Print
Peppermint Thin Cake

Peppermint Thin Cake

Ingredients

  • 3/4 cup granulated sugar
  • 1/2 cup water
  • 1 tbsp homemade kahlua
  • 3 ounces bittersweet chocolate - chopped
  • 2 egg yolks
  • 1 tsp vanilla extract
  • 1/2 cup unsweetened cocoa powder
  • 1/3 cup all-purpose flour
  • 1/4 tsp baking powder
  • 5 egg whites
  • 8 ounces whipped topping -semi thawed
  • Peppermint pieces for topping

Instructions

  1. Preheat oven to 350 degrees
  2. Lightly coat 9" spring form pan with cooking spray & set aside
  3. In medium saucepan - combine water, sugar & homemade kahlua
  4. Heat over medium until sugar has dissolved & mixture almost boils.
  5. Add chocolate & stir until melted - remove from heat - set aside.
  6. Place the 2 egg yolks in small bowl (reserve your whites for later)
  7. Gradually add your chocolate mixture to your egg yolks being careful to not scramble them
  8. Once combined - add vanilla - stir & set aside.
  9. In a medium bowl - combine cocoa powder, flour & baking powder
  10. Add in chocolate/egg mixture & whisk until smooth. Set aside
  11. In mixer bowl with whip attachment - add your reserved egg whites & additional 3 egg whites
  12. Whip on medium-high until stiff peaks form
  13. Take a small amount & whisk into chocolate mixture to lighten
  14. Then fold in the rest carefully as to not deflate the egg whites
  15. Transfer to prepared pan
  16. Bake 25-30 minutes or until top springs back when lightly touched
  17. Cool in pan on wire rack for 10 minutes
  18. Transfer to freezer to continue cooling
  19. Once cooled - spread your semi-thawed whipped topping over the top
  20. Sprinkle your peppermint pieces to decorate
  21. Return to freezer until time to serve to keep whipped topping from completely melting.