Choco-Mint Cake with Brandy Whipped Cream

Choco-mint Cake With Brandy Whipped Cream Recipe

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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.

Rating:

★★★★★ 2 votes

Comments:
Serves:
8-10
Prep:
15 Min
Cook:
30 Min

Ingredients

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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)

How to Make Choco-Mint Cake with Brandy Whipped Cream

Step-by-Step

  • 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.

Printable Recipe Card

About Choco-Mint Cake with Brandy Whipped Cream

Course/Dish: Cakes




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