Mint chocolate cake

This yummy chocolate mint dessert is a treat for friends and family.  on 2015 New Year Party, I made this cake. It’s really good with a good coffee too. Really easy to make and that minty taste suits around the Holiday time.  You can serve this this cake with vanilla ice cream too. Good luck and enjoy 😉

Adapted from: www.goodgousekeeping.com 

It’s a very easy to make and yummy cake recipe.  Thank you goodhousekeeping. Love this recipe 😉

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa 
• pinch of salt
• 1/2 cup unsalted butter
•  1  1/4 cups sugar 
• 1 tbsp sugar
• 3 large eggs
• 25 thin mint chocolate 
• 1  1/2 cup whipping cream 
• 1 tsp vanilla extract 

Directions:

1. Preheat oven to 350F. 
2. Grease 15  1/2″ by 10  1/2″ jelly roll pan, line with waxed paper.
3. In a small bowl combine flour, cocoa, and salt. 
4. In a large bowl with mixer on low speed beat butter and 1  1/4 cup cups sugar just until blended. Increase speed to high beat about 3 minutes, frequently scraping bowl with rubber spatula. Reduce speed to low, add eggs one at a time, beating beating well after each addition.  Add flour mixture, beat just until combined, occasionally scraping bowl. 
5. Pour batter into prepared pan and spread evenly. Bake 15-18 minutes or until toothpick inserted in center comes out clean. Cool cake completely in pan on wire rack about 40 minutes. 
6. Now with vegetable peeler shave a long side of each mint lengthwise to equal 1/2 cup chocolate curls. Set aside. (you can only shave about half of each mint chocolate before it breaks)
7. Chop broken pieces and reserve for use in filling. ( you will need about 1/3 cup of chopped mint chocolates)
8. With small knife loosen cake sides from waxed paper, and invert cake onto cutting board. Carefully remove waxed paper. With sharp knife trim 1/4 inch from each side of cake. Cut cake crosswise into 3 equal rectangles.  (about 9  1/2″ by 4  1/2″ each)
9. In medium bowl with mixer on medium speed beat cream and remaining 1 tbsp sugar, 1 tsp vanilla until stiff peaks form. With rubber spatula gently fold reserved chopped mints into whipped cream. 
10. Place 1 cake on serving plate top with 1 cup whipping cream mixture and spread evenly. Repeat 2 times with remaining cake and cream mixture. Sprinkle top with mint chocolate curls. Cover and refrigerate cake if not serving away.

Good luck and enjoy 😉