This dreamy chocolate cake is kissed with peppermint and white chocolate for an amazing holiday treat. On the outside a crown of red and white swirls and a skirt of crushed candy cane create a simple but elegant decoration scheme, while on the inside a two tone swirl awaits to delight your guests! PRO TIPS FOR THE BEST CHOCOLATE PEPPERMINT CAKE If you’re not using 6-inch pans, double the recipe for 8-inch pans or triple the recipe for 9-inch pans. If you see little clumps of butter after you mix the wet ingredients don’t panic, it all works out by the time you mix in the dry ingredients. You can even use melted butter and warm the milk and sour cream up a bit if you like. To get FLAT layers that are moist inside and out try using cake strips! You can buy a set on the shop page or make your own from foil and paper towels at home. I made a whole blog post on it so check it out if you’re interested! If you don’t want to make Italian buttercream you can use the American variety. I just prefer the smoothness and taste of the Italian variety. I know it’s a pain to make two different types of frosting though! To pipe the two-tone frosting you fill one bag (1/2 way full) with white frosting, one bag with blue frosting and then put both bags in a third piping bag. No need for a tip, just snip about an inch off each bag. For the Cake Butter and flour 4 six inch cake pans. Preheat oven to 350F. Sift the flour baking soda and powder, salt and cocoa powder. Cream the butter and sugar together until light and fluffy. Beat the eggs and yolks in one at a time, then add in the vanilla and peppermint extract. In three batches, mix in the flour mixture alternating with the buttermilk. Don't over-mix! Divide batter evenly into pans and bake at 350f for about 25 - 30 minutes or until the centers are done. Allow to cool in pans for about 10 minutes and then invert onto a wire rack. For the Peppermint Buttercream Beat the butter and melted (and cooled) chocolate together until well combined. Mix in the powdered sugar and peppermint extract. Add the cream a tablespoon at a time until the desired consistency is reached. For the Italian Buttercream Beat the egg whites, cream of tartar and 1/3 a cup of the sugar on medium high in a stand mixer. At the same time add the rest of the sugar and water to a small sauce pan and cook on medium high. Stir to mix the sugar and water and then keep an eye on the temperature using a candy thermometer. When the sugar is at 240F and the egg whites reach the soft peak stage, slowly drizzle the sugar into the running mixer and lead the mixer running for 10 or so minutes to allow the meringue to cool. Add in the butter a tablespoon at a time use immediately.
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