Mint Chocolate Cake: the Recipe with Chocolate Ganache for Chocolate Mint Day!
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The chocolate mint cake is a colorful baked dessert with a refreshing taste, an even tastier variant of the classic mint cake. The pleasantly moist consistency at the heart and the shiny and voluptuous covering of dark chocolate ganache make it an ideal dessert at the end of the meal, for a combination of flavors reminiscent of that of the famous After Eight chocolate.
An irresistible delight that you can serve to your guests at any time of the year, particularly suitable at the end of a fish-based lunch due to its markedly minty flavor which gives the pleasant sensation of cleaning the mouth. The addition of yogurt makes its texture almost creamy, while the green color is given by the presence of mint syrup.
Very easy to prepare at home, all you need to do is work the eggs with sugar, oil and mint syrup, incorporate the flour, sifted with the yeast, then pour the homogeneous mixture obtained into a cake tin and proceed with cooking in the oven: once baked and out of the oven, you will have to glaze it with dark chocolate ganache and then let it rest for about an hour, just long enough for it to solidify and settle.
Find out how to prepare the mint and chocolate cake following the step-by-step procedure and advice.
How to Prepare Chocolate Mint Cake
Crack the eggs into a large bowl and combine them with the sugar, then whip them with an electric whisk until you obtain a light and frothy mass.
Crack the eggs into a large bowl and combine them with the sugar, then whip them with an electric whisk until you obtain a light and frothy mass.
Add the oil slowly as you continue to whisk the mixture.
Add the oil slowly as you continue to whisk the mixture.
Continue with the mint syrup and then add the yogurt.
Continue with the mint syrup and then add the yogurt.
Sift the flour together with the yeast, then whisk briefly until the mixture is homogeneous.
Sift the flour together with the yeast, then whisk briefly until the mixture is homogeneous.
Pour the mixture into a 22cm diameter baking pan, lined at the base with baking paper.
Pour the mixture into a 22cm diameter baking pan, lined at the base with baking paper.
Cook in a preheated static oven at 180°C for about 40 minutes (the toothpick test will be worth it to see if your cake is ready), then take out of the oven and let it cool.
Cook in a preheated static oven at 180°C for about 40 minutes (the toothpick test will be worth it to see if your cake is ready), then take out of the oven and let it cool.
Prepare the ganache: chop the dark chocolate with a knife and pour it into the very hot fresh cream, away from the heat. Mix until the chocolate has completely melted and add a knob of butter.
Prepare the ganache: chop the dark chocolate with a knife and pour it into the very hot fresh cream, away from the heat. Mix until the chocolate has completely melted and add a knob of butter.
Take the cake out of the baking pan and turn it upside down onto a serving plate, so that you have a smooth, flat surface. Then frost it with the ganache.
Take the cake out of the baking pan and turn it upside down onto a serving plate, so that you have a smooth, flat surface. Then frost it with the ganache.
Using an absorbent tissue, remove any excess ganache from the edges of the plate and place the cake in the fridge for at least 1 hour. Complete the surface with fresh mint leaves and serve.
Using an absorbent tissue, remove any excess ganache from the edges of the plate and place the cake in the fridge for at least 1 hour. Complete the surface with fresh mint leaves and serve.
How to Store Chocolate Mint Cake
The mint chocolate cake can be kept in the refrigerator, in a special airtight container, for 1-2 days.
