mint chocolate chip cake filling
Fold in the dry ingredients followed by the sour cream and water. In a large bowl cream 1 13 cups sugar with 12 cup butter or margarine and salt.
This Mint Chocolate Chip Cake Is My Most Popular Birthday Cake The Frosting Tastes Just Like Mint Chocolate Chocolate Chip Cake Desserts Mint Chocolate Chips
In the bowl of a stand mixer fitted with a paddle attachment whip butter on medium-high speed until very fluffy.
. For the Cake. Ingredients 3 large eggs separated 1 cup sugar divided 2 tablespoons water 12 teaspoon vanilla extract 1 cup cake flour 14 cup baking cocoa 1 teaspoon baking powder 14 teaspoon salt. Use an offset spatula to spread the frosting evenly across the top.
Add the peppermint extract butter and yogurt and whisk until combined. Chocolate Mint Filling. Preheat the oven to 180C350FGas 4.
Whisk together the eggs and sugar until combined. Gradually stir remaining milk into frosting. Bake 18 minutes or until a toothpick comes out clean.
Gradually fold in the dry ingredients. Whisk together the flour cocoa powder baking soda baking powder and salt. Add 3 cups of powdered sugar then 2 Tablespoons of heavy cream 14 teaspoon of peppermint extract and 2 drops of green food coloring.
Place one cake layer on a cardboard cake round and spoon about a cup of mint chip frosting on top of it. Blend extract 2 tablespoons milk and remaining sugar into mixture. 2 tablespoons heavy cream.
Grease a 10-inch bundt pan and set aside. Instructions In the bowl of your stand mixer fitted with the paddle attachment beat the butter on medium speed until smooth. 1 teaspoon peppermint extract.
Spread 1 cup of the buttercream mixed with the mini chocolate chips across the cake layer. Add butter and half of the confectioners sugar to the bowl of a high-speed stand mixer. The cake is a 1 layer 9-inch moist chocolate cake topped with peppermint cream frosting and mega glossy dark chocolate ganache.
So heres the thing. 13 cup chocolate chips. Ingredients 2 sticks 226g unsalted butter softened 6-7 cups 690-805g powdered sugar depending on desired consistency see our note beneath recipe about sugar 1 teaspoon 8g.
Spread 1 cup 240g of frosting into an even layer on top of the cake then sprinkle 14 cup of mint chocolate pieces on top and press into the frosting. To prepare frosting beat first 5 ingredients at medium speed with an electric mixer until creamy. Spoon the filling into the Bundt pan.
Eat your heart out. Beat at high speed. Cool to room temperature.
Gradually add powdered sugar beating at low speed until blended. Add the second layer. Divide the dough into your prepared liners filling 34 full.
Place the first cake layer on a cake board or cake plate top side up. Slowly stream in ¼ cup of the heavy cream. Prepare the filling by whipping the cream cheese peppermint extract granulated sugar and green food coloring together until smooth.
¼ cup powdered sugar. Beat starting on low speed then increasing the speed. To create the design pictured frost the cake with Mint Chocolate Chip buttercream and place it into the refrigerator for at least 20 minutes to firm up before adding the chocolate.
FOR THE FLUFFY MINT CHOCOLATE CHIP BUTTERCREAM.
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