Deep Dark Chocolate Peppermint Cake So Tasty

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Deep Dark Chocolate Peppermint Cake

"This is a cake that children love."

Ingredients :

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

Instructions :

Prep : 30M	Cook : 12M	Ready in : 2H30M

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.

Notes :

Click here for the Seven Minute Frosting recipe.
This cake can also be baked in a 13x9x2-inch pan for about 45 minutes, or in two 9x9x2-inch square pans for about 30 minutes.
The nutrition data for this recipe does not include the frosting ingredients. The actual amount of the frosting consumed will vary.
Reynolds® parchment can be used for easier cleanup/removal from the pan.

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