Peppermint Fudge Cake Recipe

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Ingredients

Count

Nutrition

748

Calories

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Ingredients:

Serving

2 cups all purpose flour
1 1/2 tsp baking soda
1/2 tsp salt
1 cup unsweetened cocoa powder
1 2/3 cups boiling water
1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
1 1/2 tsp vanilla extract
3 large eggs
10 oz good-quality white chocolate (such as lindt or baker''s), chopped
1 3/4 cups chilled whipping cream
1/4 cup sour cream
24 red-and-white-striped hard peppermint candies, crushed (about 2/3 cup)
2 cups whipping cream
16 oz bittersweet (not unsweetened ) or semisweet chocolate, chopped

Directions:

Make cake: Preheat oven to 325°F. Butter and flour three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Whisk flour, baking soda and salt in small bowl to blend. Place cocoa in medium bowl; whisk in 1 2/3 cups boiling water. Cool cocoa mixture to room temperature, whisking occasionally.
Using electric mixer, beat butter in large bowl until fluffy. Gradually beat in sugar, then vanilla. Beat in eggs 1 at a time. At low speed, beat in flour mixture in 3 additions alternately with cocoa mixture in 2 additions. Divide batter equally among prepared pans. Bake cakes until tester inserted into center comes out clean, about 25 minutes. Cool cakes in pans 10 minutes. Cut around cakes to loosen; turn out onto racks. Cool completely.
Make peppermint mousse: Combine white chocolate, 3/4 cup whipping cream and sour cream in heavy medium saucepan. Stir over low heat just until chocolate is melted and smooth. Transfer white chocolate mixture to large bowl; cool to barely lukewarm, whisking occasionally, about 20 minutes. Mix in candies. Beat remaining 1 cup cream in medium bowl to soft peaks. Fold cream into barely lukewarm white chocolate mixture in 4 additions. Chill mousse until beginning to set, about 2 hours. Place 1 cake layer on 8-inch cardboard round. Spread half of mousse over top of cake. Top with second cake layer, remaining mousse and third cake layer. Chill assembled cake until mousse is cold and set, about 3 hours.
Meanwhile, prepare ganache: Bring cream to simmer in heavy large saucepan. Remove from heat. Add bittersweet chocolate; whisk until melted and smooth. Cool ganache until thick but still pourable, about 45 minutes.
Place cake on rack set over baking sheet. Pour ganache over cake, spreading with metal spatula to cover sides evenly. Chill cake until ganache sets, at least 30 minutes and up to 1 day.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	747.55 Kcal (3130 kJ)
Calories from fat	374.92 Kcal
		% Daily Value*
Total Fat	41.66g	64%
Cholesterol	145.72mg	49%
Sodium	407.09mg	17%
Potassium	319.58mg	7%
Total Carbs	92.41g	31%
Sugars	60.75g	243%
Dietary Fiber	4.5g	18%
Protein	10.47g	21%
Vitamin C	0.8mg	1%
Vitamin A	0.1mg	4%
Iron	2.2mg	12%
Calcium	156.6mg	16%

Amount Per 100 g
Calories	281.66 Kcal (1179 kJ)
Calories from fat	141.26 Kcal
		% Daily Value*
Total Fat	15.7g	64%
Cholesterol	54.9mg	49%
Sodium	153.38mg	17%
Potassium	120.41mg	7%
Total Carbs	34.82g	31%
Sugars	22.89g	243%
Dietary Fiber	1.69g	18%
Protein	3.95g	21%
Vitamin C	0.3mg	1%
Iron	0.8mg	12%
Calcium	59mg	16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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