How To make Chocolate Mint Swirl Cake
3 oz Cream cheese; softened
2 tb Sugar
2 Eggs; separated
1/8 ts Peppermint extract
3 dr Green food color
1 pk Devil's food cake mix
1 1/3 c Oil
2 Eggs
1 1/2 tb Chocolate chips
1 ts Shortening
1 c Powdered sugar
1/4 ts Peppermint extract
3 dr Green food color
1 tb Corn syrup
2 1/2 ts Water
Heat oven to 350. Generously grease and flour 12-cup bundt cake pan. Beat cream cheese in small bowl on high speed until smooth and fluffy. Beat in granulated sugar, 2 egg yolks, 1/8 t peppermint extract and 3 drops food color until smooth; reserve. Beat cake mix, 1-1/3 c water, the oil, 2 whole eggs and 2 egg whites in large bowl on low speed 30 seconds. Beat on medium speed 2 minutes. Pour half of the batter (about 2-1/2 c) into pan. spoon reserved cream cheese mixture into ring, about 1 inch wide, onto center of batter in pan. Spoon remaining batter over cream cheese mixture. Bake 45 to 50 minutes or until toothpick inserted in cake comes out clean. Cool in pan 5 minutes. Invert onto wire rack; remove pan. Cool cake completely. Heat chocolate chips and shortening until melted and set aside. Mix powdered sugar, 1/4 t peppermint extract, 3 drops food color, the corn syrup and enough of the 2 to 2-1/2 t water to make a thick glaze that can be easily
drizzled. Drizzle powdered sugar glaze over cake; immediately spoon melted chocolate over glaze in 1/2-inch wide ring. Working quickly, pull toothpick through chocolate to make swirls. Refrigerate until serving time. Refrigerate any remaining cake. Source Debbie Nichols -----
How To make Chocolate Mint Swirl Cake's Videos
Beth's Pumpkin Cheesecake with Chocolate Swirl | ENTERTAINING WITH BETH
Learn how to make my pumpkin cheesecake with chocolate swirl recipe. One of my favorite Thanksgiving desserts! This chocolate pumpkin cheesecake is so rich and creamy and with its swirly chocolate design always makes a huge impression!
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HOW-TO MAKE PUMPKIN PIE SPICE:
BETH’S CHOCOLATE PUMPKIN CHEESECAKE RECIPE
Serves 8
PRINT RECIPE HERE:
INGREDIENTS:
For the Crust
1 (9 0z) package of famous chocolate wafers or another dark chocolate cookie
5 tbsp (75 ml) melted butter
For Filling
2 (8 oz) containers (460g) of whipped cream cheese
2 whole eggs
3 egg yolks
¾ cup (150 g) of sugar
1 (15 oz) can (420g) of pure pumpkin puree
¼ tsp (1.25 ml) salt
1 tsp (5 ml) pumpkin pie spice
1 tsp (5 ml)vanilla extract
¼ cup (30 g) of flour
2 oz (56 g) melted bittersweet chocolate
METHOD:
Preheat oven to 325F/162 C.
Process cookies in a food processor until fine or better yet place in a zip lock plastic bag, seal and crush with a rolling pin until finely ground (then you won't have to clean the food processor!). Combine with the melted butter, until a lose meal develops.
Grease a 9 (23 cm) spring form pan. Place the crumbs into the center of the pan, working your way up the sides at least 2 inches. Use the side of a measuring cup to help adhere crust to the sides.
Bake at 325 F/ 162 C for 10-12 mins and then set aside and allow to cool.
Beat together the cream cheese, eggs, and egg yolks until smooth. Add the sugar , beat until combined, then the pumpkin. Then add the salt, pumpkin pie spice, and vanilla, beat to combine, and lastly add the flour.
Pour the filling out into a slightly cooled crust. And then spoon the melted chocolate on top creating 2 rings of small circles (about the size of a grape) then run a skewer through the chocolate creating a swirled design.
Bake at 325 F/ 162 C for at least 1 hour. At the 50 mins mark, check it. At this point, it should giggle slightly but not too wildly. Just don’t over bake or you will get cracks.
Allow to cool for at least 30-40 mins and then place in the fridge for at least 4 hours, or overnight is even better.
Keep refrigerated until ready to serve. Then release from the spring form pan, place on a cake stand and Enjoy!
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Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my channel, Entertaining with Beth, to learn holiday entertaining ideas, party planning tips and reliable weeknight meals that will become your new favorites! New Videos post every Saturday! SUBSCRIBE HERE!
Easy Chocolate Fudge Recipe
You are going to love this super-quick and easy chocolate fudge recipe! It’s perfect for sharing or a quick treat for the family! You can mix in your favorite ingredients like toasted or candied nuts, crushed peppermint, or dried fruit.
Full Recipe:
I've added a couple extra ingredients in here but you can make this as a 2 ingredient fudge recipe!! It's the easiest thing I've made but soooo tasty!
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Mint Choc Chip Cupcakes | Cupcake Jemma
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I love Mint Choc Chip ice cream and YOU KNOW I love to transform things I love into cupcakes! This was one of my very first attempts back in the day and it is STILL a winner!
Recipe -
For the cupcakes...
140g plain flour, sifted
185g caster sugar
30g cocoa powder
40g chocolate chips
1/2 tsp bicarbonate of soda
1/4 tsp salt
125g buttermilk
120ml cold coffee
100ml vegetable oil
1 large free range egg
1/4 tsp peppermint extract
For the buttercreams...
150g soft unsalted butter
340g icing sugar, sifted
3 tbsp milk
1/4 tsp peppermint extract
75g melted and cooled dark chocolate
green food colouring
chocolate sprinkles (optional)
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Mirror glaze swirl cakes
Hey guys, in this video I will show you how to make some beautiful mirror glaze swirl cakes! It contains a filling of passionfruit chiboust, coconut gel and a biscuit.
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Enjoy making this recipe!
Oven temperature: 160 degrees Celsius and 170 degrees Celsius
Ingredients for the passionfruit chiboust:
250 grams of passionfruit juice
50 grams of sugar
60 grams of egg yolk
25 grams of corn starch
6 grams of gelatine
Ingredients for the sable:
100 grams of butter
50 grams of icing sugar
60 grams of almond powder
20 grams of beaten egg
2 grams of salt
100 grams of flour
Ingredients for the biscuit:
50 grams of butter
80 grams of icing sugar
40 grams of egg yolk
120 grams of flour
6 grams of baking powder
2 grams of salt
Ingredients for the white chocolate glaze:
270 grams of water
250 grams of sugar
350 grams of glucose
200 grams of condensed milk
Ingredients for the coconut gel:
360 grams of coconut milk
80 grams of ginger syrup
50 grams of sugar
20 pieces of mint leaves
5 grams of agar powder
Bon appetit!
Christmas Chocolate Yule Log Recipe | Cupcake Jemma
Want a Cool Yule? Be sure to give the Swirl a Whirl! Sally's over at the newly re-opened C&D Soho Store to show you how to get the best, swirliest, chocolateyest Christmas Yule Log, with absolutely no cracks!
We're talking boozy cream-filled, chocolate chiffon sponge, whipped ganache, a lighter-than-air cake that packs a total knockout Christmas punch, and it's easier than you think! If you've never made a Christmas Yule Log cake before this is the year to try!
Don't forget we love to see how you guys get on with recipes at home, so be sure to tag us using #cupcakejemma so we can see your bakes!
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The tin used in the video is 43 x 28cm
6 large eggs separated
120g Caster Sugar
30g Caster Sugar
50g Cocoa Powder
Pinch of Salt
1/2 tsp Vanilla
200g 50% Choc chips
100g Unsalted Butter
100g Double Cream
150ml Double Cream
1 tsp Icing Sugar
1 tsp Brandy
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CHOC MINT FREAKSHAKE CUPCAKES ft. Yolanda Gampp from How To Cake It! - The Scran Line
New videos EVERY MONDAY & FRIDAY!
Watch Yolanda Gampp make the GIANT CAKE version of my Choc Mint Freakshake Cupcake on How To Cake It - - we had so much fun
Grab my recipe here -
Oh hey there! My name is Nick. I’m a pastry chef and graphic designer. Combine these two passions together and you get The Scran Line! Join me on my baking adventures twice a week, every Monday and Friday! N x
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UESFUL LINKS!
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