Skip to main content

Chocolate Mint Cake

AKA my new favoritest cake ever.  I bulked up the recipe for That Chocolate Cake (added a bit more of all the ingredients except for the eggs - probably 1/8 extra since I was using two 9" square pans instead of two 9" rounds). Cake came out pretty big though, so you probably don't have to bulk it up, and just have thinner layers.

Stacey's Chocolate Mint "Favoritest Cake Ever" Ingredients:

That Minty Chocolate Cake
2c + 2 tbs sugar, organic
1c unbleached white flour, organic
1c whole wheat flour, organic
2 tbs cornstarch
3/4c + 1 tbs Scharffen-Berger unsweetened cocoa powder
1 1/8 tsp salt
1 3/4 tsp baking powder
1 3/4 tsp baking soda

2 eggs, organic
1/2c + 1 tbs sunflower oil, organic
1c + 2 tbs whole milk
1c + 2tbs boiling water
2 tsp peppermint extract

That Amazing Mint Ganache Frosting 
10 oz El Rey white chocolate couverture
16 oz heavy cream, organic
1 oz Creme de Menthe liqueur, green
Few drops of peppermint oil

Chopped white chocolate, green mint chocolate chips, milk chocolate chips

2 - 9x9" cake pans
Parchment paper

First I preheated the oven to 350F and lined the cake pans with the parchment.  Then I put all the dry ingredients into a bowl and combined.  I added the eggs to the oil and beat a little bit with a fork.  Then I added the oil mixture and milk to the dry ingredients and stirred gently until just combined.  I poured in the boiling water and then stirred slowly until everything was combined.  Last, I added the peppermint extract.  I divided the batter evenly into the two cake pans and put them in the oven.  I baked the cakes for 30 minutes, rotating the pans once at the halfway point.

I let the cakes cool and then put them into the refrigerator, covered in plastic wrap to keep in the moisture.

Then I melted the white chocolate and heated the cream to about 100F.  I poured some of the cream into the white chocolate slowly, keeping the emulsion.  Then slowly added the rest of the cream, and stirred until it was blended.  I added the liqueur and the peppermint oil last, stirred, and put the mixture into the fridge.

Once the ganache was cold (it was thick, but still runny) I used my immersion blender with the whisk attachment to beat the frosting until it was fluffy and the consistency of whip cream.  Then I chopped the white, mint, and milk chocolate to create the topping.

I put the first layer of cake from one pan onto a plate and then spread the ganache onto that layer.


Then I placed the second layer of cake on top and used the ganache to cover the whole cake.

I sprinkled the chopped chocolate on top and then got small handfuls and threw it at the sides. 

We sliced up the cake and multiple people had seconds, which is pretty uncommon for dinner with my family.  

I don't mean to toot my own horn, but seriously, this was one of the best cakes I've ever had, and definitely the best one I've ever made.  Probably not the prettiest cake ever, but it was amazingly delicious.  Toot! :)

Comments

  1. This was quite literally the best cake I've ever had the pleasure of tasting!

    ReplyDelete

Post a Comment

Popular posts from this blog

Throwing some shade

Ombre Flowers

So I wanted to try that new ombre cake frosting trend.  I used whip cream here on an eggless chocolate cake I made for a potluck at work (for those egg-free individuals on my team).  Everyone was sufficiently impressed.  I was a little disappointed at the messiness of the blue/purple end, and I kinda ran out of cream, but it tasted good. Anyway...

Eggless Chocolate Cake 2 c sugar
1 3/4 c flour3/4 c unsweetened cocoa powder
1.5 tsp baking powder
1.5 tsp baking soda
1/2 c sunflower oil, organic
1 c whole milk, organic
1 c boiling water 1 tsp salt 3 tbs flax seeds
Roses 2 c heavy cream 1/4c sour cream 1 tsp vanilla ½ c powdered sugar food coloring (if desired)
Pre-heat oven to 350F. Soak flax seeds in milk for an hour or overnight (or use flax meal). Blend (I used a stick blender). 
Mix dry ingredients. Mix in wet ingredients, with boiling water being last.
Pour into cake pan (9x13). 
Bake for 30 min, rotating once. 
Let cake cool at least an hour.
Whip creams and then mix in powdered sugar and …

Vanilla Cupcakes with Caramel Buttercream

I think that the buttercream turned out kind of heavy, so I would probably add more half & half and powdered sugar and beat it a bit longer next time.

Cupcake Ingredients 5.5 oz flour 1 tsp baking powder 1/2 tsp salt 1/2 stick butter, melted 45 ml (by weight) sunflower oil 6.1 oz granulated sugar 2 eggs 1.5 tsp vanilla extract 3/4 cup buttermilk
Buttercream Ingredients 1/2 stick butter  1/4 cup brown sugar 2 tbs half & half 
1.5 sticks butter 1-2 cups of powdered sugar 2-3 tbs half & half
Chocolate sprinkles (optional) 
Preheat oven to 350F. Whisk all the wet ingredients together. Add the dry ingredients and stir gently until just incorporated (don't overmix or it will build up too much gluten).  Pour batter into cupcake tins lined with cupcake liners (about 3/4 to 4/5 full).  Bake for 15-20 minutes rotating once at the halfway point. When cake springs back from the middle of the cupcake, it's done.  For my oven, it was about 16 min, rotating at 8 minutes. 
For the…

Chocolate Chunk Cranberry Cookies

I'd been wanting to try out a recipe with chocolate chunks instead of regular chips and thought I'd give this one a shot. Result: rave reviews from the BBQ I went to at my friend's house.

Ingredients
(weight not volume)
10.1 oz flour
0.5 oz cornstarch
1/2 tsp baking soda
1/2 tsp salt
12 tbs (1.5 sticks) butter
7 oz light brown sugar
3 oz granulated sugar
1 egg
2 tsp vanilla bean paste (you can use regular vanilla extract if you want)
9 oz dark and white chocolate chunks (I chopped up a 70% bar and used white chocolate disks 6oz:3oz dark:white - you can use whatever mixture you like, or use chocolate chips)
1/3 c dried cranberries

Preheat oven to 350F.

Soften butter in the microwave. Beat sugar, egg, vanilla, and butter until fluffy.  Add dry ingredients and mix.

Drop about 2 tbs of dough at a time on the cookie sheets,  about 2" apart (I used a 1 oz scooper).

Bake for 10-12 min, rotating the pan once after 6 minutes until edges are starting to brown (and if you're …