Chocolate Ganache Candy Cane Torte
This festive torte is perfect for the holidays. The rich chocolate ganache and refreshing peppermint make a delightful combination.
Ingredients:
Cake:
1 cup unsalted butter, room temperature
1 cup granulated sugar
1 cup brown sugar, packed
4 large eggs, room temperature
2 tsp vanilla extract
1 cup buttermilk, room temperature
2 cups all-purpose flour
1 cup unsweetened cocoa powder
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/2 cup hot water
Ganache:
1 cup heavy cream
8 oz dark chocolate, chopped
1 tsp peppermint extract
Topping:
1/2 cup crushed candy canes
Instructions:
1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Mix until just combined.
6. Stir in the hot water until the batter is smooth.
7. Divide the batter evenly between the prepared cake pans.
8. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cakes cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.
10. While the cakes are cooling, prepare the ganache. Heat the heavy cream in a saucepan over medium heat until it just begins to simmer.
11. Remove from heat and add the chopped chocolate. Stir until the chocolate is melted and the ganache is smooth.
12. Stir in the peppermint extract. Let the ganache cool until it reaches a spreadable consistency.
13. Once the cakes are completely cool, assemble the torte. Spread a layer of ganache over one cake layer.
14. Place the second cake layer on top and spread the remaining ganache over the top and sides of the torte.
15. Sprinkle the crushed candy canes over the top of the torte.
16. Chill in the refrigerator until the ganache is set.
Prep Time: 30 minutes | Cooking Time: 35 minutes | Total Time: 1 hour 5 minutes | Kcal: 450 kcal | Servings: 12
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