Chocolate cake with mint cream
8 servings
90 minutes
Chocolate cake with mint cream is a true delight for gourmets. Its deep chocolate flavor is perfectly complemented by a refreshing hint of mint, creating a harmonious blend of sweetness and coolness. This dessert is inspired by the European tradition of combining chocolate and mint, popular in France and the UK. The delicate layers soaked in syrup add juiciness to the cake, while the airy cream based on Philadelphia cheese makes it even more refined. The turquoise hue of the cream adds aesthetic appeal to the cake, making it a focal point at any celebration. This cake not only delights with its taste but also provides a sense of freshness, making it perfect for festive dinners or romantic evenings.
1
Preheat the oven to 180 degrees and prepare one or two pans with a diameter of 17–20 cm, lining the bottom with paper.
2
Take the butter out of the refrigerator.
- Butter: 300 g
3
For the layers, mix vegetable oil, eggs, sugar, baking powder, cocoa (if it's not too bitter and dark, you can add more), water, milk and mix well. Then add flour and mix again.
- Vegetable oil: 200 ml
- Chicken egg: 3 pieces
- Sugar: 200 g
- Baking powder: 20 g
- Cocoa: 70 g
- Water: 300 ml
- Milk: 150 ml
- Wheat flour: 300 g
4
Place the dough in a mold (if there's only one, cook for 5-10 minutes longer and then cut with a knife), rotate a couple of times to leave some dough on the walls (this reduces the chance of a dome forming in the middle), and put it in the oven at 180 degrees for 30-40 minutes, checking readiness with a toothpick.
5
For the cream, mix softened butter with very cold Philadelphia cheese and powdered sugar. First stir with a spatula, then whip. Add about 50 ml of mint syrup (taste: it should have a strong mint flavor but not be overly sweet) and optionally turquoise or emerald food coloring, then whip again.
- Butter: 300 g
- Philadelphia cheese: 500 g
- Powdered sugar: 100 g
- Mint syrup: 150 ml
- Food coloring: to taste
6
Once the cakes are baked, remove them from the molds and let them cool. Then flip them onto plates and soak them with syrup using a tablespoon. If it doesn't absorb, gently poke the cakes with a toothpick or fork, not all the way through.
- Mint syrup: 150 ml
7
Divide the cream into two or three parts and spread it between the layers, on top of the layers, and on the sides of the cake if desired. Place in the refrigerator for at least an hour to let the cream set.