Choco-Mint Cake with Brandy Whipped Cream

Choco-mint Cake With Brandy Whipped Cream Recipe

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cindy sandberg


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.

★★★★★ 2 votes
15 Min
30 Min


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


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


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

How to Make Choco-Mint Cake with Brandy Whipped Cream


  • 1Preheat oven to 350F. Grease and flour 2 9in. cake pans. Melt the chocolate with the brown sugar, milk, and 1 egg yolk.
  • 2In a small bowl whisk the flour, baking soda, and salt.
  • 3Cream the butter, sugar, remaining 2 egg yolks and vanilla. Add the tomato puree and mix well.
  • 4Blend in the chocolate mixture, followed by the flour mixture.
  • 5Whip two of the remaining egg whites and fold into batter gently.
  • 6Turn 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.
  • 7For 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.
  • 8For 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.

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About Choco-Mint Cake with Brandy Whipped Cream

Course/Dish: Cakes

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