Fudgy Peppermint Stick Torte Recipe
- 1-1/2 cups butter, softened
- 3-1/4 cups packed brown sugar
- 4 eggs
- 2 teaspoons vanilla extract
- 4 cups King Arthur Unbleached All-Purpose Flour
- 1-1/4 cups baking cocoa
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2-1/2 cups cold water
- 1-1/2 cups heavy whipping cream
- 1/2 cup confectioners' sugar, divided
- 1/4 teaspoon peppermint extract
- 1 package (8 ounces) cream cheese, softened
- 1 cup crushed peppermint candies, divided
- In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking powder, salt and baking soda; add to the creamed mixture alternately with water, beating well after each addition.
- Transfer to four greased and floured 9-in. round baking pans. Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
- In a small bowl, beat cream until it begins to thicken. Add 1/4 cup confectioners' sugar and extract; beat until soft peaks form. In another bowl, beat cream cheese and remaining confectioners’ sugar until smooth. Fold in whipped cream, then 3/4 cup crushed candies.
- Place bottom cake layer on a serving plate; top with one-fourth of filling. Repeat layers three times. Refrigerate for at least 1 hour.
- Just before serving, sprinkle remaining candies over the top. Yield: 16 servings.
Reviews for Fudgy Peppermint Stick Torte(3)
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LOVED this! Absolutely delicious. This does make a pretty big torte. I didn't have many people over to share with so I sliced the torte into individual servings and froze them, then just pulled a slice out of the freezer whenever I felt like having a slice. You could also make 2 tortes with this using 2 layers for each instead of 4 and get a head start on a Valentine's or St. Patrick's Day dessert. For St. Patrick's Day, just add a little green food coloring to the frosting and decorate with Andes Mints instead of peppermint candies. This recipe is a keeper!
Excellent cake! I left out the peppermint extract and candies. Makes a beautiful presentation. I will make this cake again and again!
Moist, wonderful and Chocolatey. makes me think of a york peppermint patty. well worth the try
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