Bolo: 1 cup of chocolate, 2 cups of hot water, 2 3/4 cups of all-purpose flour, sifted, 2 tablespoons of baking soda, 1/2 teaspoon of salt, 1/2 teaspoon of active dry yeast, 1 cup of unsalted butter at room temperature, 2 1/2 cups of confectioners' sugar, 4 eggs, 1 1/2 teaspoons of vanilla extract, Cream filling: 6 tablespoons of unsalted butter at room temperature, 1 cup of confectioners' sugar, 6 tablespoons of peppermint cream, Glaze: 180g of semi-sweet chocolate, 1/2 cup of heavy cream, 1 cup of unsalted butter, 2 1/2 cups of confectioners' sugar, Chocolate chips
Bolo: 1 cup of chocolate, 2 cups of hot water, 2 3/4 cups of all-purpose flour, sifted, 2 tablespoons of baking soda, 1/2 teaspoon of salt, 1/2 teaspoon of active dry yeast, 1 cup of unsalted butter at room temperature, 2 1/2 cups of confectioners' sugar, 4 eggs, 1 1/2 teaspoons of vanilla extract, Cream filling: 6 tablespoons of unsalted butter at room temperature, 1 cup of confectioners' sugar, 6 tablespoons of peppermint cream, Glaze: 180g of semi-sweet chocolate, 1/2 cup of heavy cream, 1 cup of unsalted butter, 2 1/2 cups of confectioners' sugar, Chocolate chips
Prepare the cake batter: In a medium bowl, mix together the chocolate and hot water, then stir well
Let it cool completely
Pneire the flour with baking soda, salt, and yeast
Preheat the oven to moderate temperature (170°C)
Grease and dust 3 forms of 20 cm diameter with all-purpose flour
Beat the butter, confectioners' sugar, eggs, and vanilla extract in a large bowl with an electric mixer on high speed for 5 minutes
Reduce the speed and add the flour mixture in 4 times, alternating with the chocolate batter, starting and ending with the flour
Don't overmix
Divide among the forms
Bake the cake layers for about 60 minutes or until a toothpick inserted comes out clean
Remove from the oven and let it cool for 10 minutes in the form
Then, remove and let it cool completely
Prepare the cream filling: In a small bowl, beat together the butter, confectioners' sugar, and peppermint cream until smooth
Place one cake layer on top of another, filling with the cream
Prepare the glaze: In a medium saucepan, melt the chocolate chips, heavy cream, and unsalted butter over medium heat
Stir until smooth
Remove from heat and add confectioners' sugar
Beat until combined
Let it cool slightly
Pour the glaze over the cake and decorate with purchased chocolate chips if desired
Cut into 16 slices.
