This rich holiday cake is a show-stopper that will become a family holiday classic recipe.
Don't be tempted to substitute peppermint extract for the peppermint oil used in this recipe. Peppermint oil, available from cake-supply stores, has an intense, highly concentrated flavor like that found in chocolate-covered peppermint patties.
Spoon batter evenly into 2 greased and floured 10-inch round cakepans. Bake at 350° for 30 minutes or until a wooden pick inserted in center of cake comes out clean. Cool in pans on a wire rack 10 minutes; remove from pans, and let cool completely on wire rack.
Stir together Vanilla Buttercream Frosting and peppermint oil until well blended. Spread frosting mixture evenly between cake layers. Spread Chocolate Ganache evenly over top and sides of cake.
I bake occasionally and find this recipe wonderful. Even if some of the filling oozes out when the top layer is applied, I just use a knife to carefully remove the extra. I always have many people that want the recipe. There is nothing in this this recipe that needs to be changed. It is self explanatory, just allow time to follow the directions correctly.
This review is for the concept and the frosting. I use another chocolate cake recipe instead (darker). The frosting is superb - don't refrigerate cake with frosting - gets too hard. Frosting can take various amts of time to beat - should end up with pudding-like consistency that does not sag off spatula. Pipe extra onto cake in squiggles. We call this the "Peppermint Patty Cake", and it always gets raves
As a seasoned dessert chef, this cake was by far the worst cake I've made. The cake itself is too dense to support the frosting. When you put the top layer on it does ooze down the sides ruining the cake. Even if you would put it in the freezer to harden it up a bit, when you go to slice it, it makes a mess. And the amount of frosting the recipe makes is way too much. A much lighter filling, like whipped and then scooping out some of the middle of the cake to hold the filling would work much better. I'd like the originator of this recipe to please comment or give us some clues on this.
I am new to baking so this took me longer than expected to make and the mint filling was thinner than expected but the end product turned out amazing. I did sprinkle the cake with crushed candy canes for a more festive look. I took it to a book club christmas party and everyone was impressed and loved it.
Did anyone else have problems with the icing in the middle oozing out the sides when you put on the top layer?? This made it extremely difficult to put on the granache. We had to put it in the freezer to get the icing to stop oozing, which made it too hard. Very frustrating considering the time and effort that went into this cake.
We loved the mint frosting and the chocolate frosting. It was a very rich cake. My son loves the flavor of the cake, but it did fall and was more like a brownie. I thought it might since I made it in a larger pan (sheet cake for birthday party). Does anyone know if it can be cooked or how it can be cooked that way and not fall...he really wants it this Saturday at his party. It was yummy.
I made this twice; the first time I forgot to put the peppermint in the filling so I put it into the ganouche frosting--people loved it anyway. The second time I remedied my mistake and it got rave reviews. I added crushed peppermints on top with two small candy canes in the middle of the top so it looked festive.