Chocolate Peppermint Holiday Cake #Christmas #cake

Chocolate Peppermint Holiday Cake

This Mint Coffee Holiday Cake makes a wonderful, stunning course for any band or ground. Layers of tenebrious brownness mint bar are frosted with a sound mint ointment cheeseflower buttercream. Affluent ganache is draped over the top and the entire bar is wet with humiliated candy cane and these young Peppermint Meringue Kisses act the perfect, festive sequester.

The block itself is simplified sufficiency to rime, vision as perfection is not required thanks to the dense sheet of brown ganache that blankets the top, easily hiding any imperfections. The ganache itself is ludicrously painless to take.

The one aim that gift pauperism to be prefabricated risen of period is the eucalyptus meringue kisses, which essential at minimal 5 hours to bake and cold. So heat those the day before if making this block . And alter sure to hit supererogatory meringues on pointer, I expectation they'll be favourite.

INGREDIENTS

• 1 recipe Chocolate Mint Cakes(baked in 3 layers in 8" cake pans, leveled and cooled)
• 1 C. Butter(2 sticks), softened
• 8 oz.(1 pkg.) Cream Cheese, softened
• ¼ t. Salt

Red Gel Food Color

• 1 t. Vanilla Extract
• ½ t. Peppermint Extract
• 2 lb. Powdered Sugar
• 2-3 T. Milk
• 1½ C. Dark Chocolate chips
• 1 C. Heavy Whipping Cream
• 2 Candy Canes, crushed
• Peppermint Meringue Kisses(for garnish)

INSTRUCTIONS

1. Make the chocolate mint cake according to recipe instructions, baking in 3, 8" baking pans instead of mini bundts, Let cool and level the tops off.

FOR THE FROSTING:

1. Place the butter, cream cheese, salt, and a little red food color together in the bowl of a stand mixer and beat together with the paddle attachment until smooth and creamy.
2. Add in the vanilla and peppermint extract. Add ¼ of the powdered sugar and beat on low speed until incorporated. Add 1 T. of milk and beat into the frosting. Add another ¼ of the powdered sugar, beating in on low speed until incorporated. Add another T. of milk and mix in.
3. Repeat this process until all the powdered sugar is incorporated. Add more milk, if necessary, until desired consistency is achieved. Scrap the bowl down with a rubber spatula. Beat one more time on medium speed until the frosting is smooth.
4. Frost the cake with the peppermint frosting, keeping the frosting level between each level, covering the cake with the frosting and smoothing over the top and sides. Chill in the fridge.

FOR THE GANACHE:

1. Place the chocolate chips and heavy cream in a microwave safe bowl and heat in the microwave at 30 second intervals until the cream is very hot. Whisk the chocolate and cream together until smooth. Pour the ganache over the top of the cake, in the center, and spread it to the edges of the cake, nudging portions of the ganache over the sides and allowing it to drip down. Smooth the ganache on top of the cake.
2. Sprinkle the crushed candy cane around the top edges of the cake. Refrigerate until the ganache is firm and set.
3. Top with peppermint meringue kisses before displaying or serving.

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