Chocolate Cake with Mint Cream
by Editorial Staff
The cake is prepared with the addition of cocoa powder, then smeared with cream with mint extract.
Ingredients
- Butter – 250 g
- Margarine – 125 g
- Large eggs – 5 pcs.
- Milk – 300 g
- Sugar – 600 g
- Flour – 500 g
- Cocoa powder – 150 g
- Baking powder – 1 teaspoon.
- Salt – 0.5 teaspoon.
- Vanilla extract – 1 tbsp
*
For the cream:
- Powdered sugar – 300 g
- Butter (softened) – 60 g
- Cocoa powder – 50 g
- Milk – 1 tbsp
- Peppermint extract – 0.5 teaspoon
Directions
- Turn on the oven to preheat to 180 degrees. Grease a cupcake tin (with a hole in the middle) with a diameter of 25 cm.
- In a bowl, combine flour, cocoa, baking powder and salt.
- In a separate bowl, beat the butter and margarine with sugar and vanilla extract until creamy. Add eggs gradually, beating well after each.
- Continuing to beat on a low speed, gradually introduce dry ingredients, alternating with milk.
- Put the dough in the prepared mold and place in the preheated oven. Bake the chocolate cake for 1 hour and 35 minutes (until punctured with a clean wooden stick).
- Remove the chocolate cake from the oven, draw a knife blade between the product and the walls of the form, leave to cool for 15 minutes. Then take the cake out of the form, let it cool completely on the wire rack.
- In the meantime, prepare the cream. Beat the butter with a mixer at low speed for a few seconds, and then gradually add the icing sugar, cocoa powder, milk and mint extract. Brush the cooled chocolate muffin with this cream.
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