Ingredients for Making Chocolate Cake with Peppermint Cream
- Wheat flour 300 grams
- Sugar 250 grams
- Cocoa 180 grams
- Sour cream 200 grams
- Milk 350 milliliters
- Yogurt 2 tablespoons
- Vegetable oil 160 milliliters
- Baking powder 1.5 teaspoons
- 0.5 teaspoon salt or to taste
For mint cream
- Cream 30% 450 grams
- Chocolate white 270 grams
- Peppermint extract 1 teaspoon
For chocolate icing
- Cocoa 4 tablespoons
- Butter 150 grams
- Milk 4 tablespoons
- Sugar 4 tablespoons
- Main ingredients: Milk, Sour cream, Flour
- Serving 8 servings
Inventory:Oven, Bakeware, Mixer, Whisk, Stove, Saucepan, Bowls, Sieve, Baking paper, Kitchen gloves, Refrigerator, Kitchen spatula, Food wrap
Making chocolate cake with peppermint cream:
Step 1: prepare the dough for shortcakes.First, we need to sift all the dry ingredients together. To do this, set a sieve over a plate or bowl, pour flour, cocoa, sugar, salt and a baking powder into it. Then we sift the components and then mix the contents with a tablespoon. Next, in a separate plate, spread sour cream, yogurt and pour vegetable oil. Beat the mass with a whisk until smooth. Then we begin to gradually add the dry mixture and milk, while continuing to whisk the contents with a whisk. The dough should turn out without lumps, and have a liquid consistency.
Step 2: bake the cakes.Preheat the oven to 170 - 180 degrees Celsius. We grease the bottom of each baking dish with vegetable oil, cover it with baking paper and pour the dough in approximately equal amounts. If you do not have two identical forms, then the cakes can be baked alternately. As soon as the oven has warmed up to the desired temperature, remove the forms with the dough into it. Cakes for our cake will be baked approximately 30 minutes. You can check the readiness with a toothpick, pierce the middle of the cake and if there are traces of wet dough on it, then the cake is not ready and you need to continue to bake for about 5-10 minutes. If the toothpick is clean, turn off the oven and helping ourselves with kitchen tacks we get the forms. Leave them to cool at room temperature for another 20 minutes.
Step 3: prepare the cakes.The cooled cakes with a knife are finished from the walls of the forms. Then cover with flat plates and turn over the containers. The finished chocolate dough will be on the plates with baking paper, carefully remove it from the surface of the cakes. And we put them in the refrigerator while we are preparing a cream with icing.
Step 4: prepare the mint cream.Break a bar of white chocolate into slices and transfer to a plate or other container. Turn on the temperature of the plate to an average level. Pour the cream into the pan and put on the burner. Stir occasionally with a kitchen spatula, bring the liquid to a boil. And immediately after that we pour it onto chocolate slices. After 1 - 2 minutes with a whisk, mix the contents until all the pieces of white chocolate are melted. Then we cover the container with food-grade plastic wrap and put it in the refrigerator to cool for 1.5 - 2 hours.
Step 5: prepare the chocolate icing.Turn on the temperature of the stove to a small level. Cut the butter into small pieces and put them in a pan. Then we put the container on the burner and periodically stirring with a tablespoon, melt the oil to a liquid state. After that, add milk, sugar and cocoa. When the last ingredient is added, lumps begin to form, so we constantly mix the liquid until it acquires a uniform consistency. As soon as this happened, turn off the fire and set the pan aside.
Step 6: form a cake.We take mint cream from the refrigerator and remove the cling film. With the help of the mixer, we begin to whip the mass, gradually increasing the speed from small to high. Beat until peaks form within 3 - 5 minutes. Then we also gradually reduce the speed of the electrical appliance. The resulting lush cream set aside. Next, we take the plates with cakes from the refrigerator and proceed to the formation of the cake. A tablespoon of any of the cakes on top is greased with a small amount of mint cream. After that, cover the mint layer with a second cake and spread all the remaining cream on its surface. With a wide knife we distribute it over the entire surface, spreading it on the sides and top of our baking. Then pour the slightly cooled chocolate icing in the center of the cake and remove soaking in the refrigerator for 30 minutes.
Step 7: serve the chocolate cake with peppermint cream.Before serving, the cake can be decorated with crushed chocolate, nuts or coconut. As a drink, fragrant fresh tea, coffee, cocoa, as well as red or white wine are suitable. Our unrivaled dessert is ready to be served on the festive table. Enjoy your meal!
- - A little vanilla extract can be added to the dough in order to make the baking more flavorful.
- - The baking powder can be replaced with ordinary soda, slaked with vinegar. For our cake, you need to take it, about 1 teaspoon.
- - It is necessary to sift the flour in order to get rid of flour lumps and other foreign inclusions, as well as saturate it with oxygen. In doing so, do this immediately before starting to bake.
- - In order to prevent chocolate cakes from absorbing odors from the refrigerator, wrap them with food-grade plastic wrap.