choco-mint cake with brandy whipped cream

Name: Choco-Mint Cake with Brandy Whipped Cream
Prep time: 15 min
Cook time: 30 min
Yield: 8
Ingredients: ## CAKE; 4 ounce(s) semi-sweet chocolate; 1 cup(s) brown sugar; 1/4 cup(s) milk; 3 - egg yolk(reserve whites); 2 cup(s) flour; 1 teaspoon(s) baking soda; 1/4 teaspoon(s) salt; 1 stick(s) butter; 1 cup(s) granulated sugar; 2 - large tomatoes, pureed(or canned, to equal 1 cup); 1 teaspoon(s) vanilla; ## FILLING; 1/4 cup(s) butter; 21/2 cup(s) powdered sugar; 1/4-1/2 cup(s) half and half; 1/2 teaspoon(s) peppermint extract; ## BRANDY WHIPPED CREAM; 1 cup(s) whipping cream; 2 tablespoon(s) sugar; 2-4 teaspoon(s) brandy(adjust to your taste preference)

(2 RATINGS)

29 Pinches

cindy sandberg

carlisle, IN

Updated on Oct 5, 2011

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.

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prep time 15 Min

cook time 30 Min

method ---

yield 8-10 serving(s)

Ingredients

CAKE
4 ounces semi-sweet chocolate
1 cup brown sugar
1/4 cup milk
3 - egg yolk(reserve whites)
2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
1 stick butter
1 cup granulated sugar
2 - large tomatoes, pureed(or canned, to equal 1 cup)
1 teaspoon vanilla
FILLING
1/4 cup butter
21/2 cups powdered sugar
1/4-1/2 cup half and half
1/2 teaspoon peppermint extract
BRANDY WHIPPED CREAM
1 cup whipping cream
2 tablespoons sugar
2-4 teaspoons brandy(adjust to your taste preference)

How To Make choco-mint cake with brandy whipped cream

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.

Step 2

In a small bowl whisk the flour, baking soda, and salt.
Step 3

Cream the butter, sugar, remaining 2 egg yolks and vanilla. Add the tomato puree and mix well.
Step 4

Blend in the chocolate mixture, followed by the flour mixture.
Step 5

Whip two of the remaining egg whites and fold into batter gently.
Step 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.
Step 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.
Step 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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