Homemade Mint Chocolate Cake & Ravioli Bake | Southern Cooking Video скачать в хорошем качестве

Homemade Mint Chocolate Cake & Ravioli Bake | Southern Cooking Video

Three hours.... Three hours y'all!! 😆 That's how long it takes to make this homemade Mint Chocolate cake, but IT IS WORTH IT! Dessert took three hours, but the ravioli bake we make for supper only takes 20 minutes! 😁🙌 Mint Chocolate Cake Ingredients: Cake 1 cup granulated sugar 1/2 cup unsalted butter, softened 1/4 cup olive oil 2 eggs, at room temperature 1 Tablespoon pure vanilla extract 1 cup all-purpose flour 1/2 cup unsweetened cocoa powder 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon salt or fine sea salt 1/2 cup hot water Chocolate fudge icing: 2 cups dark chocolate chips 1 and 1/4 cups heavy cream 1/4 teaspoon salt 2 teaspoons pure vanilla extract Peppermint Cream: 1/2 cup unsalted butter, room temperature 1/2 cup vegetable shortening, room temperature 2 Tablespoons fresh mint, finely chopped 3 and 1/2 cups confectioners’ sugar 2 teaspoons peppermint extract 3 Tablespoons whole milk, room temperature Instructions Preheat oven to 350°F. Grease a 9×2 inch round cake pan, line with a parchment paper round, then grease the parchment paper. For the cake: In the bowl of an electric handheld or stand mixer fitted with a paddle attachment, cream the sugar and butter together on medium speed until light and fluffy, about 4-5 minutes. With the mixer on low, slowly stream in the oil. Scrape the sides and bottom of the bowl to make sure everything is well blended. With the mixer on low, add in the eggs, one at a time, making sure that each is incorporated before adding in the next. Add the vanilla and run the mixer for 30 more seconds. Add the flour, cocoa powder, baking powder, baking soda, and salt one at a time until combined. Finally, pour in the hot water and stir to combine. Pour evenly into prepared cake pan. Bake in the center of the oven for 30-35 minutes. The cake is done when a toothpick inserted into the center comes out clean. Remove from the oven and cool cake in the pan set on a cooling rack for 20 minutes. Make the chocolate fudge icing while the cake cools. Place the chocolate, cream, and salt in a large heat-safe bowl set over a medium saucepan of simmering water. (Or use a double boiler if you have one.) Do not let the bottom of the bowl touch the water. Stir frequently until chocolate has melted and the mixture is smooth. Remove from heat and stir in the vanilla. Set aside at room temperature to cool until thickened. This takes about 60-90 minutes to cool. For the peppermint cream frosting: In the bowl of an electric handheld or stand mixer fitted with a paddle attachment, beat the butter, shortening, and mint together on medium-low speed until combined. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine. Add confectioners’ sugar, peppermint extract, and milk and continue beating until whipped, smooth and creamy. Assemble: Spread peppermint cream in a thick layer all over the top of the cooled cake. Place uncovered in the refrigerator for 30 minutes to help set the frosting. Pour fudge icing slowly on top of cake and gently spread all over. Return cake to the refrigerator and chill uncovered for 30 minutes before slicing and serving.