The peppermint recipe was fabulous at Christmas. Job well done per everyone at Christmas dinner. It's really dense and kept my dad up all night because of the sheer volume of chocolate in it. It was beautiful and kept well, and tasted outstanding. Also be sure to really allow at least 5 hours to come to room temperature if you've made it the day prior, or it will be quite stiff when you cut it.Īll in all, everyone loved it. I would suggest that you test the cake closer to the edge AS WELL AS in the middle to make sure the edges are being baked evenly.
I made two, 9-inch by 1-inch cakes and baked them separately - and it definitely didn't take an hour and five minutes. I may also use slightly less sugar and instead use applesauce - it's an extremely sweet cake all in all, and some way to cut that would be great.Īlso, be very careful when you're baking the cake. In the future, I'd make about 1/2 cup more glaze in order to thickly and fully cover the whole cake. The sugared mint leaves were beautiful and added a lovely freshness to the small bites they added to. I also crushed the peppermint candies very fine to dust the cake with (easier to bite into that the big pieces) and used some of the bigger pieces as garnish. I added 1/8th of a teaspoon extra peppermint extract to the cake batter and it was perfectly minty - in fact it helped to cut through the cloying sweetness of the chocolate. It is a bear to make - almost an all day affair - especially to get the glaze on at the end but it is an incredibly delicious and moist cake and well worth the effort. I have made this cake several times at Christmas. A stunning dessert and a truly moist and delicious cake. I've made this cake for the past several Christmases and it takes as good as it looks.
0 kommentar(er)
