Maybe only infamous to me though. All Rights Reserved. Hello! How would I alter the recipe to adjust for that? Hello am I reading this right? A mix that was mint to be. Carvel Cake Cone w/ Chocolate. . could I do the gnash with out the cream and just chocolate ? , Hi Maya! The ganache/frosting combination looks beautiful here. Required fields are marked *, Can I replace the chopped chocolate for finely ground oreo. When my 3-year-old son asked for “Mint Chocolate Chips” cake for his birthday, my research began and I came across this recipe. I had trouble with the buttercream frosting. As did all of his family! Was the meringue nice and stiff before you added the butter? (I had noticed the mint extract at the store was a blend of spearmint and peppermint). Hi Lorna! If you like you can increase the egg whites to 6 and the butter to 2 cups , Hi Just making this cake & I am a complete novice with baking! A frozen cake would travel very well and if your drive is a good few hours I would recommend frozen vs refrigerated. Hi Kat Converting pan sizes is always tricky. And… for helping me bring joy to my families bdays! I can’t believe you can’t find them. Most Carvel® products contain milk and may contain eggs, peanuts, tree nuts, soy, or wheat. Hi Lorraine! The chocolate cake was wasn’t too sweet, and the mint buttercream was the perfect balance of sweetness and mint. I decided to use a blend of mostly peppermint extract and a litle spearmint oil. I want to thank you so much for this frosting recipe!! Converting pan sizes is always tricky. Layers of decadent chocolate cake topped with a silky mint chip buttercream. Well written and explained recipe. I only had 2 6″ pans but they are 3″ deep so I was okay. Hi Martina! When bringing this to a party, can you leave it out on a table or should it be kept in the refrigerator? Hi Carolyn! Thank you , Thanks Lynda! I commented the other day asking for gram measurements for the ingredients and after I measured everything out I noticed there was a button to switch between c and g. But anyways She is obsessed with anything mint chocolate. They also sell “baking chips”, which are bags of pre-chopped candies. Looks amazing though. 1 large cup (24 fl oz) I always love trying new cakes with this crowd and with 12 birthdays between the adults and children I’m never without a chance to bake another cake. I love the combo of mint and chocolate (hello After Eights ♥), but these mints are honestly the best. Hi Ikue! I’ve got 8inch but only 3.5cm deep… if not I can use a spring form if that will work? Add peppermint extract. If I can purchase it on Amazon, that will be even better! Hi Anne! Hi! The chocolate pieces kept it from being smooth on cake. Whoa, this cake looks absolutely gorgeous! Your tips for baking flat-topped cakes were SO helpful – -the first time I’ve ever had flat cakes right out of the oven! One of my favorites! Microwave in 10 second intervals, stirring in between, until ganache is smooth and silky. Those Andes Mints are amazing and I see them less and less now. I would be happy to send you some! We used an entire box of the dutch cocoa powder and 3 bars of Ghirardelli because of the tripling of the recipe (no complaints here!) Add the vanilla to the boiling water and add to the batter. The cakes look and feel wonderful (and flat topped!). Thanks so much! I’m from the UK so being able to convert from cups to metric was really handy! Does anyone have any suggestions? Mine are all 2″ deep and the cakes rise right to the top. You can see I struggled with that too. Next time I will use regular buttercream. I Hope you like it . Be sure to read through my Swiss meringue buttercream post for tips and troubleshooting before you start https://livforcake.com/swiss-meringue-buttercream-recipe/. 600 calories. I debated putting mint extract into the actual cake batter, but I stuck with vanilla. Whatever you prefer! Baking time may need to be adjusted slightly. I’ve been baking cakes for over 30 years, but I only just came across your blog. It will be evening before we are eating it so will it defrost completely in that time? I will definitely make this again and I am not a baker – in fact this was my first try at a layer cake and with buttercream icing! Instead of using 3 x 6″ pans I used 2 x 9″ pans and it worked out great — I just needed to make more ganache. I cut each layer in half making a six layer cake. Thank you so much for letting me know! Came out perfect! Next time I’ll try the 1-2-3 method which always works for me. I remember when I was a kid she used to talk about withdrawals from York Peppermint Paddies (to this day she believes they add something addictive.) Can I then store the cake in the fridge overnight with the ganache on it? She really loved it. It’s SOOOO pretty!! Yay! Your instructions were easy to follow and I enjoyed making it! Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.*. I’m planning on making this, but I only have two 8” pans. Switch to paddle attachment. My grandsons would love this cake too, so I definitely have to make it! I couldn’t get it to become creamy. Can you please send me a link or let me know which mint extract do you use? You may need to decrease the baking time for the 9″ pans too since they’ll be thinner. Either mint will be fine. I couldn’t find much for mint chocolate, so we decorated with mint aero bubbles and they paired well with the cake. Can you pour the ganache on right before you go, on a cold (or frozen) cake? Thanks for the suggestion Olivia. Hmmm… the butter might have been to cold, though I left it out for a while and it felt pretty soft. Can I substitute 2 layers of and 8 or 9 ” do the three layers of 6″ and use the same measurements? If you want to try a not very sweet buttercream, give my German buttercream a try . I made this for my stepson who loves the mint/chocolate combo, and the entire family party of eleven loved it! Can I follow the recipe as is and cut each cake in half for four layers? Hi Ashlyn! So glad this cake was a hit and that you mom loved it – huge compliment from her! Made with layers of vanilla and chocolate ice cream with chocolate crunchies and fresh whipped icing, this confetti-decorated ice cream cake is a celebration in itself. You can double the recipe to do that. Hi, in have now looked a lot of your recipes and your 6 in cake pans look thicker than mine. Swiss meringue frosting can be tricky to work with, but it’s so easily saveable. Your comment made my day . Flat Cakes will definitely help with stacking though! Line bottoms with parchment. I want to make this recipe for my birthday this year. Can’t wait to make it! So glad everyone loved the cake . So glad you liked it . Lol. Tenho certeza que irão adorar! The cake batter was delicious! It will alter the flavour, but only slightly. If it’s too soft, pop it in the fridge for 20mins and rewhip. Thanks so much Brasta! They also have other flavors too. So happy you liked this cake and some of my other recipes . So I’m planning on baking this cake for my mom whose birthday is this Thursday, but a lot of the cocoa powders sold near me aren’t dutch processed. Or I have to triple them ? Hope you have a Party City close to you and can find them on your end of the country. I made this cake for my moms birthday this week and it was BETTER than my favourite salted caramel cake (from Oprah’s website) which is the highest compliment I could give. I wanted to do some piping work and I wanted to know if I should increase the amount. It truly is the best if you like a rich, chocolatey flavour. It was a HUGE hit with everyone who tried it! You can make the buttercream in advance. I did have a little trouble with the frosting not coming together the first time, but I found this post to be helpful and was able to rescue it: http://www.thebrewerandthebaker.com/archives/7640.
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