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Homemade Chocolate Cake Recipe With Peppermint

Author Photo
By Staff

  • 12 servings

    SERVINGS

    Ingredients

  • 1 package (7 ounces) semi-sweet chocolate
  • 2 tablespoons sugar
  • 3 tablespoons cold water
  • 3 eggs, separated
  • 1 cup heavy cream, whipped
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon peppermint extract, optional
  • 18 lady fingers, split

Directions

  • In top of double boiler, melt chocolate.
  • Add sugar and water, and mix well. Remove from heat.
  • Gradually stir chocolate mixture into egg yolks, and beat smooth with spoon. Cool.
  • Beat egg whites until stiff peaks form; fold into cooled chocolate mixture.
  • Fold in whipped cream and extracts.
  • Arrange some lady fingers on bottom of a 10-by-5-by-3-inch loaf pan, and top with some of the chocolate mixture.
  • Alternate layers of lady fingers and chocolate mixture until loaf pan is full, and all lady fingers and chocolate mixture have been used. End with lady fingers on top.
  • Chill in refrigerator for 24 hours. Serve with or without whipped cream. More from Recipe Box: Recipe Box: Lemon Meringue Pie and More
    Associate Editor Jean Teller hopes to one day replicate those delicious lemon meringue pies her mom used to create.

Joyce Cass, Wilton, Iowa, remembers a recipe her mother had back in the 1950s. It was for Icebox Cake, with layers of a whipped cream mixture and chocolate wafers, and was made in a springform pan.

Marsha Verostek, Fenelton, Pennsylvania, sends a homemade chocolate cake recipe from The Good Housekeeping Cook Book published in 1942.

Homemade Chocolate Cake With Peppermint

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