Peppermint Red Velvet Fudge cake

prep time:: 7 hr and 30 minutes or so
total time:: 9 hr

Makes 10 to 12 servings

Mandy

ingredients

For Chocolate Cake:

1 1/3 C flour
1 tsp baking soda
1/4 tsp salt
2/3 C unsweetened cocoa powder
1 1/4 C boiling water
2/3 C unsalted butter, room temperature
1 1/3 C sugar
1 tsp vanilla extract
2 large eggs

For Red Velvet Cake:

2 eggs
1/2 C butter
2 C flour
1 1/3 tsp unsweetened cocoa powder
1 1/2 C sugar
1 tsp vanilla
2/3 1 oz. bottle red food coloring
1 C buttermilk
1 tsp baking soda
1 tsp vinegar

For Peppermint Mousse:

10 ounces good-quality white chocolate (such as Lindt or Baker’s), chopped
1 3/4 cups chilled whipping cream
1/4 cup sour cream
24 red-and-white-striped hard peppermint candies, crushed (about 2/3 cup)

For ganache:

3 cups whipping cream
24 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped

directions

Make chocolate cake:

1
Preheat oven to 325°F. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Whisk flour, baking soda and salt in small bowl to blend. Place cocoa in medium bowl; whisk in 1 1/4 cups boiling water. Cool cocoa mixture to room temperature, whisking occasionally.
2
Using electric mixer, beat butter in large bowl until fluffy. Gradually beat in sugar, then vanilla. Beat in eggs 1 at a time. At low speed, beat in flour mixture in 3 additions alternately with cocoa mixture in 2 additions. Divide batter equally among prepared pans. Bake cakes until tester inserted into center comes out clean, about 25 minutes. Cool cakes in pans 10 minutes. Cut around cakes to loosen; turn out onto racks. Cool completely.

Make red velvet cake:

1
Let egg and butter stand 30 minutes. Preheat oven to 350 degrees F. Grease and flour one 9 x 1 1/2-inch round baking pans; set aside.
2
In medium bowl combine flour, cocoa powder, and 1/4 tsp. salt; set aside. In large mixing bowl beat butter on medium-high 30 seconds. Add sugar and vanilla; beat until combined. Add egg; beat on medium. Beat in food coloring on low.
3
Alternately add flour mixture and buttermilk to egg mixture; beat on low-medium after each just until combined. Stir together baking soda and vinegar. Add to batter; beat just until combined.
4
Spread in prepared pan. Bake 25-30 minutes or until pick inserted near centers comes out clean (cake may appear marbled). Cool in pan on wire racks 10 minutes. Remove from pan; cool.

Make peppermint mousse:

Combine white chocolate, 3/4 cup whipping cream and sour cream in heavy medium saucepan. Stir over low heat just until chocolate is melted and smooth. Transfer white chocolate mixture to large bowl; cool to barely lukewarm, whisking occasionally, about 20 minutes. Mix in candies. Beat remaining 1 cup cream in medium bowl to soft peaks. Fold cream into barely lukewarm white chocolate mixture in 4 additions. Chill mousse until beginning to set, about 2 hours. Place 1 cake layer on 8-inch cardboard round. Spread half of mousse over top of cake. Top with second cake layer, remaining mousse and third cake layer. Chill assembled cake until mousse is cold and set, about 3 hours.

Meanwhile, prepare ganache:

1
Bring cream to simmer in heavy large saucepan. Remove from heat. Add bittersweet chocolate; whisk until melted and smooth. Cool ganache until thick but still pourable, about 45 minutes.
2
Place cake on rack set over baking sheet. Pour ganache over cake, spreading with metal spatula to cover sides evenly. Chill cake until ganache sets, at least 30 minutes and up to 1 day.

Source: BHG & Epi.