This is very decadent! Thanks to Martha Stewart's Food everyday Holiday Baking 2007 special collector's edition. I'm not a collector, nor am I a fan of Martha but some of the ideas that come from her staff are really great!
Ingredients:
8 tablespoons unsalted butter, cut into small pieces, plus more for pan
1 Cup all purpose flour, plus more for pan
1/2 teaspoon salt
1/4 teaspoon baking powder
8 oz.semisweet chocolate plus 4 oz. semisweet chocolate for frosting
1 1/4 Cups sugar
2 teaspoons vanilla extract
2 large eggs
1/2 cup low-fat buttermilk
1/2 cup heavy whipping cream
1/2 teaspoon peppermint extract
Whip Cream
crushed candy cane
Directions:
Preheat oven to 350 degrees.
Butter and flour an 8 inch round cake pan.
Line bottom with parchment or waxed paper.
Wisk together flour, salt and baking pwdr.
In a medium saucepan bring two inches of water to a boil.
Place butter and cake chocolate in a large heatproof bowl; set over/ not in water.
Turn off heat; Let stand until melted, 8 to 10 minutes.
Stir to combine.
Remove bowl; cool 5 min.
Whisk in sugar and vanilla, then eggs and buttermilk until combined. Fold in flour mixture until combined.
Pour batter into prepared pan.
Bake until cake pulls away from sides and a toothpick inserted in center has a few moist crumbs clinging to it, 45 minutes to 1 hour. Cool in pan 5 minutes. Run a knife around edge of cake; invert onto your serving platter and allow to cool completely.
Make icing by placing 4 oz. semisweet chocolate pieces in a medium bowl.
In a small saucepan , bring 1/2 cup whipping cream to a boil over high heat; stir in 1/2 teaspoon peppermint extract. Strain cream into chocolate. Let stand 5 minutes. Stir until smooth. Cool until mixture falls in ribbons and then poor over center of cake. Use a knife or spreader to spread to edges of cake and allow to dribble down the edges.
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