I've made this cake today for a birthday celebration, and it is a decadently rich recipe for Chocolate Peppermint cream sponge cake. A quick rundown on this cake: Dark chocolate genoise sponge cake, filled with creme de menthe laced cream, topped with a layer of peppermint cream frosting, and covered in dark chocolate ganache.
Chocolate Sponge cake
1) Bake genoise sponge cake, following my BEST GENOISE SPONGE recipe. I added 1/4 cup of best quality dutch cocoa powder to the plain flour and sifted it twice before sifting it finally into the batter. This is important, as you want a smooth and even colouring of cocoa throughout the batter. If it’s not sifted thoroughly you may end up over beating the batter and then deflating the air you’ve beaten into the eggs and sugar mix.
2) Fill the two lined tins with the batter evenly distributed across both tins, and bake in oven following instructions in the sponge cake post.
3) Cut both cakes in half, this way you will have three layers of fresh cream filling.
Creme de Menthe cream
600mL thickened cream
4 tablespoons sifted pure icing sugar
1/8 cup creme de menthe liqueuer (or to taste)
1) Whip cream until stiff peaks with icing sugar.
2) Whip through liqueur until well combined.
3) Spread cream onto cake layers. Cool cake in fridge for about 1 hour. Cover cake with cling film to stop it absorbing smells.
Peppermint cream frosting
3 tablespoons softened butter
1 cup icing sugar
leaf green food gel/food colouring
4 tablespoons thickened fresh cream
1 and 1/2 teaspoon peppermint essence
1) Cream sifted icing sugar and butter together, it will forms fine crumbs.
2) Mix in peppermint essence, cream and food colouring and beat until smooth. It should be the consistency of smooth peanut butter.
3) Smooth on to the top layer of the cake, and any extra, smooth around the outside of the cake. Return to fridge, covered, and chill for 30 minutes.
Dark Chocolate ganache
200 mL cream
450 g chopped dark cooking chocolate
Put the chocolate and chopped chocolate into a saucepan, heating gently and stirring until the chocolate has melted and the mixture is smooth. Transfer to a bowl and a whisk, beat until smooth. Allow to cool for about 10 minutes on the bench or until room temperature. Then pour onto cake and smooth around edges. You may have enough ganache left to pipe onto cake, just make sure the ganache is chilled a bit for piping, so that it will retain the "pipe" shape.
I hope you enjoy this cake! It is a decadently rich cake...please share this recipe with your friends or "like" and "tweet" it Thanks...happy baking!