The King Arthur Flour All-Purpose Baker's Companion by All-Purpose Baker's Companion (epub)

Author:All-Purpose Baker's Companion (epub)
Language: eng
Format: epub
Publisher: Countryman Press
Published: 2021-02-24T20:33:18+00:00

One-Bowl Chocolate Mint Cake

One 2-layer 9″ cake

Deep, dark chocolate cake, layered around a rich and creamy filling, then glazed with sumptuous fudge glaze—what’s not to love? The hint of mint comes from a garnish of crushed peppermint candies or crumbled chocolate mint cookies (hello, Girl Scouts!), but you could also substitute a chocolate-covered espresso-bean garnish instead to make this a chocolate mocha cake. We recommend filling this cake with the Seven-Minute Frosting on page 345 and icing it with the Chocolate Glaze on page 348.

1¾ cups (343g) sugar

2¼ cups (270g) unbleached all-purpose flour

2 tablespoons (14g) cornstarch

¾ cup (64g) Dutch-process cocoa

¼ cup (35g) buttermilk powder*

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

2 large eggs

¾ cup (170g) water*

½ cup (99g) vegetable oil

2 teaspoons vanilla extract

1 cup (227g) hot water

crushed peppermint candies or crumbled chocolate mint cookies, to garnish

Preheat the oven to 350°F. Lightly grease and flour two 9″ round cake pans.

To prepare the cake: In a large bowl, stir together the sugar, flour, cornstarch, cocoa, buttermilk powder, baking powder, baking soda, and salt. Add the eggs, water, oil, and vanilla; beat on medium speed for 2 minutes. Stir in the hot water; the batter will be thin. Pour the batter into the prepared pans.

Bake the cakes for 30 to 35 minutes, or until a cake tester inserted into the center of one comes out clean. Cool for 10 minutes in the pans, then turn them out to cool completely on a rack.

To assemble the cake: Place 1 layer of cake, top side down, on a serving platter. Spread with the filling. Top with the remaining cake layer, also putting it top side down. Pour the Chocolate Glaze very slowly over the top of the cake. If the mixture is too thin and runs off, let it cool longer. Sprinkle the top with the crushed peppermint candy or chocolate mint cookies.

* If desired, substitute ¾ cup (170g) fresh buttermilk for the buttermilk powder and water.

Nutrition information per serving: 1 piece, 105g

330 cal | 16g fat | 4g protein | 45 g carbohydrates | 27g sugar | 1g dietary fiber | 45 mg cholesterol | 310 mg sodium

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.