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Lethal Peppermint Chocolate Cake




Source of Recipe


Internet


Recipe Introduction


You can make the chocolate ganache and peppermint frosting early in the day. If you don't want to use peppermint schnapps, use 1/2 teaspoon peppermint extract.



List of Ingredients




1 T. peppermint schnapps
Crisco shortening
Flour for dusting
1 (18 1/4) box devil's food cake mix
3 T. unsweetened cocoa
1 1/3 C. vegetable oil (not olive or peanut oil)
3 large eggs
1 tsp. pure vanilla extract

Peppermint Butter Cream Frosting
3 1/2 C. ( you will only need 1/2 a recipe for this)
1 stick softened butter
1/2 C. finely crushed peppermint candy, about 7 sticks
3 C. confectioners' sugar, sifted
2 to 3 T. milk
1 to 2 T. peppermint schnapps or 1/2 tsp. peppermint extract


Recipe



Beat butter in mixing bowl on low speed until fluffy, 30 seconds. Stop and add peppermint candy, confectioners' sugar, 2 tablespoons milk and 1 tablespoon peppermint schnapps. Beating on low speed until combined, 1 minute. Increase speed to medium and beat until frosting lightens and is fluffy 2 to 3 minutes longer. Blend in up to 1 tablespoon milk or peppermint schnapps if it seems to stiff.

Chocolate Ganache

(If the ganache gets too thick for using as a glaze or frosting, simply place in a double boiler over simmering water and stir until softened.)

3/4 C. heavy whipping cream
8 oz. semi-sweet chocolate, finely chopped
1 T. liqueur, Grand Marnier, Framboise or peppermint schnapps, optional

Place cream in a small heavy saucepan over medium heat and bring to a boil, stirring. Keep an eye on it so that it doesn't burn. Place chopped chocolate in a large mixing bowl. Remove the cream from heat and pour over chopped chocolate, stir until chocolate is melted, stir in liqueur.

Let it stand at room temperature for 10 minutes before spooning over a cooled cake. It can be used as a frosting or filling. (Let it stand at room temperature for 4 hours or chill until it thickens and is spreadable.) Makes 2 cups.

Preheat oven to 350°F. Prepare two 9-inch cake pans with vegetable shorting, dust with flour and shake off excess. Set aside.

Mix cake mix, cocoa powder, buttermilk, oil, eggs, and vanilla extract in mixing bowl, beat on low speed 1 minute. Scrape down sides with rubber spatula. Increase speed to medium and beat 2 to 3 minutes longer, scraping sides if needed. Batter should be thick and smooth.

Divide batter into pans, leveling each mixture off. Place in oven and bake until cakes spring back when lightly touch and sides pull away or when tester inserted in center comes out clean, approximately 25 to 30 minutes. Remove and place on wire rack and cool 10 minutes. Invert onto rack and turn over again. Cool completely.

Place cake layer right side up on serving platter, spread with peppermint frosting. Place second layer bottom side up and frost top and sides of cake with ganache that is cooled and spreadable. Chill cake until ready to serve.

Place cake, uncovered in refrigerator until frosting sets, 20 minutes. Cover with wax paper and refrigerate for up to 1 week. Freeze wrapped in aluminum foil up to 6 months. Thaw overnight in refrigerator.