Chocolate Peppermint Cake with White Chocolate Peppermint Frosting

makes 3x 5" cake rounds, or 2x 8" cake rounds worth (so double if you are doing an 8" pan for 4 layers)


chocolate peppermint cake
3 whole large eggs
3/4 cup buttermilk
2/3 cup sour cream
1/3 cup vegetable oil or melted unsalted butter
1 Tablespoon vanilla
1/4 cup cocoa
1 teaspoon peppermint extract
1 box of dark chocolate or devils food cake mix
optional: 1/2 cup Andes peppermint mints/melts chopped
*see notes for high altitude

white chocolate peppermint buttercream: 
1/4 cup Ghiradelli white chocolate chips
3 tablespoons heavy cream + 1/4 cup heavy cream, separated
2 sticks unsalted butter
2 teaspoons clear vanilla extract
1 teaspoon peppermint extract
pinch of salt
4-6 cups sifted powdered sugar

white ganache drip 
1 cup Ghiradelli white chocolate chips
1/4 cup heavy cream

peppermint candy

for the cake: 
1. Preheat oven to 325 degrees. Prep cake rounds (I use a rub of shortening and a dust of flour). Set aside.
2. In a medium bowl, mix together all dry ingredients with a whisk until thoroughly combined. Sift in the cake mix and cocoa and stir until just combined, add in peppermint candies if desired. Don't overmix!
3. Separate cake batter into the prep cake rounds, and bake for 20-25 minutes (start at 20, and if center isn't baked through, keep it in for a couple minutes longer). Remove from oven, let cool in pans for 5 minutes, then turn out onto a wire rack to cool to room temperature. (I wrap my layers in plastic wrap and freeze for about a half hour at least before frosting them - much easier to work with cold cakes).

for the frosting:
1. Melt white chocolate in the microwave with the splash of heavy cream for about 30 seconds, stir, then for another 10 seconds until it's thoroughly melted and whisked together (no lumps!). Set aside.
2. In a stand mixer fitted with a paddle attachment, toss in the butter and mix until butter is light and fluffy, scrape down the sides, then add in the white chocolate ganache, extracts, pinch of salt, 1/4 cup heavy cream, and mix together to thoroughly combine.
3. Slowly add in the powdered sugar about 1/2 cup at a time with the mixer on low-medium. You may use all the 6 cups, or only 4 cups, it will all depend on your taste and desired consistency! Add in more heavy cream or extracts if needed (very little at a time). Whip on high speed for about 3 minutes, then beat by hand with a wooden spoon to get out any air pockets.

1. In a medium microwave-safe bowl, add in the white chocolate chips and heavy cream. Microwave for about 30 seconds, stir, then another 30 seconds. Don't overnuke. Whisk until there are no more pieces of white chocolate, and everything is combined.

Stack layers, crumb coat, freeze for 10 minutes, frost with the final layer, freeze for 10 minutes, then add the ganache drip and final decor. Enjoy! 

Add in 1/8 cup all-purpose flour to the cake batter if you're in high altitude to prevent sinking.
Make sure ganache isn't too thick or warm for the cake when adding the drip.

Recipe source: Baking with Blondie original

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