“I made this cake as our dessert for our family's Christmas dinner. The hot water added to the batter helps create an exceptionally moist and tender cake. This cake reminded me of a York Peppermint patty. Yum!!!”
READY IN:
45mins
SERVES:
16
UNITS:
US

Ingredients Nutrition

Directions

  1. Melt chocolate chips in a microwave-safe bowl on high for 30-second intervals until melted (about 1 1/2 minutes). Stir until smooth.
  2. Beat softened butter and brown sugar at medium speed with an electric mixer at medium speed with an electric mixer about 5 minutes or until well blended. Add eggs, one at a time, beating just until blended after each addition.
  3. Add melted chocolate, beating just until blended.
  4. Sift together flour, baking soda, and salt. Gradually add to chocolate mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Gradually add hot water in a slow, steady stream, beating at low speed just until blended. Stir in vanilla. Spoon batter evenly into 3 parchment-paper lined 8-inch round cake pans.
  5. Bake at 350 degrees for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and let cool completely on wire racks. Spread Peppermint Frosing evenly between cake layers. Spread Chocolate Ganache evenly on top and sides of cake. Garnish with peppermint candy canes and crushed peppermint candies. Makes 16 servings.
  6. Peppermint Frosting.
  7. 1/2 cup butter, softened.
  8. 1 (16 oz.) pkg. powdered sugar.
  9. 13/ cup milk.
  10. 1/4 t. peppermint extract.
  11. Beat butter at medium speed with an electric mixer until creamy, gradually add powdered sugar alternately with milk, beginning and ending with powdered sugar. Beat at low speed just until blended after each addition. Stir in peppermint extract. Chill at least 10 to 15 minutes. Makes about 2 cups.
  12. Chocolate Ganache.
  13. 1 (12 oz.) pkg. swmi-sweet chocolate chips.
  14. 1 1/2 cup whipping cream.
  15. 3 T. butter.
  16. Microwave semi-sweet chocolate morsels and whipping cream in a 2-qt. microwave-safe bowl on medium 2 1/2 to 3 minutes or until chocolate begins to melt. Whisk until chocolate begins to melt. Whisk until chocolate melts and misture is smooth. Whisk in butter, and let stand 20 minutes. Beat at medium speed with an electric mixer 3 to 4 minutes. Makes 4 cups.

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