Name: Peppermint Meringue Cake with Chocolate Buttercream
Yield: Makes 10 to 12 servings
Ingredients: 1 cup powdered sugar; 1/3 cup superfine sugar; Pinch of salt; 3 large egg whites, room temperature; 1/2 teaspoon cream of tartar; 1/2 teaspoon vanilla extract; 1/4 teaspoon peppermint extract; 1/2 cup water; 1/2 cup sugar; 1 tablespoon peppermint schnapps; 1/2 cup all purpose flour; 1/4 cup natural unsweetened cocoa powder; 1/2 teaspoon baking powder; Pinch of salt; 2 large eggs; 2 large egg yolks; 1/2 cup sugar; 1/2 teaspoon vanilla extracts; 1 3/4 cups heavy whipping cream; 1 cup (2 sticks) unsalted butter, cut into 8 pieces; 3 tablespoons light corn syrup; 1 1/2 pounds bittersweet chocolate (do not exceed 61% cacao), chopped; 1 teaspoon vanilla extract; Pinch of salt; Thin chocolate-covered mint wafers, cut into small triangles (for garnish); Fresh raspberries (for garnish); Fresh mint leaves (for garnish); Heavy-duty stand mixer; 13 x 9 x 1-inch baking sheet; Small offset spatula