Crushed mint chocolate tray cake

By Kitchen Butterfly • January 28, 2010 • 1 Comments

◅ ▻

Crushed mint chocolate tray cake — 1 of 2 Photo by Kitchen Butterfly

⎙

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