Bakers, I need help

spyrosmom

spyrosmom

Cathlete
DS wants a chocolate mint cake for his birthday. I have several good chocolate cake recipes, but I'm stuck on the mint part. I'm thinking a chocolate layer cake w/ White Mountain/Seven Minute frosting w/ mint instead of vanilla flavor, but I'm stuck on the filing. I would love to figure out a way to mimic York Peppermint Patty filing, but I'm not sure how to go about that. I can hold my own in the kitchen, so difficultly isn't and issue. Anybody got a killer mint chocolate confection you'd like to share?

Nan

ETA: I found this http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1563844
which looks good, but I'd like to make peppermint patty filing
 
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Peppermint Brownie Cake


Cake Ingredients:
½ c butter
4 oz unsweetened chocolate
1 ¼ c flour
¾ t baking powder
½ t salt
3 eggs
1 1/3 c sugar
1 t vanilla extract
1 ¼ c peppermint patties (about 16 – 1 ¼: patties) – chopped into pieces

Cake Directions:
Heat oven to 325⁰F. Spray bottom and sides of 9x2” cake pan with cooking spray. Line bottom with parchment and spray the parchment. Flour sides and parchment – don’t forget this step!

Melt butter and chocolate – cool slightly. Stir together flour, baking powder, salt. In large bowl, beat eggs, sugar and vanilla on medium speed until well blended. At low speed, beat in chocolate mixture. Beat in flour mixture until just combined. Stir in peppermint patty pieces.

Pour into pan and bake for 35-40 minutes until center springs back. Cool on rack for 15 minutes. Run knife around pan and invert onto rack – remove parchment and LEAVE it upside down – center will sink slightly. When cool, turn right side up.
Glaze Ingredients:
6 oz semi-sweet chocolate chopped
½ C whipping cream
2 TBSP butter, cut into pieces
2 TBSP light corn syrup
½ tsp vanilla extract
 
Glaze Directions:
Put chocolate into bowl. Heat cream, butter and corn syrup in saucepan until butter melts and mixture is hot. Pour over chocolate and stir until chocolate is melted. Add vanilla and stir.

NOTE: This is my additional step. I like to refrigerate the glaze until it thickens so it doesn’t run all over the place. The glaze should run down the sides of the cake and have a thick layer on top. Refrigerate the cake for an hour or so to set the glaze. Serve/store at room temp.

I find this recipe makes much more glaze than needed so you can use the extra for ice cream sauce.

Optional Decoration: Crush peppermint candy and sprinkle around top edge of cake.
 
Yumm! Those sound so great. I like to make a baked alaska for a WOW birthday dessert--simple but looks and tastes amazing!! You could add peppermint patties to the brownies or maybe make your cake instead of the brownies with a layer of peppermint frosting on top (between cake and ice cream?)

Chocolate Mint Baked Alaska

Ingredients:
1-1/2 pints chocolate ice cream (slightly softened)
1 pint mint chocolate ice cream
1 15- or15-1/2 oz. package brownie mix

4 egg whites at room temperature
1/4 teaspoon salt
1/4 teaspoon cream of tartar
2/3 cup sugar

Preparation:
l. Line a l-l/2-quart mixing bowl with plastic wrap. With back of large spoon, spread chocolate ice cream to line bowl, being sure ice cream comes to top of bowl. Freeze one hour.
2. Remove bowl from freezer. Spoon mint ice cream into center of chocolate ice cream. Cover with plastic wrap and freeze until firm (about 5 hours, at least).

3. Meanwhile, prepare brownie mix as label directs for cake-like brownies, but use a 9-inch round cake pan and bake 30 minutes. Cool.

4. Place brownie on foil lined cookie sheet. Remove ice cream from freezer and discard plastic cover. Invert bowl on top of brownie and peel off plastic liner. Freeze until needed.

5. Preheat oven to 500 degrees Fahrenheit. To prepare meringue: In small bowl, beat egg whites with salt and cream of tartar at high speed until soft peaks form. Gradually beat in sugar until completely dissolved. Whites should stand in stiff, glossy peaks.

6. Remove ice cream cake from freezer. Spread meringue over ice cream cake, being sure that brownie is completely sealed around the bottom with meringue. Bake 4 to 5 minutes until meringue is lightly browned. Serve immediately.
 
I have an excellent recipe for a Chocolate Satin Mint Cake made with Andes Mints. It is a bundt cake though and it's quite a bit of work because it has a filling and a glaze, but it is wonderful. If you are interested in it let me know and I can type it out for you when I get a chance. You have to have a bundt pan though.

Katie

I had some time so I typed it out.

Chocolate Satin Mint Cake

Filling
1 8oz package cream cheese, softened
¼ cup sugar
2 tbsp butter, softened
1 tbsp cornstarch
1 egg
2 tbsp milk

Cake
1 box devils food cake mix
1 cup water
1/3 cup vegetable oil
3 eggs

Glaze and Drizzle
1/3 cup light corn syrup
1/3 cup whipping cream
1/2 bag Andes Mint chips or crushed Andes Mints (I often add extra for more mint flavor)
2 Squares white chocolate for baking
2 tsp vegetable oil

Preheat oven to 325 degree F. Spray bundt pan with non stick cooking spray. For filling, beat cream cheese, sugar, butter and cornstarch until well blended. Add egg and milk. Mix until smooth and set aside. For cake, combine cake mix, water, oil and eggs. Mix according to package directions. Spread 2 cups cake butter evenly into bundt pan. Spread evenly with filling. Slowly pour remaining cake batter over filling. Bake 55-65 minutes or until toothpick comes out clean. Cool in pan for 10 minutes. Loosen cake around edges and inside and invert onto cooling rack. Cool completely. Place rack over cutting board covered with parchment paper.
For glaze, in saucepan bring corn syrup and whipping cream to a simmer over medium heat, stirring contantly with wisk. Remove saucepan from heat. Add Andes Mints, stirring until smooth. Spread 2/3 cup glaze smoothly over top and side of cake with a spatula. Freeze cake for 5 minutes until glaze is almost set. Meanwhile, keep remaining glaze warm over medium-low heat. Slowly pour over cake. Remove cake to serving platter. Refrigerate until glaze is firm, about 1 hour. For drizzle, microwave white chocolate and oil on high for 1 minute 30 seconds or until mixture is smooth when stirred. Drizzle over cake. Refrigerate 15 minutes.
 
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Here's a link to another that sounds good. And if you want cookies, these look amazing. :D

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Chocolate Mint Sandwiches

FOR THE COOKIES
1 cup unsweetened Dutch-process cocoa powder
½ cup plus 2 tablespoons all-purpose flour
½ cup (1 stick) unsalted butter, room temperature
½ cup granulated sugar
1 large egg, room temperature
Confectioners’ sugar, for work surface
FOR THE GANACHE
¼ cup heavy cream
6 ounces semisweet chocolate, very finely chopped
¾ teaspoon pure peppermint extract
FOR THE GLAZE
6 ounces semisweet chocolate, very finely chopped


Make cookies: Whisk together cocoa powder and flour in a bowl. Put butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes. Mix in egg until well blended. Reduce speed to low. Add flour mixture; mix until just combined. Divide dough in half, and shape each half into a disk; wrap in plastic. Refrigerate until firm, about 1 hour (or overnight).
Preheat oven to 350 degrees. Transfer dough to a work surface lightly dusted with confectioners’ sugar. Roll out dough to ⅛ inch thick. Cut out cookies using a 2-inch round cookie cutter; space ½ inch apart on baking sheets lined with parchment paper. Repeat with remaining scraps of dough. Bake cookies until firm, rotating sheets halfway through, 10 to 12 minutes. Let cool completely on sheets on wire racks.
Meanwhile, make ganache: Bring cream to a boil in a small saucepan over medium-high heat. Add chocolate. Cook, stirring constantly until chocolate is smooth. Stir in peppermint extract. Let cool slightly, 10 to 15 minutes.
Spoon 1 teaspoon ganache onto the bottom of 1 cookie; sandwich with another cookie. Repeat with remaining cookies and ganache. Refrigerate until firm, about 10 minutes.
Make glaze: Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring constantly. Let cool slightly. Dip one flat side of each sandwich into melted chocolate to coat; gently shake off excess. Place sandwiches, chocolate sides up, on wire racks set over baking sheets. Refrigerate until set, about 15 minutes. Cookies can be refrigerated in a single layer in airtight containers up to 2 days.
 
ooh, they all look good. I'll sit down with DS and he can pick. Who'd have thought an 8 going on 9 year old would request a chocolate mint cake?

Nan
 
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