http://www.flickr.com/photos/hannahliesje/tags/mint/ Mon, 02 Apr 2007 16:58:53 -0700 Mon, 02 Apr 2007 16:58:53 -0700 http://www.flickr.com/ http://farm1.staticflickr.com/108/buddyicons/64917274@N00.jpg?1194645310#64917274@N00 http://www.flickr.com/photos/hannahliesje/tags/mint/ http://www.flickr.com/photos/hannahliesje/444234361/ <p><a href="http://www.flickr.com/people/hannahliesje/">hannahliesje</a> posted a photo:</p> <p><a href="http://www.flickr.com/photos/hannahliesje/444234361/" title="Lethel Peppermint Chocolate Cake"><img src="http://farm1.staticflickr.com/227/444234361_7414e31a58_m.jpg" width="240" height="160" alt="Lethel Peppermint Chocolate Cake" /></a></p> <p>1 package devil's food cake mix<br /> 3 tablespoons unsweetened cocoa powder<br /> 1 1/3 cups buttermilk<br /> 1/2 cup vegetable oil<br /> 3 large eggs<br /> 1 teaspoon pure vanilla extract<br /> 1/2 recipe Peppermint Buttercream Frosting (see below for recipe)<br /> Chocolate Ganache (see below for recipe)<br /> <br /> 1. Prepare the chocolate ganache. Let the ganache cool.<br /> <br /> 2. Preheat oven to 350 F. Grease two round 9-inch cake pans. <br /> <br /> 3. Place the cake mix, cocoa powder, buttermilk, oil, eggs, and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Increase the mixer speed to medium and beat two minutes more. The batter should look thick and combined. Divide the batter between the prepared pans.<br /> <br /> 4. Bake 28 to 30 minutes. Cool completely.<br /> <br /> 5. Meanwhile, prepare half a recipe of peppermint buttercream frosting.<br /> <br /> 6. Layer the cakes with the peppermint buttercream frosting in the middle. Frost the top and sides of the cake with the chocolate ganache that has cooled and is spreadable. <br /> <br /> <br /> Chocolate Ganache<br /> <br /> 3/4 cup heavy (whipping) cream<br /> 8 ounces semisweet chocolate, finely chopped<br /> 1/2 teaspoon peppermint extract<br /> <br /> 1. Place the cream in a small saucepan over medium heat. Bring to boil, stirring. meanwhile, place the chopped chocolate in a large mixing bowl. Remove the pan from the heat and pour the hot cream over the chopped chocolate. Stir until the chocolate is melted. Stir in the peppermint extract.<br /> <br /> <br /> Peppermint Buttercream Frosting<br /> <br /> HALVE THIS RECIPE<br /> <br /> 8 tablespoon (1 stick) butter, at room temperature<br /> 1/2 cup finely crushed peppermint candy (about 7 peppermint sticks)<br /> 3 cups confectioners sugar, sifted<br /> 2 to 3 tablespoons milk<br /> 1/2 teaspoon peppermint extract<br /> <br /> Place the butter in a large mixing bowl, and blend with an electric mixer until fluffy, 30 seconds. Add the peppermint candy, confectioners sugar, 2 tablespoon milk, and peppermint extract. Blend until everything is well incorporated, 1 minute, and beat until frosting lightens and is fluffy.<br /> <br /> Source: The Cake-Mix Doctor</p> Mon, 02 Apr 2007 16:58:53 -0700 2007-04-02T18:27:08-08:00 nobody@flickr.com (hannahliesje) tag:flickr.com,2004:/photo/444234361 Lethel Peppermint Chocolate Cake <p>1 package devil's food cake mix<br /> 3 tablespoons unsweetened cocoa powder<br /> 1 1/3 cups buttermilk<br /> 1/2 cup vegetable oil<br /> 3 large eggs<br /> 1 teaspoon pure vanilla extract<br /> 1/2 recipe Peppermint Buttercream Frosting (see below for recipe)<br /> Chocolate Ganache (see below for recipe)<br /> <br /> 1. Prepare the chocolate ganache. Let the ganache cool.<br /> <br /> 2. Preheat oven to 350 F. Grease two round 9-inch cake pans. <br /> <br /> 3. Place the cake mix, cocoa powder, buttermilk, oil, eggs, and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Increase the mixer speed to medium and beat two minutes more. The batter should look thick and combined. Divide the batter between the prepared pans.<br /> <br /> 4. Bake 28 to 30 minutes. Cool completely.<br /> <br /> 5. Meanwhile, prepare half a recipe of peppermint buttercream frosting.<br /> <br /> 6. Layer the cakes with the peppermint buttercream frosting in the middle. Frost the top and sides of the cake with the chocolate ganache that has cooled and is spreadable. <br /> <br /> <br /> Chocolate Ganache<br /> <br /> 3/4 cup heavy (whipping) cream<br /> 8 ounces semisweet chocolate, finely chopped<br /> 1/2 teaspoon peppermint extract<br /> <br /> 1. Place the cream in a small saucepan over medium heat. Bring to boil, stirring. meanwhile, place the chopped chocolate in a large mixing bowl. Remove the pan from the heat and pour the hot cream over the chopped chocolate. Stir until the chocolate is melted. Stir in the peppermint extract.<br /> <br /> <br /> Peppermint Buttercream Frosting<br /> <br /> HALVE THIS RECIPE<br /> <br /> 8 tablespoon (1 stick) butter, at room temperature<br /> 1/2 cup finely crushed peppermint candy (about 7 peppermint sticks)<br /> 3 cups confectioners sugar, sifted<br /> 2 to 3 tablespoons milk<br /> 1/2 teaspoon peppermint extract<br /> <br /> Place the butter in a large mixing bowl, and blend with an electric mixer until fluffy, 30 seconds. Add the peppermint candy, confectioners sugar, 2 tablespoon milk, and peppermint extract. Blend until everything is well incorporated, 1 minute, and beat until frosting lightens and is fluffy.<br /> <br /> Source: The Cake-Mix Doctor</p> hannahliesje food cake recipe chocolate mint april peppermint chocolatecake 2007 april2007 peppermintchocolatecake