Peppermint Double
Chocolate Ganache Cakes
Festive mini holiday cakes made with a chocolate peppermint
whipped ganache filling and topped with a rich ganache glaze and a dusting of crushed
candy canes.
§ Yield: 16
Ingredients
§ Whipped
Chocolate Peppermint Ganache Filling:
§ 3
ounces bittersweet chocolate, chopped
§ 1 cup
heavy cream
§ 1/4
tsp. peppermint extract
§ Chocolate
Cakes:
§ 1 1/3
cups all-purpose flour
§ 1/4
teaspoon baking soda
§ 2
teaspoons baking powder
§ 3/4 cup
unsweetened cocoa powder
§ 1/8
teaspoon salt
§ 3
tablespoons butter, softened
§ 1 1/2
cups white sugar
§ 2 eggs
§ 3/4
teaspoon vanilla extract
§ 1 cup
milk
§ Chocolate
Ganache Glaze & Candy Cane Topping:
§ 9
ounces bittersweet chocolate, chopped
§ 1 cup
heavy cream
§ 3 candy
canes, crushed
Instructions
1.
Start by making the whipped ganache: Place the chocolate in a
medium bowl. In a small saucepan, heat the heavy cream over medium heat. Bring
to a boil.
2.
Remove cream from heat and pour over chocolate. Whisk until
smooth.
3.
Allow ganache to cool to room temperature. Cover and place in
refrigerator for at least 6 hours.
4.
Remove chilled ganache from refrigerator. Using a hand mixer,
beat at low speed until stiff but still spreadable. Fold in peppermint extract.
5.
While the whipped ganache is chilling in the fridge, start the
cakes. Preheat oven to 350 degrees. Spray muffin tin with cooking spray.
6.
In a large bowl, cream butter and sugar until fluffy. Continue
beating and add eggs one at a time. Stir in vanilla. Carefully add flour
mixture and milk while beating on low speed.
7.
Fill sprayed muffin cups 3/4 full–you should have 16 cupcakes.
Bake for 15-17 minutes or until toothpick inserted into center comes out clean.
Cool on wire racks.
8.
Right before you’re ready to start assembly, make the chocolate
ganache glaze. Place the chocolate in a medium bowl. In a small saucepan, heat
the heavy cream over medium heat. Bring to a boil.
9.
Remove cream from heat and pour over chocolate. Whisk until
smooth. Allow ganache to cool slightly.
10.
Now it’s time for assembly! Cut the rounded top off of each
cupcake so they stand flat when turned upside down. Feed this to your children
and/or significant other. Cut the remaining cake in half lengthwise so you have
two layers. Spread one layer with whipped ganache and sandwich the two layers
back together by pressing firmly. Using a spatula, smooth over any ganache
that’s oozing out of the enter. Repeat for all cakes and return them to the
wire racks.
11.
Place parchment paper under wire racks. Using a large spoon or
ladle, drip chocolate ganache glaze onto cakes. To fully frost them, use a
spatula to distribute glaze evenly over entire cake. Sprinkle tops of cakes
with candy cane pieces.
Source https://ohmyveggies.com
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