3rd Place Everybody Loves Chocolate - 2011
Lynette Shenk - Luray, Virginia - Chesterfield County Fair
We thought this would make a sensational, centerpiece dessert for your holiday table.
It's huge, dense and layered with a hint of mint - perfect for the holidays.
Serves about 16
Chocolate Cake with a Hint of Mint
Cake:
| 3 cups flour |
| 2 cups sugar |
| 1 tablespoon baking powder |
| 1 teaspoon salt |
| 2 1.4 oz. pkg. sugar-free instant chocolate pudding |
| 1 cup Cocoa powder |
| ½ cup Canola oil |
| 2 cups warm water |
| 1 tablespoon Vanilla |
| 8 egg yolks |
| 8 egg whites |
| ½ teaspoon Cream of Tartar |
Directions
- Preheat oven to 325°.
- Use a clean 10" tube pan or 3 - 9" round layer pans.
- Separate eggs.
- Place whites in a deep bottomed bowl with cream of tartar and beat until peaks form, but it isn't dry.
- Combine dry ingredients.
- Mix wet ingredients in a large bowl; then combine wet and dry.
- Once whites are done, fold whites into chocolate mixture, mixing until the stiff batter is smooth.
- Pour batter into pan(s) and place on lowest rack and bake for 45 to 50 minutes.
- Tube pan will take longer.
- Remove cake(s) from oven, but do not invert pan(s).
- Cake will be heavier than an angel food or chiffon, but lighter than a German chocolate.
Filling:
| 2 cups Heavy whipping cream |
| 1 teaspoon Mint extract |
| ¼ cup sugar |
| Green food coloring (opt.) |
Directions
- Cool cake completely.
- Whip cream; gradually add sugar while mixing then add mint flavor to taste and just a tiny bit of color, if desired.
- Slice tube cake into 3 layers.
- Spread between layers, then ice with Whipped Chocolate Ganache.
Whipped Chocolate Ganache:
- 2 cups Heavy whipping cream
- 16 - 18 oz. dark or semi-sweet chocolate, chopped or chips
Directions
- Heat cream in heavy saucepan just until it starts to boil.
- Remove from heat; add chocolate all at once and stir until chocolate is melted.
- Cool in refrigerator (several hours - consistency should be like thick pudding).
- Whip until soft peaks form (over whipping may cause mixture to become lumpy).
- Frost the sides and top of cake.
- Using a hot spatula, warmed in hot water and dried well, offers smooth spreading.
Garnish:
Melt ¼ cup white and ¼ cup dark chocolate chips and drizzle each on top and sides of frosted cake.
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