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Serves
a whole tribe. Also make a dozen cupcakes
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
Ingredients
- Crushed Mint Chocolate Cake
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120g
White flour, sifted
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2 tablespoons
Almond meal (plus extra to flour tin)
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110g
granulated sugar
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2 teaspoons
baking powder
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A pinch of salt
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3 tablespoons
unsweetened cocoa powder (I used Hersheys)
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60 milliliters
vegetable oil (about 1/4 cup)
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75 milliliters
plain/vanilla yogurt (about 1/3 cup)
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50 g
plain/milk choclate, melted
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2
eggs
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2 teaspoons
vanilla extract
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2 tablespoons
chocolate liqueur (if the kids are not having any :-)
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50g
sweet, soft, white mints, crushed
- Creme Fraiche inverted ganache
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75g
plain/dark chocolate, melted
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2 tablespoons
Creme Fraiche (Sour cream can be substituted)
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2 tablespoons
icing/confectioners sugar
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1 teaspoon
vanilla extract
Directions
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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.
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In a bowl, combine flour, almond meal, sugar, salt, baking powder and cocoa powder. Whisk well to combine.
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In another bowl, combine oil, yogurt, eggs, melted chocolate, liqueur (if using) and vanilla extract. Whisk well to combine.
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Make a well in the centre of the dry ingredients and pour the yogurt-oil mixture into this centre. Combine with a whisk.
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Sprinkle crushed mints all over the cake batter and fold in, using a spatula.
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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!
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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).
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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
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