Chocolate Mint Loaf Cake Recipes

Steps:

• Heat oven to 180C/160C fan/gas 4. Grease and line the base and sides of a 22cm square tin. Melt 85g butter and 50g chocolate together in a small pan. Mix 120g flour, 140g sugar, 3 tbsp of the cocoa and ½ tsp bicarbonate in a bowl.
• Whisk together 1 egg with half the buttermilk (about 140ml). Scrape the melted chocolate mixture and egg mixture into the dry ingredients, along with 100ml boiling water. Whizz briefly with an electric whisk until lump-free. Scrape into the tin and bake for 18-20 mins until a skewer comes out clean.
• Cool the cake in the tin for 15 mins, then transfer to a wire rack to finish cooling while you repeat steps 1 and 2 to make a second cake. Cool both completely.
• To make the icing, melt the After Eights and cream together in a saucepan. Cool, then chill until spreadable.
• Trim the cake edges, then halve to make 4 rectangles. Use half of the icing to sandwich the layers together, then spread the rest over the top and sides. Chill.
• Knead some colouring into the ready-to-roll icing with the peppermint extract. Roll out on an icing sugar dusted surface, then lift over to cover the cake, smoothing with your hands. Trim excess icing, then scatter with decorations.
• Chill again for 1 hr to firm up, then serve or keep in the fridge, removing 30 mins before serving.

Steps:

• For the cake: Preheat the oven to 350 degrees F. Lightly grease a 9-by-13-inch baking pan with canola spray.
• Prepare the boxed cake batter according to the package directions, adding the peppermint extract. Spread evenly in the prepared pan and set aside.
• Combine the ricotta, mascarpone, sugar, eggs and vanilla in the bowl of 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 white.
• Bake until a toothpick inserted into the center of the cake comes out clean, 50 to 65 minutes. Remove from the oven and let cool 20 minutes.
• For the ganache: Combine the chocolate chips, cream, corn syrup and peppermint extract in the top of a double boiler. Gently stir the mixture until the chocolate melts and the ganache becomes very smooth.
• Spread the ganache evenly over the cooled cake and let stand 10 minutes to set. Cut the cake into 18 squares.

Steps:

• Preheat oven to 350 degrees F (325 degrees F for dark or nonstick pans and 2-3 minute longer baking times). Grease and lightly flour mini loaf pans. In a large bowl, blend together mixes, sour cream, oil, eggs, water, milk and extract at low speed for 30 seconds. Continue mixing at medium speed for 1-2 minutes. Stir in chocolate chips. Pour batter into pans and bake for 30-35 minutes for mini loaves (40-50 minutes for full-sized loaf) or until top springs back to touch and toothpick inserted in center comes out clean. Cool completely before removing from pan. In a small bowl, stir together sugar and 1 teaspoon water. Add a few drops of water at a time to reach desired consistency. Drizzle over cooled cakes and top with candy pieces. Tip: Mini chocolate chips will distribute throughout the cake and create a more uniform chocolaty texture. If using regular chocolate chips, toss them with a teaspoon of flour before incorporating to help keep them from sinking to the bottom of the pan.

Steps:

• For cake:
• Preheat oven to 350°F. Butter and flour three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Sift flour, cocoa powder, baking soda and salt into medium bowl. Mix 2 cups cold water and sugar in large bowl until sugar dissolves. Gradually mix in corn oil and vanilla extract. Whisk in dry ingredients. Divide cake batter among prepared pans. Sprinkle 1/2 cup mint-flavored chocolate chips over cake batter in each pan.
• Bake cakes until tester inserted into center comes out clean, about 25 minutes. Cool cakes in pans on rack 15 minutes. Cut around pan sides. Turn cakes out onto racks and cool completely.
• For frosting:
• Combine powdered sugar, cocoa powder, unsalted butter, 6 tablespoons milk, peppermint extract and vanilla extract in large bowl. Using electric mixer, beat frosting until smooth. Thin with more milk by tablespoonfuls, if necessary.
• Place 1 cake layer, chocolate-chip side up, on platter. Spread 2/3 cup frosting over. Sprinkle with 1/2 cup chocolate chips. Top with second cake layer, chocolate-chip side up. Spread 2/3 cup frosting over. Sprinkle with 1/2 cup chocolate chips. Top with remaining cake layer, chocolate-chip side down. Spread remaining frosting over sides and top of cake. (Can be made 1 day ahead. Cover with cake dome; let stand at room temperature.)
• Place striped peppermint candies in heavy plastic bag. Crush with hammer. Sprinkle candies over cake.

Steps:

• Line two 9-in. round baking pans with waxed paper. Coat pans with cooking spray and sprinkle with flour; set aside., In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in baby food and vanilla. Combine the flours, cocoa, baking soda and salt; add to butter mixture alternately with buttermilk., Pour into prepared pans. Bake at 350° for 20-25 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 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 cake layer., For icing, in a small bowl, combine the cooled chocolate, sour cream and vanilla. Spread over top and sides of cake. Refrigerate for at least 2 hours before serving.

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.

Steps:

• Adjust oven rack to middle position. Heat oven to 350°F. Grease two 9-inch round pans with shortening and dust with flour; set aside.
• In medium bowl, beat flour, baking powder, baking soda and salt with wire whisk; set aside.
• In another medium bowl, beat cocoa and hot coffee with wire whisk, making sure no lumps remain; set aside.
• In large bowl, beat 1 cup butter and the oil with electric mixer on medium speed 5 minutes or until fluffy (7 minutes if using handheld mixer). Add 2 teaspoons vanilla and 1 teaspoon peppermint extract and beat 1 minute. Add brown sugar and beat 3 minutes longer, stopping halfway to scrape side of bowl. Add 2 of the eggs and beat 1 minute. Scrape side of bowl. Add remaining egg and the egg yolks and beat 2 minutes longer.
• Add about 1 cup of the dry ingredients and 1/2 cup of the coffee mixture to butter mixture. Beat on low speed just until combined. Continue alternately adding dry ingredients and coffee mixture, beating after each addition to combine. When all ingredients have been added, scrape side of bowl. Divide batter evenly between pans.
• Bake 35 to 40 minutes or until cake tester or toothpick inserted in center comes out clean or cake springs back when touched lightly in center. Cool on wire rack 10 minutes. Run knife or metal spatula between cake and edge of pan to loosen. Invert cakes onto wire rack and cool completely, about 1 hour.
• In large bowl, beat 1/2 cup butter and the cream cheese with electric mixer on medium speed until soft. Mix in chocolate, milk, 1 teaspoon peppermint extract and 1/2 teaspoon vanilla. On low speed, add powdered sugar, 1 cup at a time, beating until smooth. When all of the powdered sugar has been added, beat 1 minute longer or until smooth.
• Place 1 layer on serving plate or stemmed cake plate. Spread 2/3 cup frosting over layer to about 1/4 inch from edge. Top with second layer. Frost side and top with remaining frosting.

Steps:

• Preheat oven to 350°. Line bottom of 3 greased 8-in. round baking pans with parchment; grease paper., In a large bowl, beat eggs, water, oil, sour cream, vinegar, and vanilla until well blended. In another bowl, whisk sugar, flour, cocoa, baking soda and salt; gradually beat into egg mixture., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely., In a large bowl, beat cream cheese and butter until blended. Gradually beat in confectioners' sugar until smooth. Beat in mint extract and food coloring., Place 1 cake layer on a serving plate; spread with 2/3 cup mint frosting. Sprinkle with half the mints. Repeat layers. Top with remaining cake layer. Frost top and sides of cake with remaining frosting. Refrigerate until set., Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; let stand 5 minutes. Stir with a whisk until smooth. Stir in corn syrup. Cool slightly, stirring occasionally. Pour over cake and quickly spread to edges. If desired, top with additional mints. Refrigerate until serving.

Steps:

• Heat oven to 325 degrees. Grease a 9-by-5-inch loaf pan with nonstick cooking spray and line with a strip of parchment paper that hangs over the long sides to create a sling.
• In a large bowl, vigorously whisk together the eggs, light brown sugar, oil, vanilla extract and salt until smooth and glossy, about 30 seconds. Add the grated zucchini and mix with a rubber spatula until incorporated.
• Using a fine-mesh strainer, sift the flour, cocoa powder, baking powder and baking soda directly into the bowl and stir with a rubber spatula just until combined and no pockets of unincorporated flour remain. (Try not to overmix.) Add all but 1 tablespoon of the chocolate chips to the batter and stir until evenly distributed.
• Transfer the batter to the prepared pan. Sprinkle the top with coarse sugar and the reserved chocolate chips, pressing them in slightly so they stick. Bake until the cake puffs slightly and a skewer or cake tester inserted into the center comes out clean with just a few moist crumbs attached or with smudges of melted chocolate chips (the chips will be dark brown versus the lighter color of uncooked cake batter), 75 to 80 minutes.
• Let the loaf cake cool in the pan for 15 minutes. Using the parchment paper, lift the cake out of the pan and let cool completely on a rack before slicing, about 2 hours.