Recipe of the Week -- Mint Chocolate Cake

I first made this for my boyfriend's birthday back in August. And since we're celebrating our 6 month dating anniversary tonight (it's only a few weeks late...ah well) I decided to make it again. He was quite excited when he figured out what it was going to be tonight.

Now...it's a multi-step recipe with multiple recipes! So bear with me :) Oh, and this is all from Southern Living, which I truly believe has some of the best recipes on the planet!



Chocolate Cake

1 1/2 cups semisweet chocolate chips
1/2 cup butter, softened
1 (16 oz) pkg light brown sugar
3 large eggs
2 cups flour
1 tsp baking soda
1/2 tsp salt
1 (8 oz) container sour cream
1 cup hot water
2 tsp vanilla extract
(peppermint frosting)
(chocolate ganache)

1. Melt chocolate morsels in a double boiler. Stir until smooth.

2. Beat softened butter and brown sugar at medium speed with an electric mixer about 5 minutes or until well blended. Add eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended.

3. Sift together flour, baking soda, and salt. Gradually add to chocolate mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Gradually add 1 cup hot water in a slow, steady stream, beating at low speed just until blended. Stir in vanilla. Spoon batter evenly into 2 greased and floured 10-inch round cake pans.

4. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and let cool completely on wire racks. Spread Peppermint Frosting evenly between cake layers. Spread Chocolate Ganache evenly on top and sides of cake. *I also embellish the cake with JR Mints. Hence, Anthony calls this cake the JR Mint cake. :0)

Peppermint Frosting

1/2 cup butter, softened
1 (16 oz) pkg powdered sugar
1/3 cup milk
1/4 tsp peppermint oil

Beat butter at medium speed with an electric mixer until creamy; gradually add powdered sugar alternately with milk, beginning and ending with powdered sugar. Beat at low speed just until blended after each addition. Stir in peppermint oil.

Chocolate Ganache

1 (12 oz) pkg semisweet chocolate morsels
1/2 cup whipping cream
3 tablespoons butter

1. in double boiler, warm semisweet chocolate morsels and whipping cream until chocolate begins to melt. Whisk until chocolate melts and mixture is smooth. Whisk in butter, and let stand 20 minutes.
2. Beat at medium speed with an electric mixer 3 to 4 minutes or until soft peaks form.