Epic Mint Choc Chip Layer Cake Recipe | Cupcake Jemma
Jamie and the guys at Hotpoint were kind enough to invite me along to their flashy kitchen at Food Tube HQ to try out some new kit, so I thought what better way to test things out than a Mint Choc Chip layer cake! ....Sponsored by Hotpoint
Recipe -
For the cake
550g caster sugar
525g plain flour
95g cocoa powder
3/4 tsp salt
1.5 tsp bicarbonate of soda
200g dark choc chips
350ml cold coffee
350ml buttermilk
320ml vegetable oil
5 large free range eggs
1/4 tsp peppermint extract
For the buttercream -
500g unsalted butter, soft
1125g icing sugar, sifted
6-7 tbs whole milk
1/2 tsp peppermint extract
green food colour paste (optional)
Crystallised mint leaves and extra choc chips for decorating.
This recipe will make a 7 inch cake which serves up to 24 portions.
If you make this recipe, yay! Don't forget to use the #LoveYourKitchen in any tweets or posts!
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HOW TO MAKE MINT CAKE FOR BEGINNERS │ BASIC MINT CAKE RECIPE │ LE CONFECTIONERS
HOW TO MAKE MINT CAKE FOR BEGINNERS │ BASIC MINT CAKE RECIPE │ LE CONFECTIONERS
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INGREDIENTS
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2 cups flour
1 cup sugar
1 cup margarine
1/4 cup oil
1 cup water
2 eggs
1/2 tsp salt
1 tbs baking powder
vanilla essence
mint essence
lemon essence
green food coloring
Andes Chocolate Cake | Delish
Andes chocolate lovers, meet your never favorite cake.
DIRECTIONS
1. Bake two 9 round layers of chocolate cake according to box instructions. Let cool completely.
2. Make ganache. Make the Ganache: Pour heavy cream into a large saucepan over medium heat. Bring the heavy cream to a simmer, and once you see tiny bubbles form around the edges, remove from heat and add chocolate chips, whisking until combined. Let mixture chill until it reaches a spreadable consistency, at least 30 minutes, before frosting cake.
3. Cream together all buttercream ingredients in a large bowl until light and fluffy, adding more powdered sugar if the frosting is too loose. Add food drops and stir until evenly combined. Add more until you reach your desired color.
4. Top one round cake with peppermint buttercream, then place the second cake on top of it. Frost the top and sides of the with ganache. Garnish the bottom of the cake with Andes mints. Top with chopped mints. Serve.
INGREDIENTS
devil’s food cake mix
PEPPERMINT BUTTERCREAM
1 c. unsalted butter, softened
4-5 c. powdered sugar
1 tsp. peppermint extract
4-6 drops green gel food coloring, optional
CHOCOLATE GANACHE
1 pt. heavy cream
24 oz. semisweet chocolate chips
1 c. Andes mints, plus more for garnish
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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
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.
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CHOCOLATE MINT CAKE
Chocolate in combination with mint is something special and not common. We think certainly directly to the “After Eight” candy. Personally, the sweets were a little too sweet. But the chocolate mint ice cream has become one of my favorites. As a cake I have never eaten this variety and wanted to be surprised what comes out taste. In addition, the cake looks visually also very good.
The chocolate cake has become very juicy and good, please do not forget to add warm water at the end of the mass, I have unfortunately not recorded in the video.
My mint buttercream is me unfortunately not so well succeeded, because I have used to little sugar, I have taken much less than in the specifications (so please take exactly as much sugar as indicated in my ingredients). You can also use more mint oil to get an even more intense mint flavor. But do not use so much green food coloring, I accidentally used too much and the green color was too strong.
FULL RECIPE HERE:
INGREDIENTS
Chocolate Cake:
110g vegetable oil
200g granulated sugar
5 large eggs
130g sour cream
2 teaspoons pure vanilla extract
250g all purpose flour
85g unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 teaspoon baking powder
1 teaspoon kosher salt*
240g warm water
Mint Buttercream
520g powdered sugar
225g softened butter
1-2 teaspoons mint
1-2 tablespoons cream
Ganache
70g dark chocolate
75g heavy cream