How cool is baking one’s own birthday cake? I knew it only a few days ago, when I turned a year older. Actually, this cake was my husband’s idea. He wanted to bake one for me and had requested me for the recipe and the accurate ingredient measurements. But I got so carried away that I ended up baking it myself. While he did help me in decorating the cake, he also got me another one, in Pineapple flavor, as a gift. So my birthday was made doubly special! I had initially planned to bake a chocolate cake with a Nutella ganache frosting, but later changed the idea to bake this incredible chocolate cake with a Mint-Chocolate ganache. I did not have peppermint extract at home, so I used crushed peppermint candies (It wasn’t a bad idea for sure!). Also, I used powdered sugar instead of icing sugar in the frosting to give a crunchy, After-Eight like taste to the cake. And need I say we simply LOVED it! If you wish to celebrate a special occasion or simply satiate your sweet tooth, try making this Mint Chocolate Cake. Here’s the recipe:
FOR CHOCOLATE SPONGE
3/4 cup all purpose flour
1/2 cup cocoa powder
1/2 cup powdered sugar
1/4 cup vegetable oil
1 teaspoon vanilla extract
4 tablespoons fresh yoghurt (beaten)
1 cup boiling water
1 teaspoon baking powder
1 teaspoon baking soda
FOR MINT-CHOCOLATE GANACHE
150 grams semi sweet chocolate
100 grams unsalted butter
3/4 cup powdered sugar
1/2 teaspoon peppermint extract
75 ml fresh cream
Preheat oven at 180 degrees Celsius.
Grease a cake tin with oil and dust with cocoa powder.
To make the chocolate sponge, beat together sugar and vegetable oil with a beater till creamy. Add yoghurt and vanilla extract and beat again.
Sift together flour, cocoa powder, baking powder and baking soda and fold into the butter-sugar mixture. Add boiling water and mix together till a pouring consistency is reached.
Pour the batter into the greased cake tin and bake at 180 degrees for 15-20 minutes or till a skewer inserted in the centre of the cake comes out clean.
Allow the cake to cool completely. Slice into two halves.
To make the Mint-Chocolate ganache, melt chocolate on a double boiler.
Beat sugar and butter with a beater till creamy. Gradually pour in the melted chocolate and peppermint extract. Mix well. Gently fold in the cream. Your frosting should look smooth and glazed.
Spread a generous layer of the ganache on one layer of the sponge and top with the other layer. Spread more ganache over the top of the cake and along its sides. Chill for 15 minutes. Decorate cake as you fancy and chill for 30 minutes again. Cut into slices and serve.
Eat, drink and be merry! 🙂