Fantastically delicious cake that will be remembered for a long time with its soft moist biscuit, tender, pudding-like filling, and interesting a combination of tastes. Refreshing mint contrasts favorably with warm and velvety chocolate flavor. A funny look of the cake will make it desirable treat at the children’s birthday party. Other than that, the cake is pretty easy to prepare and assemble, and its cakes are obtained so moist that do not need additional impregnation. Share with друзьями: 
Time: 2 час.40 min Difficulty: easy Servings: 8 – one 0 Recipes used volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Cake
- Basic chocolate biscuit (recipe see below), bake and cool
Filling
- 1.5 tbsp. whole milk
- 0.5 tbsp. granulated sugar
- 3 tbsp. l corn starch
- 3/4 tsp peppermint extract
- 1 large egg and 1 egg yolk
- 90 gr. white chocolate, finely chopped
- 1 – 2 drops of green food coloring
- 3 tbsp. l chocolate granules plus optionally for sprinkling cake
Topping
- 1.5 tbsp. cold cream fat 33%
- 1 tbsp. l powdered sugar
- 1/8 tsp peppermint extract
Basic Chocolate Sponge Cake
- 2.5 tbsp. premium flour
- 1 tbsp. cocoa powder
- 2 tbsp. Sahara
- 1.5 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 3 large eggs at room temperature
- 3/4 Art. vegetable oil
- 0.5 tbsp. sour cream
- 2 tsp vanilla extract
- Cooking spray
Recipes with similar ingredients: premium flour, mint extract, chocolate chips (granules), icing sugar, milk, sour cream, cream, eggs, cocoa
Recipe preparation:
- Prepare the filling. In a medium-sized saucepan on moderate heat, bring the milk to a boil. In a heat resistant bowl with a whisk until smooth, mix sugar, corn starch, peppermint extract, egg and egg yolk. Gradually pour half the hot milk, then pour everything back into the pan.
- Reduce heat and simmer, stirring constantly, for 2 to 3 minutes, until the mixture does not boil and does not thicken. Then pour it into a bowl (if a lot of lumps, then strain through a fine sieve) and stir in the green dye and white chocolate to melt it. Put on the surface of the filling cling film and put in a refrigerator at least for 1 hour. Stir in chocolate granules.
- Cook topping. In a bowl using a mixer on the middle whip cream, powdered sugar and pepper extract mint for 1 to 2 minutes until the formation of medium peaks. Assembly cake. Put 1 biscuit cake on the dish. Top cover filling, retreating 1.5 cm from the edge. Cover with a second cake and lightly hold it down. Cover it with whipped cream and sprinkle with chocolate granules.
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Basic Chocolate Sponge Cake
Preheat the oven to 170 ° C. Two round baking dish with a diameter of 22 cm. sprinkle with a cooking spray and cover their bottom baking paper. In a medium-sized bowl, whisk until homogeneous consistency of cocoa powder and 1.5 tbsp. boiling water. In big Mix the flour, sugar, baking powder, baking soda and salt in a bowl. Add eggs, vegetable oil, sour cream and vanilla and beat with a mixer on medium speed for 1 minute to a uniform consistency. Slow down the mixer, pour the cocoa evenly and start mix the dough with a silicone spatula (the dough will be liquid). Spill dough on prepared handicap and tap them on the table so that it subsided. Bake for 30 to 40 minutes. Check availability a toothpick. She should come out of the cake dry. Arrange forms with cakes on a wire rack and cool for 10 minutes. Then walk with a knife between the cake and the wall of the mold, and lay out each cake on grill so that they cool completely. Remove parchment paper. By flatten the cakes by cutting them off with a long serrated knife swollen tops.
