Chocolate Mint Cream Cake Recipes

Steps:

• Line two greased 9-in. round baking pans with waxed paper. Grease and flour the paper; set aside. , In a large bowl, cream the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in chocolate and vanilla. Combine the flour, baking soda and salt; add to creamed mixture alternately with milk and water, beating well after each addition. , Pour into prepared pans. Bake at 350° for 24-28 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks., For filling, in a small bowl, beat the cream until it begins to thicken. Add confectioners' sugar and extract; beat until stiff peaks form. Beat in food coloring if desired. Place one cake layer on a serving plate; spread with filling. Top with second layer., For icing, in a microwave, melt chips and butter; stir until smooth. Cool slightly. Beat in evaporated milk and vanilla. Gradually beat in confectioners' sugar until smooth. Frost and decorate cake. Chill 2 hours before slicing.

Steps:

• In a large bowl, combine the cake mix, water, oil, eggs and extract; beat on low speed for 30 seconds. Beat on medium speed for 2 minutes. Fold in crushed cookies. , Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 18-24 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For topping, combine the dry pudding mixes, confectioners' sugar, milk and extract until thickened. Fold in whipped topping and crushed cookies., Place one cake layer on a serving plate; spread with topping. Repeat layers twice. Frost sides of cake with remaining topping. , Chop eight candies; sprinkle over center of cake. Cut remaining candies in half; garnish each serving with a half candy. Store in the refrigerator.

Steps:

• Line a 9-by-13-inch pan with two layers of plastic wrap, leaving a few inches of overhang on all sides. Open all of the ice cream containers. Place one 1 1/2 quart (or 3 pints) on the counter and let soften until it resembles thick cake batter, 5 to 10 minutes; you'll use this ice cream first. Place the other containers in the refrigerator to soften while you build the first half of the cake. (Ice cream will reach the desired consistency in the refrigerator in 20 to 30 minutes.)
• Scatter the crushed cookies in a thin, even layer across the bottom of the pan. Spoon the first softened container of ice cream over the cookies and spread into an even layer. Press down as you go to adhere the ice cream to the cookies. If at any point the ice cream is melting to liquid, pop the cake and ice cream in the freezer to firm to a spoonable consistency.
• Place the pan in the freezer while you unwrap the sandwiches. Top the ice cream with a layer of ice cream sandwiches, cutting some as needed to fill the layer to the edges.
• Spoon the remaining ice cream over the top and spread into an even layer. Cover with plastic wrap and freeze until firm, at least 2 hours or up to 1 week.
• To serve, use the plastic overhang to remove the cake from the pan. Cut into squares or rectangles and serve with a drizzle of hot fudge or Magic Shell. If you're finding the cake too solid to cut, don't wait for it to soften: Warm your knife by running it under hot water and wiping it dry between cuts.

Steps:

• Line a 9x5-in. loaf pan with plastic wrap. Place 6 chocolate cakes in pan, completely covering the bottom. Spread ice cream over cakes; sprinkle with half of the cookie crumbs. Press remaining cakes on top. Cover and freeze for at least 3 hours., Just before serving, remove from the freezer and invert onto a serving plate. Remove pan and plastic wrap. , If desired, combine whipped topping and extract. Frost top and sides of cake with whipped topping. Sprinkle with remaining cookie crumbs.

Steps:

• Heat oven to 350 degrees. Grease and flour two 8 or 9 inch round cake pans. In large bowl, combine all cake ingredients at low speed until moistened; beat 2 minutes at highest speed. Pour batter into greased and floured pans. Bake at 350 for 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pans. Cool completely.
• In small bowl, combine frosting, mint extract and green food color; stir until blended. To assemble cake, spread frosting between cake layers; frost sides and top.
• To decorate with mint trees, unwrap mints. Cut 7 mints in half diagonally. Position triangular mint pieces side by side to create tree shape. Small squares can be cut from remaining mints to form tree trunks. Place a red cinnamon candy at each tree top.
• High altitude: Above 3500 feet - Increase water to 1 cup plus 4 teaspoons and add 1/4 cup flour to cake mix. Bake at 375 degrees for 30 to 40 minutes in two 9 inch round cake pans.
• Presentation: The picture has Andes candies cut into triangles and little squares to make christmas trees, with tiny little red candies for stars on top. I think there are six of them on the cake.

Steps:

• Preheat the oven to 350°F. Generously butter a 9-inch springform pan and line the bottom with parchment.
• Melt the butter and pour it into a heatproof bowl, leaving the milky solids behind. Set aside somewhere warm.
• In a stand mixer or using handheld electric beaters, whisk the egg whites at medium speed until foamy. Add the sugar and the salt and continue to whisk until they form firm, but not dry, peaks.
• In a small bowl, lightly whisk the egg yolks until homogenous. Add the chocolate extract, if using. Pour this mixture over the egg whites and, using a rubber spatula, fold to incorporate. Set a sieve over the mixing bowl and sift the cornstarch, cake flour and cocoa powder onto the eggs. Fold these in until no streaks remain. Fold about half a cup of batter into the melted butter, then fold this butter mixture back into the batter.
• Pour the batter into the prepared pan and bake for 25 minutes, or until the surface springs back when touched and a knife inserted in the center comes out clean. Set on a cooling rack for 10 minutes before unmolding.
• Bring the water and sugar to a simmer over low heat and stir to dissolve sugar. Remove from heat and add the mint leaves. Allow to steep for around 20 minutes before removing the mint.
• Place the egg whites in one bowl and the confectioners' sugar in another. Dip each mint leaf into the egg whites, then hold the leaf above the bowl for a few seconds to let any excess egg drip off. Next, dip the leaf into the sugar. Give it a little shake to let any excess fall away. Place the leaf on a parchment-lined baking sheet and set aside to dry. If your kitchen is hot or humid, place in an oven on the lowest setting and turn off the oven. Let the leaves dry out as the oven cools.
• In a stand mixer or using handheld electric beaters, whip the cream until it is billowy. Sprinkle with the confectioners' sugar and whisk to incorporate. Drizzle with whatever source of mint you are using and whisk to incorporate.
• Bring ¾ cup of the cream to a boil and immediately pour over the chocolate. Allow the chocolate to melt for a minute, then whisk to create a smooth ganache. Set aside to come to room temperature. This shouldn't take more than about 10 minutes. If it gets too cold, it will start to solidify, which you don't want. If that happens, warm it up a tiny bit-just enough that it stirs easily.
• In a stand mixer or using handheld electric beaters, whip the remaining cream until you see soft, but structured, peaks. Stir a third of this whipped cream into the ganache to lighten it, then fold the remaining ganache into the whipped cream with a rubber spatula. Use immediately.
• Slice génoise into two horizontally. Brush both halves of the génoise with the mint syrup. Allow to absorb. Repeat. And repeat a third time. Set aside for 10 minutes.
• Slather the bottom layer with the whipped chocolate ganache. Cover with the top layer. Ice this with ganache. Decorate by creating a border of candied mint leaves.
• Serve with a generous dollop of the mint Chantilly.

Steps:

• Preheat the oven to 350 degrees.
• Grease and flour two 8 inch layer pans (or the equivalent).
• Mix the sugar, sifted flour, sifted cocoa powder, baking soda, and salt in a bowl.
• Slowly add the hot milk and butter while stirring.
• Add the eggs and 3/4 tsp of peppermint extract.
• Distribute evenly in the pans and bake for 25 minutes, or longer, until toothpick comes out clean.
• For the icing, beat one stick of soft butter and the three room temperature packages of cream cheese until smooth.
• Add 3/4 tsp of peppermint extract and 5 cups of powdered sugar.