Wednesday, June 14, 2006
Chocolate Peppermint Cake
On Monday, boy no1 asked me, "Papa, why haven't you used the peppermint essence that you bought?". Considering the essence was bought like 6 months ago, I am amazed that he remembers it even exists. Coincidentally, my mother overheard the conversation, and said she too had a "craving" for mint chocolate cake.
So, following the recipe in Australian Women's Weekly, here it goes.
Firstly, looking at the recipe, I couldn't figure out if the quantities were correct, coz a mental calculation told me it sounded way not enough. This quantity is for 2 loaf pans of 26 x 8 cm. I used a 26 x 12 cm pan, and the cake was very small. Shallow.
So, I recommend either doubling or 1 ½ ing the quantities.
100 gm dark/cooking choc
3/4 cup castor sugar (got sugar shortage in Malaysia at the moment, so might want to reduce further)
1 cup water
1. Melt the above ingredients together in a saucepan over low to medium heat, until all combined. Should be quite a fast process. I suspect you can do it in the microwave as well.
3/4 cup self raising flour
1/2 cup plain flour
2 tablespoons cocoa
1 beaten egg
2. Unbelievably simple as this may sound, whisk together the melted stuff with the above combination of dried sifted stuff, plus the egg. When all combined, poured into the prepared loaf pans (or in my case, pan).
3. Bake on low oven (i set it at 160C) for 30-40 mins.
Now, oddly enough, I had to HALVE this recipe. Quantities below are already halved.
65 gm butter
1 ½ cups sifted icing sugar
1 table spoon milk
1/2 teaspoon peppermint essence
Beat the butter until pale and creamy. Add in icing sugar and milk, and beat until creamy. Add in essence as well. Now, don't be like me, and try to be smart. As it was my first time handling peppermint essence, I thought, huh? ½ teaspoon? Where got kick!!!!
So I put in 1 teaspoon instead, and as it turns out, it was BITTER and HOT. So, stick with 1/2 teaspoon. Had to redo the whole thing.
Chocolate ganache - Melt 150gms chocolate with 1/2 cup cream, and dash of peppermint as well.
When cake is cooled, slice halfway horizontally, to get two layers. Spread 2/3rds of peppermint cream in between, like a sandwich, and another strip along the top. Pour ganache over the whole thing.
Verdict: Initially I thought it was going to be a disaster, but it turned out really well. Sorry about the crappy picture, aesthetically one could do loads more to make it look better. But taste wise, yummy.