December 14, 2012

Chocolate Peppermint Icebox Cake

Urgh, you guys. I should know better by now. Me and planning, we will never get along. Ever. We will be mortal enemies. One day there will be an epic battle, and only one of us will survive. With light sabers.

Can you tell I had a bout of insomnia last night?

I think planning is gunning for me. Loading the deck. Everyone tells me, try it out, it'll make things easier on you, you won't have to do everything last minute. But then I try. And it's not easier. It's never easier. It just screws me up and ends up taking more time, and now I'm frustrated because it didn't work and I hate myself and I just make another icebox cake. Because icebox cakes are cool. And next to impossible to screw up. I know. I've tried.
This isn't exactly the prettiest icebox cake I've ever made. And it's a bit...tilty. You see, I screwed up making the ganache, and I tried (read: planned) to do something funky with the graham crackers and it didn't work. No more planning for this girl, nuh-uh. So I came out with a cake that's a bit wonky because I had to manhandle it out of one container into another, and I didn't have enough whipped cream, because I screwed up the ganache. So it's not quite right, doesn't have that half-melted ice cream cake texture.

And while I was making it, I realized I totally screwed up when giving you the recipe for red velvet graham crackers. I never put down the cocoa powder. D'oh. So I fixed that up and tweaked it a little bit further for you. Because I never make a recipe the same way twice. That would be boring.
For some reason unknown to man, I had Reddi whip in my fridge, so I tried to distract you by doing a cute swirl on top, with a peppermint kiss and some Christmas-y sprinkles. But the Reddi whip started melting 30 seconds out of the can. The one time I actually want to use that fake stuff, and it completely lets me down. My life is this.

But, it's all Christmas-y and yummy and (if you do as I say and not as I did) pretty. So, I guess we can call it a success?

And don't forget to enter my giveaway! Only 2 days left to enter to win the cutest apron in the entirety of existence or a surprise box of awesome.

Planning, you better watch your back. Because I been training up my light saber skills. Zwong! (That's kind of like the noise it makes, right? Zwong, zwong. You can totally hear it, can't you? Maybe I should just stick to laser guns. Pew pew pew!)

Chocolate Peppermint Icebox Cake {Printable Version}
Yield: 8-10 servings

2 cups heavy cream, divided
3 oz. white chocolate, chopped
½ tsp. peppermint extract
1 recipe Red Velvet Graham Crackers (or 1 box chocolate graham crackers/wafer cookies)

In a small saucepan over low heat, heat ½ cup heavy cream just until the edges start to bubble. Remove
from heat, add the chocolate, and stir until completely melted. Allow to cool to room temperature.

Add the remaining cream and the peppermint extract to the bowl of a stand mixer. With the whisk
attachment, beat the cream at high speed until soft peaks begin to form. Add in the chocolate mixture
and continue to whip until stiff peaks form.

Line a loaf pan with plastic wrap. Spread some of the whipped cream evenly in the bottom of the loaf
pan, about ¼ inch thick. Place a row of graham crackers over the whipped cream, filling as much space
as possible. Spread more of the whipped cream, and top with more graham crackers. Repeat until the
top of the loaf pan is reached, ending with the whipped cream. Refrigerate 8 hours or overnight.

To serve: invert the loaf pan over a serving dish to release the cake (it should pop right out). Frost the
sides with the remaining whipped cream. Serve chilled.

Recipe by Kim