Scrumptious

Once a month we do a Famliy Home Evening dinner and lesson with the Finlays. This last month was our turn and I wanted to try something new and fun. I got this recipe from a friend who got it from Southern Living. It is a Mint Chocolate Cake and was a HUGE hit. I had to take a picture because 1) I rarely bake and 2) it looks so pretty on my beautiful new cakestand that I got from grandma for Christmas. It was a huge hit and everyone loved it, so I thought I'd share the recipe for those looking for something new to try!

No laughing and the cake itself with the nonmatching layers. I don't have two pans of the same size and didn't have enough time to use the same one. I think it still looks ok though.

Here is the recipe (there are three parts):

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 microwave-safe bowl at HIGH for 30-second intervals until melted (about 1 1/2 minutes). 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 put shaved Ande's Mints all over it.


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. Microwave semisweet chocolate morsels and whipping cream in a 2-qt. microwave-safe bowl at MEDIUM (50% power) 2 1/2 to 3 minutes or 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.