Mint
Chocolate Chip Cake
prep time:
1 HR
cook time:
30 MINS
total time:
1 HR 30 MINS
Mint Chocolate Chip Cake is
made of tender mint and chocolate cake layers, with chocolate buttercream,
chocolate ganache and chocolate whipped cream.
Ingredients
Cake Layers:
·
Baking Spray for the pans
·
2 1/2 cups all-purpose flour
·
1 1/2 cups sugar
·
1 teaspoon baking soda
·
1 teaspoon baking powder
·
1/2 teaspoon salt
·
2 large eggs at room temperature
·
1 1/2 cups vegetable oil
·
1 cup buttermilk room temperature
·
1 teaspoon white distilled vinegar
·
1 teaspoon mint extract
·
A few drops mint green gel food coloring
·
1 1/2 cups mini chocolate chips
Frosting:
·
12 oz semi-sweet chocolate chopped
·
3 sticks unsalted butter room temperature
·
8 cups confectioners sugar
·
1/2 cup unsweetened cocoa powder sifted
·
1 teaspoon mint extract
·
1 cup mini chocolate chips
Chocolate Ganache
·
1/2 cup whipping cream hot
·
6 ounces semi-sweet chocolate chopped
Chocolate Whipped Cream:
·
1 1/2 cups heavy whipping cream cold
·
3 tablespoons sugar
·
3 tablespoons cocoa powder
·
1 teaspoon vanilla extract
Instructions
Cake Layers:
1. Preheat oven to 350 degrees
F.
2. Spray 2 or 3 8-inch cake
pans with baking spray, cover the bottom to fit with parchment paper and spray
again with baking spray. Use 3 pans for thinner layers and 2 for thicker
layers. Set aside.
3. In a medium bowl combine dry
ingredients: flour, sugar, baking powder, baking soda, and salt. Whisk to
combine. Set aside.
4. Add wet ingredients to a
large bowl: eggs, oil, buttermilk, vinegar, mint extract, and green gel food
coloring. Using a hand mixer (or stand mixer), whisk on medium speed until
fully combined.
5. Reduce mixer speed to low,
and slowly add the dry ingredients mix. Stop from time to time to scrape the
sides and bottom of the bowl. Whisk just until fully combined.
6. Stir in mini chocolate chips
with a spatula.
7. Divide the batter equally
into the prepared pans.
Bake:
1. Bake, rotating the pans
halfway through the cooking process until a toothpick inserted into the center
of the cakes comes out clean. About 30 minutes for 2 layers and about 20
minutes if the batter is divided into 3 layers.
2. Remove the cakes from the
oven and run a knife around the edges to loosen them from the pans. Let it cool
in the pans for about 20-30 minutes. Invert the cakes onto a plate and then
re-invert them onto a cooling rack. Round side up. Cool completely before
frosting.
Frosting:
1. Add chopped chocolate to a
microwave safe bowl and melt it in the microwave in 30 seconds increments,
stirring after each one to make sure it doesn't burn. Cool to room temperature.
2. Add butter and half of the
confectioner's sugar to the bowl of a high-speed stand mixer. Beat, starting on
low speed, then increasing the speed gradually to medium-high.
3. Turn the mixer off and add
in cooled chocolate and mint extract, beat on medium speed until combined, for
about 30 seconds.
4. In a medium bowl combine
remaining confectioners sugar and cocoa powder.
5. Turn mixer on to the lowest
setting and add in confectioners sugar and cocoa mixture, 1 cup at a time. Once
incorporated, turn mixer on high for 1-2 minutes.
6. If the mixture is too thick
add 1 tablespoon of whole milk at a time. If the mixture is too runny, and
won't hold its shape, add more confectioners sugar, ½ cup at a time.
Frost the Cake:
1. Using a serrated knife or
cake leveler, slice the layer's top to make them flat.
2. Add 1/4 cup of frosting onto
the bottom of a cake stand.
3. Place the first layer onto
the cake stand. Add about 1 cup (or more if needed) of frosting onto it and
using an offset spatula, spread the frosting evenly, to create a 1/2-inch
layer.
4. Add another layer on top and
repeat. Add the third layer if using and cover the entire cake with the
remaining frosting.
5. Use the mini chocolate to
garnish the sides and top edges of the cake.
6. Refrigerate for at least 2-3
hours, or until somewhat stiff before serving.
Chocolate Ganache:
1. Heat whipping cream in the
microwave for 40-60 seconds until hot.
2. Place chopped chocolate into
a bowl and pour hot whipping cream on top. Let it sit for two minutes and then
stir until smooth and shiny.
3. Let the ganache come to room
temperature (very important) for about 10 minutes before drizzling over the
cake. Start in the center and let the ganache drizzle over the sides of the
cake.
4. Refrigerate for at least 30
minutes, until ganache is settled.
Chocolate Whipped Cream:
1. Add heavy whipping cream to
a cold bowl (I usually refrigerate it for 15 minutes), add sugar, cocoa and
vanilla extract and whisk on slow-medium speed, gradually increasing to high
speed. Whisk until stiff peaks form and the whipped cream holds its shape.
2. Add the whipped cream to a
piping bag fitted with a star tip and frost the cake.
3. Chill before serving.
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