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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  • CAKE

  • 4 oz
    semi-sweet chocolate
  • 1 c
    brown sugar
  • 1/4 c
  • 3
    egg yolk(reserve whites)
  • 2 c
  • 1 tsp
    baking soda
  • 1/4 tsp
  • 1 stick
  • 1 c
    granulated sugar
  • 2
    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


  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.

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About Choco-Mint Cake with Brandy Whipped Cream

Course/Dish: Cakes

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