DOMINO SUGAR PRESENTS: ELEONORA’S EXPERT KITCHEN

ChocolatePeppermint CAKE

BY ELEONORA LAHUD

Eleonora Lahud, Research Chef, ASR Group

Eleonora has a degree in food science and is a certified baker from the American Institute of Baking, with management studies in Barcelona, Spain. She has worked with leading global food companies in research and development, technical sales, consumer engagement, and catering. Eleonora is currently Domino® Sugar’s trusted chef. She loves working with Domino Sugar where she can explore her creative side, educate consumers, and indulge in her passion for baking.

The use of Domino Golden Sugar will provide more depth to your cake and buttercream. Made from pure cane sugar, it works cup for cup just like white granulated sugar. It has a beautiful golden color and a distinct hint of molasses flavor that adds even more depth to every dish.

WHAT YOU NEED

Makes one 8-inch cake

CHOCOLATE PEPPERMINT CAKE

• 22/3 cups all-purpose flour • 3 cups Domino Golden Sugar • 1 cup Dutch-processed cocoa powder, unsweetened • 1 teaspoon baking powder • 1 teaspoon baking soda • ½ teaspoon salt • 4 large eggs • 11/3 cups vegetable oil • 2 cups whole milk • 1½ teaspoons pure peppermint extract

MAKE THE CAKE

1. Preheat the oven to 350°F.

Butter the bottom and sides of three 8-inch round cake pans. Pour some cocoa powder in the pan and shake all over until evenly coated.

Remove any excess by tapping the pans. 2. Sift all the dry ingredients into a large bowl, mix until well combined, and set aside.

3. Whisk together all the wet ingredients in a medium bowl until well combined. Using a spatula, slowly mix the dry ingredients with the wet ingredients, until a smooth batter forms. Make sure you remove any lumps from the batter.

4. Evenly distribute the batter into the prepared pans. Place the pans in the oven and bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out. Remove them from the oven and allow the cakes to cool in the pan for 10 minutes. Remove the cakes from pans and allow them to cool over a cooling rack.

CHOCOLATE PEPPERMINT SWISS MERINGUE BUTTERCREAM

• 4 sticks unsalted butter, softened • 5 egg whites, room temperature • 1¼ cups Domino Golden Sugar • ½ teaspoon cream of tartar • ½ teaspoon salt • 2 teaspoons pure peppermint extract • 4 ounces unsweetened chocolate, melted

MAKE THE BUTTERCREAM

1. Add 1½ inches of water to a medium saucepan. Bring the

water to a boil. Reduce the heat to maintain the water simmering. 2. In a stainless-steel bowl of a stand mixer, combine the egg whites and sugar. Place the bowl over the simmering water and heat the mixture, whisking constantly, until all the sugar has dissolved and the mixture has reached a temperature of 130°F to 150°F. 3. Remove the mixture from the heat and add the cream of tartar, salt, and peppermint extract. Place the bowl on a mixer fitted with the whisk attachment and whip on medium-high speed until stiff peaks form. With the mixer running at slow speed, add the softened butter, 1 tablespoon at a time. Scrape down the sides of the bowl as needed.

Beat in the melted chocolate until well combined.

ASSEMBLE THE CAKE

1. Place 1 cake layer on a cake stand. Using an offset spatula, spread about 1 cup of buttercream over the cake.

Place the next layer on top and repeat the process.

Finish with the last layer of cake. Decorate the cake with a smooth layer of buttercream. Top the cake with various types of peppermint candy, meringues, and buttercream. ACD

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