deep dark chocolate peppermint cake

Ingredients

• Servings: 1
• 2 cups sifted cake flour
• 3/4 teaspoon salt
• 4 (1 ounce) squares unsweetened chocolate
• 1/4 cup butter
• 2 cups white sugar
• 2 egg yolks
• 1 3/4 cups milk, divided
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• seven-minute frosting
• 1/2 cup crushed peppermint hard candies
• 3 drops red food coloring

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 2 hrs 30 mins


• preheat oven to 350 degrees f (175 degrees c). grease two 9-inch round pans and line the bottoms with parchment paper.
• sift together the cake flour and salt.
• melt chocolate and butter together in a double boiler. turn into mixing bowl, and cool to room temperature; this mixture must be cool. mix in the sugar. blend in egg yolks and 1 cup milk.
• pour in the flour and salt, and mix just until incorporated. beat batter with electric mixer for 1 minute, and then blend in vanilla and 1/2 cup milk. dissolve baking soda in the remaining 1/4 cup milk; stir into the batter quickly and thoroughly. pour batter into prepared pans.
• bake in the preheated oven until the surface of the cakes spring back lightly when pressed with a finger, about 30 minutes. cool cakes on wire racks.
• prepare seven minute frosting, omitting vanilla (see footnote for link). tint the frosting a delicate pink with a few drops of food coloring, and add 1/4 cup crushed candy. frost and fill the cooled cake. garnish with bits of crushed candy.