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Author Notes: I can't remember the last time I made a full-sized (high) cake...or creamed ingredients to create a cream cake. Last February, in Rome, I discovered a yogurt cake which has now become the house-staple, especially since it takes NO time to whip up, ends up super light and reduces the amount of cake we make :-). In the Autumn of 2009, I wanted to make a quick apple cake for hubby and I and ended up baking it in a shallow tart tin - I haven't looked back since. This version is made with crushed sweet mints and chocolate - heaven on earth! - Kitchen Butterfly
Serves a whole tribe. also make a dozen cupcakes
Crushed Mint Chocolate Cake
- 120g White flour, sifted
- 2 tablespoons Almond meal (plus extra to flour tin)
- 110g granulated sugar
- 2 teaspoons baking powder
- A pinch of salt
- 3 tablespoons unsweetened cocoa powder (I used Hersheys)
- 60 milliliters vegetable oil (about 1/4 cup)
- 75 milliliters plain/vanilla yogurt (about 1/3 cup)
- 50 g plain/milk choclate, melted
- 2 eggs
- 2 teaspoons vanilla extract
- 2 tablespoons chocolate liqueur (if the kids are not having any :-)
- 50g sweet, soft, white mints, crushed
Creme Fraiche inverted ganache
- 75g plain/dark chocolate, melted
- 2 tablespoons Creme Fraiche (Sour cream can be substituted)
- 2 tablespoons icing/confectioners sugar
- 1 teaspoon vanilla extract
- Preheat the oven to 170 degrees centigrade. While the oven is preheating, butter a brownie tin (28 X 18cm) and then sprinkle one tablespoon of almond meal round the pan so it coats the base and sides. This will help the cake slip out of the pan easier.
- In a bowl, combine flour, almond meal, sugar, salt, baking powder and cocoa powder. Whisk well to combine.
- In another bowl, combine oil, yogurt, eggs, melted chocolate, liqueur (if using) and vanilla extract. Whisk well to combine.
- Make a well in the centre of the dry ingredients and pour the yogurt-oil mixture into this centre. Combine with a whisk.
- Sprinkle crushed mints all over the cake batter and fold in, using a spatula.
- Pour into tray and bake in the middle of your preheated oven. You can check it/open the oven door after 18 - 20 minutes. Don't let bake loner than 20 - 22 minutes, or the cake will end up hard with super crusty edges...which you don't want!
- Remove from oven and let cook in tin for 5 - 10 minutes (on a wire rack). Then, run a spatula round the edge of the tin/cake to loosen. Place a plate over the top and tip out gently. Let cool before frosting (about 15 minutes).
- To make the inverted ganache, combine melted chocolate, Creme Fraiche or Sour cream, icing/confectioner's sugar and vanilla extract. Stir well to combine and then using a spatula, spread over the top of the cake. You could also garnish it with raspberries and mint. Enjoy with coffee...or hot chocolate
- This recipe was entered in the contest for Your Best Chocolate Cake