Becky's Magic Chocolate Mint Cake
BECKY’S MAGIC CHOCOLATE MINT CAKE
(TWO LAYERS, ONE PAN)
INGREDIENTS
Cake:
1 box (18.25oz) devil’s food cake mix (I use Duncan Hines)
1 large packet instant chocolate pudding
1 cup greek yogurt
1 cup vegetable oil
4 eggs beaten
1/2 cup warm water
6 oz semi sweet chocolate chips (1/2 a bag)
6 oz green mint chips
Center Frosting:
1 can vanilla butter cream frosting (or make your own)
1 teaspoon peppermint extract
2 drops green gel food coloring (optional)
Stir all together
Chocolate Ganache:
1/2 cup heavy cream
6 oz chocolate chips (1/2 bag)
Heat the cream and melt the chips into the cream, stirring constantly. Allow to cool for 5 minutes.
Cake:
1. Preheat oven to 350. Line a PerfectSlice 11x14 cookie sheet with parchment paper.
Using a mixer, blend the first six ingredients. Then add the chocolate and mint chips and blend.
2. Pour batter into the PerfectSlice cookie sheet. Smooth over the top.
3. Bake for 30 minutes.
4. Allow to cool in the pan. Using the PerfectSlice slicer, divide the cake into two equal pieces by cutting across the wide side of the pan on the 7” mark. Turn the cake out onto a large flat surface. Place the bottom layer on your cake plate.
5. Frost the top of the first layer with a thick layer of your mint frosting. Place the second layer on top of the frosted first layer.
6. Pour the chocolate ganache on the top of the cake. Push it gently to the cake’s edges, allowing the ganache to drip down the sides. Garnish with a sprig of mint.
Peppermint Fudge Cake
A triple layer cake with luscious buttercream frosting and chocolate ganache, this Peppermint Fudge Cake is the ultimate Christmas dessert. It's rich, decadent, and guaranteed to steal the show!
RECIPE WITH PRINTABLE INSTRUCTIONS ►
???? INGREDIENTS
For The Chocolate Cake
2 cups (260 g) all-purpose flour
⅔ cup (53 g) Dutch-processed cocoa powder, plus more for dusting the pans
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
4 ounces (113 g) unsweetened chocolate, coarsely chopped
¾ cup (170 g) unsalted butter, melted & cooled
1 ¾ cups (350 g) granulated sugar
2 large eggs, room temperature
1 tablespoon vanilla extract
1 ½ cups (360 ml) buttermilk, room temperature
½ cup (120 ml) strong brewed coffee, room temperature
For The Peppermint Buttercream
2 cups (452 g) unsalted butter, softened
8 cups (960 g) confectioners' sugar, sifted
1 ½ teaspoons peppermint extract
4-6 tablespoon heavy cream
crushed candy canes
red food coloring
For The Chocolate Ganache
4 ounces (113 g) semisweet chocolate, coarsely chopped
4 tablespoons unsalted butter, cut into pieces
2 tablespoons light corn syrup, optional
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chocolate ???? mint ????cake || Chocolate cake || simple recipe || Lilly’s Cookie
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Here is the recipe of simple chocolate mint cake. Try this recipe and let me know in the comments section. Like, share, comment and subscribe to my channel Lilly's Cookie.
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Chocolate Peppermint Cake Roll
What’s better than a classic Swiss roll of chocolate cake and sweetened cream filling? Our holiday riff on the Swiss roll that features a chocolate cake spiraled with a tongue-tantalizing peppermint cream cheese filling. Make this chocolate peppermint cake roll, inspired by Tastes Better From Scratch, and deliciously delight your holiday guests with a special holiday dessert they won’t forget.
The traditional Swiss roll, also called a jelly roll, is at heart a thin layer of sponge cake spread with a cream, jelly or icing and then rolled into a log. When served, each slice is an impressive spiral of cake and filling. Once you master the cake roll technique, the scrumptious cake variations are nearly endless!
Full Recipe:
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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!
White Chocolate Peppermint Cake with Buttercream Frosting ~ Perfect Holiday Desert Recipe
#whitecake #peppermint #candycane
CWhat is Christmas without peppermint or cake? Well, here’s a perfect combination of a light white chocolate flavored cake with lots of peppermint and holiday flavors. It has a soft crumbly texture and oh, so good! A perfect holiday desert recipe.
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Ingredients Used
For the cake
1 box Duncan Hines white cake mix
1 pk (3.4oz) white chocolate instant pudding mix
1 stick (1/2 cup) unsalted butter melted
1 tsp vanilla extract
1 tsp peppermint extract
5 egg whites @ room temp
1 cup heavy whipping cream @ room temp
For the buttercream frosting
1 cup (2 Sticks) salted butter at room temp
2 1/2 cups confectioners sugar
1/2 tsp vanilla extract
1/4 tsp peppermint extract
2 Tbsp heavy whipping cream
Toppings
About 10 Crushed peppermint candy canes
Bake @350 F for 35-40 minutes or until a toothpick inserted comes out dry! Allow to cool down completely before frosting ! Top off with crushed peppermint candy canes and Enjoy!
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Pineapple coconut cake:
My viral jiffy cornbread hack
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