Amandas Peppermint "Hot" Chocolate Cake from great american baking show
INGREDIENTS
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Chocolate Jaconde:
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• 171g almond flour
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• 171g confectioners sugar
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• 171g all-purpose flour
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• 45g unsweetened cocoa powder
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• 9 large eggs
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• 3 large egg yolk
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• 6 large egg whites
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• 96g granulated sugar
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• 84g (2tbsp) unsalted butter, melted
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Peppermint Buttercream:
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• 1/2c water
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• 150g granulated sugar
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• 4 large egg yolks
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• 226g unsalted butter, room temperature
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• 1tsp pure peppermint extract
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Chocolate Glaze:
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• 80g unsalted butter, room temperature
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• 200g bittersweet chocolate chips, divided
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Chocolate Milk Soak:
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• 1tsp cocoa powder
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• 1/2c water
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• 115g granulated sugar
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• 1/2tsp pure vanilla extract
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• 1/2tsp pure chocolate extract
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• 1tbsp heavy whipping cream
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