CHOCOLATE MINT CAKE
Chocolate sponge, chocolate mint buttercream and easy yet impressive chocolate mint decorations
Provided by thebakingexplorer
Categories Dessert
Time 1h20m
Number Of Ingredients 15
Steps:
- Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and grease and line two 8" cake tins that are at least 2" deep
- To make the chocolate sponge, mix the butter and caster sugar together in a large bowl, ideally using an electric mixer for best results
- Add the eggs and milk, and whisk until fully incorporated
- Add the self raising flour, cocoa powder and baking powder and gently whisk in until you can't see any flour anymore
- Divide the mixture between the two tins, you can use scales for accuracy
- Bake them for 35 minutes, check they are done by inserting a skewer or cocktail stick in the middle and if it comes out clean the cake is done, then remove from the tins and leave them to cool on a cooling rack
- Level the sponges if they have domed at all with a knife or a cake leveller
- For the buttercream mix together the icing sugar, butter, cocoa powder, milk and peppermint extract either by hand or with an electric whisk until smooth, if the buttercream is too stiff then you can add a little more milk
- Place the first sponge on your cake stand or cake board, and pipe or spread some buttercream onto it, then add the second sponge on top
- Smooth more buttercream around the sides in a thin layer, ideally using an angled paletteknife, and stick the mint Matchmakers all around the cake
- Tie the green ribbon around the cake in a nice bow, or use double sided tape
- Pipe or spread more buttercream over the top of the cake in a generous layer, then placed the Aero Bubbles on top neatly in rows, or in a big pile instead
- Store leftovers in an airtight container in a cool place and eat within 3 days
Nutrition Facts : Carbohydrate 79 g, Protein 6 g, Fat 39 g, SaturatedFat 24 g, TransFat 1 g, Cholesterol 156 mg, Sodium 353 mg, Fiber 3 g, Sugar 60 g, Calories 662 kcal, ServingSize 1 serving
MINT CHOCOLATE CAKE
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
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.
MINT CHOCOLATE LAYER CAKE
This cake features a delicate minty buttercream slathered between four moist layers of dark chocolate cake. It's then covered in chocolate buttercream and topped with minty green-chocolate curls.
Provided by Amanda Rettke
Categories dessert
Time 3h25m
Yield 12 servings
Number Of Ingredients 26
Steps:
- For the chocolate cake: Preheat the oven to 350 degrees F. Butter two 8-by-2-inch round cake pans. Line the bottom of each pan with parchment paper, then butter and flour the pans.
- Sift the flour, sugar, cocoa powder, baking soda, baking powder and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined.
- Whisk together the buttermilk, oil, vanilla and eggs in a medium bowl. With the mixer on low speed, slowly add the buttermilk mixture to the flour mixture. With the mixer still on low, add the coffee and mix until just combined, scraping the bottom of the bowl with a rubber spatula.
- Pour the batter into the prepared pans and bake until a cake tester comes out clean, 35 to 40 minutes. Cool in the pans for 30 minutes, then turn the cakes out onto cooling racks and cool completely.
- When the cakes are completely cool, level each cake and then cut each layer in half to make four cake rounds. Chill until ready to assemble.
- For the mint buttercream: In the bowl of stand mixer fitted with a paddle attachment, beat together the confectioners' sugar and butter until creamy.
- Beat in the peppermint extract, salt and 2 tablespoons of the milk until well combined. Gradually stir in the remaining 2 tablespoons milk until the desired spreading consistency is reached. Set aside until ready to assemble the cake.
- For the chocolate buttercream: Chop the chocolate and place in a heatproof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.
- In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the vanilla and egg yolk and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed until smooth and creamy, scraping down the bowl as necessary.
- Dissolve the coffee powder in 2 teaspoons of the hottest tap water. With the mixer on low speed, add the melted chocolate and the coffee to the butter mixture and mix until blended. Do not whip! Set aside until ready to assemble the cake.
- For the mint curls: Put the melting wafers and shortening in a large microwave-safe bowl. Heat in the microwave in 1-minute increments, then in 15-second increments, stirring after each heating. When the wafers are melted, add the peppermint oil and stir until incorporated.
- Flip over a large, clean baking sheet. Pour half of the melted candy onto the back of the baking sheet and spread evenly with an offset spatula. (This is important, as you want the layer to be as even and level as possible. Thin is good, but translucent is not.)
- Place the baking sheet in the fridge to set for 1 to 2 minutes or leave it on the counter for about 10 minutes. The mixture needs to be at the perfect temperature for curls to form. If it's too cold, they will just break. If it's too warm, they will just be blobs. Press your finger into the mixture; if it leaves a mark, the mixture is too soft.
- Press a very clean flathead screwdriver into the mixture at a 45-degree angle and then slide it forward slowly. Curls should form. Immediately transfer the curls to a plate and place in the refrigerator so that they hold their shape. Repeat the process with the remaining half of the melted candy. Chill all the mint curls until ready to assemble the cake.
- To assemble the cake: Place 1 layer of cake on a cake stand or cake plate. Spread one-third of the mint buttercream over the top of the cake. Top with a second layer of cake and spread another third of the mint buttercream over the top. Repeat with a third layer of cake and the remaining mint buttercream. Top with the remaining layer of cake.
- Coat the top and sides of the assembled cake with the chocolate buttercream. Smooth the surfaces of the cake as much as possible. Place the remaining chocolate buttercream into a piping bag or resealable plastic bag fitted with a large round tip, such as a 2A tip.
- Pipe dollops of frosting around the top of the cake. Sprinkle the mint curls over the top. Chill the cake until ready to serve.
MINT CHOCOLATE COOKIE DOME CAKE RECIPE BY TASTY
This Mint Chocolate Cookie Dome is quick to assemble and will have everyone talking. The cookies give crunch on the outside, the brownie serves as a soft chewy base, and the mousse inside perfectly balances mint flavor and sweetness. Serve it at a fun dinner party or even a St. Patrick's Day celebration.
Provided by Katie Aubin
Categories Desserts
Time 6h
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350˚F (180˚C).
- Prepare the brownie batter according to the package instructions. Pour the batter into a greased 9-inch (22 cm) round cake pan. Bake according to the package instructions, about 30 minutes, until a knife inserted in the center comes out clean. Let cool completely.
- In a large bowl, beat the cold heavy cream with an electric hand mixer until soft peaks form. Fold in the peppermint extract, sugar, and green food coloring with a rubber spatula until incorporated.
- In a medium bowl, pour the hot heavy cream over the white chocolate chips. Let sit for 1 minute, then stir with a rubber spatula until smooth. Fold the white chocolate mixture into the whipped cream until no streaks remain. Fold in the mini chocolate chips and crushed mint chocolate cookies.
- Line a 10-inch (25 cm) diameter bowl with the whole mint chocolate cookies. Carefully pour the whipped cream mixture over the cookies and spread evenly. Place the brownie upside down on top and lightly press into the cream.
- Cover and freeze until solid, at least 5 hours or overnight.
- Invert the bowl onto a serving plate and let the the ice cream dome to release from the bowl. Slice and serve, garnished with fresh mint.
- Enjoy!
TARRED ROOF CAKE
This is a specialty of the island of Nantucket Island, Mass. When I was a young girl my grandmother use to make it for us kids. Use your favorite vanilla icing recipe in place of the store bought if desired. It is delicious with a nice cold glass of milk.
Provided by ACKISLANDLADY
Categories White Cake From a Mix
Time 35m
Yield 18
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, mix together the eggs, sugar, flour, salt, baking powder and vanilla. Stir in the warm milk and butter until well blended. Pour into the prepared pan, and spread evenly.
- Bake for 35 to 40 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. Cool cake completely before frosting.
- Spread vanilla frosting over the top of the cake, then drizzle with the bittersweet chocolate. Let the chocolate cool and harden before serving.
Nutrition Facts : Calories 210.5 calories, Carbohydrate 35.6 g, Cholesterol 23.9 mg, Fat 6.8 g, Fiber 0.4 g, Protein 1.9 g, SaturatedFat 2.3 g, Sodium 117.7 mg, Sugar 28.6 g
CHOCOLATE MINT CAKE
Provided by Molly O'Neill
Categories project, dessert
Time 2h
Yield 12 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 325 degrees. Grease a large tube or bundt pan and dust the pan with the cocoa. Tap out excess cocoa and set the pan aside.
- Place the chocolate in the top of a double boiler set over simmering water. Cook, stirring occasionally, until the chocolate is smooth. Set aside to cool slightly.
- Sift together the flour, baking soda and salt and set aside. In the bowl of an electric mixer, beat together the butter, sugar and vanilla until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the creme fraiche. Beat in the cooled chocolate.
- Remove the bowl from the mixer stand. Using a spoon, stir in the flour a little at a time, alternating with additions of milk and creme de menthe. Stir until smooth.
- Pour the batter into the prepared pan, smooth the top and bake until the cake is springy to the touch and just begins to pull away from the edges of the pan, 65 to 70 minutes. Cool in the pan for 10 minutes. Run a knife around the edges of the pan and invert the cake onto a rack to cool completely.
- When cooled, place the rack over a sheet pan. Pour chocolate mint glaze over the cake and smooth with a spatula. Transfer the cake to a platter and garnish with mint sprigs. Serve or refrigerate.
Nutrition Facts : @context http, Calories 453, UnsaturatedFat 8 grams, Carbohydrate 56 grams, Fat 23 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 14 grams, Sodium 193 milligrams, Sugar 37 grams, TransFat 1 gram
BUTTER MINT CAKE
Make and share this Butter Mint Cake recipe from Food.com.
Provided by JustaQT
Categories Dessert
Time 1h35m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Cake: Preheat oven to 350.
- Combine first four ingredients; mix at medium speed.
- Set aside.
- In a medium bowl, combine sour cream and butter.
- Manually beat until fluffy.
- Pour sour cream mixture into batter, and then beat at low speed until fluffy.
- Add milk (or water) and beat mixture at high until batter is smooth.
- Pour batter in two 8" or 9" baking pans.
- Bake for at least 45-60 minutes.
- When done, cool cake for 25 minutes at room temperature.
- Set cake aside for frosting and decoration.
- Frosting: In a blender, crush butter mint candies until they are of a powdery consistency.
- Then add the frosting.
- Blend at high speed until frosting is creamy.
- Then pour frosting into a medium sized pour and frost cake.
- After frosting, refrigerate cake.
- Icing: In a large bowl, mix ingredients, except for the food color at high speed until icing is fluffy.
- Use as much and whatever food coloring is desired for decoration.
- Use molds or icing bags to decorate cake.
- Refrigerate cake.
Nutrition Facts : Calories 853.2, Fat 57, SaturatedFat 35.4, Cholesterol 207, Sodium 424.2, Carbohydrate 78.7, Fiber 0.8, Sugar 52.3, Protein 9.2
THE ROOF RESTAURANT CHOCOLATE MINT CAKE
I worked for a short time as a manager for the beautiful Salt Lake City fine-dining buffet. This is straight from the restaurant's cookbook.
Provided by misaistheboofy
Categories Dessert
Time 4h
Yield 1 cake, 12 serving(s)
Number Of Ingredients 21
Steps:
- Prepare cake mix according to package directions. For a 3-layer cake, divide batter among three 9-inch round pans and bake as directed. Set aside to cool. For 4 layers, bake two 9-inch rounds, cool, and then cut each in half horizontally.
- Prepare the mint mousse by mixing ½ package of gelatin with boiling water. Let set in the refrigerator. Once set, place in cold water to soften gelatin enough to loosen it from the pan. Place softened gelatin into a double boiler and melt.
- In a separate double boiler, melt the chocolate, being careful not to burn it. Add melted chocolate to gelatin and mix well.
- Whip egg yolks by hand in a small bowl to soft foamy peaks. Mean while, bring honey to a boil. Pour hot honey onto the yolk,s stirring constantly. Folk the melted chocolate into the yolk mixture. Heat the milk in a small saucepan. Stir the milk into the chocolate mixture.
- In a large bowl, whip the cream to soft peaks and fold into the chocolate mixture. Add mint extract and green food coloring. Alternate cake layers with mint mousse in between each one.
- Prepare the dark chocolate mousse by chopping chocolate into chunks and carefully melt in a double boiler or in the microwave. In a separate bowl, whip yolks to soft peaks. In a small saucepan, bring honey to a boil. While the honey is still hot, pour it into the yolks, stirring constantly, and whip until thick. Fold warm chocolate into yolk mixture. In a medium bowl, whip cream to soft peaks and fold into chocolate mixture. Cover the top and around the edges with dark chocolate mousse. Place in the refrigerator to set.
- Prepare the Ganache by scalding cream in a small saucepan. Chop chocolate into pieces. Remove cream from heat and add chocolate. Stir until chocolate is completely melted. Pour evenly over the top of the dark chocolate mousse. Garnish with chocolate mint truffles or berries.
Nutrition Facts : Calories 884.2, Fat 74.5, SaturatedFat 43, Cholesterol 241.5, Sodium 424.7, Carbohydrate 59, Fiber 7, Sugar 30.1, Protein 11.6
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