You want the mixture to be slightly warmer than room temperature before dripping over your cake. Stir the mixture until melted and smooth. Make sure the water does not touch the bottom of the bowl. Place the bowl over a pot of simmering water. Place the dark chocolate chips in a heat safe bowl and pour the heavy cream in. Add more powdered sugar if the frosting is too thin or a touch more heavy cream if the frosting is too thick. Mix on medium-high speed for 3 full minutes till light and fluffy. The color will darken over time so don’t add too much, as it will also change the consistency of your frosting. To tint the frosting red, add 5 to 6 drops of gel food coloring till desired color is achieved. Mixing on slow speed, slowly add the heavy cream, pure vanilla extract, and kosher salt. With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium-high speed until smooth and creamy, about 4-5 minutes.Īdd powdered sugar, one cup at a time, beating until smooth. Red gel food coloring, such as Americolor (optional) Wrap the cakes in cellophane and chill them for 30 minutes to overnight.Ģ 1/2 cups (6 sticks) unsalted butter, softened to room temperature Remove the cakes from the pans and allow to cool on wire rack completely. Bake for 27 to 30 minutes, till a tester in the center comes out clean.Īllow the cakes to cool in the pans on a wire rack for 15 minutes. Pour the batter evenly among the four pans. Stop to scrape down the sides and bottom of the bowl, then mix on medium speed for 45-60 seconds till fully combined. With the mixer on low speed, add the buttermilk mixture to the cocoa mixture. Very slowly, while whisking, add the hot coffee to the buttermilk mixture. In a medium sized bowl, whisk the eggs, oil, buttermilk, and vanilla until well combined. In the bowl of an electric mixer, on low speed, mix the flour, sugar, dark cocoa, baking soda, baking powder, kosher salt, and espresso powder until well combined. Grease and flour four 8” cake pans and line the bottom with parchment paper. But why, though? Peppermint Mocha Cakeġ ½ cups dark cocoa (I use Hershey’s Special Dark)Ģ teaspoons espresso powder (not instant coffee) Feel free to cut the recipe in half to make a smaller version. Of course, for me, it was perfect for a Wednesday. This cake is perfect for a holiday party.
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