1 c Mint-Chocolate Chips;Nestles 1/2 ts Baking Powder
1 1/4 c ;water, divided 1 1/2 c Brown Sugar; Firmly Packed
2 1/4 c Flour; Unbleached 1/2 c Butter, Softened
1 ts Salt 3 ea Eggs; Large
1 ts Baking Soda
———————–CHOCOLATE MINT FROSTING———————–
1/2 c Mint-Chocolate Chips;Nestles 1/4 ts Salt
1/4 c Butter 3 c Confectioners’ Sugar
1 ts Vanilla Extract 6 tb Milk
GARNISHES
1 x Chocolate Leaves 1 x Chocolate Gratings
1 x Chocolate Curls
CAKE: Preheat oven to 375 degrees F. In a small saucepan, combine
mint-chocolate chips and 1/4 cup of water. Cook over medium heat,
stirring constantly, until chips are melted and mixture is smooth.
Cool 10 minutes. In medium bowl, combine flour, salt, baking soda,
and baking powder; set aside. In a large bowl, combine brown sugar
and butter; beat until creamy. Add eggs, 1 at a time, beating well
after each addition. Blend in chocolate mixture. Gradually beat in
flour mixture alterantely with remaining 1 cup of water. Pour into 2
greased and floured 9-inch round baking pans. Bake at 375 degrees F.
for 25 to 30 minutes, or until cakes test done. Coll completely on
wire racks. Fill nd frost with Chocolate Mint Frosting. Garnish as
desired. CHOCOLATE-MINT FROSTING: Combine over hot (not boiling)
water, the mint-chocolate chips and butter.
Stir until chips are melted and mixture is smooth. Stir in vanilla
extract and salt. Transfer to a large bowl. Gradually beat in the
confectioners’ sugar alternately with milk; beat until smooth. (if
necessary add more milk until desired consistency is reached.)
GARNISHES: Use chocolate curls and grated chocolate on top of the
cake. Form a ring of grated chocolate pieces around the outside edge
and use the curls in the center. To make chocolate leaves, select
several small leaves, wash and dry them and paint one side of them
with melted chocolate. Chill until firm and peel the leaf off the
chilled chocolate. Use as garnish.
Yields
8 servings