How To make Rich Chocolate Mint Cake
1/2 cup butter
2 cups sugar
4 egg
4 ounces baking chocolate
1 cup flour
1/2 teaspoon salt
2/3 cup milk
3 teaspoons vanilla
1 teaspoon dried mint -- finely crumbled
1 cup chopped nuts
Preheat oven to 375. Cream butter and sugar, Beat in eggs one at a time. Melt chocolate in a double boiler. Stir into butter and egg mixture. Sift flour with salt. Add flour alternately with milk. When the batter is smooth, stir in vanilla, mint and nuts. Bake in 8 inch square cake pan for 50 minutes.
Serve chilled, plain or iced with a simple chocolate glace decorated with sugared mint leaves. Sugar leaves by taking leaves flushed with cold water, dipping them in eggs whites and rolling them in fine granulated sugar. Dry on waxed paper.
How To make Rich Chocolate Mint Cake's Videos
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
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Rich Chocolate Mint Cake
Rich Chocolate Mint Cake Recipe
Ingredients:
250 fine sugar
4 tbsp mint leaves
125g unsalted butter, soften
50g cocoa powder
2 eggs
250g self raising flour
2 tbsp milk
125ml boiling water
Icing:
75g dark chocolate
1 tbsp mint leaves, finely chopped
125g butter, soften
150g icing sugar
50g cream or ricotta cheese
Method:
1. Preheat Oven to 180 degree Celsius and butter two 8in sandwich tins.
2. Process the sugar and mint leaves in a food processor.
3. Add butter and process until well mixed. Add cocoa, process briefly, then add eggs, milk, half the flour, and half the water. Process for a few seconds, scrape down the sides, then add the remaining flour and water. Blend together for a short time, until well mixed.
4. Pour into the sandwich tins and bake for 20-25mins, until ready.
5. Invert onto wire racks to cool .
6. Meanwhile, make the icing, Melt the chocolate, then set it aside to cool slightly. Chop the mint finely, then beat it into the butter. Add the icing sugar and beat until it is light and fluffly. Finally, mix in the chocolate and ricotta and combine well until smooth.
7. Sandwich together with half the icing, then spread the rest on the top.
Check out cookerymagic.com for more information!
How to make a Mint chocolate cake
Get the full written recipe here
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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!
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Chocolate Mint Cake Recipe
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: Bright Eyed Blues - Unicorn Heads (from YouTube library)
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Decadent Mint Chocolate Cake with Chocolate Ganache & Mint Buttercream
CLICK BELOW FOR RECIPE! ????????????
A stunning cake for the holiday season! You’ll love my Mint Chocolate Cake with chocolate ganache and mint buttercream. It’s made with rich and chocolate-y mint cake layers dotted with mint chocolate chips. The layers are frosted with a fluffy mint buttercream, then garnished with a luscious chocolate ganache on top. This festive cake will be the center piece of any holiday gathering. It’s the perfect Christmas cake!
Get the full recipe here:
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Contents of this video:
00:00 Introduction
00:49 Combining Wet Ingredients
03:03 Adding Dry Ingredients
04:14 Baking Instructions
05:32 Leveling the Cake Layers
05:50 Making Mint Buttercream
08:33 Assembling the Cake
09:23 Crumb Coat & Final Coat
10:30 Adding Chocolate Ganache
11:13 Garnishing the Cake
11:58 Transferring to Cake Stand
12:41 Slicing the Cake
13:14 Taste Test
#christmas #baking #chocolate #peppermint #cake #cakedecorating #recipe #tatyanaseverydayfood