Chocolate mint cakes with choc mint frosting
These Chocolate Mint Cakes combine the richness of dark chocolate with the freshness of spearmint, topped with a creamy chocolate mint frosting. A delightful treat for any occasion, they're sure to please chocolate lovers.
Cook time 40 min
Prep time 20 min
Ingredients:
1 tbsp spearmint1 cup dark chocolate
1/2 cup butter
1 cup brown sugar
1 egg white
1 cup self-raising flour
1/3 cup almonds
2 tbsp dry cocoa powder
2 tbsp sugar
1 cup heavy whipping cream
Indulge in the delightful fusion of rich dark chocolate and refreshing spearmint with this Chocolate Mint Cakes recipe. Topped with a luscious chocolate mint frosting, these cakes are perfect for any occasion and promise to tantalize your taste buds.
Instructions:
- Spearmint: Finely chop the spearmint and set it aside.
- Almonds: Roughly chop the almonds and set them aside.
- Dark Chocolate: Chop the dark chocolate into small pieces.
- In a heatproof bowl, combine the dark chocolate pieces and butter. Melt them together using a double boiler or microwave in 20-second intervals, stirring until fully melted and smooth.
- In a large mixing bowl, sift together the self-raising flour and cocoa powder. Stir in the chopped almonds.
- In another bowl, beat the egg white until frothy, then add the brown sugar and mix until well combined. Stir in the chopped spearmint.
- Gradually add the melted chocolate and butter mixture to the egg and sugar mixture, stirring continuously.
- Slowly fold in the dry ingredient mixture until well combined and smooth.
- Preheat your oven to 350°F (175°C).
- Line a muffin tin with cupcake liners.
- Fill each liner about 2/3 full with the batter.
- Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
- In a chilled bowl, whip the heavy whipping cream until it starts to thicken.
- Gradually add the 2 tbsp of sugar and continue to whip until soft peaks form.
- Fold in any remaining chopped spearmint (optional).
- Once the cakes are completely cooled, use a piping bag or a spatula to frost each cake with the choc mint cream.
- For an added touch, garnish each cake with a piece of dark chocolate or a mint leaf.
- Serve these delicious chocolate mint cakes at room temperature and enjoy the refreshing mint and rich chocolate combination!
With these helpful tips and a carefully followed recipe, your Chocolate Mint Cakes with Chocolate Mint Frosting are sure to be a hit. Enjoy the harmonious blend of chocolate and mint, and share these delightful treats with friends and family!
Chocolate mint cakes with choc mint frosting FAQ:
Bake the chocolate mint cakes at 350°F (175°C) for 18-20 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean.
Store leftover cakes in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 2 months.
You can substitute the dark chocolate with semi-sweet chocolate for a sweeter flavor or use unsweetened cocoa powder instead of dry cocoa powder. Ensure any substitutes maintain similar textures.
Use a standard muffin tin for this recipe, which typically accommodates 12 cupcakes. Each liner should be filled about 2/3 full with batter.
The cakes are done when a toothpick inserted in the center comes out clean or with a few moist crumbs. Also, they should spring back lightly when touched.
Tips:
- Ensure the butter is at room temperature for easy mixing.
- Use high-quality dark chocolate for a more intense flavor.
- Chop the spearmint finely to distribute its flavor evenly in the batter.
- Sift the self-raising flour and cocoa powder to prevent lumps.
- Toast the almonds slightly before adding them to enhance their nutty flavor.
- Allow the cakes to cool completely before frosting to avoid melting the frosting.
- Refrigerate the frosted cakes for a while to let the frosting set properly.
Nutrition per serving
10 ServingsCalories 350kcal
Protein 6g
Carbohydrates 50g
Fiber 4.58g
Sugar 33g
Fat 30g
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