Bake in a greased and floured 12 cup bundt pan at 350 for 50-60 minutes or until toothpick comes out clean. Preheat the oven to 350°F. Peppermint Bark Cake. Spray a 12-cup bundt pan with nonstick baking spray. Whisk to combine dry ingredients then add half of the chocolate mixture and mix on low speed, until combined. Preheat the oven to 400 degrees. Set aside. Step 2. Pour in the cooled white chocolate and heavy cream mixture and mix on a low speed. Set aside. Advertisement. Dutch-processed Cocoa Powder: This type of cocoa powder has a higher pH than natural cocoa powder. Peppermint Dark Chocolate Mini Bundt Cakes - Season of Baking Add melted (but cooled) chocolate and mix until blended, about 1 minute. Instructions. In the bowl of a mixer with a whip, beat the egg yolks with the sugar until very thick and light (about 5 minutes). Stir one cup of Andes Peppermint Crunch Baking Chips into the dough. In a separate bowl, whisk the flour, cocoa powder . In large bowl, stir cake mix, oil, vanilla and eggs until soft dough forms. Preheat oven to 350°F. Anonymous 08-18-2007 . Dark Chocolate Peppermint Layer Cake | Recipe | Peppermint ... Instructions. In a separate bowl, using an electric mixer beat together butter and granulated sugar until light and fluffy. Beat butter and sugars on med-high until light and fluffy (approx. Devil's Food Layer Cake with Peppermint Frosting Recipe ... Line the bottom of a 9-inch springform pan with parchment, then spray bottom and sides with nonstick spray. Step 1. 2-3mins). (check your box for directions) Cool 15 minutes . In the bowl of a stand mixer, combine the flour, sugar, and baking soda. Deep Dark Chocolate Peppermint Cake Recipe | Allrecipes custard cups or ramekins. Mix for about 30 seconds. Flourless Cocolate Mint Cake. IBS Recipe Peppermint Fudge Cake - Safe Recipe for ... Place pan in center of preheated roasting pan in the oven. Lightly grease (or line with parchment) two baking sheets. Stir in peppermint chips. Mix butter and sugars in a stand mixer or with a hand mixer until light in color and homogenous. 6 Tbsp canola oil. Stir in flour. In a large bowl, cream the butter and sugar until light and fluffy. Line an 8 or 9-inch square pan with with foil, leaving an overhang on 2 sides. 6 Tbsp canola oil. Bake in the oven for about 25-35 minutes. Bake 40-50 minutes or until toothpick inserted in center comes out clean. ¾ tsp salt. Stir occasionally. Stir butter,coffee, chocolate, sugar and water in a small sauce pan and heat until smooth. Remove from heat and add the chocolate. Fill medium saucepan with 1 ½ c water and bring to a simmer. Put the dough in the fridge for 30 minutes to chill. My perfect chocolate cake (with a twist) provides a fantastic base for 4 chocolaty layers. Add in salt and eggs, one at a time, beating well after each addition. Beat at low speed 30 seconds. In a medium saucepan over medium high heat, combine water and sugar. ¾ teaspoon salt. Pour remaining glaze over center of cake, then spread quickly over top and sides. Slowly add the cake mix to the butter mixture. Semi-sweet chocolate works too, but will give you a sweeter cheesecake flavor. Voilà! Children love the peppermint, and it's a sure-fire hit at parties. In a large bowl combine all the dry ingredients (flour, sugar, cocoa powder, baking powder, soda and salt.) Line a 9x12 pan with parchment paper. Step 3. In a separate bowl sift the flour, cocoa, & baking powder, twice. Preheat oven to 350 and spray a bundt pan with nonstick spray that contains flour. The cake is moist & the filling has just the right amount of peppermint flavor! Next add in 1 ¼ cups of buttermilk and mix until combined. In the bowl of a stand mixer, beat until combine cake mix, unsalted butter, milk, and peppermint extract. The whole thing is topped off with crushed soft peppermint candies for a fun and festive holiday look. Instructions. Set aside about 1 tablespoon crushed peppermint candies; stir remaining crushed candy pieces into melted chocolate. Spray two regular sized cupcake tins with cooking spray. Preheat the oven to 350F and coat a mini bundt pan with shortening or butter. Beat at medium speed, scraping bowl occasionally, until well mixed. Spread to a very thin layer and chill until completely firm. Pour some glaze on the middle layer too. Step 1. Sift together flour, 1 cup sugar, baking powder, and salt. 1. ONE: Preheat oven to 350° F. Line a 9×13 cake pan with parchment paper leaving an overhang on all sides to easily lift the bars from the pan when cool. Set aside. Instructions Checklist. To prepare the Dark Chocolate-Peppermint Cupcakes: Allow eggs and butter to stand at room temperature for 30 minutes. Whip for an additional 3 minutes. Recipe developer and food photographer Autumn LeAnn is passionate about baking, and her white chocolate peppermint cake should be number one on your list this season. Then add in 3 whole eggs, 1 teaspoon vanilla and ½ teaspoon of peppermint extract and combine. Directions. Fold in baking chips. In a medium mixing bowl, combine eggs, buttermilk, water, oil, vanilla and peppermint and lightly beat with a fork. The ingredient list now reflects the servings specified. Grease two 8cm*25cm bar cake pans; line base and sides with baking paper. Add eggs, yogurt, and vanilla extract. For the Dark Chocolate Cake. Scrape down the sides and bottom of the bowl with a rubber spatula as needed. Slowly add in 7 cups of Domino® Confectioners Sugar 1 cup at a time. Line a large baking tray with baking parchment and mix the sugar with the peppermint essence. Add the melted chocolate mixture to the egg yolks and mix until just . Preheat oven to 350 degrees. Sprinkle with peppermint candies (pan will not be full). Add buttermilk, eggs and oil and mix well until combined. Add the eggs, one at a time, mixing until incorporated. Combine the flour, baking powder, salt, and cocoa into a medium sized bowl. Pour into four greased 6-oz. Instructions. Combine thoroughly. PRINT RECIPE. There is not a lot of dark chocolate cookie recipes. There is so much flavor packed into this dark chocolate cake with peppermint cream cheese glaze recipe! Fold in the Andes mints. 1 cup plus extra Andes Peppermint Crunch Baking Chips. Add the remaining chocolate mixture and mix again. Preheat oven to 325°F. TOPPING: Pour chocolate chips, heavy cream and 1/8 teaspoon peppermint extract into a small microwave safe bowl. In a large bowl, combine cake mix, pudding mix, water, butter, eggs, and peppermint extract. Bring to a boil and stir until sugar dissolves, about 1 minute. Bake 10 minutes. Fold in chocolate chips. Stir in extract. Bake 40-50 minutes or until toothpick inserted in center comes out clean. Stir occasionally until melted and smooth. The cake is moist & the filling has just the right amount of peppermint flavor! Add the boiling water and whisk until smooth. 10. In a mixing bowl add the butter. This two-layered cake combines sweet and fresh flavors for a decadent dessert that will impress anyone in attendance. chocolate mint filled chips, A photo for them is in direction step # 2 • shaved chocolate mint candy, and sprinkles • pepper mint extract • large eggs, separated • sour cream • granulated sugar • salt • vanilla extract. This recipe is sinfully rich with deep dark chocolate, ridiculously easy to make, and completely delicious. Stir in flour. Preheat the oven to 375°. Step 1. Microwave on high 30 seconds; whisk until smooth. A triple layer cake with luscious buttercream frosting and chocolate ganache, this Peppermint Fudge Cake is the ultimate Christmas dessert. In a small heavy saucepan, heat butter and chocolate over low heat until blended, stirring constantly; transfer to a large bowl. Using a fork, dip each round in melted chocolate mixture, coating both sides completely and letting excess drip back into bowl. Dark chocolate cookies I felt would balance the peppermint chocolate flavor I wanted for these Christmas cookies. Drizzle over top of white layer; cut through mixtures with a knife to swirl. And the minty Italian meringue frosting is soft, shiny, and marshmallowy. With the mixer on low speed, add wet ingredients to the dry ingredients. Directions. Heat oven to 350°F. Slice and serve. Spread 1/3 of dark chocolate ganache over cake. Add the sour cream and mix to combine. In a saucepan, add the water, cocoa powder and sugar and boil over a medium flame. Place custard cups on a baking sheet. Refrigerate until firm, 15-20 minutes. I filled and frosted with a white chocolate peppermint frosting. 1. In a large non-stick sauce pan, combine the chocolate chips, condensed milk, and butter. When the chocolate has melted, cool for 1 min, mix with the sugar, then pour into the tray. Place medium glass bowl over top. Let cool to room temperature. Butter your ramekins, or use a large muffin tin. Today's cake is based on a delicious new doctored chocolate cake mix recipe, but if you prefer to bake a scratch chocolate cake, simply add peppermint extract to our Classic Chocolate Cake, Chocolate Sour Cream Cake or Dark Chocolate Cake recipes! Place custard cups on a baking sheet. Stir until dissolved. Original recipe yields 12 servings. Mint Syrup, recipe follows, for serving To make the cake: Preheat oven to 350 degrees F. Butter a 9 1/2 to 10-inch springform pan, line the bottom with parchment paper, butter the paper, and flour the pan, tapping out the excess flour. Step 3. Butter two 8 inch round cake pans. Pour batter into the prepared jelly roll pan. Whisk together flour, cocoa powder, sugar, baking powder, baking soda and salt. Beat in sour cream, heavy cream and peppermint extract. Beat 4 minutes. 15 mins. Set aside. Cool completely, about 30 minutes. Pour batter into prepared bundt pan and bake for 50-55 minutes, or until toothpick comes out clean. Mint Buttercream Frosting With Dark Chocolate Glaze - All Recipes. 2. 3. Mix flour, cocoa, baking soda and salt in a medium bowl. Method. Beat at low speed 30 seconds. Advertisement. Instructions. There are seasonal treats like our Dark Chocolate-Pear Cake (underrated, but so good) and No-Bake Dark Chocolate-Peppermint Sandwich Cookies, as well as treats that'll be a hit any time of the year. Pour into pans. Chill until glaze sets, about 15 minutes. Let cool in pan for several hours before removing. Welcome to the 5th annual 12 Days of Holiday Ideas even, hosted by Shirley of Intelligent Domestications and Erlene of My Pinterventures. Pour ganache over frosted cake and use an offset spatula to push it to the edge of the cake to create drips. Add cocoa powder and vanilla and set aside. Break or cut into pieces. Add the vanilla extract. Preheat oven to 350-degrees F. Prepare large baking sheet by lining with parchment, baking mat, or with butter and flour. In separate bowl whip egg whites and 1/2 cup sugar and cream of tartar to soft-medium peaks. Beat together the softened butter, eggs, and water in a large bowl. Spread into prepared pan. In a stand mixer, cream the butter and sugars for 5 minutes. Using a wooden pick, add 1 small drop of food coloring to mixture. And has mini chocolate chips baked inside! Add to wet ingredients & mix until just incorporated. Beat cream cheese with granulated sugar for 2-3 minutes until creamy. In a medium heatproof bowl combine bittersweet chocolate and 1/4 cup of the cocoa powder. The higher pH helps neutralize the acids and deepens the color of this cake. 2 tablespoons of water. Place 1 cake layer on platter, cut side up. Whisk together flour, cocoa powders, baking soda, and salt. In a small heavy saucepan, heat butter and chocolate over low heat until blended, stirring constantly; transfer to a large bowl. The décor on top and around the sides was obvious, in my opinion: garnish with some mint sprigs, peppermint candy balls, and stick vanilla "cigares" (rolled hollow butter cookies) around the edges of the cake. Spray a large baking sheet with cooking spray and roll the dough into golf ball size balls. Add in 2 tsp vanilla extract, 2 tsp peppermint extract and 1/2 tsp salt and beat on low. . Peppy is officially back in action! Step 3. Remove peppermint rounds from refrigerator. Spoon into the prepared pan and bake for 50 minutes or until a knife inserted in the center comes out mostly clean. Combine all cake ingredients except peppermint baking chips in bowl. Add dry ingredients and mix until combined. Scrape sides and mix for another 10 to 20 seconds. Add the cream cheese, cooled and melted white chocolate, heavy cream and peppermint extract. Melt the chocolate in a heatproof bowl set over a pan of barely simmering water. Spray the foil with cooking spray. Chocolate: I typically use 70% dark chocolate in the cheesecake filling and 50% dark chocolate for the ganache. Batter will be thin. Preheat oven to 425°. Refrigerate 10 minutes. Heat over low heat for about 5 minutes, stirring until the mixture is melted and smooth. 8 servings. 2. Remove peppermint rounds from refrigerator. Using a hand or stand mixer, combine cake mix, pudding mix, eggs, oil, water, sour cream and 1 teaspoon peppermint extract. Bake for . Mix just until smooth. 10. Remove cake from oven. Blend together until the mixture is fully combined. Spread 1/3 of dark chocolate ganache over cake. This month's theme for Progressive Eats, our virtual progressive dinner, is Great Holiday Desserts hosted by Jenni Field, Pastry Chef Online. In a bowl large enough to hold all ingredients, whisk water, egg yolks, oil, and peppermint extract. Cool in pan for 15 minutes then turn onto serving plate. Place chocolate chips in medium microwave-safe bowl. Dark Chocolate Peppermint Cake. Microwave chopped chocolate and coconut oil in a microwavable bowl on HIGH until fully melted and smooth, about 2 minutes, stopping to stir every 30 seconds. Preheat the oven to 350 F. Butter three 8 or 9 inch round cake pans, sprinkle with flour and line with parchment rounds. Set aside. Remove from cookie sheet to cooling rack. In the bowl of a stand mixer, with the whisk attachment, beat eggs, sugar & salt until frothy & pale. Using long serrated knife, cut each cake horizontally in half. Transfer into a . Pour the melted dark chocolate on the parchment paper, spread the chocolate out until it is about 1/3" thick. Whisk together until well combined. Pour batter into prepared pan. Pour 1/2 cup glaze over center of cake. Step 4. fenway. Preheat oven to 350° F and grease and flour a bundt pan. Dark Chocolate Cake: 6 eggs ( room temperature ) 1 cup plus 2 Tbsp white granulated sugar. For Dark Chocolate Peppermint Cupcakes: Preheat oven to 350 degrees F. Line a muffin pan with cupcake liners. Cool about 10 minutes. Ingredient Checklist. In a large metal bowl set over a pot of lightly simmering water, melt butter and chocolate, stirring frequently. In a bowl whisk together flour, cocoa powder, baking soda, and salt. Step 2. Once melted, remove bowl from water and let cool slightly. Transfer to the bowl of a mixer and lightly beat in sugar, extract . Reserve. Set aside. Pour into prepared 9inch springform pan. Beat in eggs one at a time until well incorporated. In a medium bowl, stir together the chocolate cake mix, eggs, vegetable oil, chocolate chips, and peppermint candies. Microwave chopped chocolate and coconut oil in a microwavable bowl on HIGH until fully melted and smooth, about 2 minutes, stopping to stir every 30 seconds. On ungreased cookie sheet, place balls 1 inch apart. Instructions. Continue microwaving at medium in 15 second increments, stirring after each heating, until chips are melted and smooth when stirred. Anything between 50% - 70% works well for this recipe. Add eggs, one at a time, beating them in before adding another. Meanwhile, preheat oven to 350°F. custard cups or ramekins. Divide batter evenly between pans. Preheat oven to 350 degrees and coat a 9×13 inch baking pan with non-stick spray. Set aside. ¼ cup butter. this link opens in a new tab. Beat on low speed for 30 seconds and on medium for 2 minutes. 4 (1 ounce) squares unsweetened chocolate. 2. Using long serrated knife, cut each cake horizontally in half. Melt together butter, water and cocoa powder in a small saucepan, over low heat, whisking until smooth; let cool. Shape dough into 1-inch balls. In a large bowl combine all ingredients except chocolate chips. Spray two baking sheets with cooking spray or line with parchment paper. View Recipe. Pour batter into prepared pan. Add the vanilla and peppermint extract. Place 1 cake layer on platter, cut side up. Lightly mist the bottom of a 9-inch springform pan. Add the egg, beating well and scraping the bottom and sides of the bowl. Turn pan, tapping as you turn, to coat the pan on all sides; tap out excess. Microwave at medium (50%) 1 minute; stir. ¾ tsp salt. Inspired by peppermint bark, probably one of the most popular Christmas candies ever, I extrapolated the flavors, and made this cake. I have shipped it to family and friends for Christmas, and it's become so well-loved that it is now my signature dessert. Add the eggs one at a time as well as the egg yolk, mixing between each addition. Plus I was using peppermint crunch as a topping, the white and red look nicer on dark chocolate. I used a 4-oz dark chocolate baking bar and 2 cups of cake flour, and the cake turned out incredibly delicious! Combine the cake mix, eggs, oil and butter until a thick cookie batter forms. Preheat oven to 425°. Set aside. Melt dark chocolate chips in another bowl. It's rich, decadent, and guaranteed to steal the show! Add the oil & buttermilk until combined. 6" cake serves 8-12; 10" cake serves 20-30. Instructions. Beat until color is evenly distributed, about 1 minute. Don't let the long name fool you though, it's actually a very simple recipe to make! Gently tap . Preheat oven to 375. In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt. Preheat the oven to 350 degrees. Bake in the oven for about 25-35 minutes. Add eggs, egg yolks, sugar, extract and salt to chocolate mixture; mix well. Credit: Deborah Bentley. Add the powdered sugar, 1/2 cup at a time, beating well after each addition. Dark chocolate cookies. Stir in peppermint chips. I've even had it for breakfast. 2 cups white sugar. 3. Preheat oven to 350° F. Step 2. Pour batter into prepared pan, and bake for 50-55 minutes or until a toothpick inserted in the center comes out clean. In a bowl, sift together the flour, baking powder, baking soda, dark cocoa powder and salt. Add butter and 10 oz of chocolate chips to bowl. Step 3. Instructions. Place the softened butter and sugar into a stand mixer. Melt the butter and chocolate in a microwave-safe bowl in 30-second increments until smooth. Spray the cake pans with pam baking spray. Beat powdered sugar, butter, milk, and peppermint extract with a stand mixer fitted with a paddle attachment on medium speed until smooth, about 1 minute. Chocolate Cookie Cups: Preheat oven to 350°. Combine all cake ingredients except peppermint baking chips in bowl. Mix until the batter is thoroughly blended. If using dark chocolate . In a medium bowl, stir together flour, cocoa powder, baking powder, and salt; set aside. Once the cake has been frosted and chilled, the final touch is the addition of a dark chocolate peppermint glaze (adapted just slightly from my friend and cake inspiration guru Tessa Huff).I love the contrast between the dark chocolate drips and the white candy cane-flecked buttercream, as well as the additional burst of chocolate flavor. In a large bowl cream together cake mix, pudding mix, sour cream, water, and oil until smooth. Beat the cake mix, pudding mix, eggs, oil, sour cream, and coffee creamer in a mixing bowl until completely blended together. 2 egg yolks. In the bowl of your stand mixer, using the paddle attachment, beat the butter, brown sugar, cocoa, vanilla and peppermint extract until well combined; 4-5 minutes. Directions. Preheat oven to 350°F. A Chocolate Peppermint Ice Cream Cake Roll made by rolling a chocolate sponge cake around peppermint ice cream then drenching it with a rich chocolate glaze, and finishing with a sprinkle of crushed peppermint candy. You need just four ingredients to make this crowd-pleasing cake: a package of white cake mix, creme de menthe liqueur, chocolate syrup, and frozen whipped topping. Yes, there are chocolate cookies but they use Dutch cocoa. Lightly butter a bundt pan then dust with flour or cocoa powder. In a large mixing bowl, combine brownie mix, cake mix, eggs, water, oil and extract with a wire whisk for about 2 minutes. Melt the dark chocolate (use the method you prefer, either double boiler, or microwave - cook 30 seconds in a heat-proof bowl, stir and repeat until you have a smooth consistency. Preheat oven to 350 degrees. Remove from heat; stir in peppermint oil until smooth. Peppermint Extract: The amount of peppermint extract you use is up to you. How to Make Peppermint Mocha Layer Cake: For the Dark Chocolate Peppermint Mocha Cake Batter: Start by creaming ¾ cup softened unsalted butter together with 2 cups of granulated sugar. Cool 1 minute. Beat at medium speed, scraping bowl occasionally, until well mixed. 2 cups sifted cake flour. Step 4. You can find our full, printable cake recipe towards the bottom of this post. recipe Dark Chocolate Peppermint Pattie Cake. With the whisk attachment on, whip the butter on the lowest speed for 2-3 minutes. Chocolate Peppermint Cake. To make the cookies: In a medium bowl, beat together the butter and sugars. Whisk in dry sifted ingredients. Add eggs, egg yolks, sugar, extract and salt to chocolate mixture; mix well. 9 Tbsp buttermilk (or milk with 2 tsp of lemon juice; let sit 10 minutes before using) 1 cup flour. Melt the chocolate with the butter and cream in the top of a double boiler. Meanwhile, line sixteen 2 1/2-inch muffin cups with paper bake cups; set aside. Let the chocolate cool for 2 minutes, then add in the powdered sugar, whole eggs, egg yolks, peppermint extract and whisk well. This decadent winter wonder starts with rich, peppermint-soaked dark chocolate cake and layers up with crunchy cocoa crumbs, silky chocolate fudge, creamy peppermint frosting, and crushed candy cane bits. Dark Chocolate Cake: 6 eggs ( room temperature ) 1 cup plus 2 Tbsp white granulated sugar. The chocolate cake layers, made with coffee, bittersweet chocolate, mayonnaise, and cocoa, are like a cross between a devil's food cake and a chocolate mayonnaise cake. 9 Tbsp buttermilk (or milk with 2 tsp of lemon juice; let sit 10 minutes before using) 1 cup flour. Reduce speed and add eggs one at a time and vanilla. Preheat oven to 350°F. Pour into a jar or bottle, let the chocolate coffee syrup cool down to room temperature before refrigerating for up to two weeks. Bake 10 to 12 minutes or until set. (check your box for directions) Cool 15 minutes . Reserve. The frosting and cake are rich enough to cut the unsweetened chocolate taste. Add the peppermint, beating to combine. Step 1. 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