Dark Chocolate Mint Chip Cake

Published on May 10, 2018May 11, 2018 by Marisa Bakes

Somehow May is almost already half way over, which in my family means it’s time to think up a delicious dessert involving mint and chocolate. My older brother’s birthday is this month, and as an avid fan of the two, his number one request every year almost always involves that pairing. Seeing as how my favorite ice cream flavor is mint chocolate chip, I never say no to testing out new desserts involving the two flavors! 🍫🌿

That’s where I got the inspiration to dream up this Dark Chocolate Mint Chip Cake. Layers of a rich, dark chocolate cake are paired with a creamy mint chip Swiss meringue buttercream that’s pretty much like mint chocolate chip ice cream in frosting form. Pieces of chopped bittersweet chocolate are added to the buttercream for a little bit of a crunch, and crème de menthe is used to add a subtle, yet creamy mint flavor.

I found that crème de menthe was the perfect way to add just enough mint flavor without it overpowering the rest of the cake. You can use mint extract if you prefer to, but I think that the creaminess of the crème de menthe is far superior. If you use mint extract, be sure to use less as a little goes a long way.

A few notes before you get started. The cake can be baked as either a two layer 8-inch cake or a three layer 6-inch cake, depending on what you prefer. I used dark cocoa powder to make it a dark chocolate cake, but you can use regular natural cocoa powder as well.

Now, let’s talk about this cake. Layers of rich, dark chocolate cake that are tender, yet sturdy enough to be stacked without needing a crumb coat. This is my new favorite chocolate cake. It’s silky smooth and deliciously moist with every single bite. The other amazing thing about this recipe is that even if any crumbs do get swept up in the icing they’ll look like pieces of chocolate!

I chose to carefully sift the pieces of chocolate once I chopped them so I would only be incorporating the bigger pieces into the buttercream. This extra step is up to you, I just wanted the chocolate to have a cleaner, less speckled look. The frosting spreads like a dream, and there’s just enough to have a little left over to snack on!

So the next time you’re craving a peppermint patty or some mint chocolate chip ice cream, why not switch it up and make the cake version of that? You deserve it.

Dark Chocolate Mint Chip Cake

Author: Marisa Guerra

Dark Chocolate Cake

2 ½ cups flour
2 tsp baking soda
1 tsp baking powder
¾ cup dark cocoa powder
1 tsp salt
¾ cup unsalted butter, softened
2 cups sugar
2 large eggs, room temperature
1 tsp vanilla extract
1 cup buttermilk
1 cup freshly brewed hot coffee

Preheat oven to 350º F.
In a large bowl, whisk together the flour, baking soda, baking powder, cocoa powder, and salt and set aside.
In a stand mixer fitted with a paddle attachment, combine the butter and sugar until light and fluffy.
Add eggs one at a time, followed by vanilla, scraping down the sides of the bowl with your spatula as needed.
With the mixer on low, add the buttermilk.
Beginning and ending with the flour mixture, alternate between adding the flour mixture and the coffee to the batter. Scrape down the sides of the bowl as needed.
Coat three 6-inch cake pans with cooking spray or butter and cocoa powder and line the bottom of each with parchment. Evenly divide the batter into the pans.
Bake for 30-35 minutes until a toothpick inserted in the center comes out clean.
Cool for 10-15 minutes on a cooling rack before gently running a knife along the edge of each pan, topping the cake with another cooling rack and turning each cake out. Let cakes cool completely before frosting.

Mint Chip Swiss Meringue Buttercream

6 large egg whites
1 ⅔ cup granulated sugar
1 ½ cups unsalted butter, room temperature and cubed
4 tsp crème de menthe
Green food coloring
3 oz or about ½ cup bittersweet chocolate, chopped and sifted

Stir together egg whites and sugar in a double boiler. Continue to stir until mixture reaches 160º F on a candy thermometer.
Transfer to a mixing bowl and mix with the whisk attachment on high for 8-10 minutes, until somewhat stiff peaks have formed.
Switch out the whisk for the paddle attachment and slowly add in pieces of butter on low. Mix until fully incorporated, scraping down the sides of the bowl as needed.
Add in crème de menthe followed by the green food coloring.
Carefully stir in the chopped chocolate.

Cake Assembly

Once your cake layers have cooled, carefully cut the tops off with a serrated knife so that each layer is level.
Place one layer, top side down, on a cake board and spread with frosting. Repeat this step with the next two layers.
Frost the sides and top of the cake with the remaining frosting. Chill until you serve.
Enjoy!

Irish Cream and Chocolate Bundt Cake with a Dark Chocolate Glaze

Published on March 14, 2018March 14, 2018 by Marisa Bakes

This cake is my new favorite Saint Patrick’s Day tradition…a rich chocolate cake with a hint of Irish Cream and a delicious chocolate glaze. Not only is it super easy to make, but it results in a decadent dessert that will easily have you wanting another slice. ☘️

While I’m all for the excuse to make this cake year round, I think that it is best when it is served on the day of all things shamrock, corned beef, and green. Plus, it’s the perfect way to add a sophisticated touch to your Saint Patrick’s Day festivities.

In addition to its rich flavor, one of my favorite things about this cake is its simplicity. While layer cakes hold a special place in my heart, bundt cakes are a great way to create a beautiful dessert with a little less effort. This cake is dense enough to hold the bundt’s shape, yet delicate and rich enough to still taste delicious.

As long as you follow the directions by prepping your pan properly, baking the cake as directed, and letting it cool a little before turning it out, you’ll have a gorgeous result that just needs to be drizzled in its chocolate glaze before being served.

The chocolate glaze is also super simple and only requires two ingredients. I chose dark chocolate to contrast the sweetness of the cake, and I let the glaze cool slightly so that its consistency would be just right. I used a piping bag to help control the glaze’s drips, but you can also use a spoon or a measuring cup with a spout. Depending on how much glaze you use, you’ll most likely have a little leftover which is a bonus in itself!

Irish Cream and Chocolate Bundt Cake with a Dark Chocolate Glaze

Author: Marisa Guerra

Cake

1 cup unsalted butter, softened
2 cups sugar
2 ¼ cups flour
¾ cup unsweetened cocoa powder
1 tsp baking powder
1 tsp baking soda
1 tsp salt
3 large eggs, room temperature
1 tsp vanilla extract
¾ cup buttermilk
¾ cup Irish cream liqueur

Preheat oven to 350º F.
Sift flour, unsweetened cocoa, baking powder, baking soda, and salt in a large bowl and set aside.
In a stand mixer fitted with a paddle attachment, cream the butter and sugar together on medium speed until light and fluffy, about 3-4 minutes.
Add the eggs one at a time with the mixer on low and scrape down the sides of the bowl as needed. Add the vanilla extract.
Beginning and ending with the flour mixture, alternate between adding the flour mixture and the Irish cream liqueur along with the buttermilk to the batter. Scrape down the sides of the bowl as needed and mix just until it is incorporated.
Coat a 10-12 cup bundt pan with nonstick spray and carefully pour the batter into the pan. Smooth the batter out and gently tap the pan on the counter to avoid air bubbles.
Bake for 40-50 minutes until a toothpick inserted into the center of the cake comes out clean.
Cool for 15 minutes on a cooling rack before gently running a knife along the edges and center of the pan, topping the cake with another cooling rack, and carefully turning the cake out.

Glaze

4 oz bittersweet chocolate, finely chopped
1/2 cup heavy cream

While the cake continues to cool, place the chocolate in a medium heatproof bowl.
Heat the cream in a small saucepan over medium heat, stirring occasionally until the cream begins to boil.
Carefully pour the hot cream over the chocolate and stir until all of the chocolate has melted and the mixture is smooth.
Let the glaze cool slightly before dripping the desired amount of it onto the mostly cooled cake. The cake is best served slightly warmed.
Enjoy!

Classic Chocolate Pudding

Published on February 13, 2018February 13, 2018 by Marisa Bakes

Whether you’re celebrating with your galentines, a loved one, or yourself this week, this chocolate pudding is sure to add some excitement to your festivities.

If you’re like me, one of your fondest memories of pudding takes you back to the days of elementary school and the magic of finding that snack pack pudding in your lunchbox. I remember eating that creamy chocolatey goodness by the spoonful so I decided it was time to make my own version.

This homemade chocolate pudding tops a snack pack any day. It’s light yet rich, and comes together quickly on your stovetop. Plus, it’s easy to whip up so that you can enjoy it later that day or little by little a few days after you make it, but that’s if any is leftover by then…

Before you make the pudding, be sure to fully read through each step and have all of your ingredients measured and ready to go because once you start, things will move quickly. Because you’ll be heating egg yolks, cream, and milk over the stove, you want to be sure to keep a close eye on your pot and have both a whisk and spatula handy at all times. Don’t let this intimidate you! Magical chocolate pudding awaits you!

I chose to use both cocoa powder and bittersweet chocolate as well as both milk and heavy cream to create a rich, yet creamy result. The bittersweet chocolate is not too overpowering, and the homemade whipped cream compliments its taste by adding a bit more creaminess to every spoonful.

This recipe makes about three cups of pudding, and there’s plenty of whipped cream leftover for all of your snacking needs. Don’t forget to top your beautiful pudding creations with lots of sprinkles!

Classic Chocolate Pudding

Author: Marisa Guerra

Chocolate Pudding

½ cup sugar
¼ cup cornstarch
3 tbsp unsweetened cocoa powder
¼ tsp salt
2 ½ cups whole or 2% milk
½ cup heavy cream
3 large egg yolks
1 tsp vanilla
3 oz bittersweet chocolate, finely chopped

Whisk the sugar, cornstarch, salt, and cocoa powder together in a saucepan.
Cook on low heat, gradually streaming in the milk a little at a time and ensuring that the cornstarch does not clump. Continue to cook over low medium heat, whisking occasionally and scraping the sides of the pot as the mixture continues to warm.
Meanwhile, in a medium heatproof bowl, whisk together the heavy cream and egg yolks.
Once the cocoa mixture on the stove has started to bubble a little, prepare to temper the heavy cream and egg mixture. While constantly whisking the heavy cream mixture, carefully pour in a little of the hot milk mixture to temper it for a few seconds.
Pour all of the mixture back into the saucepan and continue to cook over medium high heat, whisking constantly until the pudding thickens and begins to boil up like hot lava. Be sure to scrape the sides of the pot and keep a close eye on the pudding.
Remove the pudding from the heat and whisk in the vanilla and chocolate.
Transfer pudding to heat safe dishes and cover with plastic wrap by placing the plastic wrap directly on the surface of the pudding to avoid a skin from forming. Chill for at least two hours.

Whipped Cream

1 cup heavy cream
1 ½ tbsp sugar

Combine heavy cream and sugar in a medium sized bowl. Mix on medium-high with a handheld or stand mixer until somewhat stiff peaks have formed. Cover and refrigerate until ready to use and slightly whisk before using if need be.

Assembly

Once pudding is chilled, top each bowl with a dollop of whipped cream and sprinkles of your choice.
Enjoy!