Happy Tuesday!
We have a very gloomy wet morning here. I wish it would rain more as we still have wildfires raging like crazy. 2 nights ago, Alaska had tsunami warning, I heard. Man, mother nature is scary. Us with wildfires, they are with earthquake that triggers tsunami warning. Then there are the rest of the world with their hardships too 😬 Is 2024 here, yet?
So am staying home, with massive headache and nauseous feeling. This morning, like yesterday and days before, as I always left work at 6 AM, I would be up before 5 AM. So was this morning. Yesterday despite bed rest, I got so bored as normally my work required me to keep on moving, right. So this morning, to start my day, there went 2 ibuprofen in, 2 ginger pills in, and then I browsed kids pics and vids when they were little, so I wouldn't wake up nobody, as it was still too early for them to wake up. Guess what I found? Yep! This following recipe share. Can't believe I haven't shared it with you, friends!
Something to do, a video to stitch, a not so boring morning 😆 It is my absolute go to recipe when I need a simple easy to prepare cake covered with buttercream.
Chocolate Peppermint Cake
2 1/2 c flour
2 c sugar
2 tsp Bsoda
a generous pinch salt
6 tbsp cocoa powder
1/2 c vegetable oil
1 tsp peppermint extract
1/2 tsp vanilla essence
2 tbsp vinegar
2 c water
Peppermint Buttercream (SMBC)
5 egg whites
1 1/4 c sugar
1 lbs unsalted butter
Peppermint oil to taste
Green food coloring (optional)
Chocolate Ganache
10 oz semisweet chocolate
2/3 c heavy cream
Edible Decoration
Fondant
Edible pen
For the cake. Mix dry in a bowl. Mix wet on a separate bowl. Combine wet and dry, mix until completely combined. Pour into greased and parchment lined pans (makes 3 cakes) and bake for 30-35 mins in preheated 350 F. Cool on rack before decorating.
For the cream. On double boiler, heat egg whites and sugar until sugar dissolved and hot to the touch. Best is to use candy thermometer, until it shows 160 F. Beat eggwhites to cool down to room temperature, then beat in butter. Continuing until fluffy, beat in oil and food coloring.
For the ganache. Boil cream, take off of heat then drop in chocolates, stir to melt. Keep stirring until desired consistency.
Get 1 cake, pipe buttercream as a ring barrier, spread ganache, top with another cake, repeat steps.
Lastly, cover the whole cake with buttercream and pour ganache to drip. Place edible character top center, as decoration.
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