Has it snowed yet in your neck of the woods? Yesterday, after a fairly balmy week (sneaky), we got ourselves a big old snowstorm – a sure sign that winter has arrived. Time to dig out the mittens and boots, and time to dig out some cozy winter recipes for sharing !
I have to say, that while I enjoy the whole pumpkin spice thing, I REALLY love a peppermint mocha on a chilly day. Goes great with shopping ! So this cake was inspired by that favorite drink, but also by the infamous Bete Noire that I have made time and time again for various occasions. Was pleased with this seasonal update, and hope you are too.
Note that it is best to start this cake the day before you intend to serve it. Start by making a mint coffee syrup:
- 1 cup hot espresso
- 1.5 tbsp instant coffee
- 3/4 cup sugar
- 1 cup packed mint leaves
Brew your espresso and mix with the sugar and instant coffee until it dissolves. Place mint leaves in a sealable container and pour the coffee mixture over top. Press the mint leaves somewhat with a muddler or the back of a fork. Place in refrigerator for several hours or overnight. Remove and strain through a fine sieve. Set aside until you are ready to make the cake (if making ahead of time, allow it to come to room temperature before using).
Prepare an 8 inch springform pan by buttering sides and bottom and lining bottom with a circle of parchment. I also wrap the outside of pan in foil to contain leakage. Preheat oven to 350 degrees. Place a small metal bowl in oven filled with water (small enough to leave room for the cake alongside).
Ingredients for the cake:
- 1/2 cup plus 1 tbsp butter
- 18 ounces semi-sweet chocolate
- 6 large eggs, beaten
- coffee-mint syrup
Place a saucepan over low heat. Add butter and allow to melt. Add chocolate and whisk until smooth. Whisk in coffee-mint syrup. Slowly whisk in eggs until the mixture is fully blended. Pour into prepared pan. Place in oven and bake for about 50 minutes. Remove from oven and allow to cool, while making the chocolate ganache topping:
- 1 cup whipping cream
- 8 ounces semi-sweet chocolate
Warm the whipping cream in a saucepan or in the microwave for a minute. Add chocolate and whisk until smooth. Pour over top of cooled cake while still in pan. Refrigerate cake in pan until everything is set, a few hours, or if you like, overnight.
When ready to serve, run a knife around inner edge of cake, release sides of springform. Run a cake spatula or knife carefully under bottom of cake/parchment, and transfer to serving platter, removing parchment in process (you can also serve it directly from the pan)
- lightly sweetened whipped cream (if you want to take a decorated cake to a party, you can simply stabilize the cream and pipe large dollops around the edge of the cake, then sprinkle with the candy)
- chopped white chocolate mint candy/bark (I used candy cane Hershey’s kisses)
If you enjoy these flavors, you can also try my Peppermint Mocha Cheesecake.