Mint Chocolate Cake With Mint Buttercream Frosting Recipes

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MINT CHOCOLATE CAKE WITH MINT BUTTERCREAM FROSTING



Mint Chocolate Cake with Mint Buttercream Frosting image

This Mint Chocolate Cake has been transformed into a Winter Wonderland! It looks like you have spent hours in the kitchen, but it is actually quite easy!

Provided by Amanda Rettke

Categories     Dessert

Time 37m

Number Of Ingredients 15

1 cup (128g) unsweetened cocoa powder
2 cups boiling water, ((can also use coffee))
2 3/4 cups (352g) all-purpose flour
1/2 tsp. baking powder
1/2 tsp. salt
2 tsp. baking soda
1 cup (2 sticks, 226g) unsalted butter, (room temperature)
2 1/2 cups (500g) granulated sugar
4 large eggs, (room temperature)
2 tsp. peppermint extract
1 cup (2 sticks, 226g) unsalted butter, room temperature
4 cups (440g) confectioners sugar
1 tbsp. milk, (can use more if needed)
1 1/4 tsp. peppermint extract
pinch salt

Steps:

  • Preheat oven to 350°F (175 degrees C). Prepare (use pan release or baking spray and line with parchment) three 8-inch by 3-inch round cake pans. (If you use a shorted pan it could spill over)
  • Whisk together the cocoa and boiling water. Set aside to cool.
  • Sift together the flour, baking soda, salt, and baking powder and set aside.
  • In the bowl of stand mixer fitted with paddle attachment, cream together the butter and sugar until light and fluffy, 2-3 minutes.
  • Beat in the eggs, one at a time, then stir in the peppermint.
  • Add the dry ingredients alternately with the cocoa mixture. Mix only until combined.
  • Divide evenly between the three prepared pans, and tap on the counter to settle.
  • Bake for 18 to 22 minutes in the preheated oven, until a toothpick inserted comes out clean, and the cake pulls away from the sides of the pan.
  • Cool cakes on a wire rack.
  • In the bowl of a stand mixer fitted with a paddle attachment, cream butter on medium-high speed until light and fluffy, 2-3 minutes.
  • Reduce mixer speed to low, and add the pinch of salt and the confectioner's sugar, about 1 cup at a time, until thoroughly combined.
  • Add the peppermint extract and milk and increase speed on mixer to medium. (If frosting seems very dry, add more milk, 1 teaspoon at a time, until it reaches desired consistency.)
  • Beat for 1 minute on high speed.

Nutrition Facts : ServingSize 12 g, Calories 775 kcal

MINT CHOCOLATE CAKE



Mint Chocolate Cake image

This mint chocolate cookie cake will remind you of a thin mint cookie, only it's not thin... it's mega thick! The show stopping cake, complete with peppermint cream and glossy chocolate ganache, comes from Rebecca Firth's cookbook The Cake Book.

Provided by Sally

Categories     Dessert

Time 3h

Number Of Ingredients 21

1 cup (200g) granulated sugar
1/2 cup (8 Tbsp; 113g) unsalted butter, room temperature and cut into 8 pieces
1/4 cup (56g) extra-virgin olive oil
2 large eggs, at room temperature
1 Tablespoon (13g) pure vanilla extract or vanilla paste
1 cup (135g) all-purpose flour
1/2 cup (43g) unsweetened dutch-process or natural cocoa powder, sifted
1 teaspoon (5g) baking powder
1 teaspoon (5g) baking soda
1 teaspoon (6g) salt or fine sea salt
1/2 cup (120ml) hot water
2 cups (340g) dark chocolate, finely chopped* (see note)
1 and 1/4 cups (300ml) heavy cream or heavy whipping cream
1/4 teaspoon salt or fine sea salt*
2 teaspoons (8g) pure vanilla extract or vanilla paste
1/2 cup (8 Tbsp; 113g) unsalted butter, room temperature
1/2 cup (113g) vegetable shortening, room temperature*
2 Tablespoons (4g) fresh mint, finely chopped (plus more for garnish if desired)
3 and 1/2 cups (420g) confectioners' sugar
2 teaspoons (8g) peppermint extract
3 Tablespoons (45ml) whole milk, room temperature

Steps:

  • Preheat oven to 350°F (177°C). Grease a 9×2 inch round cake pan, line with a parchment paper round (see #6 in Cake Baking Tips), and then lightly grease the parchment paper. Parchment paper helps the cake seamlessly release from the pan. I recommend using nonstick spray for greasing.
  • In the bowl of an electric handheld or stand mixer fitted with a paddle attachment, cream the sugar and butter together on medium speed until light and fluffy, about 4-5 minutes. With the mixer on low, slowly stream in the oil. Scrape the sides and bottom of the bowl to make sure everything is well blended. With the mixer on low, add in the eggs, one at a time, making sure that each is incorporated before adding in the next. Add the vanilla and run the mixer for 30 more seconds. Take the bowl out of the mixer.
  • In a medium bowl, whisk the flour, cocoa powder, baking powder, baking soda, and salt until combined. With a rubber spatula or wooden spoon, fold the flour mixture into the butter mixture in three batches, mixing each until almost blended. Batter will be very thick. Finally, pour in the hot water and whisk to combine. Pour evenly into prepared cake pan. Lightly tap pan on the counter a few times to settle the cake batter and release any trapped air bubbles.
  • Bake in the center of the oven for 30-36 minutes (and up to 40 minutes, if needed but begin checking at 30). The cake is done when a toothpick inserted into the center comes out clean or when the cake springs back if you lightly poke the center with your finger. Remove from the oven and cool cake in the pan set on a cooling rack for 20 minutes. Remove cake from the pan and place cake directly on the cooling rack to finish cooling. Once cool, you can place the cake on your cake stand or serving plate.
  • Place the chocolate, cream, and salt in a large heat-safe bowl set over a medium saucepan of simmering water. (Or use a double boiler if you have one.) Do not let the bottom of the bowl touch the water. Stir frequently until chocolate has melted and ganache is smooth. Remove from heat and stir in the vanilla. Set aside at room temperature to cool until thickened. You want it cool enough to not melt the frosting, but still a little fluid. This takes about 60-90 minutes to cool. (NOTE: This yields a lot of ganache and I used about 3/4 of it on top of the cake and then drizzled more on each slice.)
  • In the bowl of an electric handheld or stand mixer fitted with a paddle attachment, beat the butter, shortening, and mint together on medium-low speed until combined. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine. Add confectioners' sugar, peppermint extract, and milk and continue beating until whipped, smooth and creamy.
  • Spread peppermint cream in a thick layer all over the top of the cooled cake. There's a lot of frosting, so pile it high. Try to make the edges sharp angles that follow the line of the cake. (You can see it pictured above.) I always use a small icing spatula. Place uncovered in the refrigerator for 30 minutes to help set the frosting. Pour ganache slowly on top of cake and use a small offset spatula or a knife to gently spread all over the frosting. Return cake to the refrigerator and chill uncovered for 30 minutes before slicing and serving. Feel free to garnish with mint leaves.
  • Cover leftover cake tightly and store in the refrigerator for up to 1 week.

MINT BUTTERCREAM FROSTING WITH DARK CHOCOLATE GLAZE



Mint Buttercream Frosting With Dark Chocolate Glaze image

This is a good frosting for Mayonnaise Cake. If you're really having a chocolate fit, double the glaze! The frosting and cake are rich enough to cut the unsweetened chocolate taste. Pour some glaze on the middle layer too.

Provided by Brenda Benzar Butler

Categories     Desserts     Frostings and Icings     Chocolate

Yield 12

Number Of Ingredients 7

4 cups confectioners' sugar
½ cup butter, softened
⅛ teaspoon salt
1 teaspoon mint extract
4 tablespoons milk
2 (1 ounce) squares unsweetened chocolate
2 tablespoons butter

Steps:

  • In a large bowl, cream 1 1/3 cups sugar with 1/2 cup butter or margarine, and salt. Blend extract, 2 tablespoons milk, and remaining sugar into mixture. Gradually stir remaining milk into frosting until desired spreading consistency is reached.
  • Melt and stir unsweetened chocolate and 2 tablespoons butter or margarine together in a microwave, or in a double boiler. Double this glaze if desired.
  • Frost cake. Pipe a frosting scallop at the top edge of the cake to keep glaze from dripping down the sides of the cake. Pour the glaze over the top of the cake. Chill until glaze has set.

Nutrition Facts : Calories 267.1 calories, Carbohydrate 41.5 g, Cholesterol 25.8 mg, Fat 12.2 g, Fiber 0.8 g, Protein 0.9 g, SaturatedFat 7.7 g, Sodium 96 mg, Sugar 39.5 g

MINT CHOCOLATE CAKE WITH MINT CREAM CHEESE ICING/FROSTING



Mint Chocolate Cake With Mint Cream Cheese Icing/Frosting image

I got this recipe from Group Recipes and it was SO good i HAD to post it here. I take no credit!! Thanks to Jovi_nutt! It tastes like a Thin Mint girl scout cookie or a York peppermint patty. It wasn't nearly as heavy as i thought, either!

Provided by chungry1

Categories     Dessert

Time 50m

Yield 12 pieces, 12 serving(s)

Number Of Ingredients 12

2 1/4 cups sugar
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups milk, hot
1 cup unsalted butter, melted
2 large eggs
1 1/2 teaspoons peppermint extract
3 (8 ounce) packages cream cheese, room temperature (reduced fat works well)
5 cups powdered sugar
1/2 cup unsalted butter, room temperature

Steps:

  • Preheat the oven to 350 degrees.
  • Grease and flour two 8 inch layer pans (or the equivalent).
  • Mix the sugar, sifted flour, sifted cocoa powder, baking soda, and salt in a bowl.
  • Slowly add the hot milk and butter while stirring.
  • Add the eggs and 3/4 tsp of peppermint extract.
  • Distribute evenly in the pans and bake for 25 minutes, or longer, until toothpick comes out clean.
  • For the icing, beat one stick of soft butter and the three room temperature packages of cream cheese until smooth.
  • Add 3/4 tsp of peppermint extract and 5 cups of powdered sugar.

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