Chocolate cake with mint cream

Chococcino cake (38 votes)  
Category Bakery products
 
Cooking time: 4h 30m
Person: 8 servings
Complexity: Easily

Cooking process

Chocolate cake with mint cream

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:



For cakes

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

Inventory:

    Oven
    Forms for baking
    Mixer
    corolla
    Kitchen stove
    Pan
    Bowls
    Sieve
    baking paper
    Kitchen potholders
    Fridge
    Kitchen spatula
    Food plastic film

    Preparation of chocolate cake with mint cream:

    Step 1: prepare the dough for cakes.

    mix the dry ingredients
    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.
    mix sour cream with yogurt and vegetable oil
    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.

    spill dough in forms
    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.
    bake cakes
    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.

    We pull out the cakes from the mold
    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.

    fill with chocolate 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.

    cook a 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.

    whisk mint cream
    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.
    gat shortcakes
    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.
    forming cake
    After that, cover with a layer of mint second Korzh and spread on the surface of the rest of the cream.
    lubricate the edge
    Broad knife distribute it across the surface, wiping the sides and top of our baking.
    lubricates all the cream cake
    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.

    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. Bon Appetit!

    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.