Dark Chocolate Cake | Food styling by Claire Stubbs & Ashley Ouellette Toth | Prop styling by Renée Drexler/The Props Image by: Maya Visnyei
This decadent dessert has everything we love about chocolate cake but with a minty twist.
MAKES: 16 servings
HANDS-ON TIME: 45 minutes
REFRIGERATION TIME: 1 hour
TOTAL TIME: 3 hours
- 1 1/2 cups unsalted butter, softened
- 2 1/4 cups granulated sugar
- 3 large eggs
- 1 tbsp vanilla
- 2 3/4 cups all-purpose flour
- 1 cup cocoa powder
- 1 tbsp instant espresso powder
- 1 1/2 tsp each baking powder and baking soda
- 1/2 tsp salt
- 2 1/4 cups buttermilk
- Peppermint Meringue Icing
- 1/2 cup crushed candy canes
- 5 to 10 candy canes or peppermint sticks (optional)
Cake: Preheat oven to 350°F. Grease and flour three 8-inch round cake pans; line bottoms with parchment paper. Set aside.
In stand mixer with paddle attachment, beat butter with sugar until fluffy. Beat in eggs, 1 at a time; beat in vanilla. In separate bowl, whisk together flour, cocoa powder, espresso powder, baking powder, baking soda and salt. Beat into butter mixture, alternating with buttermilk, making 3 additions of flour mixture and 2 of buttermilk. Scrape into prepared pans, smoothing tops.
Bake until cake tester inserted in centres comes out clean, 30 to 35 minutes. Cool in pans for 15 minutes. Invert onto greased racks; peel off parchment paper. Let cool completely.
Assembly: Using serrated knife, trim tops of cakes to level, if necessary. Spread 1 tsp of the Peppermint Meringue Icing in centre of cake plate; top with 1 cake layer, cut side up.
Spread 1 1/4 cups of the icing over cut side; cover with second cake layer, cut side down. Spread 1 1/4 cups of the icing over top. Cover with final cake layer, cut side down; spread with 1 cup of the icing.
Using offset palette knife, spread thin layer of the icing all over cake; refrigerate until firm, about 30 minutes.
Using offset palette knife, spread remaining icing all over cake, smoothing side and top; refrigerate until firm, about 30 minutes.
Arrange 2-inch wide strips of parchment paper vertically, 1 inch apart, around side of cake. Press crushed candy canes into exposed icing on side of cake; carefully peel off parchment paper. Garnish top of cake with candy canes (if using). Store at room temperature for up to 4 hours.
Test Kitchen Tip: To crush candy canes, pulse in a food processor until desired consistency.
Per serving: about 808 cal, 8 g pro, 53 g total fat (33 g sat. fat), 81 g carb (2 g dietary fibre, 61 g sugar), 170 mg chol, 280 mg sodium, 258 mg potassium. % RDI: 7% calcium, 14% iron, 47% vit A, 18% folate.
How to decorate a cake: Festive peppermint decor