Delicious, unique, excellent, and all of this - chocolate cake with mint cream. Perhaps the best combinations, and you can imagine. Attractive aroma and refreshing taste of mint gives any baking a touch of sophistication. Surprise your guests, cook for the holiday table this wonderful dessert. And you'll see, the efforts spent in the kitchen, will not go to waste.
Ingredients for chocolate cake with mint cream:
- Wheat flour 300 grams
- Sugar 250 grams
- Cocoa 180 grams
- Sour cream 200 grams
- Milk 350 milliliters
- Yogurt 2 tablespoons
- Vegetable oil 160 milliliters
- Baking powder 1.5 teaspoons
- Salt 0.5 tsp or to taste
For mint cream
- Cream 30% 450 grams
- white Chocolate 270 grams
- peppermint extract 1 tsp
For the chocolate glaze
- Cocoa 4 tablespoons
- Butter 150 grams
- Milk 4 tablespoons
- Sugar 4 tablespoons
Forms for baking
Food plastic film
Preparation of chocolate cake with mint cream:
Step 1: prepare the dough for cakes.
First we need Sift all dry ingredients together. To do this, set on a plate or a bowl sieve, pour into it the flour, cocoa, sugar, salt and baking powder. Then sift ingredients and then stir the contents of the tablespoon.
Further, in a separate bowl spread sour cream, yogurt and pour vegetable oil. Mass whisk whisk until smooth. Then begin to gradually add the dry mixture and milk, while continuing to whisk whisk the contents. The dough should have no lumps, and have a watery consistency.
Step 2: bake cakes.
Preheat the oven to 170 - 180 degrees Celsius. The bottom of each mold for baking grease with vegetable oil, a veiled baking paper and pour the batter, in roughly equal amounts. If you do not have two identical shapes, then you can bake cakes in turn.
Once the oven warmed up to the desired temperature, remove it form the dough. Korzh for our cake will be baked about 30 minutes. Check readiness, you can use a toothpick, pierce the middle of the cake, and if it were wet test tracks, so the cake is not ready and needs to continue to bake for about 5 - 10 minutes. If the toothpick is clean, turn off the oven and helping yourself cooking tack gat form. We leave them to cool at room temperature for another 20 minutes.
Step 3: Prepare the cakes.
Cooled cakes with a knife to get rid of the wall forms. Then cover with a flat plate and turn over the container. The finished chocolate batter is on the plates with baking paper, gently remove it from the surface of the cakes. And put them in the fridge for a time until we will prepare cream with glaze.
Step 4: prepare the mint cream.
A bar of white chocolate is broken into segments, and we shift into a bowl or other container. Turn the plate temperature at the average level. In a saucepan pour the cream and put it on the burner. Periodically stir kitchen spatula, bring the liquid to a boil. Immediately after that pour it on the chocolate slices. After 1 - 2 minutes using corolla mix until the contents until all the pieces of white chocolate are melted. Then cover with a food container with plastic wrap and put them in the refrigerator to cool for 1.5 - 2 hours.
Step 5: prepare chocolate glaze.
Turn the plate temperature at low level. Butter cut into small pieces and put them in a pot. Then put the container on the hotplate and periodically stirring a tablespoon, melt the butter until the liquid state. Then add the milk, sugar and cocoa. When you add the last ingredient, begin to form lumps on this constantly stir the liquid until it acquires a uniform consistency. Once this has occurred turn off the heat and set aside the pan aside.
Step 6: form a cake.
We get out of the refrigerator mint cream and remove plastic wrap. With the mixer begin whipping the mass, gradually increasing the speed a little to high. Beat until a peak within 3 - 5 minutes. Then, just as gradually reduce the speed of the electric appliance. The resulting lush cream set aside to the side.
Further plates shortcakes from the refrigerator and proceed to the formation of a cake. A tablespoon of any of the cakes on top of a small amount of oil the mint cream.
After that, cover with a layer of mint second Korzh and spread on the surface of the rest of the cream.
Broad knife distribute it across the surface, wiping the sides and top of our baking.
Then pour slightly chilled chocolate coating to cake and remove center impregnated in the refrigerator for 30 minutes.
Step 7: Post a chocolate cake with mint cream.
Before serving the cake can be decorated with crushed chocolate, nuts or coconut. As a beverage suitable fragrant fresh tea, coffee, cocoa, and red or white wine. Our unrivaled dessert is ready for submission to the holiday table.
Tips to the recipe:
- - In the dough, you can add a little vanilla extract, to make more fragrant pastries.
- - Baking powder can replace the usual soda, slaked with vinegar. For our cake it should take about 1 teaspoon.
- - You need to sift the flour, to get rid of the lumps of flour and other extraneous inclusions and saturate it with oxygen. At the same time to do it right before you start cooking baking.
- - In order to chocolate cakes are not absorbed excess odors from the refrigerator, wrap them with plastic food wrap food.