it was dw's birthday over the weekend. for his family & friends, his birth is a joyous thing, one that is noted and most welcomed. for me, for my selfish heart, his being & his place in
this world my world is absolute, and i intend to celebrate with happy abandon every year, for the rest of our lives together.
correction. i intend to celebrate him everyday. because everyday with him is wonderful.
Chocolate Mint Cake
adapted and inspired by (Ovr) Exchange
dw is not lactose intolerant, so he requested a full fat, full on-dairy doom confection.
for the chocolate cake, i used a tried & true chocolate cake recipe, also found here. i used a 6X3" pan. bake time was difficult to decipher, it was probably about an hour, leftover batter went into 6 cupcakes which baked for about 25 minutes.
5oz semi-sweet chocolate
1 TBL butter
Place chocolate pieces in a bowl. Warm milk to very hot, do not scald. Pour over the chocolate. Allow the chocolate to warm thru, stir mixture. once it is fully combined, add in the pat of butter. mix until smooth & shiny. set aside to cool, but keep an eye out.
4 oz of cream cheese, at room temp
5.5oz powdered sugar
splash of milk
2 tsp peppermint extract
1 tsp vanilla extract
in a mixer, mix cream cheese until soft & smooth. sift in powdered sugar. splash of milk to loosen if needed. add in the extracts. mix until well combined, you want it to be light & fluffy.
5 oz heavy whipping cream
1/2 tsp peppermint extract
1 TBL powdered sugar
in a mixer, with a whip attachment, whip all ingredients until light & fluffy.
4oz semi-sweet chocolate
melt chocolate, bain marie style. spread chocolate on piece of parchment paper, make it as thin as possible. roll up paper and place in freezer.
cut the cake into two even horizontal layers. place first layer on serving plate. wrap a piece of acetate around the cake, securing with a bit of frosting (i used cream cheese). pour the semi-cooled ganache over the cake layer. place in fridge immediately to firm up. when that's firmed up enough, remove cake for the next layer. with the use of a piping bag or gallon-size freezer bag (which is what i used) pipe frosting on top of ganache. somehow i started in the middle, working my way out. the original poster started on the outside. either way is fine.
place remaining layer of cake on top, pressing down gently. pile on the peppermint whip cream on top.
remove rolled chocolate sheet from from freezer, do not unroll. instead gently crunch the paper while holding the end over top of the cake. the shavings will release & slide down tube. (it's quite genius, really).
place in fridge until ready to serve. best cold, rather than room temp.
thanks Lynette for your help with this!