Subj : Easy Desserts - 03 To : All From : Dave Drum Date : Thu Jan 12 2023 18:30:00 fMMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Chocolate Cake w/Peppermint Frosting Categories: Cakes, Desserts, Chocolate, Dairy Yield: 9 servings MMMMM-----------------------CHOCOLATE CAKE---------------------------- 1/2 c (105 g) neutral oil; more - for pan 1 1/4 c (250 g) granulated sugar 2 lg Eggs 8 oz (227 g) sour cream 1 1/2 ts Pure vanilla extract 3/4 ts Kosher salt 3/4 c (68 g) Dutch process cocoa - powder; sifted 1 c (128 g) A-P flour 1 ts Baking powder 1/2 ts Baking soda 1 ts Instant espresso powder 1/4 c (55 g) hot water MMMMM--------------------PEPPERMINT FROSTING------------------------- 1/2 c (113 g) unsalted butter; - softened 2 c (200 g) confectioners' - sugar; sifted 2 ts Heavy cream or milk; more if - needed 1 ts Vanilla extract 3/4 ts Peppermint extract; more if - desired pn Kosher salt Red gel food coloring (opt) Shaved chocolate and - sprinkles; for decorating MAKE THE CAKE: Set a rack in the center of the oven and set oven to 350ºF/175ºC. Generously grease an 8' X 8' square or 9' round light-colored metal baking pan with oil. In a large bowl, combine the granulated sugar and eggs. Use a whisk or an electric mixer to beat the mixture until foamy and slightly lighter in texture and color, 1 to 2 minutes. Add the sour cream, 1/2 cup oil, vanilla and salt, and whisk until combined and smooth, about 1 minute. Whisk in the cocoa powder until combined. Add the flour, baking powder and baking soda, and whisk until combined and no streaks of flour remain. Stir the espresso powder into the hot water, then add the mixture to the bowl. Whisk until incorporated. Pour the batter into the prepared pan and tap on the counter a few times to release any large air bubbles. Bake until puffed and a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let the cake cool in the pan set on a rack for about 45 minutes. WHILE THE CAKE BAKES, CLEAN THE MIXING BOWL AND MAKE THE FROSTING: Add the butter to the bowl and mix on medium-high with an electric mixer until smooth, stopping the mixer occasionally to scrape the bottom and sides of the bowl. Turn the speed to low, and slowly add the confectioners' sugar. Mix until the sugar is moistened, then add 2 teaspoons of the cream, the vanilla extract, 3/4 teaspoon peppermint extract and salt. Turn the speed up to medium-high, and whip until smooth and fluffy, about 3 minutes, adding a bit more cream a teaspoon at a time, if necessary, to make a smooth and light frosting. Taste the frosting, and add a few more drops of peppermint extract if desired. The frosting can be kept at room temperature while the cake finishes baking and cooling. Top the cooled cake with an even layer of frosting, then use the tip of a toothpick to dot the frosting with a few small dots of gel food coloring, if using. Use a spoon or offset spatula to swirl the food coloring into the frosting to create candy cane-like stripes - just a few swipes will do the trick. If you mix it in too much, the frosting will turn pink. Top the cake with sprinkles and shaved chocolate, if desired. Store leftover cake loosely covered at room temperature for up to 3 days. By: Yossy Arefi Yield: One 8" X 8" square or 9" round cake pan RECIPE FROM: https://cooking.nytimes.com Uncle Dirty Dave's Archives MMMMM .... If God wanted mr to touch my toes She would have put them on my knees. --- MultiMail/Win v0.52 * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12) .