Choco-mint Cake With Brandy Whipped Cream Recipe

No Photo

Have you made this?

 Share your own photo!

Choco-Mint Cake with Brandy Whipped Cream

cindy sandberg

By
@cindyLs

The cake for this recipe is a variation on the old "tomato soup chocolate cake" recipe. I came up with this combination in response to a "mystery basket" challenge.


Featured Pinch Tips Video

Comments:

Serves:

8-10

Prep:

15 Min

Cook:

30 Min

Ingredients

CAKE

4 oz
semi-sweet chocolate
1 c
brown sugar
1/4 c
milk
3
egg yolk(reserve whites)
2 c
flour
1 tsp
baking soda
1/4 tsp
salt
1 stick
butter
1 c
granulated sugar
2
large tomatoes, pureed(or canned, to equal 1 cup)
1 tsp
vanilla

FILLING

1/4 c
butter
21/2 c
powdered sugar
1/4-1/2 c
half and half
1/2 tsp
peppermint extract

BRANDY WHIPPED CREAM

1 c
whipping cream
2 Tbsp
sugar
2-4 tsp
brandy(adjust to your taste preference)

Directions Step-By-Step

1
Preheat oven to 350F. Grease and flour 2 9in. cake pans. Melt the chocolate with the brown sugar, milk, and 1 egg yolk.
2
In a small bowl whisk the flour, baking soda, and salt.
3
Cream the butter, sugar, remaining 2 egg yolks and vanilla. Add the tomato puree and mix well.
4
Blend in the chocolate mixture, followed by the flour mixture.
5
Whip two of the remaining egg whites and fold into batter gently.
6
Turn batter into greased pans and bake about 30 min. at 350F. Remove to rack, cool in pan 10 min. then turn cakes out onto rack to cool completely.
7
For the filling, beat the butter, sugar and extract. Add enough half and half to make of spreading consistency. Spread filling over one cake layer and top with second.
8
For the whipped cream, whip together the cream, sugar and brandy until desired consistency. Top cake with whipped cream, or serve slices of cake with dollops of cream.

About this Recipe

Course/Dish: Cakes