Chocolate mint loaf cake
You can never have too many side dish recipes, so give Chocolate mint loaf cake a try. For 48 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. This recipe serves 10. One portion of this dish contains around 3g of protein, 6g of fat, and a total of 91 calories. It is brought to you by BBC Good Food. 231 person were glad they tried this recipe. If you have chocolate, butter, ice, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 2 hours and 10 minutes. With a spoonacular score of 16%, this dish is not so outstanding. Chocolate Loaf Cake, Chocolate-Zucchini Loaf Cake, and Double chocolate loaf cake are very similar to this recipe.
Servings: 10
Preparation duration: 90 minutes
Cooking duration: 40 minutes
Ingredients:
1 tsp bicarbonate of soda
2 x 85g salted butter, plus extra for freezing
284ml carton buttermilk
2 x 50g dark chocolate, broken into pieces
6 tbsp cocoa
50ml double cream
2 large eggs
2 x 120g plain flour
turquoise food colouring
2 x 140 golden caster sugar
300g Regal-Ice Ready to Roll icing
1 tsp peppermint extract
Equipment:
oven
frying pan
bowl
whisk
wire rack
sauce pan
skewers
Cooking instruction summary:
Heat oven to 180C/160C fan/gas 4. Grease and line the base and sides of a 22cm square tin. Melt 85g butter and 50g chocolate together in a small pan. Mix 120g flour, 140g sugar, 3 tbsp of the cocoa and ½ tsp bicarbonate in a bowl.Whisk together 1 egg with half the buttermilk (about 140ml). Scrape the melted chocolate mixture and egg mixture into the dry ingredients, along with 100ml boiling water. Whizz briefly with an electric whisk until lump-free. Scrape into the tin and bake for 18-20 mins until a skewer comes out clean.Cool the cake in the tin for 15 mins, then transfer to a wire rack to finish cooling while you repeat steps 1 and 2 to make a second cake. Cool both completely.To make the icing, melt the After Eights and cream together in a saucepan. Cool, then chill until spreadable.Trim the cake edges, then halve to make 4 rectangles. Use half of the icing to sandwich the layers together, then spread the rest over the top and sides. Chill.Knead some colouring into the ready-to-roll icing with the peppermint extract. Roll out on an icing sugar dusted surface, then lift over to cover the cake, smoothing with your hands. Trim excess icing, then scatter with decorations.Chill again for 1 hr to firm up, then serve or keep in the fridge, removing 30 mins before serving.
Step by step:
1. Heat oven to 180C/160C fan/gas
2. Grease and line the base and sides of a 22cm square tin. Melt 85g butter and 50g chocolate together in a small pan.
3. Mix 120g flour, 140g sugar, 3 tbsp of the cocoa and ½ tsp bicarbonate in a bowl.
4. Whisk together 1 egg with half the buttermilk (about 140ml). Scrape the melted chocolate mixture and egg mixture into the dry ingredients, along with 100ml boiling water. Whizz briefly with an electric whisk until lump-free.
5. Scrape into the tin and bake for 18-20 mins until a skewer comes out clean.Cool the cake in the tin for 15 mins, then transfer to a wire rack to finish cooling while you repeat steps 1 and 2 to make a second cake. Cool both completely.To make the icing, melt the After Eights and cream together in a saucepan. Cool, then chill until spreadable.Trim the cake edges, then halve to make 4 rectangles. Use half of the icing to sandwich the layers together, then spread the rest over the top and sides. Chill.Knead some colouring into the ready-to-roll icing with the peppermint extract.
6. Roll out on an icing sugar dusted surface, then lift over to cover the cake, smoothing with your hands. Trim excess icing, then scatter with decorations.Chill again for 1 hr to firm up, then serve or keep in the fridge, removing 30 mins before serving.
Nutrition Information:
