3/4 cup unsalted butter
5 oz. semisweet chocolate, chopped
1 1/2 cups sugar
1 1/2 teaspoons peppermint extract. Note: I substituted 1 ½ teaspoons of almond extract
1 teaspoon vanilla extract
2 1/4 cups cake flour
1 teaspoon baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
1 1/2 cups sour cream
Heat oven to 325F. Grease bottom of 9-inch springform pan. Line bottom with parchment paper; grease and flour paper.
Microwave 3/4 cup butter and 5 oz. chocolate in medium microwave-safe bowl on medium 3 to 4 minutes or until melted; stir until smooth. Pour into large bowl; cool 10 to 15 minutes.
Beat sugar into chocolate mixture at low speed. Beat in eggs, peppermint extract and 1 teaspoon vanilla. Whisk flour, baking soda, baking powder and salt in medium bowl. Alternately beat sour cream and flour mixture into chocolate mixture, beginning with sour cream. Pour into pan.
Bake 1 1/4 to 1 1/2 hours or until toothpick inserted in center comes out clean. Cool completely on wire rack.
Pairs Well With
I found this fudgy chocolate cake recipe in a magazine - Cooking Pleasures. I substituted almond extract for the peppermint extract and the cake turned out great. I served it over the Christmas Holidays at a family dinner.