Sparkling Chocolate and Peppermint Cake

Sparkling Chocolate and Peppermint Cake

Chocolate Cake.

• • 2 cups all-purpose flour

  • 1 cup brown sugar

  • 1/2 cup granulated sugar

  • 3/4 cup unsweetened, Hershey's Special-Dark cocoa powder (or another dark, dutch-processed cocoa powder)

  • 1 tablespoon espresso powder

  • 1 1/4 teaspoons baking powder

  • 1 teaspoon baking soda

  • 1 teaspoon salt

  • 3 eggs

  • 1/2 cup whole milk

  • 1/2 cup oil

  • 2 teaspoons vanilla

  • 1 1/2 cups boiling water

Chocolate Buttercream and Filling.

• • 1/2 cup unsalted butter, softened to room temperature

  • 1/3 cup unsweetened cocoa powder (preferably Hershey's Special Dark)

  • 2/3 cup powdered sugar

  • 1 teaspoon meringue powder (optional)

  • 1/8 teaspoon coarse Kosher salt

  • 1/2 teaspoon vanilla extract

  • 1-2 tablespoons milk or cream, if needed

  • 1/2 cup chopped semi-sweet chocolate or mini chocolate chips

  • 1 1/2 cups cake crumbs (reserved from the domed tops sliced off the baked cakes)

  • 1/4 cup chocolate syrup

Peppermint Buttercream.

• • 1 cup unsalted butter, softened to room temperature

  • 2 cups powdered sugar

  • 2 teaspoons meringue powder (optional)

  • 1 teaspoon vanilla extract

  • 1 teaspoon peppermint extract

  • 2-3 tablespoons milk or cream, if needed

  • pink or red gel food coloring

Cake.

Preheat the oven to 350 and grease three 8-inch pans with non-stick spray. In a large bowl, whisk together the flour, brown sugar, white sugar, cocoa powder, espresso powder, baking powder, baking soda and salt. Whisk in the eggs, milk, oil and vanilla until thick and combined, then gradually whisk in the boiling water, just until smooth; batter will be thin.

Divide batter between the cake pans and bake for 18-22 minutes, until a toothpick comes out clean. Cool completely in the pans set on wire racks, covered loosely with a clean towel.

Carefully remove the cakes from the pans. Use a sharp knife to level the domed tops of the cakes. Crumble up the tops and set aside in a bowl.

Chocolate Buttercream and Filling.

With an electric mixer, beat the butter, cocoa powder, powdered sugar, meringue powder, salt and vanilla, adding the milk or cream if needed, for 4-5 minutes until very light and fluffy.

Place one cake on a cake board or cake pedestal. Spread with 1/2 of the chocolate buttercream, right to the edge. Sprinkle with 1/2 of the chopped chocolate or chocolate chips. Sprinkle with 1/2 of the crumbled cake crumbs, then drizzle the cake crumbs with 1/2 of the chocolate syrup. Repeat with the second cake layer and the rest of the chocolate buttercream, chopped chocolate, cake crumbs and chocolate syrup. Place the third cake layer on top.

Peppermint Buttercream.

With an electric mixer, beat the butter, powdered sugar, meringue powder, vanilla and peppermint extracts, adding the milk or cream if needed, for 4-5 minutes until very light and fluffy. Add a few drops of red or pink gel food coloring, if desired.

Frost the assembled cake all over with a thin "crumb coat" of peppermint buttercream, then chill the cake for 30 minutes. Frost with the final pretty coat of peppermint buttercream. Add the sparkling sugar now, if using.

Recipe from Curly Girl Kitchen