Chocolate Peppermint Cake

Everyday Food, 2004

Makes 10 servings

    1/2 cup unsalt butter cut into pieces                          
    1 cup flour                                                    
    1/2 teaspoon salt                                              
    1/4 teaspoon baking powder                                     
    8 ounces semisweet chocolate chips chopped                     
    1 1/4 cups sugar                                               
    2 teaspoons vanilla extract                                    
    2 lg. eggs                                                     
    1/2 cup low fat buttermilk                                     
    CHOCOLATE ICING:                                               
    4 ounces semisweet chocolate chips chopped                     
    1/2 cup heavy cream                                            
    1/2 teaspoon peppermint extract       
                         
PREP TIME: 30 MINUTES/TOTAL TIME: 3 HOURS

To help the cake sit level, place the bottom of an empty baking pan on top of the inverted cake as it cools, and gently push down to flatten underside.

Preheat oven to 350° Butter and flour an 8-inch round cake pan; line bottom with parchment or waxed paper. Whisk together flour, salt, and baking powder.

In a medium saucepan, bring 2 inches water to a boil. Place butter and chocolate in a large heatproof bowl; set over water. Turn off heat; let stand until chocolate is melted, 8 to 10 minutes. Stir to combine. Remove bowl; cool 5 minutes.

Whisk in sugar and vanilla until combined. Whisk in eggs and buttermilk until combined. Fold in flour mixture until combined.

Pour batter into prepared pan. Bake until cake pulls away from sides and a toothpick inserted in center has a few moist crumbs clinging to it, 45 minutes to 1 hour.

Cool in pan 5 minutes. Run a knife around edge of cake; invert onto a wire rack (and leave inverted) to cool completely, about 1 hour. Coat with Chocolate Icing.

ICING:
Place 4 ounces chopped semisweet chocolate in a medium bowl. In a small saucepan, bring 1/2 cup heavy cream to a boil over high heal; stir in 1/2 teaspoon peppermint extract. Strain cream into bowl of chocolate. Let stand 5 minutes: stir until smooth (mixture will appear oily at first). Cool until mixture falls in ribbons when sooon is lifted. 2 to 6 minutes.

Set cake on a serving platter. Tuck parchment or waxed paper under sides of cake (to keep platter clean). Pour icing onto center of cake. Use an offset spatula or a dinner knife to spread evenly over the top and down the sides. Let set. about 30 minutes.