Chocolate Cake with Mint Cream
Baking and Desserts • European
Description
You can also make cupcakes using this recipe.
Ingredients
- Water 10 fl oz
- Milk 5 fl oz
- Farm fresh eggs 3 pieces
- Baking Powder 0 oz
- Sugar 5 oz
- Cocoa Powder 0 oz
- Vegetable Oil 5 fl oz
- Semi-soft cream cheese 20 oz
- Butter 10 oz
- Powdered Sugar 5 oz
- Mint Water 5 fl oz
- Wheat Flour 10 oz
- Red Food Coloring to taste
Step-by-Step Guide
Step 1
Preheat the oven to 355°F and prepare one or two baking pans with a diameter of 17–20 cm by lining the bottom with parchment paper.
Step 2
Take the butter out of the refrigerator.
Step 3
For the cake layers, mix the vegetable oil, eggs, sugar, baking powder, cocoa (if it's not very bitter and dark, you can add more), water, and milk, and stir well. Then add the flour and mix again.
Step 4
Pour the batter into the pan (if you only have one, bake for an additional 5–10 minutes and then cut it with a knife), swirl it a couple of times to ensure some batter sticks to the sides (this will reduce the chance of a dome forming in the middle), and place it in the oven at 355°F for 30–40 minutes, checking the doneness of the layers with a toothpick.
Step 5
For the cream, mix the softened butter with the very cold cream cheese and powdered sugar. Start by mixing with a spatula, then whip. Add about 50 ml of mint syrup (taste: it should have a pronounced mint flavor but not be overly sweet) and, if desired, turquoise or emerald food coloring, and whip again.
Step 6
Once the layers are baked, remove them from the pans and let them cool. Then flip them onto plates and use a tablespoon to soak them with syrup. If it doesn't absorb, gently poke the layers with a toothpick or fork, being careful not to go all the way through.
Step 7
Divide the cream into two or three parts and spread it between the layers, on top of the layers, and optionally on the sides of the cake. Place it in the refrigerator for at least an hour to let the cream set.
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