Chocolate cakes made with high quality neutral oil out -control those prepared with butter when it comes to the humidity factor. To further increase the flavor, we added coffee and a pop of peppermint extract to the batter. Think of this recipe as a transformation of your favorite ice cream flavor into a wet, light and absolutely decadent cake. Complete everything with butter cream with mint chip and prepare to celebrate.
Cake of the leaf sheet of PATINE MINT
Create 1 (11×8 inches) cake
- 2ulation cups (281 grams) Flour for all uses
- 1 cup (85 grams) Unclined cocoa powder, more to sprinkle
- 2½ spoons (12.5 grams) Sodium bicarbonate
- 1½ spoons (2 grams) Instant express powder
- 1 camera spoons (6.25 grams) Powder cast
- 1 camera spoons (3.75 grams) Kosher salt
- 2½ cups (500 grams) granulated sugar
- 1 cup (240 grams) Yogurt whole dish, ambient temperature
- ⅔ cup (149 grams) Neutral oil
- ¼ cup (60 grams) heavy whipping cream, ambient temperature
- 2 large eggs (100 grams), ambient temperature
- 2 Large egg yolks (37 grams), ambient temperature
- 1 teaspoon (6 grams) Vanilla bean paste
- ¼ teaspoon (1 gram) Pyperite mint extract*
- 1 camera cups (300 grams) Hot Coffee Strong Breed
- Mint chip butter cream (follows the recipe)
- Gasket: finely chopped sweet and sour chocolate
Preheat the oven to 350 ° F (180 ° C). Butter a baking tray circled by 17ulation inch. Coat the lower part of the pan with parchment paper and dust sides with cocoa, touching the excess.
In a very large bowl, sift the flour, cocoa, baking soda, espresso, baking powder and salt. Beat until it is well combined.
In a large bowl, beat together sugar, yogurt, oil, cream, eggs, egg yolks, vanilla paste and mint extract. Gradually add the mixture of sugar to the flour mixture, slamming until combined and stopping to scrape the sides of the bowl. Pour the hot coffee gradually, beat until combined and stopping to scrape the sides of the bowl. Distribute the batter in the prepared pan. Tap a pan on a kitchen batch for cooking a few times to arrange the batter and release air bubbles.
Cook until a wooden pick inserted in the center comes out clean, from 16 to 22 minutes. Using a small offset spatula, loosen the edges of the hot cake. Let me cool completely in a pan. Freeze in a pan for 30 minutes. (See note.)
Using a small offset spatula, gently loosen the edges of the frozen cake. Place a piece of parchment paper above the cake; Invert the cake to a very large cutting board or a baking tray and discard the original parchment. Using a serrated knife, cut the cake in a 16×11 inches. Cut the cake halfway through the transversal to create 2 (11×8 inches) rectangles, cutting the parchment below.
Using the parchment to help support, gently transform 1 rectangle into a service plate; discard the parchment. Dollizia 2ulation cups (458 grams) Mint Burroam Mint in the lower half of the cake; Distribute in an equal layer using the back of a spoon or a small offset spatula.
Using the parchment to help support, gently transform half the cake into the layer of butter cream, ensuring to align the edges of the cake; discard the parchment. Dollizia and spreads the butter cream with mint chip remaining above the cake, swinging and turning with the back of a spoon as desired. Garnish with chocolate, if you wish.
Note: The freezing of this cake in the pan simply makes it easier to move and collect during the assembly. If your freezer cannot accommodate the entire pan, remove and cut the cake as indicated in passage 5. You carefully transfer the lower layer to a service plate as indicated in passage 7. Lite the remaining layer on a pan or a tray for 30 minutes and then continue to finish the cake according to the recipe.
Mint chip butter cream
It makes about 7 and a half cups
- 2 cups (454 grams) Non -salty butter, softened
- ½ teaspoon (1.5 grams) Kosher salt
- 1 (2 pounds) Package (907 grams) Sugar of the pastries (about 7½ cups)
- ½ cup (120 grams) Heavy whipping cream
- ¾ teaspoon (3 grams) Piper mint extract
- Green gel food coloring*
- 4 ounce (113 grams) 70% of sweet and sour chocolate of cocoa*, finely chopped (about ⅔ ⅔ cup)
In the bowl of a support mixer equipped to attack paddle, beat the butter and the salt at medium speed until smooth, from 2 to 3 minutes, stopping to scrape the sides of the bowl. With the low -speed mixer, gradually add the pastry sugar alternatively with the cream, beating until it is combined after each addition. Add peppermint extract; It increases the speed of the medium mixer and beats until it is soft, about 3 minutes. Beat the food coloring until you reach the desired shadow. Fold the chocolate. Use immediately.
