Preheat oven to 325 degrees. Grease a Bundt pan really well. Place one cupcake liner in a cupcake tin. (You will use the cupcake for a garnish.) In a medium bowl, mix eggs with a wire whisk. Add oil, vinegar, vanilla, buttermilk and food coloring. Whisk together and set aside.
In a large mixing bowl, mix together all the dry ingredients. Add the wet ingredients and mix on medium high until combined. Fill cupcake liner half full with batter, then pour the rest of the batter into your Bundt pan. Bake the cupcake for 20-25 minutes, bake the cake for 50-55 minutes.
Cream Cheese Frosting
8 oz. package cream cheese
1/2 cup unsalted butter
4 cups confectioners' sugar
1 teaspoon vanilla extract
1/4 cup milk*
Let cream cheese and butter sit in mixing bowl until softened. Mix together. Add sugar, vanilla and milk. Pour over cooled cake.
* I added milk to my favorite cream cheese frosting, to make the consistency pourable.
Crumble the cupcake and sprinkle over the top of your cake. Done!
This cake is really yummy...take it to your next Christmas party and impress everyone.
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am very excited to share this Andes Mint Chocolate Cake with you today! It is SO delicious!
My daughter even declared this one of her top 5 favorite cakes! That is pretty impressive, considering how many cakes I have made.
Ingredients
Andes Mint Chocolate Cake
1 cup boiling water
2 cups sugar
1 3/4 cups flour
3/4 cup cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup sour cream
1/2 cup oil
1 teaspoon vanilla
1 cup chopped Andes Mints
Mint Buttercream Frosting
1 cup (2 sticks) unsalted butter, room temperature
6 cups powdered sugar
1 teaspoon vanilla extract
1 teaspoon peppermint extract
green food coloring
1/2 cup milk (may use less)
Chocolate Ganache
1 cup semi-sweet chocolate chips
1 cup heavy cream
1 teaspoon vanilla extract
Instructions
Andes Mint Chocolate Cake
Heat oven to 350 degrees. Line the bottoms of three 8 inch cake pans with wax paper and grease the sides. Bring some water to a boil and keep it simmering while you mix the other ingredients.
In a large mixing bowl whisk together the sugar, flour, cocoa, baking soda, baking powder and salt. Add the eggs, sour cream, oil and vanilla. Beat with electric mixer until combined.
Add 1 cup of the boiling water and carefully stir until it is mixed in. Beat for 1 1/2 minutes with mixer. Place the chopped Andes Mints in a ziploc bag with a tablespoon of flour. Shake until the Andes Mints are coated, then fold them into the batter. Pour the batter into prepared pans. Bake for 20-23 minutes (until toothpick inserted in center comes out clean).
Mint Buttercream Frosting
Mix butter, sugar, vanilla, peppermint and food coloring on low speed in large mixing bowl. Gradually add milk until you reach the desired consistency. Keep covered.
Chocolate Ganache
Place the chocolate chips in a metal bowl. Heat cream over medium heat. Watch it closely and immediately remove from heat when it starts to boil. Pour over chocolate chips. Let sit for 1 or 2 minutes, then slowly stir the mixture. Continue to stir until all the chips have completely melted. Stir in the vanilla.
Allow the ganache to cool and thicken before you use it. Let it sit at room temperature for a couple hours, or put in the refrigerator if you want to speed things up. Start pouring the ganache over the center of your cake, and slowly move outward in circles. Cover unused portion and store refrigerated for up to 2 weeks.
Preheat oven to 350 degrees. Line a cupcake pan with paper liners.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in eggs one at a time, mixing well after each. In another bowl, combine the flour, baking soda, baking powder and salt. Alternately add the dry ingredients and the milk to the batter, beginning and ending with the dry. Mix in vanilla and blackberry puree. Pour batter into prepared liners and bake for 18-20 minutes, until toothpick inserted in the center comes out clean. Allow cupcakes to cool on a rack.
Blackberry Vanilla Buttercream
In large mixing bowl, mix butter and sugar on low speed until light and fluffy. Add blackberry puree and vanilla. Keep covered.
Wow. I’m not sure what to say today. I sent off my revised manuscript at 9:30 this morning, and judging by the mess around our apartment, my entire brain went with it. Just now, I retrieved the mail from its slot by the front door and discovered that, apparently, when I paid the bills last week, I didn’t put stamps on any of the envelopes. Consequently, they all came back today, like a small flock of homing pigeons, only flatter. Let’s hope that my brain does the same. SoonI’m not going to type for long today, because I feel a nap coming on. But I wanted to celebrate this little victory with you, because you’ve been very patient with me lately, and with my brain. I want to thank you for that. So I baked you a cake. Well, actually, I baked it for a friend’s party, and it’s all gone now, but I saved the photographs for you. And the recipe. Does that count? I hope so.
I also hope you like carrot cake with cream cheese frosting. I know I do. To me, carrot cakes taste like picnics on red checked blankets and parties by the pool, and because I can’t give you a picnic or a party, I thought this was a good alternative. There are pecans in the cake part, and it was supposed to have raisins too, but I left them out, because I worried that you wouldn’t like them. It’s moist and lightly spiced, and the frosting is not too sweet, and it’s three layers tall, which means that there’s plenty for everyone. Brandon shaved a taste from of one of the layers before I frosted it, and he made all sorts of moaning noises and declared it the best carrot cake ever, and I don’t think he said that just to make me feel better about the loss of my brain. (Although maybe just a little.)
So dig in! And don’t worry about saving any for me. All I need is that nap.
Classic Carrot Cake with Cream Cheese Frosting Adapted from Bon Appétit
I know there are lots of carrot cake recipes out there, and with all sorts of embellishments, but it’s important to have a classic one in your repertoire, and I think this one will be mine. It’s simple and miraculously moist, and the flavors are spot-on.
Oh, and if you like raisins in your carrot cake, add ½ cup with the carrots and the pecans.
For the cake: 2 cups unbleached all-purpose flour 2 (slightly heaping) tsp. baking powder 2 (slightly heaping) tsp. baking soda 1 tsp. salt 1 tsp. ground cinnamon ½ tsp. freshly grated nutmeg ¾ tsp. ground ginger 1 ½ cups sugar 1 cup vegetable oil 4 large eggs ½ cup unsweetened applesauce 3 cups finely grated peeled carrots 1 cup pecans, chopped
For the frosting: 2 (8-oz.) packages cream cheese, at room temperature ½ cup (4 oz. / 1 stick) unsalted butter, at room temperature 2 ¼ cups powdered sugar, or to taste 3 tsp. vanilla extract 1 tsp. lemon juice
Position racks in the top and bottom third of the oven, and preheat to 325°F. Lightly grease 3 (9-inch) round pans with butter or cooking spray. Line the bottom of the pans with parchment paper, and then grease the paper too.
In a medium bowl, combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Whisk well to blend.
In the bowl of a stand mixer, beat the sugar and oil until combined. Add the eggs one at a time, beating well to incorporate after each addition. Add the applesauce, beating to mix. Add the flour mixture, and beat to incorporate, scraping down the sides of the bowl with a rubber spatula if needed. Add the carrots and the pecans, and beat briefly.
Divide the batter evenly between the prepared pans. (It will look pretty skimpy, but don’t worry; the cakes will rise nicely in the oven.) Slide the pans into the oven – I put one on the top rack and two on the bottom and rotated them once or twice during baking – and bake until the cakes begin to pull away from the sides of the pan and a toothpick inserted into the center comes out clean. The original recipe says that this should take about 45 minutes, but in my oven, it only took 30 minutes. Cool the cakes in their pans on a wire rack for 15 minutes; then turn them out onto the rack to cool completely.
When the cakes are cool, make the frosting. In the bowl of a stand mixer, beat the butter and the cream cheese on medium speed until smooth. Sift in the powdered sugar, and beat on low speed until incorporated. Add the vanilla and the lemon juice, and beat well to incorporate. If the frosting is lumpy from the sugar, bump the speed up to medium-high and beat the crap out of it. That usually does the trick.
To assemble the cake, place one layer on a platter or cake stand. Spread it with ¾ cup frosting. Carefully place another layer atop it. Spread with ¾ cup frosting. Top with the third cake layer, and then spread the remaining frosting over the top and down the sides. Serve at room temperature.
Note: You can make the cake layers one day before assembling the whole cake. Wrap them tightly in plastic wrap, and store them at room temperature. The assembled cake can be prepared up to 2 days before serving. Store it in the fridge, covered with a cake dome, and allow it to come to room temperature before serving.
5 жолчките
5/8 лажичка крем на забен камен
3/4 чаша рициново шеќер, поделени
Нотка на сол кошер
5 жолчки од јајце
1 лажичка екстракт од ванила
1 1/2 лажици инстант кафе силна гранулат (јас се користи овој), растворени во една лажица топла вода
2 лажици путер, стопен
1/4 чаша тешки крем
3/4 чаша торта брашно
1 лажица какао во прав (за шема)
Состојки за фил:
3/4 чаша тешки крем
2 лажици шеќер во прав
1/4 лажичка екстракт од ванила
Да се подготви за полнење:
Во сад на штандот миксер опремени со брзо движење приврзаност (или користете рачен тупалка), победи на тешки крем со шеќер во прав и ванила додека беспомошна врв формирана. Покријте и фрижидер до подготвени да ги користат.
Да се подготви торта:
Загрејте ја рерната на 375 степен Ѓ Потоа, го добиете алатки декорација подготвени. Јас привлече моделите сакав за декорација слободна рака, едноставно правење кадрици и движење тука и таму. Линија на (10 до 15 инчи) тавчето со парче пергамент хартија. Бидете сигурни дека пергамент хартија е доволно голем за да има најмалку 2-инчен вишокот на сите страни за лесно отстранување кога торта е завршена.
Изберете ја вашата цевки врвот и се вклопуваат го во мали тестенини торба. Јас сум користење на Вилтон # 2 тука (кликнете тука за одблизу), кој е мал совет, бидејќи мојот шеми се на тенки страна. Можете да изберете еден поширок врвот, во зависност од моделите кој сакате да го подготви. Пресврт на цевки торба во близина на врвот и навивам цевки торба во кригла или стакло. Тоа ќе го направи пополнување на тесто многу полесно.
Следно, победи жолчките со кремот на забен камен и нотка на сол до пенест. Потоа полека додавајте во околу 1/2 на шеќер и победи, додека беспомошна врв форми. Во одделен сад, победи жолчки од јајце со останатите шеќер додека светлината и бледо жолта боја. Потоа додадете ванила, кафе мешавина, стопен путер и тешки крем додека усвоен. Кваси торта брашно во жолчка од јајце смеса. Пати додека суви и влажни состојки се само во комбинација.
Во мал сад, се комбинираат 3 лажица од жолчка од јајце мешавина, 6 лажица од Бакнеж (белка од јајце смеса), и 1 лажица какао во прав. Нежно се свитка до состојки се вклучени. Се пополни оваа чоколадо мешавина во подготвени цевки торба. Нежно стискаш на цевки торба за ослободување на тесто и трага на моделите на вашиот подготвени за печење. Отстранете ја хартијата / цртеж под пергамент. Печете 5 минути или додека вашиот декоративни модели се поставени.
Додека моделот е печење, нежно се свитка во останатите Бакнеж во јајце мешавина во 3 серии. Бидете внимателни да не да разбивам жолчките премногу. Кога моделите се направи печење, ставете торта тесто на врвот и нежно се шири тесто во еден дури слој. Печете ги на 375 степен Ѓ за 10 минути, или додека заб Трансферот вметната во торта и излегува чист. Отстрани од рерна и кул на жици решетката.
Додека торта е уште топла, се тркалаат на торта со пергамент од едниот крај до другиот, почнувајќи од пократок крај. Ова ќе ви помогне торта одржи својата форма и да се спречи пукање. Испишат торта и нека се излади целосно. Кога колачот е целосно ладат, нежно се шири свежо шлаг на врвот во уште слој. Се тркалаат на торта нагоре, од пократки крајот без пергамент хартија тоа време. Заврши на пополнети торта со проѕирна фолија и се чува во фрижидер најмалку еден час, или додека подготвени да им служи.
Ingredients for the cake:
5 egg whites
5/8 teaspoon cream of tartar
3/4 cup caster sugar, divided
Pinch of kosher salt
5 egg yolks
1 teaspoon vanilla extract
1 1/2 tablespoons strong instant coffee granule (I used this one), dissolved in a tablespoon of hot water
2 tablespoons butter, melted
1/4 cup heavy cream
3/4 cup cake flour
1 tablespoon cocoa powder (for the pattern)
Ingredients for the filling:
3/4 cup heavy cream
2 tablespoons powdered sugar
1/4 teaspoon vanilla extract
To prepare the filling:
In the bowl of the stand mixer fitted with the whisk attachment (or use a hand-held beater), beat the heavy cream with powdered sugar and vanilla until stiff peak formed. Cover and refrigerate until ready to use.
To Prepare the cake:
Preheat oven to 375 degree F. Then, get the decoration tools ready. I drew the patterns I wanted for the decoration free-hand, simply making curls and movement here and there. Line the (10 by 15-inch) baking pan with a piece of parchment paper. Make sure the parchment paper is large enough to have at least 2-inch excess on all sides for easy removal when the cake is done.
Pick your piping tip and fit it into a small pastry bag. I’m using a Wilton #2 here (click here for a closer look), which is a tiny tip because my patterns are on the thin side. You can choose a wider tip, depending on the patterns that you want to draw. Twist the piping bag near the tip and tuck the piping bag into a mug or a glass. It’ll make filling the batter much easier.
Next, beat the egg whites with cream of tartar and a pinch of salt until frothy. Then slowly add in around 1/2 of the sugar and beat until stiff peak forms. In a separate bowl, beat the egg yolks with the remaining sugar until light and pale yellow. Then add the vanilla, coffee mixture, melted butter and heavy cream until incorporated. Sift the cake flour into the egg yolk mixture. Fold until the dry and wet ingredients are just combined.
In a small bowl, combine 3 tablespoon of the egg yolk mixture, 6 tablespoon of the meringue (the egg white mixture) , and 1 tablespoon of cocoa powder. Gently fold until the ingredients are incorporated. Fill this chocolate mixture into the prepared piping bag. Gently squeeze the piping bag to release batter and trace the patterns on your prepared baking sheet. Remove the paper/drawing under the parchment. Bake for 5 minutes or until your decorative patterns are set.
While the pattern is baking, gently fold in the remaining meringue into the egg mixture in 3 batches. Be careful not to deflate the egg whites too much. When the patterns are done baking, pour the cake batter on top and gently spread the batter into one even layer. Bake at 375 degree F for 10 minutes, or until a tooth pick inserted into the cake and comes out clean. Remove from oven and cool on a wiring rack.
While the cake is still warm, roll the cake with the parchment from one end to the other, starting from the shorter end. This will help the cake hold its shape and prevent cracking. Unroll the cake and let it cool completely. When the cake is completely cooled, gently spread the freshly whipped cream on top in an even layer. Roll the cake up, from the shorter end without the parchment paper this time. Wrap the filled cake with plastic wrap and refrigerate for at least an hour, or until ready to serve.
8 унци Горко-слатки (не незасладена) или semisweet чоколадо, сечкани
1 чаша Неподправената путер
1 чаша шеќер
5 големи јајца
1 лажица екстракт од ванила
1/4 лажичка сол
1/4 чаша сите брашно
мус:
1/2 чаша Неподправената путер, се сече на парчиња
4 големи јајца, разделени
1 чаша камшикување крем
1 лажица екстракт од ванила
8 унци Горко-слатки (не незасладена) или semisweet чоколадо, сечкани
1/2 чаша плус 1 1/2 лажички шеќер
2 чаши свежи малини
2 лажици црвена рибизла желе стопи со 1 лажица вода
Црвена рибизла гроздовете (опционално)
подготовка
За торта:
Загрејте ја рерната на 325 ° F. Путер 10-инчен дијаметар springform пан; прав со шеќер. Се топи чоколадо и путер во тешка голем сад на тивок оган, мешајќи постојано. Кул да млака. Размахване во шеќер. Размахване во јајцата 1 во исто време, спојувајќи и по секое додавање. Се меша во ванила и сол, а потоа брашното. Прелива тесто во тава. Печете додека торта само се зголемува во центарот (Тестер вметнува во центарот нема да излезе чиста), околу 35 минути. Сосема да се излади во тавата на решетката. покрие; студ правејќи мус.
За мус:
Се топи путерот во медиум метал сад постави над суд на тлеење вода (не дозволуваат дното на садот да се допре вода). Размахване од јајце, 1/4 чаша павлака и ванила во мал сад да се вклопуваат. Постепено размахване жолчка смесата во сад со стопен путер. Размахване постојано над крчка вода додека термометар регистрира 150 ° F, околу 6 минути (мешавина може да се појави скршен). Отстрани од над вода; додадете чоколадо и се промешува да се топи. Го постави настрана. Победи жолчките и 1/2 чаша шеќер во голем сад на среден беспомошна врвови. Размахване 1/4 од тепани белка од јајце смесата во топла чоколадо смесата да се осветли. Пати во преостанатите јајца бело смеса. Истурете мус над торта во тава; мазна врвот. Студ torte до мус е поставено, најмалку 6 часа и до 1 ден.
Се кандидира остар нож околу работ на тавата за олабавување torte. Ослободете пан страни. Пренос на torte да послужавник. Користење на електричен миксер, победи 3/4 чаша павлака во медиум сад, додека врвови форма. Ширењето шлаг над torte. Врвот шлаг со малини. Четка црвена рибизла желе смеса малини. Посипете со 1 1/2 лажички шеќер. Гарнирајте со рибизли, ако сакате.
Cake:
8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1 cup unsalted butter
1 cup sugar
5 large eggs
1 tablespoon vanilla extract
1/4 teaspoon salt
1/4 cup all purpose flour
Mousse:
1/2 cup unsalted butter, cut into pieces
4 large eggs, separated
1 cup whipping cream
1 tablespoon vanilla extract
8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1/2 cup plus 1 1/2 teaspoons sugar
2 cups fresh raspberries
2 tablespoons red currant jelly melted with 1 tablespoon water
Red currant bunches (optional)
preparation
For cake: Preheat oven to 325°F. Butter 10-inch-diameter springform pan; dust with sugar. Melt chocolate and butter in heavy large saucepan over low heat, stirring constantly. Cool to lukewarm. Whisk in sugar. Whisk in eggs 1 at a time, blending well after each addition. Mix in vanilla and salt, then flour. Pour batter into pan. Bake until cake just rises in center (tester inserted into center will not come out clean), about 35 minutes. Cool completely in pan on rack. Cover; chill while making mousse.
For mousse: Melt butter in medium metal bowl set over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk yolks, 1/4 cup cream and vanilla in small bowl to blend. Gradually whisk yolk mixture into bowl with melted butter. Whisk constantly over simmering water until thermometer registers 150°F, about 6 minutes (mixture may appear broken). Remove from over water; add chocolate and stir to melt. Set aside. Beat egg whites and 1/2 cup sugar in large bowl to medium-stiff peaks. Whisk 1/4 of beaten egg white mixture into warm chocolate mixture to lighten. Fold in remaining egg white mixture. Pour mousse over cake in pan; smooth top. Chill torte until mousse is set, at least 6 hours and up to 1 day.
Run sharp knife around edge of pan to loosen torte. Release pan sides. Transfer torte to platter. Using electric mixer, beat 3/4 cup cream in medium bowl until peaks form. Spread whipped cream over torte. Top whipped cream with raspberries. Brush red currant jelly mixture over raspberries. Sprinkle with 1 1/2 teaspoons sugar. Garnish with currants, if desired.
