The BEST Balance of Mint and Chocolate in a Cake
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- Опубліковано 28 тра 2024
- Mint chocolate cake is a stunning combination of creamy mint frosting and fudgy dark chocolate cake. Decorating is easy with either a chocolate ganache drip or mini chocolate chips.
Recipe: sugarspunrun.com/mint-chocola...
Ingredients
2 ⅔ cups all-purpose flour (330g)
2 cups granulated sugar (400g)
1 cup light brown sugar, firmly packed (200g)
1 cup + 2 Tablespoons Dutch cocoa powder (112g)
2 ¼ teaspoons baking soda
1 ¼ teaspoons salt
1 cup neutral cooking oil (avocado, canola, or vegetable oil) (240ml)
¾ cup unsalted butter, melted (170g)
3 eggs, room temperature preferred
2 teaspoons vanilla extract
1 ½ cups buttermilk, room temperature preferred (354ml)
¾ cup very hot/boiling coffee (may substitute hot water) (177ml)
Frosting (see “decorating” section in notes below)
1 ½ cups unsalted butter, softened (339g)
6 cups powdered sugar (750g)
2 teaspoons peppermint extract
½ teaspoon vanilla extract
¼ teaspoon salt
1-4 Tablespoons heavy cream, as needed
Mint colored food coloring (optional) (I use Americolor Mint)
Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.
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Instructions
00:00 Introduction
00:14 Preheat oven to 350F (175C) and grease and flour three 8” (23cm) round pans and line the bottoms with parchment paper. Set aside.
00:25 In a large mixing bowl, whisk together flour, sugars, cocoa powder, baking soda, and salt until well combined.
02:06 Add oil and melted butter and stir until all of the dry ingredients have been moistened. Batter will be thick.
03:26 Add eggs and vanilla extract and stir well until batter is smooth and uniform.
04:27 Gradually add buttermilk, stirring until batter is completely combined.
05:02 Slowly pour hot coffee into the batter and stir until uniform. Be sure to scrape the sides and borrow of the bowl and stir again.
06:20 Evenly divide batter between prepared cake pans (if you’re weighing your cakes you’ll need 700 grams in each cake pan). Bake in center rack of 350F (175C) preheated oven for 35-38 minutes or until a toothpick inserted in the center of each cake comes out clean or with a few moist crumbs. If your oven bakes unevenly, rotate cakes during baking.
08:06 Allow cakes to cool in their pans for 15 minutes, then run a knife along the edge to loosen cakes from pan and carefully invert onto a cooling rack to cool completely before frosting.
Frosting
08:55 In a large mixing bowl, use an electric mixer to beat butter until creamy and smooth.
09:30 Gradually add sugar, about a half cup at a time, using your electric mixer to stir on low-speed until combined before adding the next.
10:38 Once all the sugar is added in, add salt, vanilla, and peppermint extracts and stir until completely combined. If desired, stir in food coloring until desired color is reached.
11:47 Add a Tablespoon of heavy cream, and beat until well incorporated. Add more cream as needed until frosting is smooth, creamy, and easily spreadable.
Assembly
12:55 Level cakes if needed and evenly cover with frosting. I find it helpful to do a crumb coating, meaning after applying icing between the layers and stacking the cakes I’ll do a very thin layer of frosting around the exterior of the cake then place it in the freezer for 15 minutes (this will catch all the crumbs) then remove and finish decorating the cake with an even layer of frosting. See decorating notes below for more ideas on decorating.
Notes
Decorating Notes/Options
Ganache:For a ganache drip, see my recipe and tutorial on how to do a ganache drip
Decorative swirls: If you’d like to do decorative swirls on top of the cake (as seen in pictures), you will need to increase the frosting recipe by 50%. I used an Ateco 848 piping tip for piping the swirls in the photo.
Mint chocolate chip cake: As shown in the video you can forgo the ganache and the decorative swirls and press mini chocolate chips up the side of the cake. They also work nicely as decoration on top of the cake and in between the layers!
Heavy cream
You may substitute milk (non-dairy would also be fine), just note you will need less as it is thinner than cream. The additional liquid is for thinning the frosting and giving it a somewhat light, silky texture.
Storing
Store in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. This cake may also be tightly wrapped and frozen for up to 3 months.
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EVERY SSR recipe I've made is an absolute success. I can't wait to make this one! I love how level the layers bake. I so appreciate the tip for those of us who only have two of the same-size pan. Thank you, Sam, for another winning recipe!
I'm so glad you've enjoyed everything so much! :)
Oh wow girl you are sure the most yummiest cake maker!
Thank you! :)
OH MY! Going to make this for my Son's 18th Birthday on St. Patrick's Day. He ❤ mint!
As a cake decorator, I never cut the tops off. When the cakes come out of the oven, I immediately flip out on a board. (I do have parchment paper that was on the bottom of the pan), then I take the cake pan and carefully press on the top of the cake, gently. This will release the air and give you even layers, this way you are not cutting cake off that the customer is paying for. Wrap immediately in saran wrap after you take out of oven and put on a cake board, this keeps the moisture in the cake especially if it was a little over baked, by keeping the moisture in and not evaporating while cooling on a rack uncovered. I pop into the freezer till firm, which makes it easier to frost when the cake is firm. Also helps when you are filling the cake on a very cold layer, then putting the top layer on, it won't move around. So much easier when really cold, this way the frosting doesn't tear the cake because the cake is very tender. Cakes should rest at least 6-24 hours where they become firmer. Of course, if we don't have that kind of time, then putting it in the freezer for at least an hour will work too. Can't wait to try this recipe, thanks for sharing.
Thank you for this advice!! I hate cutting off the top! I will do exactly as you say 👍😊
Perfect combination!!!
It's sooo good! :)
Going to make this during the weekend. Looks delicious
I hope you love it! :)
Made this today...super moist with a great flavor. Absolutely love that Sam added weights for the batter/pans, it helped a ton with dividing equally.
I'm so glad you enjoyed it! I'm glad to hear the weights were helpful. :)
The poor stand mixer!!! I commented on it before, but it never gets old. It makes me laugh every single time! I watch your videos because you're awesome, but I always like to see the mixer get some camera time. 🤣🤣🤣
🤣 Thank you! :)
Hello stand mixer 👋🏼. Maybe next recipe 😉. ( looks delicious 💯)
That poor thing is so neglected!😥
That’s a great looking cake & it sounds delicious! 😊
Thank you 😋
that cake is beautiful. I wish I had a reason to make this.
I'm sure you could make an excuse. ;)
you are right. There is always a reason for cake. @@SugarSpunRun
You always give great instructions! Can't wait to try this!
Thank you! I hope you love it! :)
I can’t wait to make this cake. Love your cake recipes, I love all your recipes. Thanks 😊
I have a feeling that little Tabitha is going to really love chocolate after she arrives based on the number of recipes you’ve posted in the last month that feature it. My mother would have loved this recipe because mint chocolate chip ice cream was her GOAT favorite. I watched it all of the way to the end for her (and to support you and Tabby, of course)! 😎
This is such a gorgeous cake!
Thank you! :)
Thanks for all your amazing recipes. I had a busy weekend using some of them. I made your Chocolate banana bread. I added walnuts as well as chips because I overbought nuts for Christmas and need to use them up. Also made your cowboy cookies, and your gooey butter cookies. That gooey recipe is a bit sticky to work with but really worth. The large amount of vanilla is definately what hits the right flavor notes. Sometimes you just need a cookie that doesn't have chocolate or PB :). ALthough rarely in my opinion. Looking forward to seeing what you offer nesxt.
Sounds like a really busy weekend! I'm so glad you enjoyed everything so much! :)
Very nice cake sugar spun babe! Butter cream city the movie 😊 Rated C! 🍰✨
Thanks for the post ma'am, I guess you're the best pastry maker on the UA-cam channel. My mom made your blondie recipe and few other things they're super duper delicious and balance of everything. I love mint chutney definitely this cake would be one of my favorite chocolate cake. Yummazing and I can't wait to dig in God bless you ma'am and your loved ones . Medical student Malaysia 👍😋🙏
Thank you so much! I hope you love this one like you loved the other ones! 😊
Oh my goodness…chocolate and mint are my favorites 🥰
You're going to love this one! :)
Tried this it's delicious! Light fluffy chocolaty! You won't be sorry you made it!
I’m glad you enjoyed it! 😊
Cake looks absolutely delicious.
Thank you 😋
This would be amazing with mint ice cream between the layers instead of the frosting. Just have the frosting on the top
It could get messy with ice cream in the middle, but would be worth a shot! :)
Mmm it looks so good 😊
Thank you! :)
@@SugarSpunRun 💚
Looks wonderful! I'd love to make this for me, hubby is weird and doesn't like mint and chocolate. It just means that I can share it with someone.
I think you are going to love it! :)
Looks amazing!!
Thank you! :)
Love your videos
Thank you! :)
This sounds delicious 😋
Thank you 😋
Thank you!❤ mmmmm!
I hope you love it! :)
Your stand mixer sure looks lonely back there!!! 🤣🤣 This cake looks decadent!!!! YYYYUUUUUMMMMM!!!!!!!
Shooo this one is INSANE Sam many thanks bless to your family
Thank you! :)
You are such an amazing baker Sam ❤️ 😊 this is another absolutely delicious cake 🎂 😊😊thank you so much dear friend for sharing your wonderful recipe 👌 😊😊
❤Annie
Thank you so much 😊
YUMMMMYYY 🎉
Thanks for including weight measurements.
You're welcome! :) Enjoy! :)
This looks so amazing, thank you yet again. Had a question - what influences your choice of Dutch processed cocoa vs natural? Is it mostly color, or everything from the color to the taste to the acidity? I love that chocolate cake batter.
It depends on the overall recipe, the taste/flavor I'm going for and the specific recipe I'm working with. There's a science behind it as well that can sometimes influence my decision, but I usually go into a recipe with taste in mind. :)
Sam, I think it's time you "Re-home" the stand-up mixer. He's looking pretty blue 💙 and it's like he's in an extremely long timeout, nose in the corner.
Let's have a raffle! 😂
(Chocolate mint anything, is my favorite, so I'm looking forward to making this!!)
For the frosting I thought of using Lorann crème de menthe flavor what do you think about that?
Smart balance butter is also good for lower cholesterol levels.🤗💕
Maybe crush some Thin Mint cookies and sprinkle on top of this cake, plus top a slice with a scoop of mint chocolate chip ice cream. No such thing as too much mint!
Yummmm
Can you show us how to create a cake recipe..the formula to make a cake?
Each cake is going to be different so it's tough to give you a blanket formula for all cakes.
How much instant coffee do you add?
How much instant coffee do you add to the water?
I would use 1.5 teaspoons of instant coffee into the hot water. :)
Hi Sam, I made this cake today and it is the first of your recipes that I think I failed miserably. The cake tasted fine but was very crumbly. The frosting was much too thick and I kept having to add milk to make it less thick but it never really became easy to spread, much less “pipe - able.” Not sure what went wrong but I turned it into a 2 layer cake so as to be able to have sufficient frosting to do the 2 layers. I am sure it was my doing because I watched your video 2 times and tried to emulate you but for some reason it wasn’t my day. I love your channel. Thank yoiu.
Use egg beaters in a cartoon it's says lower cholesterol levels on the cartoon. Any grocery will have it where the eggs are.💕😋