Mini Mint And Chocolate Cakes Recipe

Name: Mini Mint And Chocolate Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup unsweetened cocoa powder; 6 oz bittersweet chocolate, chopped; 1 tsp instant espresso powder; 1 cup sour cream, at room temperature; 1 3/4 cups all-purpose flour; 1 tsp salt; 1 tsp baking soda; ½ tbsp unsalted butter, at room temperature; 2 cups packed light brown sugar; 1 tbsp vanilla extract; 5 None large eggs, at room temperature; None None Mint Frosting; 6 oz white chocolate; 1/4 cup heavy cream; 1 cup unsalted butter, at room temperature; 1 cup powdered sugar; 1 tsp peppermint extract; 2 drops green food coloring; None None fresh mint leaves, raspberries and chocolate curls, for garnish

Servings: persons

3/4 cup unsweetened cocoa powder
6 oz bittersweet chocolate, chopped
1 tsp instant espresso powder
1 cup sour cream, at room temperature
1 3/4 cups all-purpose flour
1 tsp salt
1 tsp baking soda
½ tbsp unsalted butter, at room temperature
2 cups packed light brown sugar
1 tbsp vanilla extract
5 None large eggs, at room temperature
None None Mint Frosting
6 oz white chocolate
1/4 cup heavy cream
1 cup unsalted butter, at room temperature
1 cup powdered sugar
1 tsp peppermint extract
2 drops green food coloring
None None fresh mint leaves, raspberries and chocolate curls, for garnish

1
Preheat oven to 350u00b0F. Lightly grease and dust 12 - 3 inch cake pans. Place on a parchment-lined baking sheet.
2
Combine cocoa powder, chocolate and espresso powder in a medium bowl. Add 3/4 cup boiling water and whisk until smooth. Let cool to room temperature then whisk in sour cream. Set aside.
3
Combine flour, salt and baking soda. Set aside. Cream butter and sugar until light and fluffy. Add vanilla. Add eggs, 1 at a time, mixing well between each addition. Add flour mixture and chocolate sour cream mixture alternately, starting and ending with flour. Distribute between prepared pans and bake for 25 mins, or until a skewer inserted in the center comes out clean. Let cool completely then remove from pans. Wash pans and bake remaining batter.
4
Meanwhile, for the frosting, combine white chocolate and heavy cream in a microwave-safe bowl. Microwave on HIGH for 30 seconds then stir until smooth. Set aside to cool.
5
Cream butter until light and fluffy. Add powdered sugar and peppermint extract and beat until smooth. Add chocolate mixture and food coloring. Beat until light and fluffy.
6
To assemble cakes, trim tops off of cakes to level, if needed. Cut cakes into 3 layers. Spread 1 1/2 tbsp frosting between layers then top with 1 tbsp frosting. Garnish with fresh mint, raspberries and chocolate curls.

2002

kcal

Calories

106

Fat

244

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 19 ingredients. The key ingredients include: 3/4 cup unsweetened cocoa powder, 6 oz bittersweet chocolate, chopped, 1 tsp instant espresso powder, 1 cup sour cream, at room temperature, and more.

Yes, Mini Mint And Chocolate Cakes 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.

Mini Mint And Chocolate Cakes

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