Peppermint Filling
Ok this is a stunning dessert if I must say so myself! The middle is sooo good made with a fine quality milk chocolate and whipping cream. It is beautiful for Christmas, I had a request to make this again, so I am posting the recipe so after tonight, I can say, "go to my blog". Enjoy!
(this can be made a day ahead and refrigerated. makes 12 servings)
FILLING: 8 oz. imported milk chocolate (such as Lindt-I used their milk chocolate bars) finely chopped, 1/2 c. whipping cream, 1 Tbsp. corn syrup, 1/2 tsp. peppermint extract. For Filling: place chocolate in medium bowl. Bring cream and corn syrup to simmer in small saucepan. Pour hot miture over chocolare; add extract and let stand 1 min. Whisk until mixture is smooth. Let filling stand at room temperature while cake is baking and cooling. CAKE: 1 c. flour, 1/2 tsp. salt, 1/3 c. unsweetened cocoa powder, 1/4 tsp. baking powder, 1/4tsp. baking soda, 3/4 c. (1 1/2 sticks)unsalted butter, room temperature, 1 c. sugar, 1/3c. (packed) brown sugar, 2 tsp. vanilla extract, 3 large eggs, 1/2 c. buttermilk, 1 1/2c. minature semisweet chocolate chips. For Cake: Postition rack in lowest third of oven and preheat to 350F. Butter 9-inch diameter cake pan with 2-inch sides. Line bottom with parchment paper. Butter parchment. Dust pa with flour. Whisk first 5 ingredients in medium bowl to blend. Using electric mixer, beat butter in large bowl until light and fluffy. Gradually beat in both sugars, then vanilla. Add eggs one at a time, beating well after each addition. Beat in dry ingredients alternately with buttermilk in 2 additions each. Mix in chocolate chips.
Transfer batter to prepared pan. Bake until toothpick comes out clean in center, (recipe says 1 hour and 5 min. mine took 35 to 40 min.) Cool cake in pan on rack 5 min. then turn out onto rack. Peel off parchment. Cool completely.
Using electric mixer, beat filling until fluffy and lightened in color about 30 seconds. Using serrated knife, cut cake hoizontally in 1/2. Place 1 layer, cut side up, on rack set over baking sheet. Spread filling over. Top with 2nd layer, cut side down. Chill filled cake 20 min.
GLAZE: 8oz bittersweet (not unsweetened chocolate) or semisweet chocolate, I used Ghirradelli bittersweet bar, finely chopped, 1/2 c. (1 stick)unsalted butter, cut into pieces, 1 Tbsp. light corn syrup, 3/4 tsp. peppermint extract. MEANWHILE, PREPARE GLAZE: Stir chocolate, butter and corn syrup in heavy small saucepan over low heat until melted and smooth. Mix in extract. Cool glaze until just lukewarm but still pourable, stirring occasionally, about 20 min. Pour 1/2 c. glaze over center of cake. Spread over top and sides. Chill until glaze sets, about 15 min. Pour remaining glaze over center of cake, then spread quickly over top and sides. Chill until glaze sets, about 1 hours. ****Sprinkle crushed peppermint candy canes on top and serve when cake has softened**** Be prepared to wow your guests! Takes some work but oh so worth it!!!
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