Triple-Chocolate Cake With Chocolate-Peppermint Filling

Recipe Ingredients

		Filling
8 oz	227g	Imported milk chocolate - finely chopped
		= (such as Lindt)
1/2 cup	118ml	Whipping cream
1 tablespoon	15ml	Light corn syrup
1/2 teaspoon	2.5ml	Peppermint extract
		Cake
1 cup	62g / 2.2oz	Sifted all-purpose flour
1/3 cup	36g / 1.3oz	Unsweetened cocoa powder
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Baking powder
1/4 teaspoon	1.3ml	Baking soda
3/4 cup	148g / 5.2oz	Unsalted butter - (1 1/2 sticks) - room temperature
1 cup	198g / 7oz	Sugar
1/3 cup	53g / 1.9oz	Dark brown sugar - (packed)
2 teaspoons	10ml	Vanilla extract
3 teaspoons	15ml	Eggs (large)
1/2 cup	118ml	Buttermilk
1 1/2 cups	165g / 5.8oz	Miniature semisweet chocolate chips
		Chocolate Glaze
8 oz	227g	Bittersweet or semisweet chocolate - finely chopped
		= (do not use unsweetened)
1/2 cup	99g / 3.5oz	Unsalted butter - (1 stick) - cut into pieces
1 tablespoon	15ml	Light corn syrup
3/4 teaspoon	3.8ml	Peppermint extract
12		Red-and-white-striped hard
		Peppermint candies - chopped
		Fresh mint leaves

Recipe Instructions

For Filling: Place chocolate in medium bowl. Bring cream and corn syrup to simmer in small saucepan. Pour hot mixture over chocolate; add extract and let stand 1 minute. Whisk until mixture is smooth. Let filling stand at room temperature while cake is baking and cooling.

For Cake: Position rack in lowest third of oven and preheat to 350 degrees. Butter 9-inch-diameter cake pan with 2-inch-high sides. Line bottom with parchment paper. Butter parchment. Dust pan 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 1 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 cake until tester inserted into center comes out clean, about 1 hour 5 minutes. Cool cake in pan on rack 5 minutes. Turn out cake 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 horizontally in half. Place 1 layer, cut-side up, on rack set over baking sheet. Spread filling over. Top with second layer, cut-side down. Chill filled cake 20 minutes.

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 minutes.

Pour 1/2 cup glaze over center of cake. Spread over top and sides of cake. Chill until glaze sets, about 15 minutes. Pour remaining glaze over center of cake, then spread quickly over top and sides. Chill until glaze sets, about 1 hour. (Can be made 1 day ahead. Cover with cake dome; chill. Before continuing, let stand at room temperature until softened, about 4 hours.)

Sprinkle candies around top edge of cake. Garnish with fresh mint leaves.

This recipe yields 12 servings.

Source:
Bon Appetit, December 2001

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