I’ve never really cared for chocolate cake (or chocolate frosting). I’ve always been more of a yellow- cake-vanilla-icing kinda gal. Up until the past year or so I started making chocolate cakes (like the one here) and spreading lots of chocolate frosting on them and eating them all! I’m not sure what happened, but I’ve started enjoying the taste of chocolate. I guess it’s never too late to like chocolate, huh?
The other day, I saw an enticing-looking chocolate cake on Cha no ma-ri. It was a Chocolate Mint Cake, covered in an electric green frosting with multi-colored sprinkles. Oh, what a fun-looking chocolate cake. I liked that not only was it chocolate but mint as well. I wanted to try it.
It turned out that the ingredients were easily available and the preparation method was simple. Best of all, the cake tasted really good. The mint flavor in the chocolate cake made it an extra special-tasting cake.
I had enough icing to cover both layers of cake, but I only spread the icing on the top of both layers of cake. I didn’t place it around the cakes. I liked the brown and white look and less icing allowed me to enjoy the mint in the cake. Delicious!
Initially, I had planned to make my cake look exactly like Mari’s. However, I never got a chance to add the dye to the icing. I never got to use the sprinkles. That’s okay, though. It gives me another reason to make the cake again.
Ed. Note: In the comment section, Mari brings out a good observation that she found the amount of the peppermint extract a "scant too much". I forgot about that when I first wrote this post. I would have to agree that I, too, found the amount a tad bit much. It wasn’t overwhelming and no one complained about it. Everyone truly enjoyed the cake. However, the next time I make this cake, I will experiment and see if I can come up with the perfect peppermint amount to my liking. The ingredients call for 1 Tbs. + 1/4 tsp peppermint extract. Next time, I may just try 1 Tbs. (and leave out the 1/4 tsp) and see how that works.
Chocolate Mint Cake
from Cha no ma-ri
1 box chocolate cake mix
1 cup water
2 sticks butter (softened)
1/2 ripe banana (I mashed mine before adding to avoid banana lumping)
1 tbsp. cinnamon
1 tbsp. + 1/4 tsp peppermint extract
1/3 cup extra virgin olive oil
Heat oven to 325 degrees.
Combine all ingredients in a mixer on low for thirty seconds, then increase speed to medium and mix until just combined. I recommend first creaming the butter, then adding the ingredients in the order listed above until just combined.
Pour into prepared pans (I used two 8in pans) and bake for 30-40 minutes or until an inserted toothpick comes out clean. I recommend buttering and flouring the pans. Also, use a wax paper liner. I baked mine for 35 minutes and everything turned out perfectly.
Strawberries. Cream. Cake. What more can one ask for?
Strawberry and Cream Cake
Lululu at Home
(makes a 6" cake)
2 cups all purpose flour
1 tsp baking powder
1/2 tsp salt
2 stick unsalted butter, softened
1 cup sugar
4 eggs, room temperature
1 1/2 cups double cream
1/4 cup sugar
1 1/2 cups chopped fresh strawberries
1/4 cup icing sugar
few fresh strawberries for garnish
Preheat oven to 375F.
Sift together flour, baking powder and salt, set aside.
Cream butter until light and fluffy. Add sugar and beat for another 3 mins. Add eggs, one at a time, and beat well. Fold in flour mixture.
Pour mixture into a greased 6" springform cake pan lined with parchment paper. Bake 45 mins until top of cake bounces back when pressed. Cool cake in pan for 10 mins. Release cake ring, let cake cool completely before halving the cake in 2 layers.
To prepare filling, whip double cream with sugar until the mixture holds soft peaks. Place into the fridge to chill.
Line parchment paper along the inside of the cake ring. Place the bottom cake layer in. Scatter the strawberry pieces on, then top with cream mixture and smooth the top with a palette knife. Place the other cake on top. Dust heavily with icing sugar.
Carefully remove the cake ring. Peel off the parchment paper. Garnish with whole or halved strawberries.
the beginning: first layer of cake before the cream is added.
the end: dusted with confectioner’s sugar and decorated with strawberry.
I love all the fruits available during the summer — Like the blackberries in this cake. Here’s a fun and simple recipe I found on Lululu at Home.
Straight out of the oven.
(makes a 6" cake or 1 loaf)
1 stick unsalted butter, softened
1 cup plus 2 Tbsp granulated sugar
1 large egg
1/2 cup milk
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
2 cups fresh blackberries
Preheat oven to 350F. Grease a 6" cake pan or a loaf pan.
Using a stand mixer, beat together butter and 1 cup sugar unitl light and fluffy, about 3 minutes. Add egg, milk and vanilla. Beat until fully incorporated.
In a medium bowl, sift together the flour, baking powder and salt. Set aside.
With the mixer on low speed, mix in flour mixture.
Transfer batter to the greased pan.
Arrange berries on top. Sprinkle remaining 2 Tbsp sugar over berries.
Bake cake for 10 minutes. Reduce oven temperature to 325F. Bake until cake is golden brown and firm to the touch, about 50 minutes.
Cool in the pan for 5 minutes. Remove to wire rack and cool completely.
Cooling. Couldn’t wait to taste it.
Yes, two slices. Yum!
These berries taste delicious alone or in a cake.
When Rosa’s Yummy Yums tweeted about a Cinnamon Teacake, she’d just made, I was enticed and wanted to know more. When I asked her if she was going to blog about her teacake, she said no because she was too busy (I certainly know the feeling). However, she kindly passed along the recipe to me. See for yourself how simple this recipe is. It’s worth a try. The cake is nice and light and really tastes best when it comes right out of the oven.
60 gm butter, softened
1 tsp Vanilla essence
2/3 cup (150 gm) caster sugar
1 cup (150 gm) Self-rising flour
1/3cup (80ml) milk
10 gm butter
1tsp ground cinnamon
1 Tbsp, extra caster sugar
Preheat oven to 180 degree C (350-375F), 10 minutes before baking. Grease deep 20 cm-round cake pan; line base with baking paper. Beat butter, essence, sugar and egg in a smal bowl with electric mixer until light and fluffy; this process will take 5-10 minutes, depending on the type of mixer used.
Using wooden spoon, gently stir in sifted flour and milk. Make sure that there are no lumps. Spread mixture into prepared pan.
Bake cake in the preheated oven for about 30 minutes. Turn cake onto wire rack then turn top-side up; brush top with extra melted butter, sprinkle with combined cinnamon and extra sugar. Serve warm with butter, if desired.
Notes: Take care to thoroughly beat the butter, essence, sugar and egg will result in a light-as-air texture to this cake, best when eaten warm with butter (Source: Australian Women’s Weekly Magazine). Though this is best eaten on the day it’s made, you can store this cake at room temperature in a air tight container for up to 2 days.
Substitution for self-rising flour — for 1 cup, add 1 1/2 tsp baking powder and 1/4 tsp salt to 1 cup all purpose flour. (Source: http://www.joyofbaking.com)
Substitution for caster sugar: for 1 cup caster sugar, process 1 cup granulated sugar in food processor until fine. (Source: http://www.joyofbaking.com)
Okay. So, let’s start this over again.
I posted this earlier but for some weird reason I don’t see it. So, I’m reposting it.
Basically, I like this walnut crumb cupcake recipe because the ingredients are readily available and the recipe is very simple. I like it. A lot.
Walnut Crumb Cupcakes
Lululu at Home
(makes 12 – 14 cupcakes)
Preheat over to 350F. Grease muffin tin or line with muffin liners.
In a mixer fitted with a paddle attachment, cream the butter until smooth. While the mixer is running, slowly add the sugar. Add the eggs one at a time, waiting for each to be incorporated before adding the next, and mix until light and fluffy.
In another bowl, sift together the flour, baking soda, baking powder, and salt. Working in batches, add the flour mixture to the butter-sugar mixture, alternating with dollops of sour cream.
Spoon the batter into the prepared tins, filling them no more than 3/4 full.
To prepare the topping, combine the brown sugar, flour, and cinnamon in a medium bowl. Add the butter pieces and, using your fingertips, pinch the ingredients together into a sandy, crumbly mixture. Add the walnuts and mix.
Sprinkle the mixture over the cupcakes.
Bake until risen and browned, about 20 to 25 mins. Let cool 10 mins in the pan.