CHOCOLATE MINT LAYER CAKE
With its rich icing and minty whipped cream filling, this chocolate mint cake makes a fitting finale to a special meal. - Jean Portwine, Recluse, Wyoming
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 21
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.
Nutrition Facts : Calories 532 calories, Fat 27g fat (16g saturated fat), Cholesterol 115mg cholesterol, Sodium 333mg sodium, Carbohydrate 71g carbohydrate (54g sugars, Fiber 2g fiber), Protein 6g protein.
MINT-CHOCOLATE CHIP CAKE
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
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
CHOCOLATE-MINT GANACHE
Make and share this Chocolate-Mint Ganache recipe from Food.com.
Provided by TeksGlutes
Categories Dessert
Time 1h20m
Yield 24 Cupcakes
Number Of Ingredients 5
Steps:
- chop chocolate and transfer into a heat proof bowl.
- heat cream and 1/4 cup mint until bubbles form around the edge of the pan, pour cream through strainer, over the chocolate.
- let sit for 1 minute then stir until combined.
- add butter and the remaining teaspoon of chopped mint and stir until combined.
- let cool then transfer to the refrigerator to thicken, 30 minutes to 1 hour.
Nutrition Facts : Calories 21.6, Fat 2.3, SaturatedFat 1.4, Cholesterol 8.1, Sodium 5.4, Carbohydrate 0.2, Protein 0.1
MINT-CHOCOLATE GANACHE
Provided by Martha Stewart
Yield Makes 1 1/3 cups
Number Of Ingredients 5
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.
DEVIL'S FOOD BUNDT CAKE WITH MINT-CHOCOLATE GANACHE
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
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.
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