cups king arthur unbleached all-purpose flour |
1-1/4 cups baking cocoa |
2 teaspoons baking powder |
1 teaspoon salt |
1 teaspoon baking soda |
2-1/2 cups cold water |
filling: |
1-1/2 cups heavy whipping cream |
1/2 cup confectioners' sugar, divided |
1/4 teaspoon peppermint extract |
1 package (8 ounces) cream cheese, softened |
1 cup crushed peppermint candies, divided |
Directions:
1. In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking powder, salt and baking soda; add to the creamed mixture alternately with water, beating well after each addition.
2. Transfer to four greased and floured 9-in. round baking pans. Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. In a small bowl, beat cream until it begins to thicken. Add 1/4 cup confectioners' sugar and extract; beat until soft peaks form. In another bowl, beat cream cheese and remaining confectionersâ sugar until smooth. Fold in whipped cream, then 3/4 cup crushed candies.
4. Place bottom cake layer on a serving plate; top with one-fourth of filling. Repeat layers three times. Refrigerate for at least 1 hour.
5. Just before serving, sprinkle remaining candies over the top. Yield: 16 servings.
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