Friday, Dec. 7, 2012

Peppermint Mocha Cake

I realize I’ve gone a little drink-crazy this week.  I just felt that I needed to share the cran-raspberry juice and chai tea with everyone ASAP.  I’ve also wanted to share this cake with you, but figured I would save the best for last.  It is inspired by the famously known Peppermint Mochas from Starbucks.  I tried this drink over a week ago and immediately thought: Oh man, I need to make this into a cake.  Now, that’s something that doesn’t happen often so I knew I had to follow though.  I had super good feelings about this cake and had planned what I would do with it over the course of the week.

I was so excited about making the cake on Friday that I forgot to add the leavening agents.  Needless to say, I was left feeling slightly irritated.  Knowing myself (being slightly obsessive) and that I would not sleep over this, I decided to re-make the cake.  It was well worth the effort.  It was well worth the effort.  A moist mocha cake with a refreshing hint of peppermint flavour…yep, better than the Starbucks drink!  Marlina has already requested I make this cake again when she comes up for Christmas.  So excited to see her!

Peppermint Mocha Cake

Makes 1 (9 inch) round cake

INGREDIENTS

2 cups sugar

1 ¾ cup all purpose flour

¾ cup cocoa

1 ½ teaspoon baking powder

1 ½ teaspoon baking soda

1 teaspoon salt

2 eggs

1 cup milk

½ cup applesauce (vegetable oil works too)

2 teaspoons vanilla

1 cup boiling water

3 tablespoons instant coffee

For the filling:

1/3 cup whipping cream

2 teaspoons powdered sugar

¼ teaspoon peppermint extract

For the frosting:

1 cup butter

2 ½ cup icing sugar

¾ teaspoon peppermint extract

White-white icing color

For decorating:

1 candy cane + 8 peppermint candies, crushed finely

6 peppermint candies, halved

DIRECTIONS

Butter and lightly flour a 2 9-inch round spring foam pan and set aside. Preheat oven to 350 degrees.

In a large bowl of a stand mixer fitted with a paddle attachment, stir together the dry ingredients together until incorporated. Add the eggs, milk, applesauce and vanilla and stir until well-combined. Stir together the boiling water and instant coffee until dissolved. Add to the cake mixture and mix until well-incorporated.

Divide the mixture between the two pans. Bake for 35 minutes. Cool for 10 minutes before removing the spring foam sides. Cool completely.

To make the filling:

In the bowl of a stand mixer fitted with a whisk attachment, beat the whip cream until soft peaks form. Add the peppermint extract and powdered sugar until soft peaks return and refrigerate until use.

For the icing:

In the bowl of a stand mixer fitted with a paddle attachment, beat the butter over medium speed until smooth. Stir in the confectioners sugars, mix on medium-low until incorporated. Add the peppermint extract and white icing; continue to beat on medium until smooth. Adjust white icing as per preference.

To assemble:

Once the cakes have completely cooled, level the tops. Place the bottom layer on a serving platter. Top with whipped filling and spread evenly. Place the remaining layer over cake and frost. Sprinkle with crushed candy cane and peppermint mixture. Top with halved peppermint candies.

Source: Cake and filling adapted from Good Things Catered (a blog no longer in existenceL). Icing is a Peaches & Cream creation.