MINT-CHOCOLATE CHIP CAKE
Don't be intimidated by the long ingredient list - this recipe includes the mint-chocolate chip cake, frosting, and ganache in one place! This impressive cake presents well and is great for a crowd, as a small piece goes a long way.
Provided by mrs.embee
Categories Desserts Cakes Chocolate Cake Recipes
Time 1h35m
Yield 16
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Combine sugar, flour, cocoa, baking soda, baking powder, and salt in a medium bowl. Add eggs, milk, oil, vanilla extract, and peppermint extract; mix using an electric mixer until smooth. Whisk in boiling water. Pour batter into the prepared baking dish.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Let cake cool 10 to 15 minutes before transferring to a wire rack to cool completely.
- While cake is cooling, combine milk and peppermint extract in a small bowl and set aside. Cream butter in a separate bowl using an electric mixer until smooth. Pour in confectioners' sugar and peppermint-milk mixture alternately while continuing to beat. Add green food coloring until frosting reaches desired color. Whip frosting on high until fluffy, 2 to 3 minutes. Divide between two bowls. Stir chocolate chips into 1/2 the frosting using a spoon. Set mint-chocolate chip frosting aside.
- Frost cooled cake with pure mint frosting without chocolate chips. Place cake in the refrigerator to set.
- Meanwhile, combine chocolate squares and butter in a double boiler; stir until thoroughly melted. Remove from heat. Stir ganache vigorously to a smooth consistency.
- Remove cake from the refrigerator. Cover entire cake with ganache; return to the refrigerator and allow to completely set, about 30 minutes.
- Remove set cake from the refrigerator. Frost sides of cake with mint chocolate chip frosting.
Nutrition Facts : Calories 751.6 calories, Carbohydrate 112.2 g, Cholesterol 70.8 mg, Fat 34.8 g, Fiber 3.6 g, Protein 5.6 g, SaturatedFat 17.7 g, Sodium 453.1 mg, Sugar 96.4 g
PISTACHIO CHOCOLATE CHIP CAKE
Make and share this Pistachio Chocolate Chip Cake recipe from Food.com.
Provided by Caryn
Categories Dessert
Time 1h10m
Yield 1 ten inch tube cake
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F.
- Grease and flour a 10-inch tube pan.
- Blend cake mix (dry), pudding (dry), eggs, sour cream, oil, and extract in large mixer bowl on low speed, scraping bowl constantly, until moistened, about 1/2 minute.
- Beat on medium speed, scraping bowl frequently, 3 minutes.
- Toss chocolate chips with a little bit of flour (to help suspend them in the batter).
- Fold chocolate chips into batter.
- Sprinkle top of batter with chocolate jimmies.
- Pour batter into prepared pan.
- Bake 50 minutes or until wooden toothpick inserted in center of cake comes out clean.
- Cool 15 minutes; inverted on wire rack.
- Remove pan; cool completely.
Nutrition Facts : Calories 4848.3, Fat 289.8, SaturatedFat 90.1, Cholesterol 957.7, Sodium 3863.8, Carbohydrate 530.1, Fiber 16, Sugar 323.5, Protein 62.8
PISTACHIO MINT CHOCOLATE CHIP CAKE
My husbands favorite cake. He asks for this every birthday, and it's soooo easy to make and tastes great...
Provided by tina76r
Categories Dessert
Time 50m
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- "Just mix cake mix, pudding, mint, oil, eggs, and water together in large bowl, add 3/4 of the bage of chips but save some for the icing.".
- "Pour into a greased bunt cake pan and bake at 350 degrees for 50-55 minutes or until a tooth pick comes out clean.
- Take it out of the oven and let it cool completely before trying to turn it out onto a plate".
- "To make the icing just take the left over chips put them in a micro wave safe bowl with a teaspoons of oil and heat for less then a minute or until the choc. is melted.
- Put the melted choc. in a plastic sandwich bag, snip off one of the corners and drizzle the chocolate over the cake.".
Nutrition Facts : Calories 503, Fat 28.6, SaturatedFat 8.9, Cholesterol 85.6, Sodium 367.4, Carbohydrate 60.6, Fiber 2.5, Sugar 40.1, Protein 6.1
CHOCOLATE PISTACHIO BUNDT CAKE
This recipe is from the book, "Cake Mix Doctor" - and it's wonderful!! This has a white cake base and is light, airy and moist. I make it often :) There are similar recipes on this site. I am posting for safe keeping :)
Provided by Chez Michelle
Categories Dessert
Time 1h10m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 11
Steps:
- Place rack in the center of the oven and preheat oven to 350 degreesF.
- Lightly mist a 12-cup Bundt pan with vegetable oil spray, then dust with flour. Shake out the excess flour. Sprinkle the pecans and choc chips evenly in the bottom of the pan. Set the pan aside.
- Place the cake mix, pudding mix, sugar, water, oil and eggs in a large mixing bowl.
- Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 min more (I set timer). The batter should look thick and smooth.
- Remove 1 cup of the batter to a small bowl. Pour the choc syrup into the small bowl and stir until the mixture is well combined. Set aside. Pour the remaining batter into the prepared pan. Pour the choc batter over the top, trying to keep the choc batter away from the edges of the pan.
- Swirl the choc batter into the white batter using a dinner knife. Place the pan in the oven.
- Bake the cake until it is golden brown and springs back when lightly pressed with your finger, 55 to 60 minute Remove the pan from the oven and place it on a wire rack to cool for 20 minute
- Run a long, sharp knife around the edge of the cake and invert it onto a rack to cool completely, 20 min more.
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