Dutch Vandermint Torte With Vandermint Coffee Frosting Recipe

Name: Dutch Vandermint Torte With Vandermint Coffee Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: CAKE; 3/4 cup butter, 180 ml; 1 7/8 cups brown sugar, 470 ml; 3 eggs, well beaten; 1/2 cup boiling water, 125 ml; 1/4 cup mint chocolate liqueur, vandermint 60 ml; 3 ounces bittersweet chocolate, 80 g; 2 1/4 cups pastry flour, 560 ml; 1 1/2 teaspoons baking soda, 8 ml; 3/4 teaspoon baking powder, 4 ml; 3/4 teaspoon salt; 3/4 cup buttermilk, 180 ml; MOCHA FILLING; 1 cup butter, at room temperature; 4 1/2 tablespoons confectioners' sugar or 4 1/2 tablespoons icing sugar; 2 tablespoons unsweetened cocoa powder; 2 tablespoons diluted instant coffee (or 1 tablespoon diluted instant coffee and 1 tablespoon vandermint liqueur); VANDERMINT COFFEE FROSTING; 1/3 cup light cream, 80 ml; 1 cup granulated sugar, 250 ml; 1 ounce bittersweet chocolate, 30g; 1 tablespoon mint chocolate liqueur, vandermint 15 ml; 1/2 teaspoon instant coffee, 3 ml; 1 tablespoon hot water, 15 ml; 2 tablespoons butter, 30 ml

Servings: persons

CAKE
3/4 cup butter, 180 ml
1 7/8 cups brown sugar, 470 ml
3 eggs, well beaten
1/2 cup boiling water, 125 ml
1/4 cup mint chocolate liqueur, vandermint 60 ml
3 ounces bittersweet chocolate, 80 g
2 1/4 cups pastry flour, 560 ml
1 1/2 teaspoons baking soda, 8 ml
3/4 teaspoon baking powder, 4 ml
3/4 teaspoon salt
3/4 cup buttermilk, 180 ml
MOCHA FILLING
1 cup butter, at room temperature
4 1/2 tablespoons confectioners' sugar or 4 1/2 tablespoons icing sugar
2 tablespoons unsweetened cocoa powder
2 tablespoons diluted instant coffee (or 1 tablespoon diluted instant coffee and 1 tablespoon vandermint liqueur)
VANDERMINT COFFEE FROSTING
1/3 cup light cream, 80 ml
1 cup granulated sugar, 250 ml
1 ounce bittersweet chocolate, 30g
1 tablespoon mint chocolate liqueur, vandermint 15 ml
1/2 teaspoon instant coffee, 3 ml
1 tablespoon hot water, 15 ml
2 tablespoons butter, 30 ml

1
CAKE: Cream the butter with the sugar until very light and fluffy. Add the eggs, beating well.
2
Pour the water and liqueur over the chocolate in a sauce pan. Heat over medium heat to a thick syrup. Cool. Add to egg mixture.
3
Sift the flour, soda, baking powder and salt together three times. Incorporate the flour and buttermilk into creamed mixture in thirds. Pour batter into two-9 inch /22cm greased and floured cake pans.
4
Bake in a preheated 350u00b0F oven for 25-30 minutes. Cool for 10 minutes before transferring cakes to cooling rack. Slice each cake lengthwise and fill with whipped whipping cream or your favourite buttercream or the Mocha filling. You will have 4 layers. Frost with Vandermint Coffee Frosting.
5
FOR THE FILLING: Beat the butter with the confectioners' sugar until light and fluffy and stir in the cocoa and coffee. Divide filling evenly between the 4 layers.
6
VANDERMINT COFFEE FROSTING: In a double boiler cook the cream, sugar, chocolate and the coffee, which has been dissolved in the hot water. Add the butter and cook for 6 minutes. Remove from heat. Beat until frosting reaches a spreadable consistency.
7
International Family Favorites Ron Kalenuik.

2680

kcal

Calories

182

Fat

255

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: CAKE, 3/4 cup butter, 180 ml, 1 7/8 cups brown sugar, 470 ml, 3 eggs, well beaten, and more.

Yes, Dutch Vandermint Torte With Vandermint Coffee Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Dutch Vandermint Torte With Vandermint Coffee Frosting

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