Chocolate-Peppermint Cloud Cake

Yield:

Instructions

Preheat your oven to 325 °F and set a rack in the middle position. Line the bottom of a 9-by-13-inch baking dish with parchment paper cut to fit, and set aside (do not grease).

In a very clean bowl, using a stand or handheld mixer, beat the egg whites with the cream of tartar on medium speed until they begin to foam. Add 1⁄3 cup sugar in a very slow stream and beat on high until stiff peaks form. Set aside.

In a medium bowl, whisk together the hot water and the cocoa powder. Set aside to cool.

In a large bowl, whisk together the flour, 3⁄4 cup sugar, baking powder, baking soda, and salt. Set aside.

Whisk the egg yolks, oil, and vanilla into the cocoa mixture. Add this to the dry ingredients, whisking until smooth (scrape the sides of the bowl halfway through). Now gently fold in a third of the egg whites until evenly combined. Add remaining egg whites and gently fold until evenly incorporated.

Pour batter into the prepared baking dish. Bake until the cake is set in the center and just begins to pull away from the sides, 30 to 35 minutes. Remove cake from oven; immediately invert pan onto a baking rack and let cool completely.

When the cake is cool, turn it right-side up. Take 1⁄3 cup of the crushed peppermint candies and set them aside for sprinkling over the cake.

Instructions

To make the frosting, beat the whipping cream until stiff peaks form. Fold the remaining candy into the whipped cream. It will turn a pretty shade of pink. Spread this frosting over the cake in thick swirls. Sprinkle with reserved candy. The cake will keep in the refrigerator for up to two days but is best served right away.