Peppermint Cake

Peppermint Cake

Serves 10

Ingredients

• 3 cups (360 g/12 oz) all-purpose flour
• 2 3/4 cups (550 grams/ 1 lb + 2 oz) white sugar
• 1 cup (120 g/4 oz) dark unsweetened cocoa powder, such as Cacao Barry
• Extra Dark
• 2.5 teaspoons (12.75 mL/12 g) baking soda
• 2 teaspoon (10 mL/10 g) baking powder
• 2 teaspoon (10 mL/10 g) salt
• 2/3 cup (150 mL/5 liquid oz) vegetable oil
• 1 cup + 2 tablespoons (280 mL/10 liquid oz) buttermilk
• 1 cup + 2 tablespoons (280 mL/10 liquid oz) hot brewed coffee or espresso
• 4 eggs, room temperature
• 2 tablespoons (30 mL) pure vanilla extract

Instructions

1. Preheat oven to 350° F (180°C). Prepare one round 8″ cake pan with butter, a parchment paper round and cocoa powder. Tap out excess. Prepare an 8″ contour pan with a generous greasing of butter and cocoa powder (or flour), and tap out excess.
2. In bowl of electric mixer fitted with the paddle attachment, sift and add all dry ingredients, then add remaining ingredients to the dry, except coffee, to bowl. Turn the mixer on low speed and gradually add the hot coffee (about 30 seconds).
3. Mix on medium speed for 2 minutes (you may need the plastic splash-guard that comes with mixer) and pour into prepared pans–fill the cake pans 2/3 full. Batter will be liquidy.
4. Bake both cake layers on middle rack of oven side-by-side, but about 2″ from each other. Cakes are done when toothpick or skewer comes
5. almost clean–approximately 30 minutes (this is approximate and can vary) for the standard cake pan layer and about 40 minutes for the
6. contour pan. Avoid opening oven door during the first 20 minutes of baking, and try not to over-bake.
7. Cool on wire racks for 10 minutes, then loosen edges with a small palette knife, and gently invert onto racks until completely cool.

Source: camillestyles