CHOCOLATE-MINT LOVE CAKE WITH MINT GANACHE
Provided by Valerie Bertinelli
Categories dessert
Time 1h55m
Yield 18 servings
Number Of Ingredients 12
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.
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