Triple-Chocolate Cake with Chocolate-Peppermint Filling

Health score
4%
Triple-Chocolate Cake with Chocolate-Peppermint Filling
45 min.
12
764kcal

Suggestions

Embark on a decadent journey with this Triple-Chocolate Cake, adorned with a rich Chocolate-Peppermint Filling and a luxurious chocolate glaze. This heavenly dessert, perfect for gatherings or special occasions, serves 12 and is ready in just 45 minutes. Each mouthwatering bite boasts a caloric intake of 764 kcal, offering a delightful indulgence for your sweet tooth.

Dive into a symphony of flavors as the triple chocolate experience combines with the refreshing zing of peppermint. The cake layers, infused with finely chopped milk chocolate and studded with red-and-white-striped hard peppermint candies, are the foundation of this scrumptious creation. The Chocolate-Peppermint Filling, a velvety concoction of chopped imported milk chocolate, chopped peppermint candies, and peppermint extract, adds a minty twist to the chocolate extravaganza.

The crowning glory of this masterpiece is the chocolate glaze, a luscious cascade of melted bittersweet chocolate, butter, and corn syrup, infused with vanilla extract. The glaze, poured over the cake in two stages, creates a smooth, glossy finish that cascades over the layers, framing the candies and fresh mint leaves garnishing the top.

Equip yourself with a cake form, serrated knife, and a whisk, and prepare to be captivated by the art of baking. This recipe, brimming with the essence of chocolate and the invigorating touch of peppermint, promises an unforgettable dessert experience that will leave your taste buds longing for more.

Ingredients

  • cup flour sifted
  • 0.3 teaspoon double-acting baking powder 
  • 0.3 teaspoon baking soda 
  • 0.5 cup buttermilk 
  • tablespoon plus light
  • 0.3 cup t brown sugar dark packed ()
  • large eggs 
  • 12 servings mint leaves fresh
  • ounces chocolate finely chopped (such as Lindt)
  • 12  peppermint candies whole hard chopped
  • 0.5 teaspoon peppermint extract 
  • 0.8 teaspoon peppermint extract 
  • 0.5 teaspoon salt 
  • ounces bittersweet chocolate unsweetened finely chopped (not )
  • 1.5 cups semisweet chocolate chips miniature
  • cup sugar 
  • 0.5 cup butter unsalted cut into pieces (1 stick)
  • 0.8 cup butter unsalted room temperature ()
  • 0.3 cup cocoa powder unsweetened
  • teaspoons vanilla extract 
  • 0.5 cup whipping cream 

Equipment

  • bowl
  • frying pan
  • baking sheet
  • sauce pan
  • baking paper
  • oven
  • whisk
  • hand mixer
  • cake form
  • serrated knife

Directions

  1. Place chocolate in medium bowl. Bring cream and corn syrup to simmer in small saucepan.
  2. Pour hot mixture over chocolate; add extract and let stand 1 minute.
  3. Whisk until mixture is smooth.
  4. Let filling stand at room temperature while cake is baking and cooling.
  5. Position rack in lowest third of oven and preheat to 350F. Butter 9-inch-diameter cake pan with 2-inch-high sides. Line bottom with parchment paper. Butter parchment. Dust pan with flour.
  6. Whisk first 5 ingredients in medium bowl to blend. Using electric mixer, beat butter in large bowl until light and fluffy. Gradually beat in both sugars, then vanilla.
  7. Add eggs 1 at a time, beating well after each addition. Beat in dry ingredients alternately with buttermilk in 2 additions each.
  8. Mix in chocolate chips.
  9. Transfer batter to prepared pan.
  10. Bake cake until tester inserted into center comes out clean, about 1 hour 5 minutes. Cool cake in pan on rack 5 minutes. Turn out cake onto rack. Peel off parchment. Cool completely.
  11. Using electric mixer, beat filling until fluffy and lightened in color, about 30 seconds. Using serrated knife, cut cake horizontally in half.
  12. Place 1 layer, cut side up, on rack set over baking sheet.
  13. Spread filling over. Top with second layer, cut side down. Chill filled cake 20 minutes.
  14. Stir chocolate, butter, and corn syrup in heavy small saucepan over low heat until melted and smooth.
  15. Mix in extract. Cool glaze until just lukewarm but still pourable, stirring occasionally, about 20 minutes.
  16. Pour 1/2 cup glaze over center of cake.
  17. Spread over top and sides of cake. Chill until glaze sets, about 15 minutes.
  18. Pour remaining glaze over center of cake, then spread quickly over top and sides. Chill until glaze sets, about 1 hour. (Can be made 1 day ahead. Cover with cake dome; chill. Before continuing, let stand at room temperature until softened, about 4 hours.)
  19. Sprinkle candies around top edge of cake.
  20. Garnish with fresh mint leaves.

Nutrition Facts

Calories764kcal
Protein3.92%
Fat57.23%
Carbs38.85%

Properties

Glycemic Index
33.31
Glycemic Load
25.56
Inflammation Score
-7
Nutrition Score
14.535217335691%

Flavonoids

Catechin
1.55mg
Epicatechin
4.69mg
Eriodictyol
0.31mg
Hesperetin
0.1mg
Apigenin
0.05mg
Luteolin
0.13mg
Quercetin
0.24mg

Nutrients percent of daily need

Calories:763.87kcal
38.19%
Fat:49.81g
76.63%
Saturated Fat:29.69g
185.59%
Carbohydrates:76.07g
25.36%
Net Carbohydrates:69.91g
25.42%
Sugar:55.92g
62.13%
Cholesterol:112.55mg
37.52%
Sodium:174.06mg
7.57%
Alcohol:0.37g
100%
Alcohol %:0.28%
100%
Caffeine:59.66mg
19.89%
Protein:7.67g
15.34%
Manganese:0.92mg
46.12%
Copper:0.84mg
42.18%
Magnesium:126.07mg
31.52%
Iron:4.75mg
26.39%
Fiber:6.16g
24.65%
Phosphorus:230.14mg
23.01%
Selenium:13.4µg
19.15%
Vitamin A:887.4IU
17.75%
Zinc:2.07mg
13.81%
Vitamin B2:0.23mg
13.78%
Potassium:438.76mg
12.54%
Calcium:82.91mg
8.29%
Vitamin B1:0.12mg
7.85%
Vitamin E:1.12mg
7.48%
Folate:29.08µg
7.27%
Vitamin K:6.81µg
6.49%
Vitamin B3:1.26mg
6.31%
Vitamin D:0.89µg
5.96%
Vitamin B5:0.5mg
5.03%
Vitamin B12:0.3µg
5.01%
Vitamin B6:0.07mg
3.26%
Source:Epicurious
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