Mint Chocolate Chip Cake

Posted on

 

ve discovered several recipes that are sure to grace your recipe box Mint Chocolate Chip Cake
I’ve been on vacation for 5 weeks now, so that’s why my posts have been non-existent! But don’t worry because on my travels I’ve discovered several recipes that are sure to grace your recipe box!
Now I’m not much of a mint person. In fact I usually won’t even try things if I know they have mint in them. Just not my style I guess. I do, on the other hand, don’t mind a bowl of mint chocolate chip ice cream every once in a while. When I saw this cake it was just so beautiful and since the frosting is supposed to taste like the ice cream I thought I’d better try it. WOW! So delicious!! The cool, melt in your mouth frosting with the rich, thick ganache is just too delicious to describe! The thing I liked most about it is that instead of using regular mint extract you use peppermint extract. I didn’t think there would be much of a difference, but that’s what made it taste JUST like the ice cream. Yummy!
Your favorite chocolate cake cooked in 2 8inch baking pans and cooled
Frosting:
1 cup butter, softened
8 cups powdered sugar
1/2 t peppermint extract
1/2 cup milk plus 2T
11 oz dark chocolate chunks
1/8t green food coloring gel
Ganache:
3/4 cup heavy cream
1 1/2 cup semisweet chocolate chips
1/4 t peppermint extract (optional – I didn’t put it in cause I didn’t want it to be too overwhelmed with mint)
For the Frosting:
Chop chocolate chunks into smaller bits (not powder!!). Set aside. In a mixer, beat butter, powdered sugar and milk for 3-5 minutes, until smooth and creamy. Add in extract and food coloring gel. Mix until fully blended. Add more milk if necessary to get desired consistency. Fold in chopped chocolate chunks. Frost the first layer of the cake then top with the second layer of cake. Completely frost the top and sides of cake.
For the Ganache:
Heat 3/4 cup heavy cream in a saucepan. Bring just to a boil and remove from heat. Place chocolate chips in a bowl then slowly add in hot cream and extract (if using). Stir until smooth and completely melted. Pour over frosted cake.
I kept my cake in the fridge because the frosting was so fluffy it almost melted when I put the ganache on. Once it set up though it was fine. Enjoy!
Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

 

Leave a Reply

Your email address will not be published. Required fields are marked *