Peppermint Chocolate Christmas Cake

 

Betty’s Peppermint Chocolate Christmas Cake

Granny always made this cake for Christmas. Do not use hard peppermint candies; only use peppermint candy canes.

2-3/4 cups cake flour (plus extra for coating the sides of pans)
3/4 cup Hershey’s baking cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 cups granulated sugar
1 cup warm tap water combined with 3 Tablespoons Taster’s Choice instant coffee
1 cup safflower or canola oil
1 cup buttermilk
2 large eggs, beaten, room temperature
1 teaspoon peppermint oil
1/2 cup peppermint candy canes, crushed into small bits and pieces
chocolate frosting (see below)
peppermint frosting (see below)
2 miniature candy canes

Preheat the oven to 350 F degrees.

Cut parchment paper to fit, grease the bottom, and press to stick the parchment paper into the bottoms of two 9 inch round cake pans. Grease and dust the sides of both pans with cake flour.

Sift all of the dry ingredients together three times.

With a wooden spoon, stir in all of the wet ingredients until combined.

Fold in the crushed candy canes.

Pour into the prepared pans.

Bake approximately 20 to 30 minutes on center rack, with the pans spaced apart, until springs back to touch and a toothpick inserted in the center comes out clean.

Cool on a wire rack or cup towel for ten minutes before running a flat blade around the outer edges and turning out to cool completely. Carefully peel away the parchment paper.

Wait until cakes have cooled completely to make the frostings.

Place one of the fully cooled cakes onto the cake plate. Frost the top only with chocolate frosting.

Add the second cake layer and frost top and sides with peppermint frosting.

Place two miniature candy canes together to form a heart shape in the center.

 

Chocolate Frosting

4 tablespoons unsalted butter, softened at room temperature
1 cup powdered sugar, plus more as needed
1/4 cup cocoa powder, plus more as needed
1-1/2 teaspoons evaporated milk, plus more as needed
1/2 teaspoon vanilla extract
1/4 teaspoon Taster’s Choice instant coffee granules
1/4 teaspoon salt

Sift the powdered sugar, cocoa, and salt together twice. Whisk in the coffee granules. Set aside.

In a medium bowl, beat softened butter until light and fluffy.

Stir in the vanilla and sifted dry ingredients until combined, scraping the sides and bottom of the bowl.
Beat with an electric hand mixer on medium speed setting until fluffy.

Add more milk about 1/2 to 1 teaspoon at a time if too thick until frosting reaches the desired consistency. If too thin, sift together 1 Tablespoon powdered sugar and 1 teaspoon cocoa powder, then add 1 teaspoon of the sifted mixture at a time beating well after each addition.

Peppermint Frosting

1-1/2 cups granulated sugar
1/3 cup water, room temperature
1/4 teaspoon cream of tartar
2 large eggs, whites only, room temperature
1/2 teaspoon peppermint oil
3 peppermint candy canes, crushed into small bits and pieces

Bring a sauce pan filled half full with water to rolling boil. Reduce heat to maintain a simmering boil.

Place a metal mixing bowl that fits on top of the sauce pan. The water should not touch the bottom of the bowl. If necessary, remove some of the water.

Add all of the ingredients except the peppermint oil and crushed candy canes.

Using an electric hand mixer set on low setting, beat for 30 seconds. Increase to medium setting and continue to beat for 6-1/2 to 7 minutes until stiff peaks form and glossy. Carefully (it may be hot) remove the bowl from the heat and place on a folded cup towel.

Add the peppermint oil and beat for 1 minute. Fold in the crushed candy canes.