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
Dessert Recipe: Mint Cheesecake Swirl Brownies by Everyday Gourmet with Blakely
Not only are these decadent brownies over the top amazing on their own but then you add in the mint cheesecake swirl and it puts it over the edge. You won't even BELIEVE how good these things are and the best part is that they're easy to make! They're the perfect treat year-round but I'm making them for St. Patrick's Day so I'm adding a little green food coloring. Everyone will go crazy for this recipe.
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Thonnal cake recipe | Chocolate swirl bunt cake | Chocolate cake recipe | Viral thonnal cake| Ep:198
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Ingredients
Maida - 200gms
Cocoa powder- 70gms
Baking powder- 1 tsp
Baking soda- 1 tsp
A pinch of salt
Sugar - 70gms
Brown sugar- 70gms
Oil - 100ml
Eggs - 2
Milk - 300ml
Hot water or Brewed coffee - 120ml
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Chocolate Peppermint Swirl Cake Decorating Tutorial
To see the full recipe and tutorial, click here:
The holidays are fast approaching, and there's no better way to celebrate Christmas than with this chocolate peppermint swirl cake. This cake recipe is a perfect Christmas dessert that everyone will love! Learn how to make this chocolate peppermint swirl cake that'll have you singing Christmas carols! #xokatierosario #chocolatepeppermintcake #chocolatecake #christmascakeideas #cakedecoratingtipsandtricks
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If you need some help getting started with cake decorating, this Foolproof Cakes for Beginner Bakers eBook will point you in the right direction. I'm teaching all the secrets most bakeries will never show you. By the end of this eBook you'll be able to create amazing cakes in your own kitchen!
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PASCHA Chocolate Mint Swirl Frozen Dessert
Ingredients:
- 2 ripe bananas
- 1 can full fat coconut milk
- 5 medjool dates
- 1 ripe avocado
- Optional: green food colouring
- 1/3 cup PASCHA Make Me Smile! Spread
Directions:
- In a blender: add bananas, coconut milk, dates, and avocado.
- Blend until creamy.
- Add food green food colouring if using, and mix well.
- Pour into pan or container.
- Place dollops of PASCHA Make Me Smile! Spread throughout the batter.
-Using a knife, swirl Pascha Spread through the frozen dessert.
- Freeze overnight, or until firm.
- Remove from freezer and let sit a few minutes before serving.
- ENJOY!
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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WATCH MORE FALL RECIPES!
S'More Pie
Goat Cheese Tartelette Appetizers
Vegetarian Butternut Squash Soup
Caramel Apple Ice Cream Cups
Pumpkin Bread
Roasted Potatoes
French Apple Tart
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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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Peppermint Swirl Topped Brownies with Chocolate Ganache
The perfect elegant treat to make for the Holidays! A crisp peppermint meringue sits upon a chocolate brownie that is topped with a creamy swirl of ganache. What could be more festive!