Chocolate Mint Love Cake With Mint Ganache Recipes

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CHOCOLATE MINT CAKE



Chocolate Mint Cake image

Soft chocolate cake layers, rich ganache filling, and peppermint frosting--this chocolate mint cake has it all!

Provided by Kelsie

Categories     Dessert

Time 1h30m

Number Of Ingredients 23

2 1/2 cups all-purpose flour
1 cup unsweetened cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups granulated sugar
1 cup unsalted butter (melted and cooled)
1/4 cup vegetable oil
3 large eggs
1 1/2 teaspoons peppermint extract
1/2 teaspoon vanilla extract
1 1/2 cups warm coffee (you can substitute flat cola)
1 cup heavy cream
8 ounces dark or semisweet chocolate (finely chopped)
1/2 teaspoon peppermint extract
1 1/4 cups unsalted butter (at room temperature)
3 to 6 tablespoons milk or heavy cream
2 teaspoons peppermint extract
1 teaspoon clear vanilla extract (can substitute regular)
1/2 teaspoon salt
4 1/2 to 5 cups powdered sugar
green gel food coloring
mini chocolate chips or chocolate jimmies for decorating (optional)

Steps:

  • Preheat the oven to 350. Spray 3 (8-inch) round cake pans with cooking spray. Line the bottoms of the pans with parchment paper, spray the paper with cooking spray and lightly dust with flour. Set pans aside.
  • Whisk the flour, cocoa powder, baking powder, baking soda, and salt together in a medium mixing bowl and set aside. (These are your dry ingredients.)
  • Combine the sugar, butter, and oil in a large mixing bowl and stir until combined. Mix in the eggs, peppermint, and vanilla.
  • Use a rubber spatula to mix half of the dry ingredients into the wet ingredients until just combined. Stir in half of the coffee.
  • Mix in the remaining dry ingredients, then the remaining coffee, stirring just until smooth.
  • Divide batter evenly between the prepared pans and bake for 26 to 32 minutes, until the cakes spring back when touched gently with your finger.
  • Let cake layers cool in pans for 20 minutes, then carefully remove from the pans to cool completely on a wire rack before filling and frosting your cake.
  • Place the heavy cream in a small saucepan set over medium heat. Warm the cream until it begins to steam; it shouldn't boil.
  • Put the chopped chocolate in a small heatproof bowl and pour the hot cream over it. Let the mixture sit for 3 minutes.
  • Stir with a rubber spatula until the chocolate is melted and the mixture is smooth. Add the peppermint extract and stir to combine.
  • Refrigerate the ganache until thick but still spreadable, 2 to 3 hours. (The cake layers should be cool by the time the ganache is ready to use.)
  • Once your cake layers are cool and your ganache is ready to use, make the frosting.
  • Place the butter in a large mixing bowl and beat with an electric mixer until smooth. Add 3 tablespoons of the milk or cream, the peppermint, vanilla, and salt. Beat to combine.
  • Gradually beat in 4 1/2 cups of powdered sugar. Turn mixer to medium and mix until frosting is smooth, then mix in food coloring to achieve desired color.
  • Add additional powdered sugar if frosting is too thin and additional milk or cream if it is too thick.
  • Use a long serrated knife to trim your cake layers if they've domed.
  • Transfer about 1 cup of frosting to a piping bag fitted with a large round tip. Pipe a circle of frosting around 1 of the cake layers. Spread half of the ganache inside the circle.
  • Top with a second cake layer and repeat the piping and filling process. Top with the third cake layer.
  • Frost your cake with the remaining frosting, then decorate as desired. Slice and serve.

CHOCOLATE MARBLE LOVE CAKE



Chocolate Marble Love Cake image

Provided by Valerie Bertinelli

Categories     dessert

Time 1h40m

Yield 6 to 8 servings

Number Of Ingredients 12

Unsalted butter, for the pan
All-purpose flour, for the pan
One 16.5-ounce box vanilla cake mix (plus ingredients called for on the box)
32 ounces part-skim ricotta
3/4 cup sugar
1/4 cup cocoa powder
1 teaspoon vanilla extract
4 large eggs
16 ounces mascarpone
One 3.4-ounce box vanilla instant pudding mix
1 cup whole milk
2 ounces bittersweet chocolate (in a block or bar)

Steps:

  • Preheat the oven to 350 degrees F. Grease and flour a 9-by-13-inch baking pan.
  • Prepare the cake batter according to the package directions. Spoon evenly into the prepared pan and set aside.
  • Combine the ricotta, sugar, cocoa powder, vanilla, eggs and 4 ounces of the mascarpone in a stand mixer fitted with the paddle attachment. Beat until smooth. Gently scoop the filling onto the cake batter and spread, so the top is completely covered. Bake until a skewer inserted into the center of the cake comes out clean and the vanilla cake layer has risen to the top, 50 to 60 minutes. Let cool completely in the pan on a cooling rack.
  • Combine the instant pudding, milk and the remaining 12 ounces mascarpone in a stand mixer and beat until thick and smooth. Spread the frosting evenly over the entire cake. Use a peeler to shave chocolate curls to garnish the cake.

MINT CHOCOLATE CAKE



Mint Chocolate Cake image

My husband works for a mint farmer, so I'm always looking for recipes with mint in them. I received this recipe at my bridal shower. My friend wrote "Easy and pretty" on the top corner of the recipe card - and it's so true. -Virginia Horst, Mesa, Washington

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 24 servings.

Number Of Ingredients 11

1 package chocolate cake mix (regular size)
FROSTING:
1/2 cup butter, softened
2 cups confectioners' sugar
1 tablespoon water
1/2 teaspoon peppermint extract
3 drops green food coloring
TOPPING:
1-1/2 cups milk chocolate chips
6 tablespoons butter, softened
1/4 teaspoon peppermint extract

Steps:

  • Prepare cake batter according to package directions, using a greased 15x10x1-in. baking pan. , Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., In a large bowl, combine the frosting ingredients until smooth. Spread over cooled cake. , For topping, in a microwave, melt chocolate chips and butter; stir until smooth. Stir in extract. Spread over frosting. Refrigerate until set.

Nutrition Facts : Calories 276 calories, Fat 15g fat (7g saturated fat), Cholesterol 43mg cholesterol, Sodium 211mg sodium, Carbohydrate 33g carbohydrate (24g sugars, Fiber 1g fiber), Protein 3g protein.

DEVIL'S FOOD BUNDT CAKE WITH MINT-CHOCOLATE GANACHE



Devil's Food Bundt Cake with Mint-Chocolate Ganache image

Chocolate and mint is one of the most timeless flavor combinations-and it really shines in this bundt cake recipe. Cake flour is the key to keeping each slice super light and fluffy.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one bundt cake

Number Of Ingredients 12

Vegetable nonstick cooking spray
3/4 cup Dutch-process cocoa powder, sifted, plus more for pans
3/4 cup hot water
3/4 cup sour cream
3 cups cake flour (not self-rising), sifted
1 teaspoon baking soda
1/2 teaspoon sea salt
3 sticks (1 1/2 cups) unsalted butter, room temperature
2 1/4 cups sugar
4 large eggs
1 tablespoon pure vanilla extract
Mint-Chocolate Ganache

Steps:

  • Preheat the oven to 350 degrees.
  • Spray a 15-cup nonstick Bundt pan with cooking spray; set aside.
  • In a medium bowl, whisk cocoa with hot water until smooth. Whisk in sour cream; let cool. Into a medium bowl, sift together flour, baking soda, and salt; set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, 3 to 4 minutes. Add eggs, one at a time, beating to combine after each; scrape down sides of bowl as needed. Beat in vanilla. With mixer on low speed, add flour mixture in two parts, alternating with the cocoa mixture and beginning and ending with the flour; beat until combined.
  • Pour batter into prepared pan; smooth with an offset spatula. Bake until a cake tester inserted in center comes out clean, 45 to 50 minutes.
  • Transfer pan to a wire rack to cool 15 minutes. Invert cakes onto rack; Re-invert cake; let cool completely, topside up.
  • Using a serrated knife, trim bottom of cake layer to make level. Transfer to a wire rack set over a rimmed baking sheet. Pour over ganache to cover. Let stand until set.

MINT-CHOCOLATE CHIP CAKE



Mint-Chocolate Chip Cake image

Don't be intimidated by the long ingredient list - this recipe includes the mint-chocolate chip cake, frosting, and ganache in one place! This impressive cake presents well and is great for a crowd, as a small piece goes a long way.

Provided by mrs.embee

Categories     Desserts     Cakes     Chocolate Cake Recipes

Time 1h35m

Yield 16

Number Of Ingredients 20

2 cups white sugar
1 ¾ cups all-purpose flour
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking soda
1 ½ teaspoons baking powder
1 teaspoon salt
2 eggs
1 cup milk
½ cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon peppermint extract
1 cup boiling water
1 teaspoon peppermint extract
½ cup milk
1 cup butter, softened
1 (32 ounce) package confectioners' sugar
½ teaspoon green gel food coloring, or as needed
1 cup miniature semisweet chocolate chips
½ cup butter, softened
10 (1 ounce) squares semisweet chocolate

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Combine sugar, flour, cocoa, baking soda, baking powder, and salt in a medium bowl. Add eggs, milk, oil, vanilla extract, and peppermint extract; mix using an electric mixer until smooth. Whisk in boiling water. Pour batter into the prepared baking dish.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Let cake cool 10 to 15 minutes before transferring to a wire rack to cool completely.
  • While cake is cooling, combine milk and peppermint extract in a small bowl and set aside. Cream butter in a separate bowl using an electric mixer until smooth. Pour in confectioners' sugar and peppermint-milk mixture alternately while continuing to beat. Add green food coloring until frosting reaches desired color. Whip frosting on high until fluffy, 2 to 3 minutes. Divide between two bowls. Stir chocolate chips into 1/2 the frosting using a spoon. Set mint-chocolate chip frosting aside.
  • Frost cooled cake with pure mint frosting without chocolate chips. Place cake in the refrigerator to set.
  • Meanwhile, combine chocolate squares and butter in a double boiler; stir until thoroughly melted. Remove from heat. Stir ganache vigorously to a smooth consistency.
  • Remove cake from the refrigerator. Cover entire cake with ganache; return to the refrigerator and allow to completely set, about 30 minutes.
  • Remove set cake from the refrigerator. Frost sides of cake with mint chocolate chip frosting.

Nutrition Facts : Calories 751.6 calories, Carbohydrate 112.2 g, Cholesterol 70.8 mg, Fat 34.8 g, Fiber 3.6 g, Protein 5.6 g, SaturatedFat 17.7 g, Sodium 453.1 mg, Sugar 96.4 g

MINT-CHOCOLATE GANACHE



Mint-Chocolate Ganache image

Provided by Martha Stewart

Yield Makes 1 1/3 cups

Number Of Ingredients 5

1 cup plus 2 tablespoons heavy cream
9 ounces semisweet chocolate, finely chopped
1 tablespoon unsalted butter, room temperature
3/4 to 1 teaspoon pure peppermint extract
1/4 teaspoon sea salt

Steps:

  • In a small saucepan over medium-high heat, bring the cream to a simmer.
  • Place chocolate in a medium bowl; set aside. Pour cream over chocolate and let melt for 2 to 3 minutes. Whisk together until chocolate is fully melted. Add butter, extract, and salt, whisking after each addition to incorporate.
  • Once butter is fully incorporated, allow ganache to stand until slightly thickened and glossy.

ANDES MINT CHOCOLATE CAKE



Andes Mint Chocolate Cake image

Make and share this Andes Mint Chocolate Cake recipe from Food.com.

Provided by ElizabethKnicely

Categories     Dessert

Time 1h8m

Yield 10-12 slices, 10-12 serving(s)

Number Of Ingredients 21

1 cup boiling water
2 cups sugar
1 3/4 cups flour
3/4 cup cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup buttermilk or 1 cup milk mixed with 1 tablespoon vinegar
1/2 cup oil
1 teaspoon vanilla
1 cup chopped Andes mints candies
1 cup unsalted butter, room temperature
6 cups powdered sugar
1 teaspoon vanilla extract
1 teaspoon peppermint extract
green food coloring
1/2 cup milk (may use less)
1 cup semi-sweet chocolate chips
1 cup heavy cream
1 teaspoon vanilla extract

Steps:

  • Heat oven to 350°F Line the bottom of three eight inch cake pans with wax paper and spray the sides of the pan with cooking spray. Bring some water to a boil and keep it simmering while you mix the other ingredients.
  • In a large bowl combine the sugar, flour, cocoa, baking soda, baking powder and salt. Add the eggs, buttermilk, oil and vanilla. Beat with mixer until combined.
  • Add 1 cup of the boiling water and carefully stir until it is mixed inches Beat for 1 1/2 minutes with mixer. Shake the chopped Andes Mints in a ziploc bag with a tablespoon of flour, until they are lightly coated. Fold the mints into the batter and pour into prepared pans. Bake for 20-23 minutes (until toothpick inserted in center comes out clean).
  • MINT BUTTERCREAM FROSTING:.
  • Mix butter, sugar, vanilla, peppermint and food coloring on low speed in large mixing bowl. Gradually add milk until you reach the desired consistency. Keep covered.
  • GANACHE:.
  • Place chocolate chops in a metal bowl. Heat cream over medium heat. Watch it closely and immediately remove from heat when it starts to boil. Pour over chocolate chips. Let stand for 1 or 2 minutes. Then slowly stir the mixture until all the chocolate chips have completely melted. Stir in the vanilla.
  • Allow the ganache to cool and slightly thicken before you use it. Let it sit at room temperature for a couple hours, or put in the refrigerator if you want to speed things up. Start pouring the ganache over the center of your cake, and slowly move outward in circles.
  • You can actually cut this recipe and still have enough to cover the cake. But you will love having leftovers to pour over ice cream, drizzle over cupcakes -- so many possibilities! Cover and store refrigerated for up to 2 weeks.

Nutrition Facts : Calories 1031.3, Fat 47.1, SaturatedFat 23.6, Cholesterol 121.3, Sodium 584.5, Carbohydrate 153.8, Fiber 4, Sugar 127.8, Protein 7.5

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