Chocolate Mint Cake (Also Called “Thin Mint” Cake)

August 2, 2011 | Filed Under Baking, Cakes, Chocolate Cakes | 13 Comments

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.

Paz

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)

4 eggs

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

Directions:

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.

Mexican Chocolate Cake

February 3, 2010 | Filed Under Baking, Cakes, Chocolate Cakes | 21 Comments

Melting chocolate chips and butter for the cake.

Neither my family nor I really care for chocolate cake. We rarely eat it and prefer yellow cake over a chocolate one. Recently, I saw a Mexican chocolate cake recipe on Canela and Comino . One ingredient in particular intrigued me. Ground cayenne pepper. Ground cayenne pepper in a cake — in a chocolate cake? I HAD to try this recipe.

My mom recently celebrated her birthday and so I decided to make the cake for her birthday. Yikes! God help me if she and the rest of the family didn’t like it. Can you imagine hating your birthday cake. LOL!

As I melted the chocolate to make the cake, it reminded me of the first time that I’d melted chocolate. It was a disaster. I’d burnt the chocolate. Oy vey! What an experience it was. Thankfully, I’ve come a long way, today. I no longer burn chocolate.

Putting the cake ingredients was relatively stress-free. I had no problems. I mixed all the ingredients, including the intriguing cayenne pepper and put the mixture in the oven.

Later, I made the decadent-tasting icing (glaze) and poured it over the cake, watching with fascination as it landed on the top and dripped in large puddles at the bottom of the cake. It looked really good. Better yet, it tasted REALLY good. The chocolate, pepper and other ingredients mixed well together. Luckily, everyone, especially the Birthday Girl, enjoyed the cake (and the icing!). They all ate a second slice. Whew!

If you’re a chocolate cake lover, then this is definitely the cake for you. Even if chocolate cake isn’t your thing, I believe you’ll still like a slice of this Mexican Chocolate cake. I’m so glad my family of non-chocolate cake lovers loved this Mexican chocolate cake.

I have to share with you, though, that I had a plan B, in case the Mexican Chocolate cake didn’t go over nicely. I bought a cheesecake. What? LOL! I’m adventurous but I try not to be dumb, especially when it comes to my mom’s birthday cake. Ha! So, we ended up enjoying BOTH cakes.

Paz

MEXICAN CHOCOLATE CAKE

As seen on Canela y Comino

(Adapted from Nestle)

Serves 16

CAKE
3/4 cup of butter
1 cup of chocolate chips
1 cup of packed light brown sugar
1 cup of granulated sugar
1 tablespoon of vanilla extract
4 large eggs
2 1/4 cups of flour
2 teaspoons of ground cinnamon
1 teaspoon of baking soda
1/2 teaspoon of salt
1/2-3/4 teaspoon of ground cayenne pepper
1 cup of whole milk

1. Preheat oven to 350F.

2. In a medium saucepan, melt butter and chocolate chips over medium heat, taking care not to burn the chocolate. Remove from the heat and add both types of sugar and vanilla. Allow to cool for 10 minutes.

3. Add eggs one at a time, whisking to incorporate completely.

4. In a small bowl, combine flour, cinnamon, baking soda, salt and cayenne pepper. Alternately add a third of the flour mixture and half of the milk, stirring to combine after each addition. Pour into a 12 cup Bundt pan, coated with cooking spray. Bake at 350F for 45-50 minutes.

5. Cool in pan for 10 minutes before turning out to a cooling rack. Drizzle with chocolate glaze.

CHOCOLATE GLAZE
1/4 cup of butter, melted
1/4 cup of chocolate chips
1 1/4 cups of powdered sugar
1/4 cup of heavy whipping cream, room temperature
Pinch of salt

1. In a medium saucepan, melt butter and chocolate chips over medium heat, taking care not to burn the chocolate. Allow to cool slightly, about 5 minutes.

2. Add powdered sugar to a large bowl and make a well in the center. Add melted, cooled chocolate, whipping cream and salt. Stir until blended. If necessary, add additional powdered sugar one tablespoon at a time.