Naked Minty Chocolate Cake. Roses, mint leaves, even eucalyptus all make beautiful naked cake toppers. If you try this recipe at home, we'd love to see a photo of it! Snap a picture and upload to Instagram.
Make ganache: In a large saucepan over medium heat, bring heavy cream to a simmer until tiny bubbles. A classic flavor combination that in my mind is second only to chocolate and peanut butter. No forks or spoons required, just easy-to-pick-up party foods, so you can clean up in no time. You can have Naked Minty Chocolate Cake using 12 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Naked Minty Chocolate Cake
- Prepare 2 cups of flour.
- It’s 2 cups of sugar.
- It’s 3/4 cup of natural unsweetened cocoa powder.
- Prepare 2 tsp of baking soda.
- It’s 5 of mint sweets.
- You need 1 tsp of salt.
- You need 2 of large eggs.
- Prepare 1 cup of milk.
- It’s 1 cup of vegetable oil.
- You need 1 1/2 tsp of vanilla.
- Prepare 1 cup of boiling water.
- Prepare 1/2 cup of grated dark chocolate bar.
In stead of making a flat cake, though, I made a two-layer cake with the mint frosting and chocolate on both layers, and there was plenty of the chocolate for both the inside layer AND to cover the outside of the cake. I will definitely make it again. Try this decadent and delicious Andes Mint Chocolate Cake. The ganache in the recipe can be cut in half to cover your cake, but why not have extra for later to pour over ice cream or drizzle on cupcakes!
Naked Minty Chocolate Cake step by step
- Prepare three 8 inch cake pans with parchment paper circles in the bottom and grease the sides..
- Add all the dry ingredients to a large bowl and whisk together to combine..
- Add the eggs, milk and vegetable oil to the dry ingredients and mix well..
- Add the vanilla to the boiling water and add to the batter. Mix on low speed until well combined..
- Bake at 180 degrees for about 30-35 minutes, or until a toothpick comes out with a few moist crumbs..
- Remove from oven and allow to cool for about 5-10 minutes, then remove from the baking tin to cool completely..
The cake is made with rich cocoa powder and hot coffee, which really brings out the chocolate flavor, while the frosting is a classic buttercream with peppermint extract and green food coloring. A big beautiful Mint Chocolate Layer Cake overflowing with all things mint and chocolate. Let me break it down for you. There are two glorious layers of super soft and fluffy chocolate cake (the kind you can eat without frosting it's THAT good), a smooth coating of creamy mint buttercream with real chocolate flecks, a generous drizzle of dark. Winter brings to mind the flavor of mint, which pairs so well with chocolate.
