Best Chocolate Mint Present Cake Recipes

CHOCOLATE MINT LAYER CAKE

Steps:

• Line two greased 9-in. round baking pans with waxed paper. Grease and flour the paper; set aside. , In a large bowl, cream the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in chocolate and vanilla. Combine the flour, baking soda and salt; add to creamed mixture alternately with milk and water, beating well after each addition. , Pour into prepared pans. Bake at 350° for 24-28 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks., For filling, in a small bowl, beat the cream until it begins to thicken. Add confectioners' sugar and extract; beat until stiff peaks form. Beat in food coloring if desired. Place one cake layer on a serving plate; spread with filling. Top with second layer., For icing, in a microwave, melt chips and butter; stir until smooth. Cool slightly. Beat in evaporated milk and vanilla. Gradually beat in confectioners' sugar until smooth. Frost and decorate cake. Chill 2 hours before slicing.

MINT CHOCOLATE CAKE

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.

CHOCOLATE-MINT LOVE CAKE WITH MINT GANACHE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Lightly grease a 9-by-13-inch baking pan with canola spray.
• Prepare the boxed cake batter according to the package directions, adding the peppermint extract. Spread evenly in the prepared pan and set aside.
• Combine the ricotta, mascarpone, sugar, eggs and vanilla in the bowl of a stand mixer fitted with the paddle attachment. Beat until smooth. Gently scoop the filling onto the cake batter and spread so the top is completely white.
• Bake until a toothpick inserted into the center of the cake comes out clean, 50 to 65 minutes. Remove from the oven and let cool 20 minutes.
• For the ganache: Combine the chocolate chips, cream, corn syrup and peppermint extract in the top of a double boiler. Gently stir the mixture until the chocolate melts and the ganache becomes very smooth.
• Spread the ganache evenly over the cooled cake and let stand 10 minutes to set. Cut the cake into 18 squares.

MINT CHOCOLATE CAKE

Steps:

• Prepare cake batter according to package directions, using a greased 15x10x1-in. baking pan. , Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., In a large bowl, combine the frosting ingredients until smooth. Spread over cooled cake. , For topping, in a microwave, melt chocolate chips and butter; stir until smooth. Stir in extract. Spread over frosting. Refrigerate until set.

CHOCOLATE MINT CAKE

Steps:

• Preheat the oven to 325 degrees. Grease a large tube or bundt pan and dust the pan with the cocoa. Tap out excess cocoa and set the pan aside.
• Place the chocolate in the top of a double boiler set over simmering water. Cook, stirring occasionally, until the chocolate is smooth. Set aside to cool slightly.
• Sift together the flour, baking soda and salt and set aside. In the bowl of an electric mixer, beat together the butter, sugar and vanilla until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the creme fraiche. Beat in the cooled chocolate.
• Remove the bowl from the mixer stand. Using a spoon, stir in the flour a little at a time, alternating with additions of milk and creme de menthe. Stir until smooth.
• Pour the batter into the prepared pan, smooth the top and bake until the cake is springy to the touch and just begins to pull away from the edges of the pan, 65 to 70 minutes. Cool in the pan for 10 minutes. Run a knife around the edges of the pan and invert the cake onto a rack to cool completely.
• When cooled, place the rack over a sheet pan. Pour chocolate mint glaze over the cake and smooth with a spatula. Transfer the cake to a platter and garnish with mint sprigs. Serve or refrigerate.