mint chocolate chip cake frosting
If you have issues with your frosting getting grainy or having too many air bubbles my trick is to transfer the frosting to a food processor and briefly process it until it is smooth. Using a medium bowl whisk together cocoa powder and boiling water until smooth.
Things I Like Chocolate Chip Cake Desserts Chocolate Chip Frosting
Enjoy dark rich chocolate cake with peppermint frosting and dark chocolate ganache on top.
. Refrigerate to set the frosting. Add half of the powdered sugar and most of the milk. Grease or spray 3 9 round baking pans.
Mint Chocolate Chip Frosting 1 cup 2 sticks or 230g unsalted butter softened to room temperature 3 4 cups 360-4 80g confectioners sugar 2 Tablespoons 30ml heavy cream 14 teaspoon peppermint extract or more see recipe instructions 2 drops green food coloring salt to taste 23 cup. Smooth and creamy and featuring the ideal balance of dark chocolate and natural peppermint this frosting tastes exactly like a spoonful of mint chocolate chip ice cream evoking feelings of a trip to the ice cream. If you love mint and chocolate youd be a fool to skip this stunner.
Spread with 23 cup mint frosting. Bake in a 350 degree oven for about 25 minute or until a toothpick inserted in the center of each comes out clean. Stir half of the flour mixture into the butter mixture.
Cool in pans about 5 minutes. Blend in the peppermint. Our The Best Chocolate Mint Buttercream Frosting is the perfect blend of chocolate and mint in one creamy and delicious frosting.
Perfected in the Two Sisters kitchen and family approved we hope you enjoy it as much as we do. Any kind of bar chocolate baking chocolate or regular bar chocolate is fine for the chips in the mint frosting. In a small saucepan bring cream just to a boil.
Add remaining powdered sugar milk coloring gel and mix at medium speed another 3 to 4 minutes scraping the sides of. Frost the top and sides of the cake. Add the wet ingredients to the dry ingredients and with a hand mixer mix on low for 30 seconds.
Spread 1 cup 240g of frosting into an even layer on top of the cake then sprinkle 14 cup of mint chocolate pieces on top and press into the frosting. While the cakes are cooling prepare the frosting and ganache. Pour cake batter into the two prepared pans.
Place the first layer of cake on your serving plate or on a cardboard cake circle. For the Mint Buttercream. Remove and allow to cool about 10 minutes before removing from pans.
Pour batter in prepared pans. Eat your heart out. Melt and stir unsweetened chocolate and 2 tablespoons butter or margarine together in a microwave or in a double boiler.
Pipe a frosting scallop at the top edge of the cake to keep glaze from dripping down the sides of the cake. Sprinkle with half the mints. Bake for about 25 minutes or until cake tester comes out clean.
Let stand 5 minutes. Prep Time 10 minutes. Place one layer of cake on a cake stand or serving dish.
In a separate large bowl add 2 eggs 2 egg whites ¾ cup water oil and mint extract and stir until combined. Add remaining flour mixture mix until smooth. Pour cake batter into two prepared pans two 9inch cake pans lined with parchment paper and then greased and floured.
Instructions Cream the softened butter until smooth. Use an offset spatula to spread the frosting evenly across the top going all the way to the sides of the cake. Remove and allow to cool about 10 minutes before removing from.
Using a large bowl add flour sugar brown sugar baking powder baking soda and salt. Watch closely chocolate cakes dry out quickly with overbaking. If you are doing a lot of piping increase recipe by half 2 sticks 226g unsalted butter softened.
Microwave the heavy cream on 50 power for 30 second increments or heat on the stovetop in a small saucepan until it just comes to a boil. My love of all things chocolate-mint extends to baking most recently inspiring this recipe for mint chocolate chip buttercream. Double this glaze if desiredn.
Add 1 cup of softened Butter to the mixer. Measure 1 pound of Powdered Sugar. The cake is a 1 layer 9-inch moist chocolate cake topped with peppermint cream frosting and mega glossy dark chocolate ganache.
Add the second layer of cake then another cup 240g of frosting and 14 cup of mint chocolate pieces. Mini chocolate chips would work well too. Top with remaining cake layer.
To make the cake add the cake mix and 2 tablespoons all-purpose flour to a large bowl and stir to combine. Place 1 cake layer on a serving plate. Line the bottom of each pan with parchment paper.
Frost top and sides of cake with remaining frosting. Place another cake round on top of the frosted one and make sure the sides line up evenly. Prepare the chocolate ganache.
6-7 cups 690-805g powdered sugar depending on desired consistency see our note beneath recipe about sugar 1. Using a small spoon place dollops of ganache around the top edges of the cooled cake allowing some to drip down. Whisk until well combined.
Can be frozen in air tight container for at. Place the final layer on top of the cake face down and frost the sides and top of the cake. Mint Chocolate Cake Grasshopper Cake is the PERFECT combo of indulgent chocolate and mint frosting made with cocoa powder hot coffee and mint buttercream ready in under 60 minutes.
Stir in all of the coffee and milk. Bake in a 350 degree oven for about 25 minutes. Place one cake layer on a cardboard cake round and spoon about a cup of mint chip frosting on top of it.
Place chocolate in a small bowl. Top with about 23 cup buttercream. Well have we got a frosting for you.
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