How To make Rich Chocolate Mint Cake

MINT CHOCOLATE CAKE RECIPE

I hope you like my recipe for a mint chocolate cake.

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Ingredients

Cake

2 Cups of self raising flour
2 Cups of sugar
3/4 Cup of cocoa powder
2 Teaspoons of baking soda
2 Eggs
1 Cup of sour cream ( No you can't leave it out )
1/2 Cup of oil
1 Teaspoon of vanilla extract
1 Cup of boiled water
170 Grams of choc mint chocolate

Frosting

1/2 Cup of butter
1 Teaspoon of vanilla extract
1 Teaspoon of peppermint extract
Green Food colouring
3 Cups of icing sugar
1/4 Cup-1/2 Cup of milk

Moist Chocolate Fudge Mint Cake

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Chocolate Fudge Mint Cake - Super moist and chocolaty !!
A delicious and easy way to make a cake for any occasion


Ingredients:

Chocolate Fudge Cake:
• 1/2 cup vegetable oil
• 1 cup granulated sugar
• 1 cup brown sugar packed
• 5 large eggs
• 1/2 cup sour cream
• 2 teaspoons pure vanilla extract
• 2 cup all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon kosher salt*
• 1 cup warm water

Mint buttercream
• 4 cups Powdered Sugar (or 1 pound)
• 1 cup Softened Butter
• 1-2 teaspoons peppermint
• 1-2 tablespoons cream

Ganache
• 2.5 Ounces dark chocolate
• 2.5 ounces heavy cream

Bake at 350F for 30 to 35 min



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#Moist #chocolatecake #MintButtercream

Peppermint Cake Recipe | Yummy PH

Chocolate mint lovers, this cake is for you. This is a rich decadent chocolate cake encased in mint-flavored frosting and topped with shards of mint chocolate candies!


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Chocolate Peppermint Cake | Christmas Cake

This rich and decadent chocolate cake from the winter chapter of My Book is kissed with peppermint and topped with dramatic shards of peppermint bark. The cake is pure chocolate flavor with a soft, tender crumb. Paired with a silky buttercream and chocolate ganache it's basically the perfect cake to celebrate the season. Say hello to your new favorite Christmas Cake!
Thanks SO much to everyone who's already ordered a copy, and if you haven't gotten one yet you can use the links below!

ORDER MY BOOK!






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How to make Emerald marine Chocolate mint tart

Cacao ! ∴∵ゞ(´ω`*) ♪
I was inspired by tomei's Transparent Lemon Tart and this time it was a chocolate mint tart.
Submerged in emerald green mint jelly, the ganache is reminiscent of a coral reef.
The ganache of the coral reef is the non-slip function of the jelly.

tomei/透明愛好家「世界一美しい 透明スイーツレシピ」


0:00 Introduction of chocolate mint tarts
0:28 Cocoa tart
5:20 Ganache (coral reef)
7:10 Mint jelly
9:04 Finished
9:25 Bon Appetit.
10:10 Cacao notes Info. tomei's book

[book]Chocolate cacao recipe book on sale！
I will teach you the most politely in the world! Chocolate Sweets Book


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[Special Materials]
MONIN Mojito Mint Syrup 250ml


MONIN Green Mint Syrup 250ml


MONIN Blue Curaçao Syrup 250ml


20cm Tart baking pan


[Ingredients and recipe]
Tart (20 cm tart)
Unsalted butter: 75g
Powdered sugar: 48g
Whole egg: 36g
A - Cake flour: 125g
A - Cocoa Powder: 16g
1. cream the butter and mix in the powdered sugar
2. beat the whole egg and whisk it together
3. add the beaten eggs in several batches to 1.
4. divide the sprinkled A's into 3 in two parts.
5. wrapped in plastic wrap and placed in the refrigerator for at least 3 hours.
6. butter the mold and put it in the refrigerator.
7. roll out the dough to a thickness of 3 mm and rest in the refrigerator for 30 minutes.
8. furthermore, after setting the mold, picket and let it rest for 30 minutes.
9. Preheat the oven to 160°C, and cook at 160°C for 35 minutes.
10. Brush the tart with the egg yolk.
11. Preheat the oven to 140°C, and cook at 140°C for 5 minutes.

[Ganache]
Sweet Chocolate 56%: 125g
42% Heavy cream: 50g
1. chop the chocolate.
2. boil the cream and emulsify it with the chocolate

[Chocolate Mint Jelly]
A - Mojito Mint Syrup: 65g
A - Blue Curacao Syrup: 15g
A - Green Mint Syrup: 10g
A - Water: 480ml
B - Agar: 20g
B - Granulated sugar: 30g
1. mix B.
2. put A in a saucepan and heat B in it.
3. melt well while heating.


Silicorn spatula


A small five virtues (placed on the gas stove)


Microwave Oven
Panasonic NE-BS801 (discontinued)

De Longhi Convection Oven EOB2071J-5W


Shinwa radiation thermometer No.73010 with laser pointing function


Couverture Black Chocolate
Valrhona Karak (56% cocoa)


Silicon Whipper TOMIZ


Cassette stove
Iwatani MIYABI GA 3.5kW CB-WA-35


Acrylic Ruler 3mm 2 pcs.


Kitchen scissors
Toribe Manufacturing Kitchen Spatter KS-203


#asmr
#jelly
#tart
#chocolatemint
#mint
#emerald
#chocolatecacao

How to Make Peppermint Cake Layers | Holiday Recipe

This chocolate peppermint cake recipe is perfect for the holiday season (or any season!) and it goes great with my peppermint buttercream (posting on Thursday, December 17). Enjoy!

3 cups granulated sugar (600 g)
3/4 cup vegetable or canola oil (149 g)
3 eggs + 3 egg whites
2 teaspoons vanilla (10 g)
4 teaspoons peppermint extract (18 g)
1 1/2 cups hot water (355 g)
1/2 cup sour cream (114 g)
1 cup buttermilk (224 g)
4 cups AP flour (480 g)
2 Tablespoons cornstarch (30 g) optional but gives cake a little bit lighter texture
1 cup cocoa (100 g) I like dark but any will work
1 Tablespoon baking soda (18 g)
1 1/2 teaspoons baking powder (6 g)
1 1/2 teaspoons salt (7.5 g)

350° F (177° C)
30-40 minutes (16-18 minutes for cupcakes) Check out my new online course Stay-At-Home Baker where you'll learn everything you need to know to thrive on your baking journey!