Mint chocolate cake Recipe

Name: Mint chocolate cake
Prep time: 55 min
Cook time: 40 min
Total time: 95 min
Yield: 8
Cuisine: Korean
Ingredients: Cake sheet; 190g Egg; 130g Sugar; 13g Corn syrup; 3g Vanilla extract; 120g Cake flour; 33g Melted unsalted butter; 53g Milk; Food coloring (blue, green); Mint chocolate cream; 100g Mint chocolate; 60g Whipping cream; 20g Cocoa powder; 1/8ts Mint essence; 350g Whipped cream (whipped 40%); Glaze; 30g White chocolate; 7g Whipping cream; 7g Corn syrup; 1g Gelatin sheet (or Powdered gelatin); Food coloring (blue, green, white); Sugar syrup

Cooking TreePublished: 2022-10-07 Updated: 2022-10-0101.2K views

Mint chocolate cake is one of the delicious recipes, Cooking tree will show you how to prepare this recipe step by step

I made a mint chocolate cake by baking a mint-colored sheet and icing it with mint chocolate melted cream~
For the mint chocolate cake I made before, I baked a chocolate sheet and made the cream mint color, but this time I made it in the opposite direction.

The mint chocolate melted cream has a subtle mint flavor and taste even without mint oil.
You can taste the cream and omit it.

Next to it, I decorated it with white chocolate glaze, but it flows slowly, so I like to adjust the temperature and not spill it too thickly.

The soft sheet and mint chocolate cream go well together, making it a sweet and refreshing cake.

Enjoy watching~~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Mint chocolate cake

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Rating: 5.0/5
( 92 voted )

Serves: 8 Prep Time: 55 Minutes Cooking Time: 40 Minutes 40 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

Cake sheet

190g Egg

130g Sugar

13g Corn syrup

3g Vanilla extract

120g Cake flour

33g Melted unsalted butter

53g Milk

Food coloring (blue, green)

Mint chocolate cream

100g Mint chocolate

60g Whipping cream

20g Cocoa powder

1/8ts Mint essence

350g Whipped cream (whipped 40%)

Glaze

30g White chocolate

7g Whipping cream

7g Corn syrup

1g Gelatin sheet (or Powdered gelatin)

Food coloring (blue, green, white)

Sugar syrup

Instructions

In a pot of hot water, place a bowl of eggs, sugar, starch syrup, and vanilla extract in it, and stir to raise the temperature to 40 degrees, then remove from the pot.

Whip with a hand mixer until rich ivory-colored foam is formed, then add a little blue or green food coloring to give it color.

Sift the soft flour and mix, then add a little of the batter to the melted butter and milk (50-60 degrees) and mix.

Put the mixed dough into the main dough, mix, pour into an 18cm oven pan, remove air bubbles, and bake in an oven preheated to 170 degrees for about 40 minutes.

After cooling, cut off the top and bottom, cut into 4 pieces and cut into 15cm molds.

Melt mint chocolate and whipped cream in a hot water bath, add cocoa powder and mint essence, mix, pour in thinly whipped whipped cream little by little and whip to make cream.

Put the sheet on the rotating plate, sprinkle with sugar syrup, apply cream, and put the sheet on top. Repeat 2 more times, and smooth the cream on the sides and top, and place in the refrigerator.

Melt the white chocolate, whipped cream, and starch syrup in a hot water bath, add the soaked gelatin, mix, remove from the hot water, add food coloring, mix, and cool to 35~36 degrees.

Pour the glaze on the side of the cake and put it in the refrigerator to harden and decorate with the remaining cream.

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