Chocolate Peppermint-White Chocolate Layer Cake

Directions

Chocolate Cake:

1. Spray with baking spray two 9-inch cake pans and line with a parchment circle and spray circle with baking spray as well.
2. Preheat oven to 350F.
3. Sift flour, baking soda, baking powder, cocoa, and salt.
4. Set aside.
5. Using a stand mixer, beat together the oil and sugar with a paddle attachment until combined – about 1 minute.
6. With the mixer on low, add the eggs one at a time.
7. Stir in extract.
8. Beginning and ending with your dry mixture, alternate dry ingredients and liquids (milk and hot water) until smooth.
9. Be sure to scrape down the sides of your mixing bowl with a spatula between batches.
10. Pour into prepared cake pans and bake in a 350 degree oven until centers are done and a toothpick inserted in center comes out clean, about 25-28 minutes.
11. Cool on a wire rack for 10-15 minutes before removing from pans.

Peppermint Chip White Cake:

1. Spray with baking spray two 9-inch cake pans and line with a parchment circle and spray circle with baking spray as well.
2. Preheat oven to 350F.
3. Stir together the egg whites and 1/4 cup of the milk in a small bowl and set aside.
4. Sift flour, sugar, baking powder, and salt and put into the bowl of a stand mixer fitted with the paddle attachment.
5. Mix on low until combined.
6. With the mixer on low, add the butter vanilla, and the remaining milk until the dry ingredients are moistened.
7. Bump mixer speed up to medium and beat for one minute until all ingredients are fully combined.
8. Scrape down the bowl.
9. Add egg white and milk mixture in three parts, each time mixing on medium speed for about 30 seconds.
10. Scrape down the bowl and add the melted peppermint crunch chips and mix until fully combined.
11. Evenly divide the batter between the two pans.
12. Bake to 25-28 minutes or until a toothpick inserted into the center of the cakes comes out clean.
13. Cool on a wire rack for 10-15 minutes before removing from pans.

Frosting:

1. Place the egg whites and sugar in the metal bowl of a stand mixer and set over a small pot of simmering water (the bowl should not touch the water).
2. Heat, stirring occasionally, until mixture is 160F or hot to the touch.
3. Transfer bowl to stand mixer and beat on high speed with a whisk attachment to medium stiff peaks, about 8 minutes.
4. Reduce mixer speed to medium low and add butter a tablespoon at a time, letting it incorporate into the meringue for few moments before adding more.
5. Add peppermint extract, melted white chocolate, and salt and beat on high for 1-2 minutes until smooth and creamy.

Assembly:

1. Set one cake layer on turntable cake stand.
2. Cover with 3/4 cup buttercream.
3. Top with another cake layer.
4. Repeat till cake is assembled.
5. Use an offset spatula to frost cake with buttercream.
6. If desired, first make a thin coat to seal in crumbs and chill for 30 minutes.
7. Cover completely with another layer of frosting.
8. Pipe some decorative swirls on top of cake and top with crushed candy cane pieces (optional).
9. Chill cake for 30 minutes before serving.

Note: This recipe was prepared by Peabody of Sweet ReciPEAS for Rodelle. Click here to view the original recipe, more photos and helpful hints!