FLOURLESS CHOCOLATE MINT LAYER CAKE

Ingredients
For the Cake

  • 1 cup 226g unsalted butter
  • 1 1/2 cups 255g semi-sweet chocolate chips (good quality)
  • 6 eggs room temperature
  • 1 cup 210g sugar
  • 1 tablespoon vanilla
  • 3/4 cup 75g cocoa powder
  • 1 teaspoon salt

For the Mint Buttercream

  • 1 1/2 cups 339g unsalted butter, softened
  • 6 cups 678g powdered sugar
  • 6-8 tablespoons heavy cream
  • 1 1/2 teaspoons mint extract
  • 6-7 drops of green food coloring

For the Ganache

  • 1 1/2 cups 255g semi-sweet chocolate chips
  • 6 tablespoons 84g unsalted butter
  • Garnish
  • 6-7 Andes mints
FLOURLESS CHOCOLATE MINT LAYER CAKE


Instructions

  1. Preheat oven to 350°F. Spray 3 (8") cake pans with non-stick cooking spray. Set aside.
  2. In a medium, microwave safe bowl, melt the butter and chocolate chips on High for 2 minutes, stirring every 30 seconds. Set aside.
  3. Place the eggs and sugar in a large bowl. With an electric mixer, beat at high speed for 5 minutes. Mixture should be pale yellow and doubled in volume. 
  4. ................
  5. Click here to view more instructions

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