Deep Dark Chocolate Peppermint Cake recipe

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Ingredients

2 cups sifted cake flour
¾ teaspoon salt
4 (1 ounce) squares unsweetened chocolate
¼ cup butter
2 cups white sugar
2 egg yolks
1 ¾ cups milk, divided
1 teaspoon vanilla extract
1 teaspoon baking soda
Seven-Minute Frosting
½ cup crushed peppermint hard candies
3 drops red food coloring

Nutrition Info

362.9 calories
carbohydrate: 66.3 g
cholesterol: 47.2 mg
fat: 10.4 g
fiber: 2 g
protein: 4.8 g
saturatedFat: 6.2 g
servingSize: -
sodium: 300.1 mg
sugar: 41.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease two 9-inch round pans and line the bottoms with parchment paper.

  2. Sift together the cake flour and salt.

  3. Melt chocolate and butter together in a double boiler. Turn into mixing bowl, and cool to room temperature, this mixture must be cool. Mix in the sugar. Blend in egg yolks and 1 cup milk.

  4. Pour in the flour and salt, and mix just until incorporated. Beat batter with electric mixer for 1 minute, and then blend in vanilla and 1/2 cup milk. Dissolve baking soda in the remaining 1/4 cup milk, stir into the batter quickly and thoroughly. Pour batter into prepared pans.

  5. Bake in the preheated oven until the surface of the cakes spring back lightly when pressed with a finger, about 30 minutes. Cool cakes on wire racks.

  6. Prepare Seven Minute Frosting, omitting vanilla (see Footnote for link). Tint the frosting a delicate pink with a few drops of food coloring, and add 1/4 cup crushed candy. Frost and fill the cooled cake. Garnish with bits of crushed candy.

Recipe Yield

1 9-inch layer cake

Recipe Note

This is a cake that children love.

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