MINT CHOCOLATE CHIP CAKE
Have is approximately 20 mins from where we all live, and always has at least a 1 hour wait. With such high demand, you believe they would expand to places?! I think I have just been in my life to Olive Garden 2 or 3 occasions. Sad
For your cake layers, then I used my chocolate cake recipe. It is the best if you enjoy a rich flavour. I enjoyed putting mint infusion into the cake batter, but I stuck with vanilla. I did not need to have the mint flavour to be overpowering, and desired the frosting with all the cake.
This Mint Chocolate Chip Cake is a mint enthusiast's fantasy! Length of chocolate cake topped with a mint processor buttercream.
Course Dessert:Type Cake
Total Period 2 hours 35 minutes
Servings:12
Calories 623 kcal
ingredients
INSTRUCTIONS
Ganache:
Put chopped cream chocolate . Stir to blend. Microwave for 20 seconds, stir fry. Microwave at 10 minute intervals, stirring in between, until ganache is slick and smooth. Put aside to cool prior to using online cake, and thicken. See notes.
Meeting:
NOTES
For your cake layers, then I used my chocolate cake recipe. It is the best if you enjoy a rich flavour. I enjoyed putting mint infusion into the cake batter, but I stuck with vanilla. I did not need to have the mint flavour to be overpowering, and desired the frosting with all the cake.
This Mint Chocolate Chip Cake is a mint enthusiast's fantasy! Length of chocolate cake topped with a mint processor buttercream.
Course Dessert:Type Cake
Total Period 2 hours 35 minutes
Servings:12
Calories 623 kcal
ingredients
- 3/4 cup cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon salt
- 3/4 cup water
- 2 large eggs
- 2 tsp vanilla
- 5 egg whites
- 1 teaspoon mint extract
- Good quality dark chocolate chopped
- Green colour gel
- Good quality chocolate chopped
- 2 oz heavy cream
INSTRUCTIONS
- Put all ingredients to the bowl of a stand mixer. Stir to blend.
- In a medium bowl whisk all moist ingredients (pour warm water slowly as to not cook the eggs).
- Batter will be thin.
- I used a kitchen scale to guarantee the batter is evenly dispersed.
- Bake until a cake tester comes out clean.
- Cool 10 minutes in the pans turn out on a wire rack to cool.
- Mint Chip Buttercream:
- Put sugar and egg whites whisk until blended. *
- Place bowl on a hot water bath on the stove and whisk continuously until the mixture is no more grainy to the touch (approx. 3mins).
- Place bowl in your rack mixer and whisk on med-high until the meringue is stiff and chilled (the bowl is no longer warm to the touch -- approx. 5-10mins).
- Switch to paddle attachment. Gradually add butter and blend until smooth. Add peppermint extract.
- Stop the mixer. Dip a toothpick gel dip it. Whip until green and smooth. If wanted, add colour gel.
- Fold in chocolate.
Ganache:
Put chopped cream chocolate . Stir to blend. Microwave for 20 seconds, stir fry. Microwave at 10 minute intervals, stirring in between, until ganache is slick and smooth. Put aside to cool prior to using online cake, and thicken. See notes.
Meeting:
- Put a layer of cake onto a cake rack or dish dish. Top with approximately 2/3 cup buttercream. Repeat with remaining layers. Frost and smooth the exterior with a crumb coat that is slender. Chill for 20mins.
- Frost sides and the top of the cake.
- With a spoon, put dollops of ganache allowing some to drip down. Fill in the top of the cake using disperse using an offset spatula and ganache
- Top with mint if desired.
NOTES
- There is your mixer bowl and then whisk is totally free and NO trace of egg yolk on your whites or your own meringue won't budge.
- The buttercream may seem like it is curdled at any stage. Keep mixing until it is smooth.
- You might have any ganache.