Mouth- Watering Mint Chocolate Cake

In our family, spring is the season of celebration. Between Mother’s Day and Father’s Day, 5 birthdays in our immediate family (more if you count grandparents and aunts & uncles!), and 3 wedding anniversaries all within a 6 week period, we do A LOT of cake eating. As much as I really do love the sugary goodness of a good store bought cake, I’m usually inspired by the oodles of posts on Pinterest to bake something myself for one of the many celebrations. This time, I opted for this amazing looking cake that I’m sure you’ve probably come across before, but since it was for a Father’s Day BBQ, I had to tweak the recipe slightly to make it parve, and thus kosher to eat after a meat meal.  Though I’m sure the original is better, below you’ll find the non-dairy version. The recipe for the both the icing and ganache made much more than I actually needed for this cake, so if you’re really feeling inspired, make some extra cake batter, pour it into muffin tins, and have yourself a cupcake decorating party with the leftovers!

Along with this recipe, I decided I would try another gem from Pinterest by putting two sheets of parchment paper under the cake before icing it. This was supposedly intended to protect the cake stand from getting covered in icing, while allowing you to “easily” slide the parchment out when the icing process was completed. Needless to say, this was a COMPLETE fail. Maybe I did it wrong, but the parchment was next to impossible to pull out from under the cake, the ganache dripped right off of it, and so I was left with a counter full of a chocolatey mess and a cake that, after cutting the parchment from the sides, had a sheet of parchment stuck to the bottom. If you’ve done this before with some degree of success, please leave me a comment below and let me know how you did it!

Mint Chocolate Chip Chocolate Cake

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FOR THE CAKE:

1/2 cup parve margarine, softened
1 1/2 cup sugar
2 eggs
1 1/2 cup flour
9 Tbsp unsweetened cocoa powder
1/2 tsp salt
1 tsp baking soda
1/2 tsp baking powder
1/2 cup brewed coffee, cooled
1/2 cup almond milk

FOR THE FROSTING:

1 cup parve margarine, softened
8 cups powdered sugar
1/2 tsp peppermint extract
1/2 cup almond milk plus 2 Tbsp
11 oz dark chocolate chunks (62%cacao or higher) (I used 3- 3.5oz dark chocolate bars)
1 tsp green food colouring

FOR THE GANACHE:

3 egg yolks
1/3 cup sugar
1/4 teaspoon pure vanilla extract
1 pound pareve chocolate chips
1 1/2 cups parve non-dairy whip ‘cream’, unwhipped (I used Kineret Whipped Topping– you can find it in the frozen aisle of your kosher grocery store)
1/4 tsp peppermint extract

  1. In medium bowl, sift cocoa with flour, salt, baking soda and baking powder. Set aside.
  2. In measuring cup, mix coffee and almond milk together. Set aside.
  3. In mixer, beat margarine and sugar for about 5 minutes until smooth. Beat in eggs one at a time. Slowly add in dry ingredients alternating with the coffee/almond milk blend (about 3 additions of each).
  4. Pour cake batter into two prepared pans (two 9-inch cake pans lined with parchment paper and then greased and floured). Bake in a 350 degree oven for about 25 minutes.
  5. Remove and allow to cool about 10 minutes before removing from pans. Cool completely before frosting.
  6. For frosting, in food processor, pulse dark chocolate until small bits (not powder)! Set aside.
  7. In mixer, beat margarine, powdered sugar and almond milk (slowly add the milk, you may not need it all) for 3-5 minutes, until smooth and creamy. Add in the peppermint extract and food colouring. Mix until fully blended. Add more almond milk if necessary to desired consistency. Fold in chopped dark chocolate or chocolate chips.
  8. Frost first layer of cake, then top it with second cake. Completely frost sides and top of cake.
  9. For the ganache, place sugar and chocolate chips into a heat resistance or oven safe bowl. Place bowl over pot of hot water on the stove and stir until melted.
  10. Add egg yolks and vanilla. Whisk and continue to heat to 140′ (use a candy thermometer (or a meat thermometer if you don’t have a candy one) to be sure of the temperature). This is to cook the egg yolk. Remove from the heat.
  11. In the microwave, heat the non-dairy topping until warm. Gently whisk into the chocolate mixture until smooth, then add in peppermint extract. Set aside until ready to use. If it get too stiff to use as a glaze, you may heat it again either in the microwave or back on the stove over the pot of water. Just be sure you don’t overheat or burn the ganache. A little heat goes a long way.

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2 thoughts on “Mouth- Watering Mint Chocolate Cake

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