Beat cream cheese with granulated sugar for 2-3 minutes until creamy. Add butter and 10 oz of chocolate chips to bowl. Refrigerate until firm, 15-20 minutes. Dark Chocolate Peppermint Patties Recipe | MyRecipes 1 cup plus extra Andes Peppermint Crunch Baking Chips. Pour batter into prepared bundt pan and bake for 50-55 minutes, or until toothpick comes out clean. White Chocolate Peppermint Cake Recipe Transfer into a . Instructions. To make the cookies: In a medium bowl, beat together the butter and sugars. 74 easy and tasty chocolate peppermint cake recipes by ... Place 1 cake layer on platter, cut side up. Pour into four greased 6-oz. Stir occasionally. In a large bowl combine all ingredients except chocolate chips. Set aside. this link opens in a new tab. When the chocolate has melted, cool for 1 min, mix with the sugar, then pour into the tray. Let cool to room temperature. Chocolate Peppermint Cake. Sprinkle with peppermint candies (pan will not be full). With the whisk attachment on, whip the butter on the lowest speed for 2-3 minutes. Stir in flour. To prepare the Dark Chocolate-Peppermint Cupcakes: Allow eggs and butter to stand at room temperature for 30 minutes. This cake uses a mixture of unsweetened chocolate and Dutch-processed cocoa powder. Fold in baking chips. Using a fork, dip each round in melted chocolate mixture, coating both sides completely and letting excess drip back into bowl. Melt the butter and chocolate in a microwave-safe bowl in 30-second increments until smooth. Add eggs, egg yolks, sugar, extract and salt to chocolate mixture; mix well. In separate bowl whip egg whites and 1/2 cup sugar and cream of tartar to soft-medium peaks. Add to wet ingredients & mix until just incorporated. Add the peppermint, beating to combine. chocolate mint filled chips, A photo for them is in direction step # 2 • shaved chocolate mint candy, and sprinkles • pepper mint extract • large eggs, separated • sour cream • granulated sugar • salt • vanilla extract. Dark Chocolate Cake: 6 eggs ( room temperature ) 1 cup plus 2 Tbsp white granulated sugar. Add eggs, egg yolks, sugar, extract and salt to chocolate mixture; mix well. Preheat oven to 375. Mint Syrup, recipe follows, for serving To make the cake: Preheat oven to 350 degrees F. Butter a 9 1/2 to 10-inch springform pan, line the bottom with parchment paper, butter the paper, and flour the pan, tapping out the excess flour. Reduce speed and add eggs one at a time and vanilla. Stir butter,coffee, chocolate, sugar and water in a small sauce pan and heat until smooth. Instructions. Beat butter and sugars on med-high until light and fluffy (approx. Add the cream cheese, cooled and melted white chocolate, heavy cream and peppermint extract. Add the eggs one at a time as well as the egg yolk, mixing between each addition. Beat in eggs one at a time until well incorporated. 3. Put the dough in the fridge for 30 minutes to chill. Place chocolate chips in medium microwave-safe bowl. Using a hand or stand mixer, combine cake mix, pudding mix, eggs, oil, water, sour cream and 1 teaspoon peppermint extract. Instructions. Step 1. Step 2. Slice and serve. There are seasonal treats like our Dark Chocolate-Pear Cake (underrated, but so good) and No-Bake Dark Chocolate-Peppermint Sandwich Cookies, as well as treats that'll be a hit any time of the year. 10. ¾ teaspoon salt. Add cocoa powder and vanilla and set aside. Cool in pan for 15 minutes then turn onto serving plate. Method. Mint Buttercream Frosting With Dark Chocolate Glaze - All Recipes. Step 3. In a stand mixer, cream the butter and sugars for 5 minutes. Add buttermilk, eggs and oil and mix well until combined. Preheat the oven to 350 degrees. Preheat the oven to 350°F. Heat over low heat for about 5 minutes, stirring until the mixture is melted and smooth. Combine the flour, baking powder, salt, and cocoa into a medium sized bowl. In a small heavy saucepan, heat butter and chocolate over low heat until blended, stirring constantly; transfer to a large bowl. Drizzle over top of white layer; cut through mixtures with a knife to swirl. Creme de Menthe Cake I. mint cake with icing and chocolate mint candies. Step 1. You need just four ingredients to make this crowd-pleasing cake: a package of white cake mix, creme de menthe liqueur, chocolate syrup, and frozen whipped topping. Heat oven to 350°F. Peppy is officially back in action! Set aside. Dark chocolate cookies I felt would balance the peppermint chocolate flavor I wanted for these Christmas cookies. The cake is moist & the filling has just the right amount of peppermint flavor! You can find our full, printable cake recipe towards the bottom of this post. Preheat the oven to 375°. Continue microwaving at medium in 15 second increments, stirring after each heating, until chips are melted and smooth when stirred. 1. Grease two 8cm*25cm bar cake pans; line base and sides with baking paper. For the Dark Chocolate Cake. Preheat oven to 350° F and grease and flour a bundt pan. Beat together the softened butter, eggs, and water in a large bowl. In a saucepan, add the water, cocoa powder and sugar and boil over a medium flame. ONE: Preheat oven to 350° F. Line a 9×13 cake pan with parchment paper leaving an overhang on all sides to easily lift the bars from the pan when cool. How to Make Peppermint Mocha Layer Cake: For the Dark Chocolate Peppermint Mocha Cake Batter: Start by creaming ¾ cup softened unsalted butter together with 2 cups of granulated sugar. Preheat oven to 325°F. Step 4. A Chocolate Peppermint Ice Cream Cake Roll made by rolling a chocolate sponge cake around peppermint ice cream then drenching it with a rich chocolate glaze, and finishing with a sprinkle of crushed peppermint candy. The décor on top and around the sides was obvious, in my opinion: garnish with some mint sprigs, peppermint candy balls, and stick vanilla "cigares" (rolled hollow butter cookies) around the edges of the cake. Pour ganache over frosted cake and use an offset spatula to push it to the edge of the cake to create drips. Beat in sour cream, heavy cream and peppermint extract. Whisk together flour, cocoa powders, baking soda, and salt. In a separate bowl, whisk the flour, cocoa powder . This month's theme for Progressive Eats, our virtual progressive dinner, is Great Holiday Desserts hosted by Jenni Field, Pastry Chef Online. Add the egg, beating well and scraping the bottom and sides of the bowl. Pour batter into prepared pan, and bake for 50-55 minutes or until a toothpick inserted in the center comes out clean. custard cups or ramekins. Combine all cake ingredients except peppermint baking chips in bowl. Voilà! Melt together butter, water and cocoa powder in a small saucepan, over low heat, whisking until smooth; let cool. Instructions. In a large bowl cream together cake mix, pudding mix, sour cream, water, and oil until smooth. In a separate bowl sift the flour, cocoa, & baking powder, twice. Whisk in dry sifted ingredients. Bake 10 minutes. Whip for an additional 3 minutes. Bake in the oven for about 25-35 minutes. Beat at low speed 30 seconds. Dark chocolate cookies. Shape dough into 1-inch balls. Add the boiling water and whisk until smooth. Pour the melted dark chocolate on the parchment paper, spread the chocolate out until it is about 1/3" thick. Step 3. Remove from heat; stir in peppermint oil until smooth. Slowly add the cake mix to the butter mixture. Dark Chocolate Peppermint Cake. Using a fork, dip each round in melted chocolate mixture, coating both sides completely and letting excess drip back into bowl. Set aside. Preheat oven to 350-degrees F. Prepare large baking sheet by lining with parchment, baking mat, or with butter and flour. Anything between 50% - 70% works well for this recipe. Mix just until smooth. Pour into pans. Beat powdered sugar, butter, milk, and peppermint extract with a stand mixer fitted with a paddle attachment on medium speed until smooth, about 1 minute. Mix for about 30 seconds. Once melted, remove bowl from water and let cool slightly. Add the powdered sugar, 1/2 cup at a time, beating well after each addition. Lightly grease (or line with parchment) two baking sheets. In the bowl of a stand mixer, with the whisk attachment, beat eggs, sugar & salt until frothy & pale. Spray a 12-cup bundt pan with nonstick baking spray. Step 4. Don't let the long name fool you though, it's actually a very simple recipe to make! Butter your ramekins, or use a large muffin tin. 4 (1 ounce) squares unsweetened chocolate. Directions. Add the eggs, one at a time, mixing until incorporated. Spread into prepared pan. Spray a large baking sheet with cooking spray and roll the dough into golf ball size balls. Chill until glaze sets, about 15 minutes. This decadent winter wonder starts with rich, peppermint-soaked dark chocolate cake and layers up with crunchy cocoa crumbs, silky chocolate fudge, creamy peppermint frosting, and crushed candy cane bits. 8 servings. Stir one cup of Andes Peppermint Crunch Baking Chips into the dough. And the minty Italian meringue frosting is soft, shiny, and marshmallowy. In the bowl of a stand mixer, combine the flour, sugar, and baking soda. Spoon into the prepared pan and bake for 50 minutes or until a knife inserted in the center comes out mostly clean. My perfect chocolate cake (with a twist) provides a fantastic base for 4 chocolaty layers. Bake for . Spread 1/3 of dark chocolate ganache over cake. Preheat oven to 350 degrees. Using a pastry brush, grease the inside of a 10-inch fluted tube pan. Sift together flour, 1 cup sugar, baking powder, and salt. recipe Dark Chocolate Peppermint Pattie Cake. Microwave chopped chocolate and coconut oil in a microwavable bowl on HIGH until fully melted and smooth, about 2 minutes, stopping to stir every 30 seconds. Beat 4 minutes. Directions. Add in salt and eggs, one at a time, beating well after each addition. Set aside. Remove peppermint rounds from refrigerator. Pour batter into prepared pan. Lightly butter a bundt pan then dust with flour or cocoa powder. Stir in flour. Pour in the cooled white chocolate and heavy cream mixture and mix on a low speed. It's rich, decadent, and guaranteed to steal the show! Add in 2 tsp vanilla extract, 2 tsp peppermint extract and 1/2 tsp salt and beat on low. Whisk together until well combined. Place pan in center of preheated roasting pan in the oven. For Dark Chocolate Peppermint Cupcakes: Preheat oven to 350 degrees F. Line a muffin pan with cupcake liners. 2. Gently tap . 15 mins. Spray two baking sheets with cooking spray or line with parchment paper. Slowly add in 7 cups of Domino® Confectioners Sugar 1 cup at a time. Directions. In a separate bowl, using an electric mixer beat together butter and granulated sugar until light and fluffy. 2 cups sifted cake flour. Dutch-processed Cocoa Powder: This type of cocoa powder has a higher pH than natural cocoa powder. Line the bottom of a 9-inch springform pan with parchment, then spray bottom and sides with nonstick spray. Step 2. Preheat oven to 350 degrees. 9 Tbsp buttermilk (or milk with 2 tsp of lemon juice; let sit 10 minutes before using) 1 cup flour. The frosting and cake are rich enough to cut the unsweetened chocolate taste. Today's cake is based on a delicious new doctored chocolate cake mix recipe, but if you prefer to bake a scratch chocolate cake, simply add peppermint extract to our Classic Chocolate Cake, Chocolate Sour Cream Cake or Dark Chocolate Cake recipes! Place custard cups on a baking sheet. Turn pan, tapping as you turn, to coat the pan on all sides; tap out excess. A triple layer cake with luscious buttercream frosting and chocolate ganache, this Peppermint Fudge Cake is the ultimate Christmas dessert. Whisk to combine dry ingredients then add half of the chocolate mixture and mix on low speed, until combined. Melt dark chocolate chips in another bowl. Combine the cake mix, eggs, oil and butter until a thick cookie batter forms. Bake 40-50 minutes or until toothpick inserted in center comes out clean. ¾ tsp salt. 1. This recipe is sinfully rich with deep dark chocolate, ridiculously easy to make, and completely delicious. Then add in 3 whole eggs, 1 teaspoon vanilla and ½ teaspoon of peppermint extract and combine. 10. Line an 8 or 9-inch square pan with with foil, leaving an overhang on 2 sides. Pour into a jar or bottle, let the chocolate coffee syrup cool down to room temperature before refrigerating for up to two weeks. Add the vanilla extract. custard cups or ramekins. Using long serrated knife, cut each cake horizontally in half. Add eggs and vanilla and mix until fluffy. Divide batter evenly between pans. Preheat oven to 425°. In a medium bowl, stir together the chocolate cake mix, eggs, vegetable oil, chocolate chips, and peppermint candies. Instructions. Preheat oven to 350 and spray a bundt pan with nonstick spray that contains flour. Pour batter into the prepared jelly roll pan. (check your box for directions) Cool 15 minutes . Refrigerate 10 minutes. Dark Chocolate Cake: 6 eggs ( room temperature ) 1 cup plus 2 Tbsp white granulated sugar. 2 tablespoons of water. This two-layered cake combines sweet and fresh flavors for a decadent dessert that will impress anyone in attendance. Preheat oven to 425°. TOPPING: Pour chocolate chips, heavy cream and 1/8 teaspoon peppermint extract into a small microwave safe bowl. 6" cake serves 8-12; 10" cake serves 20-30. Next add in 1 ¼ cups of buttermilk and mix until combined. Break or cut into pieces. There is so much flavor packed into this dark chocolate cake with peppermint cream cheese glaze recipe! The chocolate cake layers, made with coffee, bittersweet chocolate, mayonnaise, and cocoa, are like a cross between a devil's food cake and a chocolate mayonnaise cake. Preheat oven to 350 degrees and coat a 9×13 inch baking pan with non-stick spray. Microwave at medium (50%) 1 minute; stir. In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt. Let the chocolate cool for 2 minutes, then add in the powdered sugar, whole eggs, egg yolks, peppermint extract and whisk well. In a large metal bowl set over a pot of lightly simmering water, melt butter and chocolate, stirring frequently. Peppermint Bark Cake. Stir until dissolved. Once the cake has been frosted and chilled, the final touch is the addition of a dark chocolate peppermint glaze (adapted just slightly from my friend and cake inspiration guru Tessa Huff).I love the contrast between the dark chocolate drips and the white candy cane-flecked buttercream, as well as the additional burst of chocolate flavor. Add eggs, yogurt, and vanilla extract. Welcome to the 5th annual 12 Days of Holiday Ideas even, hosted by Shirley of Intelligent Domestications and Erlene of My Pinterventures. Beat at medium speed, scraping bowl occasionally, until well mixed. Mix butter and sugars in a stand mixer or with a hand mixer until light in color and homogenous. Beat at medium speed, scraping bowl occasionally, until well mixed. In a large mixing bowl, combine brownie mix, cake mix, eggs, water, oil and extract with a wire whisk for about 2 minutes. Whisk together flour, cocoa powder, sugar, baking powder, baking soda and salt. Scrape sides and mix for another 10 to 20 seconds. In a large bowl, cream the butter and sugar until light and fluffy. The higher pH helps neutralize the acids and deepens the color of this cake. In a medium heatproof bowl combine bittersweet chocolate and 1/4 cup of the cocoa powder. In a mixing bowl add the butter. 6 Tbsp canola oil. Remove peppermint rounds from refrigerator. Set aside. Yes, there are chocolate cookies but they use Dutch cocoa. (check your box for directions) Cool 15 minutes . Lightly mist the bottom of a 9-inch springform pan. Add the remaining chocolate mixture and mix again. Chocolate Cookie Cups: Preheat oven to 350°. In a medium saucepan over medium high heat, combine water and sugar. Place the softened butter and sugar into a stand mixer. ¼ cup butter. The cake is moist & the filling has just the right amount of peppermint flavor! Inspired by peppermint bark, probably one of the most popular Christmas candies ever, I extrapolated the flavors, and made this cake. Instructions. Chocolate: I typically use 70% dark chocolate in the cheesecake filling and 50% dark chocolate for the ganache. Preheat the oven to 350 F. Butter three 8 or 9 inch round cake pans, sprinkle with flour and line with parchment rounds. Place custard cups on a baking sheet. Bake in a greased and floured 12 cup bundt pan at 350 for 50-60 minutes or until toothpick comes out clean. In a bowl large enough to hold all ingredients, whisk water, egg yolks, oil, and peppermint extract. Original recipe yields 12 servings. Stir in extract. Preheat oven to 350° F. Step 2. Preheat oven to 350°F. Pour some glaze on the middle layer too. The ingredient list now reflects the servings specified. In a small heavy saucepan, heat butter and chocolate over low heat until blended, stirring constantly; transfer to a large bowl. Combine thoroughly. In a large bowl, combine cake mix, pudding mix, water, butter, eggs, and peppermint extract. 3. TWO: Make the cookie dough by creaming the butter and sugars and add the other wet ingredients (per the full recipe below), then the dry ingredients. In large bowl, stir cake mix, oil, vanilla and eggs until soft dough forms. Fold in chocolate chips. Line a large baking tray with baking parchment and mix the sugar with the peppermint essence. Advertisement. Instructions. Using long serrated knife, cut each cake horizontally in half. Stir occasionally until melted and smooth. Spread 1/3 of dark chocolate ganache over cake. Melt the chocolate in a heatproof bowl set over a pan of barely simmering water. Preheat oven to 350°F. Instructions Checklist. Melt the chocolate with the butter and cream in the top of a double boiler. Pour 1/2 cup glaze over center of cake. I have shipped it to family and friends for Christmas, and it's become so well-loved that it is now my signature dessert. Fill medium saucepan with 1 ½ c water and bring to a simmer. Set aside. Beat the cake mix, pudding mix, eggs, oil, sour cream, and coffee creamer in a mixing bowl until completely blended together. Add the vanilla and peppermint extract. Add eggs, one at a time, beating them in before adding another. Instructions. Cool completely, about 30 minutes. Preheat the oven to 400 degrees. Place medium glass bowl over top. Cool 1 minute. Pour into prepared 9inch springform pan. 6 Tbsp canola oil. Beat until color is evenly distributed, about 1 minute. 2. Plus I was using peppermint crunch as a topping, the white and red look nicer on dark chocolate. Using a wooden pick, add 1 small drop of food coloring to mixture. Step 3. With the mixer on low speed, add wet ingredients to the dry ingredients. Batter will be thin. Spray the foil with cooking spray. Microwave chopped chocolate and coconut oil in a microwavable bowl on HIGH until fully melted and smooth, about 2 minutes, stopping to stir every 30 seconds. On ungreased cookie sheet, place balls 1 inch apart. fenway. Semi-sweet chocolate works too, but will give you a sweeter cheesecake flavor. Transfer to the bowl of a mixer and lightly beat in sugar, extract . Spread to a very thin layer and chill until completely firm. Meanwhile, preheat oven to 350°F. In the bowl of a mixer with a whip, beat the egg yolks with the sugar until very thick and light (about 5 minutes). I used a 4-oz dark chocolate baking bar and 2 cups of cake flour, and the cake turned out incredibly delicious! Place 1 cake layer on platter, cut side up. Add the sour cream and mix to combine. Bake 40-50 minutes or until toothpick inserted in center comes out clean. Bake in the oven for about 25-35 minutes. Remove from cookie sheet to cooling rack. Add dry ingredients and mix until combined. Microwave on high 30 seconds; whisk until smooth. Step 3. Melt the dark chocolate (use the method you prefer, either double boiler, or microwave - cook 30 seconds in a heat-proof bowl, stir and repeat until you have a smooth consistency. Preheat oven to 350°F. Meanwhile, line sixteen 2 1/2-inch muffin cups with paper bake cups; set aside. Stir in peppermint chips. In a large bowl combine all the dry ingredients (flour, sugar, cocoa powder, baking powder, soda and salt.) Spray two regular sized cupcake tins with cooking spray. There is not a lot of dark chocolate cookie recipes. Reserve. Stir in chips. Remove cake from oven. Add the melted chocolate mixture to the egg yolks and mix until just . Mix flour, cocoa, baking soda and salt in a medium bowl. Children love the peppermint, and it's a sure-fire hit at parties. Bring to a boil and stir until sugar dissolves, about 1 minute. Let cool in pan for several hours before removing. Scrape down the sides and bottom of the bowl with a rubber spatula as needed. Mix until the batter is thoroughly blended. Advertisement. Spray the cake pans with pam baking spray. In a medium mixing bowl, combine eggs, buttermilk, water, oil, vanilla and peppermint and lightly beat with a fork. Add melted (but cooled) chocolate and mix until blended, about 1 minute. 2 cups white sugar. View Recipe. Credit: Deborah Bentley. 2 egg yolks. PRINT RECIPE. 2. Stir in peppermint chips. Divide the cake batter equally between the 3 cake pans. Peppermint Extract: The amount of peppermint extract you use is up to you. And has mini chocolate chips baked inside! Line a 9x12 pan with parchment paper. Flourless Cocolate Mint Cake. In a bowl, sift together the flour, baking powder, baking soda, dark cocoa powder and salt. Cool about 10 minutes. In the bowl of a stand mixer, beat until combine cake mix, unsalted butter, milk, and peppermint extract. Anonymous 08-18-2007 . Set aside. Beat at low speed 30 seconds. ¾ tsp salt. In a medium bowl, stir together flour, cocoa powder, baking powder, and salt; set aside. The whole thing is topped off with crushed soft peppermint candies for a fun and festive holiday look. In a bowl whisk together flour, cocoa powder, baking soda, and salt. Butter two 8 inch round cake pans. I filled and frosted with a white chocolate peppermint frosting. Add the oil & buttermilk until combined. Pour batter into prepared pan. In the bowl of your stand mixer, using the paddle attachment, beat the butter, brown sugar, cocoa, vanilla and peppermint extract until well combined; 4-5 minutes. In a large non-stick sauce pan, combine the chocolate chips, condensed milk, and butter. Bake 10 to 12 minutes or until set. 9 Tbsp buttermilk (or milk with 2 tsp of lemon juice; let sit 10 minutes before using) 1 cup flour. Step 1. Beat on low speed for 30 seconds and on medium for 2 minutes. I've even had it for breakfast. Preheat the oven to 350F and coat a mini bundt pan with shortening or butter. Set aside. Fold in the Andes mints. Step 1. Reserve. Remove from heat and add the chocolate. If using dark chocolate . Recipe developer and food photographer Autumn LeAnn is passionate about baking, and her white chocolate peppermint cake should be number one on your list this season. Combine all cake ingredients except peppermint baking chips in bowl. 2-3mins). Pour into four greased 6-oz. Set aside about 1 tablespoon crushed peppermint candies; stir remaining crushed candy pieces into melted chocolate. . Blend together until the mixture is fully combined. Ingredient Checklist. Pour remaining glaze over center of cake, then spread quickly over top and sides. Spread over top and sides of cake. Out mostly clean as well as the egg yolks, sugar, extract and.! Eggs ( room temperature before refrigerating for up to you and ½ teaspoon of Peppermint extract, the... 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