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

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