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Peppermint Meringue Cake with Chocolate Buttercream

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Introduction

The Peppermint Meringue Cake with Chocolate Buttercream is a delightful fusion of winter flavors. It’s an indulgent dessert that combines the refreshing zest of peppermint with the rich, velvety smoothness of chocolate buttercream. Its unique blend of textures and tastes makes it perfect for special occasions or just as a treat to enjoy at home.

Tips for this recipe

When making the peppermint meringue, ensure your egg whites are at room temperature for maximum volume. Gradually add sugar to avoid deflating the mixture. For optimal results with chocolate buttercream, melt the chocolate over a double boiler and let it cool before incorporating into the frosting.

Why you will love this recipe

This Peppermint Meringue Cake with Chocolate Buttercream offers an exciting twist on classic desserts. The combination of peppermint and chocolate appeals to both traditionalists and those seeking innovative flavors. Its layers of creamy meringue and rich buttercream create a memorable taste experience, making it a favorite for anyone looking to impress at dinner parties or simply pamper themselves.

Ingredients

  • 1/2 cup all purpose flour
  • 1/4 cup natural unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • Pinch of salt
  • 2 large eggs
  • 2 large egg yolks
  • 1/2 cup sugar
  • 1/2 teaspoon vanilla extracts
  • 1 3/4 cups heavy whipping cream
  • 1 cup (2 sticks) unsalted butter, cut into 8 pieces
  • 3 tablespoons light corn syrup
  • 1 1/2 pounds bittersweet chocolate (do not exceed 61% cacao), chopped
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Thin chocolate-covered mint wafers, cut into small triangles (for garnish)
  • Fresh raspberries (for garnish)
  • Fresh mint leaves (for garnish)
  • Heavy-duty stand mixer
  • 13 x 9 x 1-inch baking sheet
  • Small offset spatula
  • Pastry bag
  • Medium star tip (for decorating)

Adviced equipments

– Stand Mixer (15-Quart) – Used to mix ingredients smoothly for tasks like beating egg whites into meringue.
– Electric Meringue Beater or Manual Whisk – Essential for creating stable peppermint meringue, ensuring proper volume and texture.
– Piping Bag Set with Multiple Tips – For decorating the cake, piping bag sets allow precise control over icing flow and design intricacy.

History of the recipe

The Peppermint Meringue Cake with Chocolate Buttercream has its roots in traditional European desserts, evolving over time to incorporate peppermint and chocolate elements. These additions reflect a blend of cultural influences, showcasing the adaptability of classic recipes as they embrace new flavors.

fun facts about this recipe

Did you know that peppermint has been used in cooking for centuries? Its refreshing aroma and cool taste make it an excellent addition to desserts. Chocolate buttercream, on the other hand, dates back to the 18th century when European bakers began using chocolate as a decorative element.

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Peppermint Meringue Cake with Chocolate Buttercream

Peppermint Meringue Cake with Chocolate Buttercream

amanda

Equipment

  • - Stand Mixer (15-Quart) - Used to mix ingredients smoothly for tasks like beating egg whites into meringue.

  • - Electric Meringue Beater or Manual Whisk - Essential for creating stable peppermint meringue, ensuring proper volume and texture.

  • - Piping Bag Set with Multiple Tips - For decorating the cake, piping bag sets allow precise control over icing flow and design intricacy.

Ingredients

  • 1 cup powdered sugar

  • 1/3 cup superfine sugar

  • Pinch of salt

  • 3 large egg whites, room temperature

  • 1/2 teaspoon cream of tartar

  • 1/2 teaspoon vanilla extract

  • 1/4 teaspoon peppermint extract

  • 1/2 cup water

  • 1/2 cup sugar

  • 1 tablespoon peppermint schnapps

  • 1/2 cup all purpose flour

  • 1/4 cup natural unsweetened cocoa powder

  • 1/2 teaspoon baking powder

  • Pinch of salt

  • 2 large eggs

  • 2 large egg yolks

  • 1/2 cup sugar

  • 1/2 teaspoon vanilla extracts

  • 1 3/4 cups heavy whipping cream

  • 1 cup (2 sticks) unsalted butter, cut into 8 pieces

  • 3 tablespoons light corn syrup

  • 1 1/2 pounds bittersweet chocolate (do not exceed 61% cacao), chopped

  • 1 teaspoon vanilla extract

  • Pinch of salt

  • Thin chocolate-covered mint wafers, cut into small triangles (for garnish)

  • Fresh raspberries (for garnish)

  • Fresh mint leaves (for garnish)

  • Heavy-duty stand mixer

  • 13 x 9 x 1-inch baking sheet

  • Small offset spatula

  • Pastry bag

  • Medium star tip (for decorating)

Instructions

1

Instruction 1

Position rack in center of oven and preheat to 175°F. Using pencil, trace two 12 x 4-inch rectangles on sheet of parchment paper; turn parchment over (rectangles will show through) and place on large rimmed baking sheet. Trace one 12 x 4-inch rectangle on second sheet of parchment paper; turn parchment over and place on second rimmed baking sheet.
2

Instruction 2

Sift powdered sugar, superfine sugar, and salt into medium bowl. Combine egg whites and cream of tartar in large bowl of heavy-duty stand mixer fitted with wire whisk; beat on medium-low speed until frothy. Increase speed to medium-high and beat until soft peaks form. Increase speed to high; gradually add sugar mixture and beat until stiff and glossy peaks form, about 3 minutes. Beat in vanilla and peppermint extracts. Divide meringue equally among prepared rectangles on parchment (about 1 1/3 cups for each); spread meringue evenly within traced lines.
3

Instruction 3

Bake meringues until dry and crisp but not browned, about 3 hours. Turn off oven and let meringues cool completely in oven.
4

Instruction 4

Carefully remove meringue rectangles from parchment. DO AHEAD: Meringues can be made 1 week ahead. Store in single layer in airtight container at room temperature.
5

Instruction 5

Combine 1/2 cup water and sugar in small saucepan. Stir over medium heat until sugar dissolves and mixture comes to boil. Remove from heat; stir in peppermint schnapps. Transfer to bowl; cover and chill until cold. DO AHEAD: Can be made 3 days ahead. Keep chilled.
6

Instruction 6

Position rack in center of oven and preheat to 350°F. Lightly butter bottom and sides of 13 x 9 x 1-inch baking sheet. Line bottom of baking sheet with parchment paper. Lightly dust sheet sides with flour. Sift 1/2 cup flour, cocoa powder, baking powder, and salt into medium bowl. Using electric mixer, beat eggs and egg yolks in another medium bowl until pale and foamy, about 2 minutes. Add sugar and vanilla; beat until mixture is thick and ribbon forms when beaters are lifted, about 3 minutes. Sift flour mixture over egg mixture and gently fold in with rubber spatula just until incorporated.
7

Instruction 7

Transfer batter to baking sheet; spread evenly to edges. Bake until top springs back when gently touched and tester inserted into center comes out clean, about 15 minutes. Transfer baking sheet to rack and cool cake 20 minutes. Run small knife around sides of cake to loosen. Invert cake onto parchment-lined work surface; gently peel off parchment. Cool completely. Using serrated knife, cut cake in half lengthwise, then trim each half to 12 x 4-inch rectangle.
8

Instruction 8

Simmer cream, butter, and corn syrup in medium saucepan.Remove from heat. Add chocolate; whisk until smooth. Whisk in vanilla and salt. Let stand at room temperature until thick enough to spread, 1 hour to 1 1/2 hours. DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature.
9

Instruction 9

Transfer 1/2 cup buttercream to pastry bag fitted with medium star tip; reserve for piping rosettes. Brush off any crumbs from meringue layers and cake layers. Place several small dabs of buttercream down center of 15-inch-long rectangular serving platter. Place 1 meringue layer, top side up, atop buttercream on platter, anchoring to platter. Place strips of foil around meringue layer to protect platter when spreading meringue with buttercream. Using small offset spatula, spread 2/3 cup buttercream over meringue. Top with 1 cake layer, top side down, pressing gently to adhere. Brush cake layer with 1/3 cup peppermint syrup (cake layer will be very moist). Spread 2/3 cup buttercream over, then top with second meringue layer, top side up. Spread 2/3 cup buttercream over. Cover with second cake layer, top side down. Brush with 1/3 cup peppermint syrup (cake layer will be very moist). Spread with 2/3 cup buttercream. Top with third meringue layer, top side up. Spread thin layer of buttercream over top and sides of cake. Chill 15 minutes.
10

Instruction 10

Spread remaining buttercream over top and sides of cake. Pipe small rosettes of buttercream in 2 rows atop center of cake. Stand 1 or 2 mint wafer triangles in each rosette. Chill cake at least 6 hours. DO AHEAD: Can be made 2 days ahead. Cover loosely; chill. Let cake stand at room temperature 1 1/2 hours before serving.
11

Instruction 11

Garnish top of cake with fresh raspberries and mint leaves and serve.
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