chocolate mint cake
This easy to make chocolate mint cake is super moist. Mix and bake recipe makes easy to assemble and enjoy cake for any occasional.
Ingredients:
To make cake:
1. 1 1/2 cup (375 ml) milk
2. 1 1/2 tbsp. (30 ml) white vinegar
3. 285 ml (9.6 fl. oz.) canola oil or any other neutral oil of your choice
4. 3 eggs
5. 1 1/2 cup (330 g) brown sugar
6. 180 g (6.3 oz.) caster sugar
7. 1 1/2 cup (225 g) plain flour/all-purpose flour
8. 112.5 g (4 oz.) cocoa powder
9. 1 1/2 tbsp. (24 g) baking powder
10. 1 1/2 tsp. (9 g) salt
11. 187.5 ml (6.3 fl. oz.) boiling coffee or water
To make chocolate mint buttercream frosting:
1. 4 cups (1 pound) icing sugar (or powdered sugar)
2. 1 cup (227 g) butter, softened (use any butter of your choice)
3. 1/2 cup cocoa powder
4. 1 tsp. peppermint extract
For the decorations:
Use 4-5 blocks of mint Kit-Kat chocolate; Cadbury milk chocolate fingers, various mint chocolate selection available in your country to place on top of the cake.
Method:
1. Preheat the oven to 180C (350F). Grease and line with non-stick baking paper 2 x 20 cm (8 inch) round baking tins (not springform baking tins), (if you use springform baking tins, then place them on the tray to prevent cake butter leak).
2. In a bowl whisk together milk and vinegar. Allow to sit for 5 minutes until thickened. Whisk in oil, eggs, brown sugar and caster sugar.
3. Sift over flour, cocoa powder, baking powder and salt. Whisk together until well combined. Whisk in boiling coffee.
4. Pour into prepared tins and place in the lower half of the oven. Bake for 55-6- minutes or until well risen and skewer inserted into center of the cakes comes out clean (don't open the oven until at least the 45 minute mark). The top may crack slightly but it will sink back down once the cakes cool. Allow to cool in the tin for 20 minutes before transferring to a wire rack to cool completely.
To make chocolate mint buttercream frosting:
1. Beat butter with hand mixer until blended.
2. Mix cocoa powder and icing sugar.
3. Add cocoa/icing sugar a cup at a time and continue to mix until sugar is incorporated.
4. Add peppermint extract and beat until combined.
5. Check consistency, if needed, add a splash of milk and continue mixing to make spreadable frosting.
To assemble cake.
1. Place one cooled cake on serving plate and spread about 1/2 cup of frosting, then place on top second cake upside down and spread remaining frosting on sides and on top of the cake. Place mint Kit-Kat fingers around cake. Tide green color ribbon around cake. Place 5 Cadbury milk chocolate fingers on top of cake. Arrange various mint chocolate, sweets or any your favorites on top of the cake. Makes about 16 servings.
Moist mint chocolate cake recipe easy : Simple aero mint cake recipe : Simple cake recipe at home
Mint chocolate cupcakes recipe :
Best mint chocolate cake recipe uk : Simple mint chocolate cake recipe :
Let’s connect:
Checkout some of the first series of paid courses for beginners on my website. Well explained and in detail.
Amazon Store Front : (affiliate)
Blog :
Facebook:
Twitter:
Instagram:
Pinterest:
#MeadowBrownBakery #MintCake #SimpleMintCake
Decadent Mint Chocolate Cake with Chocolate Ganache & Mint Buttercream
CLICK BELOW FOR RECIPE! ????????????
A stunning cake for the holiday season! You’ll love my Mint Chocolate Cake with chocolate ganache and mint buttercream. It’s made with rich and chocolate-y mint cake layers dotted with mint chocolate chips. The layers are frosted with a fluffy mint buttercream, then garnished with a luscious chocolate ganache on top. This festive cake will be the center piece of any holiday gathering. It’s the perfect Christmas cake!
Get the full recipe here:
SUPPLIES/TOOLS:
Items In My Kitchen: (Amazon Affiliate Links)
*Beyond Borscht Cookbook:
*The European Cake Cookbook:
*Peppermint Oil:
*Aluminum Baking Pans:
*Ateco Turntable:
*Cake Decorating Spatulas:
*Disposable Pastry Bags:
*Copper KitchenAid Mixer:
*KitchenAid Handheld Mixer:
*Glass Mixing Bowls:
--------------------
Connect with me on social media!
ALL MY RECIPES can be found HERE:
*
COOKBOOKS:
*
Facebook:
*
Instagram:
*
Pinterest:
Contents of this video:
00:00 Introduction
00:49 Combining Wet Ingredients
03:03 Adding Dry Ingredients
04:14 Baking Instructions
05:32 Leveling the Cake Layers
05:50 Making Mint Buttercream
08:33 Assembling the Cake
09:23 Crumb Coat & Final Coat
10:30 Adding Chocolate Ganache
11:13 Garnishing the Cake
11:58 Transferring to Cake Stand
12:41 Slicing the Cake
13:14 Taste Test
#christmas #baking #chocolate #peppermint #cake #cakedecorating #recipe #tatyanaseverydayfood
Chocolate Mint Cupcakes Recipe
Chocolate Mint Cupcakes are a refreshing dessert perfect for winter holidays and any other occasion. A chocolate moist base, filled with a white chocolate mint ganache, topped with a cream cheese and mascarpone frosting which is simply incredible, creamy, flavorful and holds its shape really well.
To print the recipe check the full recipe on my blog:
Ingredients
Makes 12 cupcakes
Chocolate Cupcakes
1 cup (125g) all-purpose flour
1/3 cup (40g) unsweetened cocoa powder
1 tsp (6g) baking soda
1/2 tsp (5g) salt
1 cup (200g) sugar
1 egg
1/4 cup (56g) vegetable oil
1/2 cup (120g) buttermilk
1 tsp (5g) mint extract
1/2 cup (120ml) boiling water or coffee
White Chocolate Filling
4 oz (120g) white chocolate, chopped
3 tbsp (45g) whipping cream
1/4 tsp (1g) mint extract
Green food coloring
Cream Cheese Frosting
7 oz (200g) cream cheese, room temperature
9 oz (250g) mascarpone cheese, room temperature
1/2 cup (60g) powdered sugar
1 tsp (5g) mint extract
Green food coloring
3-4 tsp whipping cream, as needed
1. Preheat oven to 350F (180C) and line a muffin pan with muffin paper liners.
2.In a large bowl whisk together the flour, cocoa powder, baking soda and salt.
3. In another bowl mix sugar with egg and oil until combined. Mix in buttermilk and mint extract. Incorporate flour mixture until well combined. Add hot water or coffee and mix to combine. The batter will have a runny consistency.
4. Pour the batter evenly into the prepared muffin liners.
5. Bake for about 20 minutes until a toothpick inserted into the center comes out clean or with few crumbs attached.
6.Let the cupcakes cool completely on a cooling rack.
7. Prepare the white chocolate filling. Place the chocolate and cream in a heat proof bowl and place over o pot with simmering water. Let it melt over low heat. Remove from heat and incorporate mint extract and green food coloring. Let it cool.
8. Use a knife, cupcake corer or a piping tip to make a hole in the center of each cupcake. Fill with white chocolate filling.
9. Prepare the frosting. In a large bowl add cream cheese and mascarpone. Mix until soft. Add powdered sugar, mint extract and green food coloring and mix until well combined. Gradually add 1 tsp of cream at a time until the desired consistency is obtained.
10.Transfer the frosting into a piping bag fitted with the desired tip and decorate the cupcakes.
11. Serve or refrigerate the cupcakes until ready to serve. Let them get to room temperature before serving.
Background music
Follow me:
FACEBOOK:
INSTAGRAM:
PINTEREST:
TikTok:
WEBSITE:
Emerald marine Chocolate mint tart エメラルドマリンチョコミントタルト #shorts #asmr #cooking
Cacao ! ∴∵ゞ(´ω`*) ♪
This time it is a chocolate mint tart.
It looks beautiful with its undersea emerald marine appearance.
May the cacao be with you !
[Details video]
[Ingredients]
Ganache
Chocolate 56% : 125g
Fresh cream 42% : 50g
Chocolate mint jelly
A - Mojito mint syrup : 65g
A - Blue curacao syrup : 15g
A - Green mint syrup : 10g
A - Water : 300ml
B - Granulated sugar : 25g
B - Gelatine sheets : 10g
Subscribe me !
[Book / Chocolate cacao Recipe]
[SNS]
Twitter :
instagram :
#chocolate #eating #recipe #tart #チョコレート #タルト #jelly #chocolatemint #emerald
NO BAKE Chocolate Mint Bars | The Recipe Rebel
These easy Mint Bars are a no bake Christmas treat the whole family will love!
PRINTABLE RECIPE & NUTRITION INFO:
INGREDIENTS:
Base:
1/2 cup butter
1/3 cup cocoa
1/4 cup sugar
1 egg
2 cups graham cracker crumbs
3/4 cup shredded coconut
Filling:
1/4 cup butter
2 cups powdered icing sugar
2-3 tablespoons milk
1 teaspoon mint extract
green food coloring
Ganache
2/3 cup chocolate chips or chopped chocolate
2 tablespoons butter
INSTRUCTIONS:
Line an 8x8 pan with tin foil.
In a large microwave-safe bowl, combine butter, sugar and cocoa and microwave on high for 45 seconds. Stir, and microwave on high another 20-30 seconds if necessary so that all is melted and combined.
Let cool 5 minutes and quickly whisk in egg (mixture will thicken as the egg is incoprorated). Stir in graham crumbs and coconut until combined. Press into prepared pan.
Filling: With an electric mixer, beat butter until smooth. Add powdered sugar and 2 tablespoons milk and beat until smooth, adding a little more milk or sugar to reach desired consistency.
Add mint extract and green food coloring (as desired). Spread over base in pan.
Ganache: In a medium microwave safe bowl, combine chocolate and butter and melt in 20 second intervals on high, stirring each time, until smooth. Pour over filling in pan.
Refrigerate until completely set, at least 2-3 hours, before slicing and serving. Store in the refrigerator or freeze for up to a few months.