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Receta Double Decker Mint Chocolate Cake

by Global Cookbook

Ingredientes

1 3/4 c. water 1 3/4 c. Dutch process cocoa pwdr, sifted 4 ounce bittersweet chocolate, minced 1 c. lowfat sour cream 1 Tbsp. vanilla extract 2 tsp peppermint extract 1 3/4 c. unsalted butter, room temperature 1 3/4 c. sugar 3/4 c. golden sugar, packed

5 x Large eggs 3 c. all purpose flour 2 1/2 tsp baking soda 1 tsp salt Frosting 1 c. unsalted butter 1/4 c. cocoa pwdr, sifted 5 Tbsp. lowfat milk 3 c. icing sugar, sifted 2 tsp vanilla extract

Direcciones

1. To Assemble:Preheat oven to 350 F and butter and sugar two 9-inch cake pans. Whisk water, cocoa pwdr and chocolate over low heat till chocolate is melted. Allow to cold to room temperature. Combine lowfat sour cream, vanilla and peppermint extract and whisk into cooled chocolate mix. Cream butter and sugars together till fluffy and pale. Add in Large eggs, one at a time, beating well after each addition. Sift together flour, baking soda and salt and add in to butter mix alternately with chocolate mix. Scrape and spread into prepared pans and bake for 50 to min, till a tester inserted in the center of the cake comes out clean. Allow to cold.
2. While cake is cooling, prepare frosting. Heat chocolate over a pot of gently simmering water, stirring constantly. Remove from heat. Beat in icing sugar and water (if beaten by hand, will result in a dark, shiny frosting, with a mixer will make a fluffy, lighter frosting). Beat in butter, vanilla and mint. If frosting is too thin, place in a bowl of ice water and beat till desired consistency is reached.
3. To assemble, place first cake on a plate, and trim top to level, if needed. Spread with frosting. Place second cake on first and frost top and sides with a swirling motion.
4. Yield: one 9-inch layer cake. Makes 12 servings.

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