by Coco | January 14, 2009 6:31 pm
Today’s cake is a chocolatey mint layer cake. My friends told me it tastes just like a girl scout thin mint cookie so that is what I’ve decided to call it! I started with two 10 inch devils food cakes soaked with a kahlua simple syrup. These were split and layered with a mild mint flavoured French buttercream. To finish off I crumb coated the entire cake with the mint buttercream and then covered it with a crusting chocolate American buttercream. Fresh mint leaves dipped in chocolate were used as decoration and I also made a rose from chocolate modeling fondant which isn’t in this photo.
I will type up the entire recipe tonight and add it to this post, promise!
The cut cake showing the many layers of mint cream and chocolate cake!
Recipe for Thin Mint Layer Cake
2 Devils food cakes – I used 10 inch
Fresh Mint Leaves dipped in melted chocolate or ganache.
Chocolate Modeling Fondant for Rose if you like.
Devils Food Cake
(You will need to use a digital scale for these measurements)
12.6 oz. Cake flour
15.12 oz. Granulate sugar
7.5 ounces Emulsified shortening
2.5 ounces Cocoa powder
0.38 ounce Salt
0.5 ounce Baking powder
0.3 ounce Baking soda
1.58 ounces Dry milk powder
0.3 fluid ounce Vanilla extract
2.5 ounces Corn syrup
11.35 fl. oz. Water, cold
10 oz Eggs
1. Mix the cake flour, sugar and emulsified shortening in a large mixer bowl on low speed for 5 minutes.
2. Add the cocoa powder, salt, baking powder, baking soda, dry milk powder, vanilla, corn syrup and 1 quart (1 liter) cold water. Blend well, and then scrape down the bowl.
3. Combine the eggs with the remaining 1 quart 8 ounces (1250 milliliters) of cold water and add to the batter in three equal parts, blending well and scraping down the bowl after each addition.
4. After all the ingredients are incorporated, blend on low speed for 2 minutes.
5. Divide into greased and floured pans, scaling for each sheet pan or 1round layer.
6. Bake at 340°F (170°C) until springy and a toothpick inserted in the center comes out clean.
1 lb. 3 oz. Granulated sugar
3 ounces Corn syrup or glucose
6 fluid ounces Water
10 Egg yolks
1 lb. 10 oz. Unsalted butter, room temperature
1 fluid ounce mint extract
1. Combine the sugar, corn syrup or glucose and water in a small saucepan and bring to a boil.
2. Meanwhile, place eggs and yolks in the bowl of a mixer fitted with the whip attachment; start whipping the mixture on medium speed the moment the sugar solution begins to boil.
3. Continue boiling until the syrup reaches 250°F (121°C). When the syrup is ready, increase the mixer speed to high and carefully pour the sugar syrup in a steady even stream down the inside of the bowl.
4. Continue whipping until the mixture is cool and mousselike.
5. Reduce the speed to medium and gradually add the soft butter; whip until light and aerated.
6. Add mint extract.
1 pound Lightly salted butter, softened
2 ounces Pasteurized egg, optional
2 pounds Powdered sugar, sifted
2 teaspoons mint extract
1. Using a mixer fitted with the paddle attachment, cream the butter until light and fluffy.
2. Beat in the egg if desired. Gradually add the sugar, frequently scraping down the sides of the bowl.
3. Add the mint extract and continue beating until the icing is smooth and light.
Cut both cakes into two layers.
Brush on some of the simple syrup.
Fill layers with mint french buttercream.
Crumb coat all stacked layers with mint buttercream.
Freeze until crumb coat is solid.
Remove from freezer and frost cake with chocolate buttercream.
Allow it to “crust” or dry some. Using a Viva Brand paper towel (no pattern) place paper towel over frosting and smooth with frosting smoothing tool or hand. Move paper towel around the cake continuing to smooth. Decorate as you wish. Eat and enjoy!
Original recipes courtesy of On Baking – Labensky (slight modifications by me)
Source URL: https://cakeartisan.com/2009/01/thin-mint-cake/
Copyright ©2018 Coco's Creative Kitchen unless otherwise noted.